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SKILLS FRAMEWORK FOR FOOD SERVICES

SKILL STANDARDS FOR

EXECUTIVE CHEF

SKILLS FRAMEWORK FOR FOOD SERVICES

SKILL STANDARDS FOR

EXECUTIVE CHEF

Occupation: Executive Chef

Occupation Description:

The Executive Chef is responsible for all food production which includes food served at the restaurant, banquet functions and other outlets. His/her role includes developing menus, food purchase, staff supervision, developing and monitoring food quality and labour budget for the department, while maintaining the highest quality and sanitation standards.

He should be able to interact well with supervisors, management, co-workers, and customers to be able to produce a high volume of work in a timely manner, which is of high quality. He is expected to work long hours, demonstrate teamwork, be customer service centric and have excellent communication skill to ensure that the restaurant is functioning properly at all times.

The skills expected of the Executive Chef are summarised as below:

Skill Category

Skill

Business Continuity Management

1. Develop and Maintain Business Continuity Strategies, Policies and Guidelines

2. Establish Business Continuity Processes

3. Provide Leadership during Crisis Situations

Business Negotiation

4. Direct Negotiation Policy and Develop Negotiation Limits

Change Management

5. Facilitate Innovation and Lead Managers to Manage Change

Communications

6. Establish and Maintain Strategic Business Partner Relationships

7. Resolve Conflicts with Stakeholders

Customer Experience

8. Develop Service Recovery Framework

9. Drive Customer Loyalty for Service Excellence

Finance

10. Develop and Establish Financial Budget and Plans

Food and Beverage Production

11. Apply Principles of Basic Microbiology

12. Apply Principles of Food Additives in Menu Creation

13. Apply Principles of Food Chemistry

14. Apply Principles of Organic and Biological Chemistry

15. Apply Sensory Analysis to Food and Beverage Preparation and Presentation

16. Manage Culinary Operations

17. Manage Food and Beverage Operations

18. Manage High-volume Food Production Operations

19. Oversee Cost Controlling and Food Purchasing Activities

20. Plan and Develop Menus for Food Service Establishments

Information and Results

21. Drive Service Quality and Customer Satisfaction

Innovation

22. Facilitate Innovation Process within the Organisation

Leadership

23. Champion A Service Excellence Ethos

24. Lead Managers to Develop Organisational and Governance Strategies

People and Relationship Management

25. Foster Business Relationships and Organisational Diversity

26. Strategise Workforce for Service Excellence

People Development

27. Develop Managers and High-potential Employees through Organisational Talent Capability Reviews

Personal Management and Development

28. Develop Self to Maintain Professional Competence to Lead an Organisational

Planning and Implementation

29. Develop a Business Plan

30. Establish Business Strategies for the Business Function

31. Foster Entrepreneurship

32. Strategise Service Operations

Project Management

33. Lead Programme and Project After-action Review

Risk Management

34. Develop A Risk Management Framework, Policy and Process

35. Manage Compliance with Food and Beverage Hygiene Policies and Procedures

Sales and Marketing

36. Foster e-business in F&B

37. Manage Revenue Management

Skill Code

BM-BCM-501E-1

Skill Category


Skill Sub-Category

(where applicable)

N/A

Skill

Develop and Maintain Business Continuity Strategies, Policies and Guidelines

Skill Description

This skill describes the ability to develop and maintain business continuity framework, strategies and policies for an organisation. It includes aligning, reviewing and refining business continuity plans, establishing business continuity management governance, as well as reporting business continuity plans to stakeholders.

Knowledge and Analysis

It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.

The ability to understand:

· Relevant regulatory requirements and leading practice principles of business continuity management

· Types of tests for testing business continuity plans

· Test results components and how they fit into the overall testing plan

· Assessment reporting to relevant stakeholders

Application and Adaptation

It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.

The ability to:

· Design organisation-wide business continuity policies and framework to maintain critical business functions and recover from disruptive events

· Ensure alignment of business continuity plans to meet organisational strategic objectives

· Establish business continuity management governance to support the development and implementation of business continuity plans and guidelines

· Report readiness of business continuity plans to relevant stakeholders to ensure they are updated and consulted

Innovation and Value Creation

It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

The ability to:

· Conduct independent review and audit of business continuity plans to ensure the integration of the business continuity plans of various business units across the organisation

· Refine organisational business continuity plans to ensure relevance to the organisation in accordance with the current threat environment

Social Intelligence and Ethics

It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

The ability to:

· Demonstrate empathy and openness to feedback to communicate business continuity strategies, policies and guidelines to employees to garner their support and buy-in for the implementation of the business continuity plans

Learning to Learn

It refers to the ability to develop and improve one’s self within and outside of one’s area of work.

