Examples

• Level 1 read instructions on the operation of appliances and equipment, such as dishwashers, deep fryers and ovens.
• Level 2 read rules for keeping cooking and stewarding areas clean.
• Level 2 read recipes and use them to prepare food.
• Level 3 read cooking texts and/or trade magazine articles and read special theme recipes on-line in order to gather suggestions for future banquets.
• Level 3 may read and interpret vendor purchase agreements.

Examples

• Level 1 interpret Occupational Health and Safety hazard symbols.
• Level 1 read product labels to identify any ingredients that may be allergenic or excluded from restricted diets.
• Level 1 read and enter data on the freezer temperature recording chart. (twice daily)
• Level 1 check off items and quantities on delivery checklists.
• Level 1 complete chef report sheets showing the number of entrees prepared.
• Level 2 use item listing forms for ordering specific products, supplies and produce.
• Level 2 may draw diagrams showing the arrangement of items on the plate.
• Level 2 interpret customer satisfaction ratings displayed on charts.
• Level 2 cross check the Stock Reconciliation form with the sign-out form to ensure accountability and adequate inventory.
• Level 2 read customer orders and prepare accordingly.
• Level 3 read event confirmation sheets in order to plan for events. The confirmation sheets contain information on the client, number of guests, times, location, liquor information, décor and furniture and detailed catering information, including costs.
• Level 3 refer to salesmen's market reports regarding the availability and cost of goods in order to make appropriate menu decisions.

Examples

• Level 1 write and respond to electronic mail primarily for the purpose of internal communications.
• Level 1 write brief reminder notes regarding their tasks and list tasks for other staff.
• Level 1 order food ingredients and kitchen supplies (e.g. dishwashing detergent) on-line.
• Level 2 write suggestions for future menus.
• Level 2 write routine memos to management requesting repair work to be done or suggesting purchase of new equipment.
• Level 3 prepare documentation after completion of a catering event, outlining what was served, quantities, prices, range of services provided and dates.
• Level 3 may complete accident reports on personal injuries (like burns, cuts and falls) to report to management and justify an insurance claim.
• Level 3 may write non-routine memos to the supervisor or Human Resources Director describing disciplinary situations.

Examples

• Level 1 use petty cash to purchase small quantities of supplies needed immediately.
• Level 1 estimate the amounts of food in different sized containers.
• Level 2 prepare bills for catering functions, including taxes.
• Level 2 compare quantities of particular ingredients used in various recipes by converting between Imperial, American, and SI (System International) units. For example, a US quart is a .946 litre or .833 Imperial quart.
• Level 2 measure ingredients according to menu specifications and the number of people to be served.
• Level 2 analyse consumption patterns from time to time to determine if consumer choices are changing. For example, they may find that, given a choice, 33% of people choose chicken, or on Friday nights the bar generally goes through so many pounds (60 lbs.) of hot wings. They look for patterns, seasonal or otherwise, that may account for changing tastes and use this information in their planning process.
• Level 2 estimate the yield from a whole salmon for portion sizes. For example, a whole 3 kilograms of salmon may yield 2 kilograms of usable product for portioning.
• Level 3 estimate the quantity of various menu items that will be consumed during a regular shift. In addition, they estimate supplies required for non-regular shifts, such as a long weekend or a winter festival weekend that they may not have prepared for before.
• Level 4 establish weekly budgets that include the costs for fresh food, shelf items, kitchen staff requirements, etc. In addition, they establish separate budgets for each of the catering events for the week. This will vary depending on the menu items, number of courses and number of people served.

Examples

• Level 1 place supply orders by phone.
• Level 1 call maintenance personnel to request repair of equipment.
• Level 2 may chat briefly with guests at their tables to ascertain satisfaction with the food served.
• Level 2 interact with servers to clarify orders or to explain how to serve specialty dishes, such as salmon wrapped in a banana leaf.
• Level 2 talk to dishwashers and stewards about cleanup and the availability of cutlery or dishes.
• Level 2 interact with delivery personnel who deliver food items to the kitchen.
• Level 2 may assign the day's tasks and duties to those whom they supervise.
• Level 2 resolve conflicts between colleagues involving minor complaints, such as differences of opinion about use of kitchen equipment.
• Level 3 discuss deadlines and timeframes with colleagues to coordinate the sharing of equipment and workspace. This can be complicated when the restaurant is busy or when several catering events overlap. The effectiveness of this communication has a large impact on efficiency.
• Level 3 liaise interdepartmentally with bartenders or housekeeping staff who set up tables for events and functions.

