chef
ISCO: 3434. Skills: 49. Essential: 21.
Essential skills
- comply with food safety and hygiene
- control of expenses
- design indicators for food waste reduction
- develop food waste reduction strategies
- food waste monitoring systems
- handover the food preparation area
- instruct kitchen personnel
- maintain customer service
- maintain kitchen equipment at correct temperature
- manage staff
- plan menus
- store raw food materials
- think creatively about food and beverages
- types of whisks
- use cooking techniques
- use culinary finishing techniques
- use food cutting tools
- use food preparation techniques
- use reheating techniques
- use resource-efficient technologies in hospitality
- work in a hospitality team
Supporting skills
- assist customers
- check deliveries on receipt
- compile cooking recipes
- conduct research on food waste prevention
- cook dairy products
- cook fish
- cook meat dishes
- cook pastry products
- cook sauce products
- cook seafood
- cook vegetable products
- create decorative food displays
- ensure cleanliness of food preparation area
- execute chilling processes to food products
- handle chemical cleaning agents
- identify nutritional properties of food
- manage waste
- molecular gastronomy
- order supplies
- perform procurement processes
- plan shifts of employees
- prepare canapés
- prepare desserts
- prepare flambeed dishes
- prepare salad dressings
- prepare sandwiches
- set prices of menu items
- train employees