chef

Hierarchy view

T - transversal skills and competences

S - skills

K - knowledge

L - language skills and knowledge

chef

Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.

Scope note

Includes banqueting chef. Includes people performing training activities.

Alternative Labels

banqueting chef

chef de cuisine

chef de partie

commis chef

industrial chef

managing partner chef

sous-chef

Essential Skills and Competences

comply with food safety and hygiene control of expenses design indicators for food waste reduction develop food waste reduction strategies handover the food preparation area instruct kitchen personnel maintain customer service maintain kitchen equipment at correct temperature manage staff plan menus store raw food materials think creatively about food and beverages use cooking techniques use culinary finishing techniques use food cutting tools use food preparation techniques use reheating techniques use resource-efficient technologies in hospitality work in a hospitality team

Essential Knowledge

food waste monitoring systems types of whisks

Optional Skills and Competences

assist customers check deliveries on receipt compile cooking recipes conduct research on food waste prevention cook dairy products cook fish cook meat dishes cook pastry products cook sauce products cook seafood cook vegetable products create decorative food displays ensure cleanliness of food preparation area execute chilling processes to food products handle chemical cleaning agents identify nutritional properties of food manage waste order supplies perform procurement processes plan shifts of employees prepare canapés prepare desserts prepare flambeed dishes prepare salad dressings prepare sandwiches set prices of menu items train employees

Optional Knowledge

molecular gastronomy

Concept Uri

Status

released

Skills & competences