An occupational standard is a document which describes the set of skills, knowledge and attitudes, i.e. competence requirements, needed to successfully accomplish duties. Occupational standards are used for compiling curricula and awarding qualifications.
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A Description of work
A.1 Description of work
Level 2 Kitchen Helper, Level 3 Cook, Level 4 Chef and Level 5 Senior Chef occupational standards have been designed within the profession of food preparation.
A Senior Chef manages the production process in an establishment that offers catering. They plan and organise production, compile menus a...nd develop products. A Senior Chef leads and instructs the team and transfers professional skills. A Senior Chef takes economy and profitability into account in their actions and is responsible for work organisation and the quality of the work of others. A Senior Chef prepares food using conventional, innovative and complex technologies based on the needs and wishes of the customers. A Senior Chef can specialise in commercial kitchen or restaurant work. MoreHide
A.2 Work units
A.2.1 Planning of work
1. Fulfilling self-observation activities
2. Preparation and maintenance of the workplace
3. Planning of work
A.2.2 Cleaning
1. Planning of cleaning.
2. Cleaning kitchen appliances and utensils
3. Handling of garbage and other hazardous waste
4. Washing up
5. Gener...al maintenance of rooms
A.2.3 Compiling a menu
1. Planning of menus
2. Planning the special meals menu
3. Calculating nutritional value
4. Calculating prices and raw materials
5. Compiling technological charts
A.2.4 Handling of goods
1. Management of stock
2. Handling packaging and bottles
3. Stocktaking
A.2.5 Preparing foods
1. Preparation of foodstuffs
2. Preparation of starters, main courses, desserts and pastries
3. Preparing servings and platters
A.2.6 Service
1. Customer service
2. Setting tables and serving food and drinks
3. Catering
A.2.8 Management
1. Personnel work
2. Compilation of sales documents and reports
3. Team management
4. Supervision
5. Managing material resources MoreHide
A.3 Work environment and specific nature of work
A Senior Chef must be willing to work in shifts, on weekends and public holidays, in the evening and at night, both indoors and outdoors. At times the job can be stressful.
A.4 Tools
Preparation appliances; refrigeration units; heating devices; food dispensers and transport equipment, dishwashing appliances; waste handling equipment; bakery appliances; coffee machines; gourmet equipment; kitchen and stock inventory; cookware and dishes; cleaning equipment and appliances, office ...equipment; cash register systems. MoreHide
A.5 Personal qualities required for work: abilities and characteristics
The work demands good skills in communication and instruction, honesty, precision and a sense of responsibility. Aesthetics and a good sense of colour, taste and smell are essential in a chef's work. Good physical health and endurance is necessary as well as the ability to perform well under pressur...e. A chef is capable of working independently as well as in a team. MoreHide
A.6 Professional preparation
A Senior Chef is expected to have secondary education, to have completed professional training and to have at least two years of professional experience, including team management experience.
A.7 Most common occupational titles
Chef, head chef, senior chef, head of shift
B Competency Requirements
B.1 Structure of occupation
Competency Requirements:
Selle kutse taotlemisel on nõutav kohustuslike kompetentside B.2.1-B.8 ja B.2.9 (läbiv kompetents) tõendamine.
Spetsialiseerumine toimub vastavalt toitlustamise valdkonnale – suurköögitöö või restoranitöö ning kõik tööosad on spetsialiseerumistega seotud. Kompetentside hindamine toimub vastavalt va...litud spetsialiseerumise valdkonnale. MoreHide
B.2 Competences
Mandatory competences
Competence
EstQF Level
B.2.1
Planning of work
5
View competence
Performance indicators:
1. creates a self-observation plan, monitors its fulfilment and organises the management of the relevant documentation;
2. prepares their work space on the basis of their job tasks; keeps the work space clean on the basis of hygiene rules; plans the work space of the team in accordance with the technological scheme;
3. plans the allocation of the kitchen team's work based on the specific nature of the company; plans the work hours of the team and organises kitchen and service work rationally based on the company's workload.
B.2.2
Cleaning
5
View competence
Performance indicators:
1. sets up a cleaning plan and monitors its fulfilment; arranges daily cleaning of kitchen appliances and utensils based on the user manuals;
2. arranges for the maintenance of equipment based on the maintenance schedules;
3. arranges for the proper handling of waste;
4. arranges for the washing of dishes;
5. arranges for the cleaning of the kitchen, dining hall and other rooms in accordance with the cleaning plan.
