Chef
Competency-based
ONET: 35-2012.00
2
Years
24
Skills
448h
Related instructions
Classroom instruction topics
- 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.
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