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Competencies
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Lo 1. communicate information about
workplace processes.
Lo 1. provide team leadership.
Lo 2. assign responsibilities among
members.
Lo 3. set performance expectations for
team members.
Lo 1. plan negotiations.
Lo 2. participate in negotiations.
Lo 1. plan negotiations.
Lo 2. participate in negotiations.
Lo 1. identify the problem.
Lo 2. determine fundamental causes of
the problem.
Lo 3. determine corrective action.
Lo 4. provide recommendations to
manager.
Lo 1. study/select appropriate
technology.
Lo 2. apply relevant technology.
Lo 3. maintain/enhance relevant
technology.
Lo 1. develop and implement staff
rosters.
Lo 2. maintain staff records.
Lo 1. prepare for training
programs/sessions.
Lo 2. conduct the training.
Lo 3. provide opportunities for practices.
Lo 4. review training.
Lo 2. conduct negotiations.
Lo 3. make formal business agreements.
Lo 4. foster and maintain business
relationships.
Lo 1. plan a la carte and buffet items.
Lo 2. prepare, produce and present foods
for a la carte and buffets.
Lo 3. store a la carte and buffet items.
Lo 1. plan and prepare menus.
Lo 2. control menu-based catering.
Lo 3. practice portion control.
Lo 1. plan kitchen operations for bulk
cooking.
Lo 2. organize production of bulk
cooking menus.
Lo 3. select systems for bulk cooking.
Lo 4. use preparation and cooking
techniques appropriate to the bulk
cooking system.
Lo 1. plan and design a buffet.
Lo 2. prepare for the buffet.
Lo 3. display food items.
Lo 4. present buffet in a safe and
hygienic manner.
Lo 1. plan a specialized cuisine.
Lo 2. select and purchase food for menu
items.
Lo 3. select and use equipment and
techniques for preparation, cooking and
service.
Lo 4. prepare, cook and serve a range of
menu items.
Lo 5. implement safe and hygienic
practices.
Lo 1. establish and maintain purchasing
and ordering systems.
Lo 2. establish and maintain a financial
control system.
Lo 3. maintain a production control
system.
Lo 4. select and utilize technology.
Lo 1. establish and implement
procedures for quality control.
Lo 2. monitor and solve quality-related
problems.
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