B.2.3
Compiling a menu
5
View competence
Performance indicators:
1. compiles different types of menus (including menus for different national cuisines) and offers them in accordance with the principles of menu compilation, legislation and the specific nature of the company and taking into account the seasonality and origins of the raw materials and the requests and wishes of the customer;
2. compiles and adjusts the menu to suit kindergarten children, schoolchildren and the elderly in accordance with the law and on the basis of legal acts and taking into account the peculiarities of the ages of customers; compiles and adjusts the menu taking into account the most common food intolerances (including lactose and gluten intolerance) and food allergies; compiles a menu for vegetarians, including vegans;
3. calculates the nutritional composition and value of foods on the basis of recipes and using the chemical composition database for foods and provides an assessment considering the requirements of legal acts and nationally approved dietary and food recommendations;
4. performs primary product calculations and price estimates using the relevant software; calculates the need for raw materials; calculates the selling price of the food taking into account the company's sales margin;
5. develops technological charts and monitors compliance therewith.
B.2.4
Handling of goods
5
View competence
Performance indicators:
1. organises the receiving of goods in accordance with food hygiene requirements; checks the conformity of the quantity and quality with documentation, checks certificates and ensures the systematic preservation of documents; enters documentation for goods in the database; arranges and checks the daily monitoring of the quality and expiration dates of merchandise; ensures the quantity of goods needed for daily work in accordance with the speed of goods flow in the relevant company; formalises documents accompanying shipped or returned goods or packaging;
2. organises and monitors the handling of packaging and bottles in accordance with legislation;
3. organises stocktaking based on the company's internal procedure; analyses the results thereof;
4. manages information and selects suppliers taking into account the requirements set by the company.
B.2.5
Preparing foods
5
View competence
Performance indicators:
1. prepares foodstuffs using appropriate techniques, utensils and appliances; uses appropriate technological techniques in the preparation of foodstuffs; organises the preparation of foodstuffs and is responsible for the choice of appropriate preparation methods and for the preservation and sustainable use of foodstuffs;
2. prepares starters, main courses, desserts and pastries based on the technological chart, including using foodstuffs that require more sophisticated preparation and special technologies; prepares dishes and pastries using recipes from different national cuisines; organises the preparation of dishes and is responsible for the choice of appropriate technologies and for the preservation and sustainable use of foodstuffs;
3. organises the preparation of dishes based on the technological chart.
B.2.6
Service
5
View competence
Performance indicators:
1. establishes positive contact with the customer; determines the needs and wishes of the customer regarding food and service and advises the customer; resolves any problems related to customer service; gathers customer feedback about food and service, analyses and forwards it to the team; closes the service situation in a positive manner; compiles menu offers and quotes based on the customer's needs and wishes;
2. works with the team to devise a table setting plan for the dining hall together with a design and service plan, taking into account the customer's wishes and the specific nature of the company; arranges for the serving of dishes based on the temperature, quantity and appearance specified in the technological chart;
3. plans and organises the catering service taking into account the specific nature of the event and following food safety requirements.
B.2.7
Designing food products and catering services
5
View competence
Performance indicators:
1. designs and creates the company's product offers taking into account the company's business idea, customers’ wishes, trends in the field, new products, technologies and seasonality; designs a catering service involving the team and taking into account the target group and the specific nature of the company;
2. develops food products using different technologies, appliances and utensils, taking into account the specific nature of the company, cost-effectiveness and the needs and wishes of the customer, including health-related needs (e.g. lactose/gluten intolerance or food allergies).
B.2.8
Management
5
View competence
Performance indicators:
1. identifies the need of kitchen staff and recruits kitchen staff based on production needs; monitors the work of kitchen staff in accordance with job descriptions; plans the development of kitchen staff based on performance and development needs;
2. prepares quotes and invoices taking into account the customer’s order; compiles reports in accordance with the company's work organisation; monitors price changes in primary products and makes proposals to make changes to sales prices; analyses the company's cost-effectiveness;
3. manages the work of kitchen staff and coordinates cooperation between structural units in accordance with the company's work organisation; gives feedback to kitchen staff on the basis of performance; monitors and checks the quality of work and plans improvement activities in accordance with the company's quality requirements; gives feedback to kitchen staff on the basis of performance; monitors and checks the quality of work and plans improvement activities in accordance with the company's quality requirements;
4. supervises the daily work of kitchen staff in accordance with the technological process; provides kitchen staff with the information needed to perform their tasks;
5. identifies any need for kitchen appliances, utensils and materials and makes proposals to upgrade kitchen appliances, taking into account the company's production process; arranges for the maintenance and repair of kitchen appliances and utensils based on the user manuals or maintenance contracts.