The ability to:

· Conduct research relating to crisis management to aid in the review of business continuity strategies to enhance organisation’s ability to respond to crisis effectively

Range of Application

(where applicable)

It refers to the critical circumstances and contexts that the skill may be demonstrated.

Financial reporting standards may include:

· Company Legislation and Regulatory Framework

· Singapore Code of Corporate Governance (Monetary Authority of Singapore)

· Companies Act

· Statements of Accounting Standards

· Statements of Recommended Accounting Practice

· International Accounting Standards

· Singapore Code on Take-overs and Mergers

· Monetary Authority of Singapore

· Securities Industry Council

· Accounting and Corporate Regulatory Authority

· Commercial Affairs Department of the Ministry of Home Affairs

Version Control

Version

Date

Changes Made

Edited by

BM-BCM-501E-1

12-Oct-16

Initial Version

SSG

Skill Code

BM-BCM-502E-1

Skill Category


Skill Sub-Category

(where applicable)

N/A

Skill

Establish Business Continuity Processes

Skill Description

This skill describes the ability to establish business continuity processes for the organisation. It includes developing, documenting and refining business continuity plans, advising organisation on requirements of business continuity management, monitoring and reporting the effectiveness of business continuity management, as well as advising on post response and recovery activities to minimise consequences for the organisation.




· Own role in development of business continuity plans

· Own role in advising of organisation on business continuity management

· Own role in assessment of effectiveness of business continuity management

· Relevant stakeholders in disruptive events

· Own role in leading post response/recovery phase activities

· Impact of consequences of disruptive events



The ability to:

· Develop business continuity plans aligned with business continuity strategies in consultation with relevant stakeholders for implementation

· Consolidate, summarise and document business continuity plans for senior management review

· Advise organisation on requirements for business continuity management in consultation with senior management to seek support

· Monitor and report on the effectiveness of business continuity management to determine follow up action

· Advise organisation and relevant stakeholders in the post response/recovery phase to minimise consequences



The ability to:

· Refine business continuity plans to enhance organisational effectiveness in business continuity management



The ability to:

· Demonstrate empathy and appreciation of others' views and issues when working with stakeholders to establish business continuity processes to maintain positive working relationships

Learning to Learn


The ability to:

· Keep abreast of best practices in business continuity processes by subscribing to diverse information channels and discussion platforms to enhance own knowledge for workplace application


(where applicable)


N/A

Version Control

Version

Date

Changes Made

Edited by

BM-BCM-502E-1

4-Aug-17

Initial Version

SSG

Skill Code

BM-BCM-602E-1

Skill Category


Skill Sub-Category

(where applicable)

N/A

Skill

Provide Leadership during Crisis Situations

Skill Description

This skill describes the ability to lead organisation through crisis situations. It also includes activating and directing review of crisis response, recovery and stand down activities, managing crisis communication, reviewing impact of disruptive events on the organisation, as well as identifying programmes for staff learning and development in crisis management.




· Business impact of disruptive events on the organisation

· Own role in communication with relevant stakeholders



The ability to:

· Approve activation of the crisis response, recovery activities and stand down procedures to ensure alignment with business continuity strategies and crisis management plan

· Manage communication of disruptive events to relevant stakeholders to ensure alignment with crisis communication plan

· Review report to determine business impact arising from disruptive events on the organisation



The ability to:

· Direct review of crisis response, recovery activities and stand down procedures to make improvements for future activation during crisis situations



The ability to:

· Maintain composure, self-confidence and resilience as a leader when leading organisation to deal with challenges in a crisis situation

Learning to Learn


The ability to:

· Identify programmes for staff learning and development in crisis management to strengthen organisational capability in crisis management


(where applicable)


N/A

Version Control

Version

Date

Changes Made

Edited by

BM-BCM-602E-1

1-Sep-16

Initial Version

WDA

Skill Code

BM-BN-601E-1

Skill Category

Business Negotiation

Skill Sub-Category

(where applicable)

N/A

Skill

Direct Negotiation Policy and Develop Negotiation Limits

Skill Description

This skill describes the ability to develop, evaluate and refine negotiation policy and limits. It also includes setting negotiation guidelines to guide the negotiation process.




