SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR CENTRAL KITCHEN SOUS CHEF (AREA SUPERVISOR)

Transcription

1 Occupation: Central Kitchen Sous Chef (Area Supervisor) Occupation Description: The Central Kitchen Sous Chef supervises the daily operations of Central Kitchen to ensure that production targets of their assigned section are met and food products meet required production standards. He/She may suggest minor modifications to food quality standards and Standard Operating Procedures (SOPs). He monitors the set-up and cleanliness of work stations and apply Food Safety Management System at the workplace.he also monitors equipment performance levels and conducts basic equipment troubleshooting. He guides production staff on cooking techniques and use of cooking equipment and works with the headquarters to ensure appropriate training is provided where needed. He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He should be comfortable with working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists). Important Points to Note about this Document This document is intended purely to provide general information to enable individuals, employers and training providers to be informed about the skills for career, training and education purposes. SSG provides no warranty whatsoever about the contents of this document, and does not warrant that the courses of action mentioned in this document will secure employment, promotion, or monetary benefits. 1

2 The skills expected of the Central Kitchen Sous Chef (Area Supervisor) are summarised as below: Skill Category Skill Analytical, Conceptual and Evaluative 1. Solve Problems and Make Decisions at Managerial Level Business Continuity Management 2. Execute Crisis Management Plans Business Negotiation 3. Apply Basic Negotiation Skills and Techniques Central Kitchen Production 4. Manage Production Schedule 5. Schedule Work Activities according to Production Schedules 6. Supervise Work Station Set Up Communications 7. Articulate and Discuss Ideas Food and Beverage Production 8. Supervise Cooking of Food Products 2

3 Innovation 9. Manage Productivity Improvements 10. Provide Suggestions for Minor Modifications to Food Quality Standards and Standard Operating Procedures 11. Provide Suggestions for Modifications to Existing Processes 12. Recommend Ways to Reduce Waste Production People and Relationship Management 13. Develop a Work Team 14. Lead Workplace Communication and Engagement 15. Supervise, Motivate and Empower Staff People Development 16. Conduct Orientation and Training 17. Train Cooks to Operate Automated Cooking Equipment Personal Management and Development 18. Develop Self to Maintain Professional Competence at Supervisory Level Quality 19. Supervise Packaging of Food Products 20. Supervise Preparation of Ingredients 21. Supervise Quality Procedures Site/Outlet and Equipment Management 22. Conduct Basic Equipment Troubleshooting 23. Implement Site/Outlet and Equipment Maintenance Plans 24. Re-instate Work Stations Workplace Safety and Health 25. Manage Workplace Safety and Health System 3

4 Workplace Safety and Hygiene 26. Apply Food Safety Management Systems for Food Service Establishments 4

5 Skill Code ES-ACE-402G-1 Skill Category Skill Sub-Category Analytical, Conceptual and Evaluative N/A Skill Solve Problems and Make Decisions at Managerial Level Skill Description This skill describes the ability to examine the causes of performance deficiency and its impact on an organisation. It also includes managing team dynamics to identify and address performance deficiency. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Advantages and disadvantages of the various methods to collect relevant and current information on organisational performance standards and quality control policies Sources of information to identify performance deficiency Advantages and disadvantages of the various methods to identify performance deficiency Types of analytical tools and techniques and their application in the problem- solving and decision-making process Principles of group dynamics and teamwork and techniques to manage team dynamics Types of decision-making models for arriving at the preferred solution and their features Factors affecting the effectiveness of an implementation plan Tools and techniques to identify performance deficiency or cause of failure in implemented solution and implementation plan and their features Advantages and disadvantages of various ways to formalise implemented solution as part of current Standard Operating Procedures (SOPs) Organisational procedures for amending and disseminating SOPs 5

6 Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Collect relevant and current information on organisational performance standards and quality control policies Identify the types of performance deficiency and examine the causes and their impact on organisation-related aspects Identify the root causes of the problems with team members using appropriate group facilitation techniques Determine a preferred solution using appropriate methods and draw up an implementation plan to implement the solution at the workplace Formalise implemented solution as part of the organisation s current standard operating procedures Evaluate the effectiveness of the implemented solution and implementation plan using appropriate techniques and criteria Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Generate creative ideas using appropriate idea generation and group facilitation techniques Shortlist the most viable ideas based on a set of pertinent criteria using appropriate problem-solving and decision-making techniques and tools Evaluate the impact of shortlisted ideas using appropriate problemsolving and decision-making techniques and tools Develop a corrective action plan for any shortfalls identified in the implemented solution and conduct a follow-up review of modifications made Social Intelligence and Ethics 6

7 use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Manage team dynamics and differing opinions through the use of conflict management techniques Learning to Learn develop and improve one s self within and outside of one s area of work. Reflect on own strengths and weaknesses and its impact in solving problems and making decisions Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. Version Control Version Date Changes Made Edited by ES-ACE-402G-1 1-Sep-16 Initial Version WDA 7