Competences related to specialisations
Suurköögitöö
Competence
EstQF Level
B.2.1
Planning of work
5
View competence
Performance indicators:
1. creates a self-observation plan, monitors its fulfilment and organises the management of the relevant documentation;
2. prepares their work space on the basis of their job tasks; keeps the work space clean on the basis of hygiene rules; plans the work space of the team in accordance with the technological scheme;
3. plans the allocation of the kitchen team's work based on the specific nature of the company; plans the work hours of the team and organises kitchen and service work rationally based on the company's workload.
B.2.2
Cleaning
5
View competence
Performance indicators:
1. sets up a cleaning plan and monitors its fulfilment; arranges daily cleaning of kitchen appliances and utensils based on the user manuals;
2. arranges for the maintenance of equipment based on the maintenance schedules;
3. arranges for the proper handling of waste;
4. arranges for the washing of dishes;
5. arranges for the cleaning of the kitchen, dining hall and other rooms in accordance with the cleaning plan.
B.2.4
Handling of goods
5
View competence
Performance indicators:
1. organises the receiving of goods in accordance with food hygiene requirements; checks the conformity of the quantity and quality with documentation, checks certificates and ensures the systematic preservation of documents; enters documentation for goods in the database; arranges and checks the daily monitoring of the quality and expiration dates of merchandise; ensures the quantity of goods needed for daily work in accordance with the speed of goods flow in the relevant company; formalises documents accompanying shipped or returned goods or packaging;
2. organises and monitors the handling of packaging and bottles in accordance with legislation;
3. organises stocktaking based on the company's internal procedure; analyses the results thereof;
4. manages information and selects suppliers taking into account the requirements set by the company.
B.2.5
Preparing foods
5
View competence
Performance indicators:
1. prepares foodstuffs using appropriate techniques, utensils and appliances; uses appropriate technological techniques in the preparation of foodstuffs; organises the preparation of foodstuffs and is responsible for the choice of appropriate preparation methods and for the preservation and sustainable use of foodstuffs;
2. prepares starters, main courses, desserts and pastries based on the technological chart, including using foodstuffs that require more sophisticated preparation and special technologies; prepares dishes and pastries using recipes from different national cuisines; organises the preparation of dishes and is responsible for the choice of appropriate technologies and for the preservation and sustainable use of foodstuffs;
3. organises the preparation of dishes based on the technological chart.
B.2.6
Service
5
View competence
Performance indicators:
1. establishes positive contact with the customer; determines the needs and wishes of the customer regarding food and service and advises the customer; resolves any problems related to customer service; gathers customer feedback about food and service, analyses and forwards it to the team; closes the service situation in a positive manner; compiles menu offers and quotes based on the customer's needs and wishes;
2. works with the team to devise a table setting plan for the dining hall together with a design and service plan, taking into account the customer's wishes and the specific nature of the company; arranges for the serving of dishes based on the temperature, quantity and appearance specified in the technological chart;
3. plans and organises the catering service taking into account the specific nature of the event and following food safety requirements.
B.2.7
Designing food products and catering services
5
View competence
Performance indicators:
1. designs and creates the company's product offers taking into account the company's business idea, customers’ wishes, trends in the field, new products, technologies and seasonality; designs a catering service involving the team and taking into account the target group and the specific nature of the company;
2. develops food products using different technologies, appliances and utensils, taking into account the specific nature of the company, cost-effectiveness and the needs and wishes of the customer, including health-related needs (e.g. lactose/gluten intolerance or food allergies).
B.2.8
Management
5
View competence
Performance indicators:
1. identifies the need of kitchen staff and recruits kitchen staff based on production needs; monitors the work of kitchen staff in accordance with job descriptions; plans the development of kitchen staff based on performance and development needs;
2. prepares quotes and invoices taking into account the customer’s order; compiles reports in accordance with the company's work organisation; monitors price changes in primary products and makes proposals to make changes to sales prices; analyses the company's cost-effectiveness;
3. manages the work of kitchen staff and coordinates cooperation between structural units in accordance with the company's work organisation; gives feedback to kitchen staff on the basis of performance; monitors and checks the quality of work and plans improvement activities in accordance with the company's quality requirements; gives feedback to kitchen staff on the basis of performance; monitors and checks the quality of work and plans improvement activities in accordance with the company's quality requirements;
4. supervises the daily work of kitchen staff in accordance with the technological process; provides kitchen staff with the information needed to perform their tasks;
5. identifies any need for kitchen appliances, utensils and materials and makes proposals to upgrade kitchen appliances, taking into account the company's production process; arranges for the maintenance and repair of kitchen appliances and utensils based on the user manuals or maintenance contracts.
