Skills by Occupation

recruit employees supervise food quality use cooking techniques handle customer complaints ensure regular maintenance of kitchen equipment manage revenue dispose waste estimate costs of required supplies use reheating techniques use culinary finishing techniques food storage set prices of menu items manage budgets manage staff plan medium to long term objectives maintain personal hygiene standards plan menus monitor the use of kitchen equipment manage stock rotation manage medium term objectives comply with food safety and hygiene order supplies handover the food preparation area decorate pastry for special events create innovative desserts maintain kitchen equipment at correct temperature keep up with trends in eating out schedule shifts bake pastry for special events maintain a safe, hygienic and secure working environment apply procurement

prepare canapés store raw food materials prepare bakery products handle surveillance equipment check deliveries on receipt train employees compile cooking recipes advise guests on menus for special events use food cutting tools prepare desserts assist customers create decorative food displays