Skills by Occupation

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

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