B.2.3
Compiling a menu
5
View competence
Performance indicators:
1. compiles different types of menus (including menus for different national cuisines) and offers them in accordance with the principles of menu compilation, legislation and the specific nature of the company and taking into account the seasonality and origins of the raw materials and the requests and wishes of the customer;
2. compiles and adjusts the menu to suit kindergarten children, schoolchildren and the elderly in accordance with the law and on the basis of legal acts and taking into account the peculiarities of the ages of customers; compiles and adjusts the menu taking into account the most common food intolerances (including lactose and gluten intolerance) and food allergies; compiles a menu for vegetarians, including vegans;
3. calculates the nutritional composition and value of foods on the basis of recipes and using the chemical composition database for foods and provides an assessment considering the requirements of legal acts and nationally approved dietary and food recommendations;
4. performs primary product calculations and price estimates using the relevant software; calculates the need for raw materials; calculates the selling price of the food taking into account the company's sales margin;
5. develops technological charts and monitors compliance therewith.
Restoranitöö
Competence
EstQF Level
B.2.1
Planning of work
5
View competence
Performance indicators:
1. creates a self-observation plan, monitors its fulfilment and organises the management of the relevant documentation;
2. prepares their work space on the basis of their job tasks; keeps the work space clean on the basis of hygiene rules; plans the work space of the team in accordance with the technological scheme;
3. plans the allocation of the kitchen team's work based on the specific nature of the company; plans the work hours of the team and organises kitchen and service work rationally based on the company's workload.
B.2.2
Cleaning
5
View competence
Performance indicators:
1. sets up a cleaning plan and monitors its fulfilment; arranges daily cleaning of kitchen appliances and utensils based on the user manuals;
2. arranges for the maintenance of equipment based on the maintenance schedules;
3. arranges for the proper handling of waste;
4. arranges for the washing of dishes;
5. arranges for the cleaning of the kitchen, dining hall and other rooms in accordance with the cleaning plan.
B.2.4
Handling of goods
5
View competence
Performance indicators:
1. organises the receiving of goods in accordance with food hygiene requirements; checks the conformity of the quantity and quality with documentation, checks certificates and ensures the systematic preservation of documents; enters documentation for goods in the database; arranges and checks the daily monitoring of the quality and expiration dates of merchandise; ensures the quantity of goods needed for daily work in accordance with the speed of goods flow in the relevant company; formalises documents accompanying shipped or returned goods or packaging;
2. organises and monitors the handling of packaging and bottles in accordance with legislation;
3. organises stocktaking based on the company's internal procedure; analyses the results thereof;
4. manages information and selects suppliers taking into account the requirements set by the company.
B.2.5
Preparing foods
5
View competence
Performance indicators:
1. prepares foodstuffs using appropriate techniques, utensils and appliances; uses appropriate technological techniques in the preparation of foodstuffs; organises the preparation of foodstuffs and is responsible for the choice of appropriate preparation methods and for the preservation and sustainable use of foodstuffs;
2. prepares starters, main courses, desserts and pastries based on the technological chart, including using foodstuffs that require more sophisticated preparation and special technologies; prepares dishes and pastries using recipes from different national cuisines; organises the preparation of dishes and is responsible for the choice of appropriate technologies and for the preservation and sustainable use of foodstuffs;
3. organises the preparation of dishes based on the technological chart.
B.2.6
Service
5
View competence
Performance indicators:
1. establishes positive contact with the customer; determines the needs and wishes of the customer regarding food and service and advises the customer; resolves any problems related to customer service; gathers customer feedback about food and service, analyses and forwards it to the team; closes the service situation in a positive manner; compiles menu offers and quotes based on the customer's needs and wishes;
2. works with the team to devise a table setting plan for the dining hall together with a design and service plan, taking into account the customer's wishes and the specific nature of the company; arranges for the serving of dishes based on the temperature, quantity and appearance specified in the technological chart;
3. plans and organises the catering service taking into account the specific nature of the event and following food safety requirements.