· Situations that negotiation may be used in organisation

· Means of applying negotiation limits and guidelines



The ability to:

· Develop negotiation policy and limits to guide organisation negotiation

· Set negotiation guidelines to guide negotiation process



The ability to:

· Evaluate and refine negotiation policy and limits based on negotiation outcomes to enhance organisational effectiveness in managing negotiations



The ability to:

· Adhere to organisational code of conduct, values and ethics when developing negotiation policy to ensure objectivity in the process

Learning to Learn


The ability to:

· Consult with stakeholders to identify areas for improvement in relation to organisational negotiation policy to enhance organisational effectiveness


(where applicable)


N/A

Version Control

Version

Date

Changes Made

Edited by

BM-BN-601E-1

1-Sep-16

Initial Version

WDA

Skill Code

LPM-CHG-501C-0

Skill Category

Change Management

Skill Sub-Category

(where applicable)

N/A

Skill

Facilitate Innovation and Lead Managers to Manage Change

Skill Description

This skill describes the ability to facilitate change at senior levels within organisations. It also includes facilitating an environment conducive to taking risks, identifying opportunities for change and innovation, and applying systems thinking to facilitate change and innovation.




· Legal and ethical considerations relating to change initiatives

· Organisational policies and procedures relating to change management

· Relevant professional or industry codes of practice and standards relating to change management

· The relationship between high level strategy and the development and implementation of change management plans and processes at the divisional level

· Key concepts and importance of a learning organisation in relation to organisational change

· The differences between and attributes of positive and negative risks

· Theories and principles of change management

· Systems thinking concepts, methods and tools to support implementation of programmes for change and innovation

· Relationships between sponsors, champions of change and innovation activities



The ability to:

· Develop systems and processes to support enterprising behaviours and risk taking

· Provide opportunities for individuals within the business unit and division to explore ideas and opportunities for change and innovation

· Analyse performance data, systems and behaviours that may affect the achievement of organisational goals to identify and communicate opportunities for growth or improvement

· Prioritise opportunities to implement change activities in accordance to potential impact or benefits to the organisation

· Define performance standards to lead the change management activities towards established organisational outcomes

· Identify and acquire resources required to successfully implement programmes for change and innovation



The ability to:

· Monitor and review progress of change and innovation activities to identify areas for improvement



The ability to:

· Communicate with stakeholders to design processes to support achievement of objectives of change and innovation programmes

· Apply emotional intelligence to guide own thinking and actions to influence and persuade stakeholders to embrace change and innovation

Learning to Learn


The ability to:

· Engage in regular self-reflection to identify areas for improvement in leading change management

· Keep abreast of change management systems and processes by subscribing to diverse learning channels and participating in peer discussion platforms to enhance own knowledge for workplace application


(where applicable)


N/A

Version Control

Version

Date

Changes Made

Edited by

LPM-CHG-501C-0

1-Sep-16

Initial Version

WDA

Skill Code

BM-COM-502E-1

Skill Category

Communications

Skill Sub-Category

(where applicable)

N/A

Skill

Establish and Maintain Strategic Business Partner Relationships

Skill Description

This skill describes the ability to establish and maintain strategic business partner relationships. It includes identifying strategic business partners, evaluating their contributions towards organisational objectives, developing action plans to enhance relationships as well as reviewing the quality of relationships with strategic business partners.




· Strategic business partners’ and their issues of interest

· Ways that organisation’s strategic business partners may contribute to its strategic objectives

· Contributions made by strategic business partners

· Agreements between organisation and strategic business partners

· Legal, regulatory, ethical and socio-cultural considerations related to maintaining strategic business partner relationships



The ability to:

· Identify strategic business partners who may contribute to organisational strategies and objectives to establish and maintain business relationships

· Evaluate strategic business partners’ contributions to achieving organisational strategies and objectives to determine action plans to enhance business relationships

· Develop action plans to enhance relationships with strategic business partners



The ability to:

· Review quality of professional relationships with strategic business partners to identify areas for improvement



The ability to:

· Sustain professional relationships with strategic business partners to support organisational strategies and objectives

Learning to Learn


The ability to:

· Engage in self-reflection to identify new platforms which offer opportunities to establish strategic business relationships with potential partners to support organisational objectives


(where applicable)


Legal, regulatory, ethical and socio-cultural constraints related to maintaining strategic business partner relationships may include:

· Relevant legislation

· Codes of practice

· Business ethics

· Policies and guidelines

· Social responsibilities

· Cultural and societal expectations and influences

Version Control

Version

Date

Changes Made

Edited by

BM-COM-502E-1

12-Oct-16

Initial Version

SSG

Skill Code

BM-COM-505E-1

Skill Category

Communications

Skill Sub-Category

(where applicable)

N/A

Skill

Resolve Conflicts with Stakeholders

Skill Description

This skill describes the ability to resolve conflicts with stakeholders to reach mutually agreed outcomes. It includes identifying and assessing conflict situations, selecting, evaluating and implementing conflict resolution approaches and evaluating outcomes to determine learning points.




