Home   Contact us   Tourism Standards start     Teacher Development Programme     Events Calendar     Quality Assurance Survey     Course Administration (*)     Job Descriptions (*)   (*) registered users only !     Occupation Chef Discipline: Food Production Level: Entry Level   Occupational standards : General     Act Professionally   Communicate Effectively   Create hospitality feeling   Maintain Safety And Security Specific     Breakdown Banquet/buffet Food Service   Clean As You Go   Clean Floors And Mats   Clean Food Preparation Equipment   Communicate With Supervisor   Complete Shift Duties   End Shift   Follow Food Production Instructions   Maintain Operations' Standards   Maintain Product Quality   Maintain Sanitary Work Environment   Maintain Supplies   Manage Equipment   Manage Food Supplies   Manage Menu   Manage Service Contracts   Maximize Revenues   Organize Kitchen Activities   Oversee Banquet Functions   Prepare Baked Products   Prepare Cereals, Grains And Pulses   Prepare Cold Plates And Garnishes   Prepare Egg And Dairy Products   Prepare Fish And Seafood   Prepare Meat, Poultry And Game   Prepare Stocks, Soups And Sauces   Prepare Vegetables, Fruits, Nuts And Mushrooms   Report Sanitation And Safety Violations   Service Stations   Set Up Banquets   Set Up Buffet   Start Shift   Store Food   Use Food Preparation Equipment   Wash Pots   Work Safely     (click an Occupational Standard to open the Skills list page for that standard)