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Competencies
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Lo 1. communicate information about
workplace processes.
Lo 2. lead workplace discussions.
Lo 3. identify and communicate issues
arising in the work place.
Lo 1. recognize pecs needed in
commercial cooking.
Lo 1. recognize pecs needed in
commercial cooking.
Lo 1. communicate information about
workplace processes.
Lo 2. lead workplace discussions.
Lo 3. identify and communicate issues
arising in the work place.
Lo 1. provide team leadership.
Lo 2. assign responsibilities among
members.
Lo 3. set performance expectations for
team members.
Lo 4. supervise team performance.
Lo 1. plan negotiations.
Lo 2. participate in negotiations.
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. maintain stock levels and
records.
Lo 2. process stock orders.
Lo 3. minimize stock losses.
Lo 4. follow up orders.
Lo 5. organize and administer stocks.
Lo 1. prepare for training
programs/sessions.
Lo 2. conduct the training.
Lo 3. provide opportunities for practices.
Lo 4. review training.
Lo 1. establish and conduct business
relationships.
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 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. prepare pates and terrines.
Lo 2. present pates and terrines.
Lo 3. develop new recipes.
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. select specialized food items.
Lo 2. plan menus and/or promotional
strategies.
Lo 3. prepare and present (dishes using)
specialized food items.
Lo 4. implement hygienic and safe
practices.
Lo 1. plan a specialized cuisine.
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.
Lo 1. ensure goods received conform to
the appropriate food hygiene and health
standards.
Lo 2. prepare and cook food to meet
industry safety standards.
Lo 3. chill cooked food.
Lo 4. freeze cooked food.
Lo 5. store cooked food under
refrigeration.
Lo 6. distribute cook-chill/frozen
products.
Lo 7. prepare frozen food for reheating.
Lo 8. re-thermalize (reheat) food
products.
Lo 9. maintain and serve reheated food.
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