· Signs of conflict

· Stages of conflicts

· Causes of conflict

· Communication techniques

· Conflict resolution techniques

· Legal, regulatory, ethical and socio-cultural constraints related to conflict resolution



The ability to:

· Identify and assess potential conflict situations in accordance with organisational policies and procedures to determine nature of conflict

· Select and evaluate conflict resolution approaches in accordance with organisational policies and procedures to support desired outcomes



The ability to:

· Implement conflict resolution approaches to reach mutual agreed outcomes



The ability to:

· Demonstrate openness and willingness to embrace different perspectives during conflict resolution to maintain relationships and achieve desired outcomes

Learning to Learn


The ability to:

· Evaluate outcomes to determine learning points for future conflict situations


(where applicable)


Legal, regulatory, ethical and socio-cultural constraints related to conflict resolution may include:

· Relevant legislation

· Codes of practice

· Business ethics

· Policies and guidelines

· Social responsibilities

· Cultural and societal expectations and influences

Version Control

Version

Date

Changes Made

Edited by

BM-COM-505E-1

12-Oct-16

Initial Version

SSG

Skill Code

SVCF-CS-402C-1

Skill Category

Customer Experience

Skill Sub-Category

(where applicable)

N/A

Skill

Develop Service Recovery Framework

Skill Description

This skill describes the ability to develop a service recovery framework. It also includes analysing service challenges to ascertain service delivery gaps, developing a service recovery framework, cascading the service recovery procedures to staff and evaluating the impact of the strategies.




· Sources of information on service challenges

· Methods to analyse service challenges

· Components of a service recovery framework

· Methods to cascade service recovery policies and procedures to stakeholders

· Criteria to evaluate effectiveness of service recovery framework



The ability to:

· Analyse service challenges to ascertain service delivery gaps

· Analyse data on service challenges with organisation’s key performance indicators and industry benchmarks to ascertain gaps

· Develop service recovery framework to address service delivery gaps

· Incorporate service recovery framework in employee handbooks and as part of service team’s orientation programme



The ability to:

· Evaluate the effectiveness of service recovery strategies to improve strategies



The ability to:

· Cascade service recovery framework to stakeholders

· Communicate service recovery framework to service team

· Conduct focus group discussions with service team to solicit feedback on service challenges

Learning to Learn


The ability to:

· Review best practices in service recovery to benchmark organisation’s framework


(where applicable)


A service recovery framework consists of organisational strategies, policies and procedures, and guidelines to manage and respond to service challenges. Effective service recovery occurs when an organisation is able to solve a service challenge, make restitution, or regain trust following a breakdown in service delivery.

Components of service recovery framework must include:

· Organisation’s guidelines, which must include:

· Organisation’s vision, mission and values

· Service vision

· Service brand

· Service standards

· Service recovery strategies which must include:

· Understanding the customers’ needs and expectations and its impact on the organisation

· Being aware of potential service challenges that might occur during service delivery

· Implementing clear escalation paths and decision-making processes for the resolution of service challenges

· Empowering front-line employees to make decisions within their limits of authority

· Introducing compensation framework for customer compensation

· Service recovery procedures which must include:

· Listening to the customer to identify the cause of the service challenge

· Using verbal and non-verbal communication to address service challenge

· Apologising to the customer immediately

· Taking immediate action to resolve the situation

· Showing empathy

· Conducting follow-up with customer

· Working towards mutually acceptable resolutions to escalated service challenges

· Feedback channels for customers

· Service quality and customer satisfaction measures to analyse service challenges

Version Control

Version

Date

Changes Made

Edited by

SVCF-CS-402C-1

1-Sep-16

Initial Version

WDA

Skill Code

SVCF-CS-501C-1

Skill Category

Customer Experience

Skill Sub-Category

(where applicable)

N/A

Skill

Drive Customer Loyalty for Service Excellence

Skill Description

This skill describes the ability to enhance customer loyalty. It also includes developing customer loyalty strategies, evaluating the impact of the strategies and recommending changes to service operations plans that may have an impact on customer loyalty.




