Chef

Competency-based

ONET: 35-2012.00

2

Years

24

Skills

448h

Related instructions

Curriculum

Basic Food Preparation
Intermediate Food Preparation
Introduction to Hospitality Industry
Purchasing for Hospitality Operations
Fundamentals of Baking
Advanced Food Preparation (Capstone)

On-the-job training

Monitor food services operations to ensure procedures are followed.
- Monitor and record food temperatures to ensure food safety.
- Monitor menus and spending to ensure that meals are prepared economically.
Inspect facilities, equipment or supplies to ensure conformance to standards.
- Monitor and record food temperatures to ensure food safety.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Record operational or production data.
- Monitor and record food temperatures to ensure food safety.
- Compile and maintain records of food use and expenditures.
Cook foods
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Maintain food, beverage, or equipment inventories.
- Rotate and store food supplies.
- Take inventory of supplies and equipment.
Clean tableware.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
Move equipment, supplies or food to required locations.
- Rotate and store food supplies.
Store supplies or goods in kitchens or storage areas.
- Rotate and store food supplies.
Clean food preparation areas, facilities, or equipment.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Cut cooked or raw foods.
- Clean, cut, and cook meat, fish, or poultry.
Prepare foods for cooking or serving.
- Clean, cut, and cook meat, fish, or poultry.
Serve food or beverages.
- Apportion and serve food to facility residents, employees, or patrons.
Coordinate activities of food service staff.
- Direct activities of one or more workers who assist in preparing and serving meals.
Plan menu options.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Train food preparation or food service personnel.
- Train new employees.
Order materials, supplies, or equipment.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Prepare breads or doughs.
- Bake breads, rolls, or other pastries.
Determine prices for menu items.
- Determine meal prices, based on calculations of ingredient prices.
Knowledge of Service Excellence standards and customer service expectations
- Practices customer service and Service Excellence behaviors: Safety, Courtesy, Accountability, Efficiency, and Innovation.
- Works collaboratively as a team to achieve goals and deliverables.