Examples

• Level 1 may have to deal with an employee being absent or late by either calling in a part-time worker or extending the shifts of present employees as per guidelines.
• Level 2 may find that they are out of a specific herb, such as fresh basil. They substitute it using dried basil or a complementary herb such as parsley.
• Level 2 may find that supplies received do not meet the required quality standards. They may raise this matter at the next staff meeting or bring it to the attention of their supervisor.
• Level 2 may realize that the soup has not turned out as expected. The problem may be resolved by adding another ingredient and remixing. If this fails to improve the taste, they may have to start again, using different ingredients.
• Level 3 may find that room service staff do not pick up completed orders in a timely fashion, leading to complaints from guests. They examine their procedures to see if they can improve their own timing in making pickup requests. When they are satisfied that their procedures are clear, they call the room service supervisor to discuss ways in which they can speed up service.

Examples

• Level 1 decide what supplies need to be ordered and when.
• Level 1 decide which sauces will be most complementary to a meal.
• Level 2 routinely make menu decisions based on seasonal availability of ingredients, marketing trends and happenings in their locality.
• Level 2 decide what products to substitute in an order when changes are required because of allergies, dietary factors, product shortages or cost.
• Level 2 make a decision, in consultation with management, on whether to buy certain pre-prepared food items or to prepare from scratch, based on cost comparison and food quality.
• Level 3 decide when to begin to cook an order so that it will be ready at the same time as another order. This timing is critical to customer satisfaction. Many factors relating to availability of equipment, complexity of recipes and customer preferences are taken into consideration in determining the timing.

Examples

• remember details of orders such as how many steaks are to be rare, medium or well done and which are to be served with extra vegetables.
• remember details of customer food allergies communicated to them by servers so they can check that sauces and ingredients are safe for specific orders.
• memorize multiple cooking processes involved with different kinds of cooking. For example, they memorize the steps in preparing and baking a pasta dish.

Examples

• Level 2 may search on the Internet for specialty recipes and suppliers.
• Level 2 refer to various cookbooks and trade magazines to find information on food presentation and garnishes. For instance, they may search for how to use berries and products such as grenadine to adapt a cake to a Valentine's theme.
• Level 2 visit other restaurants to find new trends and recipes.

Examples

• Level 1 use word processing to write memos for fellow workers and submit ideas for recipes.
• Level 2 use a database (CD-ROM), on-line with a manufacturer or the local network to find recipes by performing queries.
• Level 2 use a spreadsheet to check out the inventory of specific items, e.g. canned fruit, various kinds of pastas, sugar, etc.
• Level 2 use communications software to send out e-mail and search for recipes on the Internet.
• Level 2 use a spreadsheet to determine what quantities of each ingredient is required to make up 20 orders instead of 1 by using formulae.

Physical Aspects

Attitudes

Cooks need to be physically fit and able to stand for extended periods of time during the shift. Team work was rated very high by all interviewees. They also mentioned that this is a very high pressure job, requiring excellent organizational skills. Cooks also need to be able to accept constructive criticism and to be adaptable to quickly changing needs in a fast paced environment. The cooks interviewed said that cooks have to be extremely focused and attentive to details. Being well disciplined and reliable are considered definite assets.

Future Trends Affecting Essential Skills

With stringent legislation regarding health and safety, cooks will be doing more documentation of daily activities. This will mean greater use of writing and increased text reading and interpretation. Growing health consciousness and greater emphasis on the nutritional values of food has resulted in a trend for lighter and more wholesome meals. This will require cooks to develop their finding information skills as they search for new recipes. In addition, computer use will become a greater priority for many cooks as the need to locate information quickly via the Internet accelerates. Many cooks are expected to show artistic ability in food displays and participate in competitions. Continuous learning will thus be essential to cooks as they hone these skills through attending specialty seminars and learning from peers and experts.

Future Trends Affecting Essential Skills