· Customer loyalty strategies

· Strategies to improve customer loyalty

· Components of customer loyalty strategy

· Steps to design and implement customer loyalty strategy

· Criteria to evaluate impact of customer loyalty strategies

· Organisation’s policies, procedures and guidelines addressing customer loyalty



The ability to:

· Develop strategies to improve customer loyalty

· Evaluate impact of customer loyalty strategies to ascertain its effectiveness



The ability to:

· Refine workflow processes and standard operating procedures for service delivery to enhance organisation’s effectiveness



N/A

Learning to Learn


The ability to:

· Keep abreast of best practices in customer loyalty strategies through industry platforms


(where applicable)


Steps to design and implement a customer loyalty strategy must include the following:

· Identifying key customer interaction points

· Understanding the customer needs and expectations of customer using tools or programmes such as Voice of Customer

· Identifying desired business outcomes

· Identifying key profitability drivers

· Designing an integrated marketing strategy

· Defining loyalty analytics requirements

· Designing the incentive structure

· Defining service partners strategy

· Choosing appropriate output technologies

A service operations plan is a roadmap for an organisation that charts out the key organisational functions and resources which are required in order to meet, or exceed, the expectations of customers.

An organisation’s service brand is the way an organization seeks to identify itself. Service brands :

· Add depth and value to an organisation’s product offerings

· Display publicly the organisation’s culture and values

Version Control

Version

Date

Changes Made

Edited by

SVCF-CS-501C-1

1-Sep-16

Initial Version

WDA

Skill Code

BM-FIN-503E-1

Skill Category

Finance

Skill Sub-Category

(where applicable)

N/A

Skill

Develop and Establish Financial Budget and Plans

Skill Description

This skill describes the ability to develop financial plans and budgets in line with the organisational strategies. It also includes formulating and reviewing financial plans, reviewing and monitoring budgets and presenting findings and recommendations to relevant stakeholders for review.




· Types of financial milestones and performance indicators

· Methods of identifying factors that may impact financial plans or budgets

· Assumptions and parameters of financial forecasts

· Means of communication of budget plans

· Stakeholders to discuss and negotiate cost allocation and targets with

· Significant issues pertaining to budgets



The ability to:

· Determine short and long-term financial needs to assess current financial situation

· Formulate financial plans aligned to overall organisational strategies to guide budget preparation

· Establish allocation of resources to meet organisational financial plans

· Review financial forecasts to anticipate changes in circumstances

· Review draft budgets in accordance with organisational guidelines to ensure currency

· Report findings, recommendations and options to relevant stakeholders for review in accordance with organisational policies



The ability to:

· Monitor and evaluate actual figures against budgets to identify and address variances



The ability to:

· Adhere to organisational and professional code of conduct, values and ethics when developing and establishing financial budgets and plans to ensure fair and accurate reporting

Learning to Learn


The ability to:

· Keep abreast of internal and external factors to determine impact on budget preparation and required response by subscribing to diverse information channels and participating in discussion platforms with supervisors and peers


(where applicable)


N/A

Version Control

Version

Date

Changes Made

Edited by

BM-FIN-503E-1

1-Sep-16

Initial Version

WDA

Skill Code

FSS-FBP-7001-1.1

Skill Category


Skill Sub-Category (where applicable)

N/A

Skill

Apply Principles of Basic Microbiology

Skill Description

This skill describes the ability to investigate the important fundamentals of microbiology and its relevance to the food and beverage, biomedical and biotechnology industries. It also includes the microbial world, prokaryotes and eukaryotes, cultivation and growth of microorganisms, microbiological media and nutritional requirements, and the control of microorganisms.




· Roles of microorganism in the production of foods

· Importance of food microbiology in food safety

· Microorganism that contaminates food or enhances food production

· Microbial types and their uses in food production

· Microbiological methods of food testing for spoilage and existence of pathogens

· Damages caused by foodborne-disease microorganism, what influence their growth and how to control them

· Difference between prokaryotes and eukaryotes

· Microorganism control methods



The ability to:

· Explain the roles of microorganism in food production as well as food spoilage

· Differentiate between microbial that is used to enhance food production from the spoilage ones

· Set up food production and storage procedures and space which prevent the cultivation of spoilage microorganism

· Eliminate or control the microorganism during food production to prevent spoilage and foodborne disease in accordance with recipes, food and Workplace Safety and Health (WSH) requirements.



