Skills by Occupation

manage stock rotation use food preparation techniques handover the food preparation area manage hospitality revenue compile cooking recipes maintain a safe, hygienic and secure working environment keep up with trends in eating out train employees comply with food safety and hygiene use reheating techniques handle chemical cleaning agents assist customers supervise food quality food storage set prices of menu items recruit employees monitor the use of kitchen equipment use cooking techniques plan menus control of expenses manage staff manage budgets use culinary finishing techniques estimate costs of required supplies apply procurement handle customer complaints ensure regular maintenance of kitchen equipment schedule shifts

advise guests on menus for special events attend to detail regarding food and beverages execute chilling processes to food products prepare flambeed dishes check deliveries on receipt cook pastry products forecast future levels of business negotiate supplier arrangements upsell products identify suppliers manage medium term objectives think creatively about food and beverages create decorative food displays manage contract disputes manage inspections of equipment plan medium to long term objectives