B.2.7
Designing food products and catering services
5
View competence
Performance indicators:
1. designs and creates the company's product offers taking into account the company's business idea, customers’ wishes, trends in the field, new products, technologies and seasonality; designs a catering service involving the team and taking into account the target group and the specific nature of the company;
2. develops food products using different technologies, appliances and utensils, taking into account the specific nature of the company, cost-effectiveness and the needs and wishes of the customer, including health-related needs (e.g. lactose/gluten intolerance or food allergies).
B.2.8
Management
5
View competence
Performance indicators:
1. identifies the need of kitchen staff and recruits kitchen staff based on production needs; monitors the work of kitchen staff in accordance with job descriptions; plans the development of kitchen staff based on performance and development needs;
2. prepares quotes and invoices taking into account the customer’s order; compiles reports in accordance with the company's work organisation; monitors price changes in primary products and makes proposals to make changes to sales prices; analyses the company's cost-effectiveness;
3. manages the work of kitchen staff and coordinates cooperation between structural units in accordance with the company's work organisation; gives feedback to kitchen staff on the basis of performance; monitors and checks the quality of work and plans improvement activities in accordance with the company's quality requirements; gives feedback to kitchen staff on the basis of performance; monitors and checks the quality of work and plans improvement activities in accordance with the company's quality requirements;
4. supervises the daily work of kitchen staff in accordance with the technological process; provides kitchen staff with the information needed to perform their tasks;
5. identifies any need for kitchen appliances, utensils and materials and makes proposals to upgrade kitchen appliances, taking into account the company's production process; arranges for the maintenance and repair of kitchen appliances and utensils based on the user manuals or maintenance contracts.
B.2.3
Compiling a menu
5
View competence
Performance indicators:
1. compiles different types of menus (including menus for different national cuisines) and offers them in accordance with the principles of menu compilation, legislation and the specific nature of the company and taking into account the seasonality and origins of the raw materials and the requests and wishes of the customer;
2. compiles and adjusts the menu to suit kindergarten children, schoolchildren and the elderly in accordance with the law and on the basis of legal acts and taking into account the peculiarities of the ages of customers; compiles and adjusts the menu taking into account the most common food intolerances (including lactose and gluten intolerance) and food allergies; compiles a menu for vegetarians, including vegans;
3. calculates the nutritional composition and value of foods on the basis of recipes and using the chemical composition database for foods and provides an assessment considering the requirements of legal acts and nationally approved dietary and food recommendations;
4. performs primary product calculations and price estimates using the relevant software; calculates the need for raw materials; calculates the selling price of the food taking into account the company's sales margin;
5. develops technological charts and monitors compliance therewith.
Recurring competences
Competence
EstQF Level
B.2.9
Recurring competences of Senior Chef, Level 5
5
View competence
Performance indicators:
1. is guided in their work by ethical convictions, following good practice in a chef’s field of work;
2. adheres to schedules while also observing the occupational and fire safety requirements arising from the Food Act; is responsible for their own and their co-workers' safety; can cope in dangerous situations;
3. takes hygiene into account, maintains the safety and quality of food;
4. manages and participates in teamwork, is responsible for fulfilling duties;
5. communicates with customers in accordance with good practice in customer service;
6. uses resources for their intended purpose and in an environmentally friendly way;
7. is enterprising, adjusts to changes in their work, works effectively in stressful situations and keeps their emotions in check;
8. analyses feedback and makes appropriate decisions;
9. language skills: uses Estonian at the B2 level and one foreign language at the B1 level in their work (see Annex 1 Language skills level descriptions);
10. uses a computer at the required level in the base modules described on the ECDL certificate and standard module "Presentation" (see Annex 2 Computer skills);
11. understands cultural diversity and is tolerant of other cultures.
12. supervises the work of kitchen helpers, assistant chefs and apprentices in their field of work.
C General information and Annexes
Designation of occupational qualification standard in register:
04-09112017-1.4/7k
Field of occupational activity:
Service
Occupational Qualification Council:
Service
No. of decision of Occupational Qualification Council:
11
Date of decision of Occupational Qualification Council:
09.11.2017
EstQF level:
5
Reference to European Qualifications Framework (EQF):
International Standard Classification of Occupations:
3 Technicians and Associate Professionals34 Legal, Social, Cultural and Related Associate Professionals343 Artistic, Cultural and Culinary Associate Professionals3434 Chefs
ISCED Fields of Education and Training (ISCED-F 2013):
10 Services101 Personal services1013 Hotel, restaurants and catering
Statistical Classification of Economic Activities in the European Community (NACE):
I ACCOMMODATION AND FOOD SERVICE ACTIVITIES56 Food and beverage service activities