The ability to:

· Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing food production techniques drawing from personal experiences and feedback

· Generate ideas to create new products



The ability to:

· Align organisational compliance procedures and policies with food handling legislative requirements to meet quality standards

· Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders

· Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives

· Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines in applying principles in basic microbiology in the business aspect

Learning to Learn


The ability to:

· Apply cognitive skills and/or past experience to generate technical or business solutions in unfamiliar areas

· Coach others to overcome constraints at work

· Constantly update learning in relevant work areas to adapt to changing environment

· Attempt to apply learnings from other areas of work

· Be a brand ambassador and “live” the brand

· Provide recommendations on changes to brand standards to align with the evolving needs of the business and external environment

· Ensure standard procedures are in place and consistency in work output is maintained


(where applicable)


Food safety and health requirements must include:

· National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations

· Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies

· Hazard Analysis and Critical Control Points management system (HACCP)

· Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-7001-1.1

4-Aug-17

Initial Version

SSG and SPRING Singapore

Skill Code

FSS-FBP-6003-1.1

Skill Category

Food and Beverage Service


N/A

Skill

Apply Principles of Food Additives in Menu Creation

Skill Description

This skill describes the ability to understand and use common food additives in food manufacturing/production/preparation. It includes emulsifiers, stabilizers, sweeteners, flavourings, colourings, acidulants, bulking agents, chelating agents and leavening agents. It also includes food regulations and guidelines on the use of food additives.




· Food safety and regulatory requirements on the use of food additives

· Audit and monitoring systems on the use of food additives

· Risks and benefits on the use of additives

· Types and uses of commonly used food additives

· Implications oon the use of food additives on operational efficiency, product quality, storing methods, and business profitability

· Common allergies and hypersensitive body reactions to food additives



The ability to:

· Create policies and guidelines on the use of food additives in food preparation activities

· Monitor and manage compliance on the use of food additives in the organisation which may include conducting audit, identifying excess use of food additives and rectifying issues with food additives where applicable

· Assess impact of food additives on taste, quality, shelf life and other factors, and propose and advise alternatives use of food additives in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:

· Analyse potential key areas (technical and/or business related) for process improvement and/or value menu creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback

· Generate ideas to create new menus



The ability to:




· Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines

Learning to Learn


The ability to:

· Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas


· Constantly update learning in relevant work area to adapt to changing environment




· Ensure that there are standard procedures in place and consistency in work output is maintained


(where applicable)





· Hazard Analysis and Critical Control Points management systems (HACCP)


Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-6003-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-6004-1.1

Skill Category



N/A

Skill

Apply Principles of Food Chemistry

Skill Description

This skill describes the ability to understand four major components in food, namely water, carbohydrates, fats and oils, and protein. It also includes the understanding of their chemical reactions, physical and functional properties of these components.




· Chemical components and characteristics of each chemical component of food

· Importance of each component's role to human's body and to characteristics of dishes

· Sources of each food component

· Importance of a balanced diet and consuming right amount of each food component

· Chemical reactions and changes involved in each food component during food processing and techniques to enhance or to prevent them



The ability to:

· Identify and explain food components, its characteristics and the role it plays in nutrition and food end product

· Identify several examples of sources of food components

· Illustrate the chemical reactions and changes of food components during food processing

· Apply food chemistry theory in preparation of food in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:

· Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback




The ability to:

· Aligning organisational compliance procedures and policies with food handling legislative requirements to meet quality standards




Learning to Learn


The ability to:









(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-6004-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-5011-1.1

Skill Category



N/A

Skill

Apply Principles of Organic and Biological Chemistry

Skill Description

This skill describes the ability to understand and apply organic chemistry, constituents of biological systems, their properties and significance to biological science. It also includes applying general organic chemistry, carbohydrates, proteins and enzymes, and lipids.




· Basic concepts of structure and functional groups in organic chemistry

· Nomenclatures, structural isomerism, properties and reactions of Hydrocarbons

· Fundamentals of organic chemistry

· Types and differences of Hydrocarbons

· Basic concepts of stereo-isomerism

· Structures, functions and properties of Carbohydrates, Proteins, Enzymes and Lipids

· Differences between essential and non-essential amino acids

· Differences between saturated and unsaturated fatty acids and cis- and trans- fatty acids

· Roles of organic chemistry in food production

· Interrelations of food, health and environment

· Chemical changes in foods during processing and storage



The ability to:

· Describe International Union of Pure and Applied Chemistry nomenclature system

· Identify the important families of organic compounds by structures and functional groups

· Describe common uses of Ethane, Alcohols and Phenols, Amines

· Describe the chemical properties of Carbohydrates, Proteins and Enzymes, Lipids

· Identify various types of Carbohydrates, Proteins and Enzymes, Lipids

· Run qualitative test for identifying Carbohydrates, Proteins and Enzymes, Lipids

· Describe the common functions of Carbohydrates, Proteins and Enzymes, Lipids in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements.



The ability to:

· Conceptualise and champion the innovation and co-creation of technical or business solutions to deliver impactful outcomes for the organisation



The ability to:

· Propose changes to the food handling legislative requirements to enhance industry quality standards

· Support and approve ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders

· Display a high level of organisational awareness and social and leadership skills to foster a culture of openness and cohesion to embrace diversity

· Define the organisational guidelines and practices for dealing with ethical and/or professional issues

Learning to Learn

It refers to the ability to develop and improve one’s self within and

The ability to:

· Mentor and coach others through sharing of own learnings and experiences

· Formulate integrative knowledge to advance organisational goals and reap meaningful business outcomes

outside of one’s area of work.

· Lead the development of brand values and standards aligned to the business objectives

· Drive brand consistency through setting and communicating standards on work output


(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-5011-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-6001-1.1

Skill Category



Preparation

Skill

Apply Sensory Analysis to Food and Beverage Preparation and Presentation

Skill Description

This skill describes the ability to apply the knowledge and skills in sensory analysis to prepare and present different food and beverages. It also includes preparing dishes using different flavour combinations from selected recipes, presenting food according to plating guidelines, and matching appropriate beverages with selected foods.




· Importance of the perception of food through the five human senses

· Parts of human tongue and taste buds

· Characteristics, flavours and functions of ingredients used in different cuisines

· Types and uses of kitchen tools and equipment

· Impact of table setting, serving plates and dishes on food presentation

· Characteristic and roles of alcoholic and non-alcoholic beverages in enhancing flavor and aroma of food

· Importance of opening and closing the palate

· Types of glassware and beverage serving sets and accessories

· Pairing rules for beverages with food

· Quality characteristics of different cuisines, food presentations and menu pairing

· Food handling legislative requirements

· Understand flavour profiles and food trends to blend with local clientele



The ability to:

· Assemble cooking tools and equipment

· Prepare ingredients

· Create dishes with different flavours

· Present dishes in appropriate portion size and serving temperature and with appropriate garnishes and/or herbs and/or spices

· Select matching beverage for different food in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:





The ability to:





Learning to Learn


The ability to:









(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-6001-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-5016-1.1

Skill Category



N/A

Skill

Manage Culinary Operations

Skill Description

This skill describes the ability to understand the principles of food services operations with emphasis on kitchen operations. It also includes operational procedures, logistics planning and overall resource management of a kitchen.




· Health, safety and sanitation standards in kitchen operations

· Ranks, duties and roles of the kitchen

· Types of equipment in the kitchen

· Concepts of well-organised kitchen

· Different types of kitchen set-up and its operating and data systems

· Flow of food services operations

· Concepts of efficient and lean operations



The ability to:

· Set up guidelines on personal hygiene, food and utensils storage and sanitation

· Assign ranks and duties to appropriate individual and brief them on their roles and objectives

· Outline food preparation and/or work stations

· Adjust kitchen design or layout to improve efficiency, sanitation, and ergonomics



The ability to:



· Innovate and implement kitchen operating systems to drive efficiency and reduce waste in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements




The ability to:





Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-5016-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-5015-1.1

Skill Category



N/A

Skill

Manage Food and Beverage Operations

Skill Description

This skill describes the ability to manage Food and Beverage (F&B) operations. It also includes applying knowledge of various food and beverage outlet concepts, planning employee schedules to match business demands, managing opening, operating and closing procedures, administering purchasing and inventory systems, interviewing, hiring and training staff and developing food and beverage operating budgets.




· Various concepts of food and beverage outlets

· Methods and considerations in developing employee schedules

· Roles and job specifications for staff positions

· Hiring and screening activities for job applicants

· Employment regulations and union agreements

· Opening, operating and closing shift procedures

· Importance of managing inventory and minimum stock levels

· Purchasing procedures

· Steps in developing budgets

· History of sales and expenditures

· Importance of managing budgeted and actual financial transactions



The ability to:

· Develop and review staff schedules to ensure adequate manpower for each shift

· Conduct recruitment selection and hiring in line with regulations and agreements with union

· Manage opening, operating, and closing of shifts

· Monitor stock levels and purchasing activities and conduct inventory audits

· Examine historical sales and expenditure figures

· Prepare budgets and related documentation

· Investigate variances between actual and budgeted amounts, determining causes and potential solutions, in accordance with organisational procedures



The ability to:

· Analyse potential key areas (technical and/or business related) for operations improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback



The ability to:





Learning to Learn


The ability to:









(where applicable)



· National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations

· Workplace Safety and Health Regulations under the WSH Act



Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-5015-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-6007-1.1

Skill Category



N/A

Skill

Manage High-volume Food Production Operations

Skill Description

This skill describes the ability to manage high-volume food production, station set-up, timing, service, and menu concept development and execution. It also includes understanding and recommending menu items suitable for customer segments.




· Types of catering operations and their equipment requirement

· Concepts and methods of menu selection and development for catering services

· Importance of collaboration among the suppliers and intermediaries

· Procedures for planning, setting up, replenishing, and tearing down catering events

· Resources and manpower requirement to operate catering events

· Methods to select suppliers and intermediaries

· Factors impacting room set-up

· Importance of choosing appropriate furniture and materials in catering room set-up

· Importance of maintaining food safety in high-volume productions



The ability to:

· Identify possible drawbacks based on the types of operations and manage the risk

· Develop concepts and menu for catering services and recommend selections to the customers where appropriate

· Communicate and coordinate with suppliers, intermediaries and other relevant parties during preparation and execution of catering events

· Analyse manpower requirement and ensure sufficient manpower resources during the service

· Oversee catering preparation and execution activities in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:





The ability to:





Learning to Learn


The ability to:









(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-6007-1.1

4-Aug-17

Initial Version


Skill Code

FSS-FBP-6005-1.1

Skill Category



N/A

Skill

Oversee Cost Controlling and Food Purchasing Activities

Skill Description

This skill describes the ability to oversee cost control activities in a Food and Beverage (F&B) establishment by setting up systems, policies, procedures and ensuring implementation. It also includes managing purchasing and flow of food in and out of the organisation.




· Importance of standard operating procedures (SOPs) and policies to manage and control costs

· Importance of building a culture of cost awareness in the organisation

· Methods of controlling and optimising costs

· Income and expenses reporting systems

· Methods to implement cost management programmes in the organisation and measure their success

· Purchasing cycles and flows of raw material in the organisation

· Importance of tracking movements and flows of food

· Common faults in food purchasing activities



The ability to:

· Develop policies and procedures for cost management and purchasing activities and monitor compliance

· Set strategies and implement cost efficiency programmes in the organisation and measure their effectiveness

· Monitor food purchasing cycles, including tracking of inflows and outflows of goods

· Create standards and procedures for checking the quality and quantity of purchased food

· Facilitate identification of gaps and potential cost-leakages within purchasing cycles, in accordance with organisational procedures



The ability to:

· Analyse potential key areas (technical and/or business related) for cost control improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback



The ability to:





Learning to Learn


The ability to:









(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-6005-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-6002-1.1

Skill Category



N/A

Skill

Plan and Develop Menus for Food Service Establishments

Skill Description

The skill describes the ability to plan and develop menus for food service establishments. It also includes reviewing existing menus, layout, design, pricing, menu item’s description and analysing sales mix and station balance.




· Steps, considerations and key contributors in menu planning

· Principles of conducting studies on customers' demographics, needs and wants

· Importance of collaborating with purchasing, warehousing and inventory management when developing menu items

· Principles and importance of menu design, layout and printing

· Different methods of menu classifications

· Methods of evaluating sales, popularity, and profitability of menu items

· Importance and methods of training staff in food preparation and serving of new menu items

· Food pairing with other product offerings

· Principles of menu engineering

· Waste reporting

· Methods to assess and analyse developed menus, based on quality, quantity and delivery



The ability to:

· Conduct external assessments on the need for developing new menus, including assessing customers and their demographics with time and seasonal considerations

· Conduct internal assessments, including analysing availability of organisation's equipment, space, staff for new menu items and identifying opportunities to cross-utilise ingredients to maximise menu possibilities without sourcing for new, additional ingredients

· Develop or improve menus based on business, aesthetic and nutritional balances

· Review and classify new menu items, including assessing current and new items for complements to theme and set-up of restaurant and assessing and classifying menus based on profitability, popularity and sales performance

· Compare and differentiate various pricing strategies

· Train cooks and service staff to ensure effective implementation of menus, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:

· Analyse potential key areas (technical and/or business related) for menus improvement and/or value creation to the organisation

· Generate ideas to create new menus



The ability to:





Learning to Learn


The ability to:









(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-6002-1.1

4 August 2017

Initial Version


Skill Code

SVCF-IR-501C-1

Skill Category

Information and Results

Skill Sub-Category

(where applicable)

N/A

Skill

Drive Service Quality and Customer Satisfaction

Skill Description

This skill describes the ability to assess the service quality and customer satisfaction levels within an organisation. It also includes identifying relevant benchmark criteria and key performance indicators to monitor and manage customer information for service excellence.




· Components of service quality and customer satisfaction framework

· Types of benchmarking criteria and key performance indicators to evaluate service quality and customer satisfaction

· Types of improvements in service quality and cu

· web viewa service recovery framework consists of organisational strategies, policies and...

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