8 Skill Code BM-BCM-304E-1 Skill Category Skill Sub-Category Business Continuity Management N/A Skill Execute Crisis Management Plan Skill Description This skill describes the ability to execute crisis management plan. It also includes coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plan. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Crisis management plan, including crisis response and recovery activities Critical business functions Business continuity plans Emergency control exercises Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Assist in the coordination and integration of crisis response and recovery activities in accordance with recovery and business continuity plans to respond to disruptive events Execute individual roles within the crisis management plan to respond to disruptive events 8

9 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Participate in the organisation s emergency control exercises to validate and make improvements to the crisis management plan to ensure organisational readiness Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Manage own emotions to maintain composure and display selfconfidence and resilience when dealing with challenges in a crisis situation Respond appropriately to negative emotional cues of organisation members during a crisis situation to provide reassurance Learning to Learn develop and improve one s self within and outside of one s area of work. Augment own knowledge on crisis management by subscribing to diverse learning channels to ensure continuous learning for workplace application 9

10 Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. Version Control Version Date Changes Made Edited by BM-BCM-304E-1 1 September 2016 Initial Version WDA 10

11 Skill Category Business Negotiation Skill Code BM-BN-301E-1 Skill Sub-Category N/A Skill Apply Basic Negotiation Skills and Techniques Skill Description This skill describes the ability to apply basic negotiation skills and techniques to achieve organisation s desired position in a negotiation. It also includes identifying negotiation outcomes and responsibilities, preparing background information and documenting negotiation. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Negotiation objectives Context of negotiation Social and cultural differences which may affect negotiations Interpersonal skills Communication and conflict resolution techniques Relevant precedents Components of minutes Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Identify negotiation outcomes in commercial situations to establish organisation s desired position in the negotiation Identify roles and responsibilities needed to support negotiation objectives Prepare relevant background information to understand other parties position Use negotiation processes and techniques to assist in achieving desired negotiation outcomes Record negotiations for evaluation and documentation purposes 11

12 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify opportunities to strive for negotiation outcomes to add value to the organisation Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Manage self to maintain composure and self-confidence when conducting negotiations Learning to Learn develop and improve one s self within and outside of one s area of work. Engage in self-reflection to identify own areas for improvement in negotiation techniques Improve own negotiation techniques by subscribing to learning channels and participating in review platforms with supervisors and peers to enhance own negotiation skills Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. 12

13 Version Control Version Date Changes Made Edited by BM-BN-301E-1 1 September 2016 Initial Version WDA 13

14 Skill Code FSS-CKP Skill Category Skill Sub-Category Central Kitchen Operation Kitchen Operations Skill Manage Production Schedule Skill Description This skill describes the ability to manage production schedules and ensure they are prepared and updated regularly. It also includes assessing whether production targets are achievable, updating to account for ad hoc orders and factors that affect production levels. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Importance of production schedules in ensuring all orders are fulfilled in a timely manner Impact of production schedules on efficiency and productivity of production staff Overall time and resource requirements for production of the various food products, including preparation time and staffing levels Impact of ad hoc and special orders on production schedules Process of verifying production forecasts to prevent overproduction and underproduction Process of following up on scheduling issues Contingency plans and/or methods to overcome unforeseen circumstances Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Validate production schedules, focusing on accuracy and feasibility of achieving production targets Amend production schedules in collaboration with planning staff to address unrealistic targets and/or when production is impacted by unforeseen circumstances Monitor adherence to and manage deviations from production schedules 14

15 Collect feedback on production schedule feasibility and targets in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Align organisational compliance procedures and policies with food handling legislative requirements to meet quality standards Build and develop relationships with new and/or existing customers and internal and external stakeholders Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines Learning to Learn develop and improve one s self within and outside of one s area of work. Apply cognitive skills and past experience to generate technical and/or business solutions in unfamiliar areas Constantly update own learning in relevant work areas to adapt to changing environment Attempt to apply learnings from other areas of work 15

16 Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act and all updates and current policies Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-CKP August 2017 Initial Version SSG and SPRING Singapore 16

17 Skill Code FSS-CKP Skill Category Skill Sub-Category Central Kitchen Operation Kitchen Operations Skill Schedule Work Activities According to Production Schedules Skill Description This skill describes the ability to schedule work activities according to production schedules. It also includes planning and assigning individual production output targets for the kitchen production staff. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Elements of e-production systems Elements of production schedules Current overall production capacity levels and individual staff output levels Current equipment production capacity levels Existing skill sets and/or qualifications of production staff Importance of adequate allocation of tasks to ensure adherence to production schedules and targets Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Analyse production schedules to develop staff work schedules Assign work activities by translating production schedules to individual output targets Brief staff on work activities for the shift Reassign work activities to deal with cases of underutilisation and/or sudden manpower shortages Review schedules to fulfill ad hoc orders Coordinate with warehousing to ensure that sufficient stock levels are available, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 17

18 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in own learning and select approaches to close learning gaps and improve on quality of tasks assigned Provide feedback to co-workers and/or supervisors in a considerate and constructive manner Keep up-to-date on industry trends in the food and beverage sector Identify available opportunities to learn from co-workers and/or supervisors for self and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output Monitor others to ensure that consistency is maintained in their work output 18

19 Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act and all updates and current policies Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-CKP August 2017 Initial Version SSG and SPRING Singapore 19

20 Skill Code FSS-CKP Skill Category Skill Sub-Category Central Kitchen Operation Kitchen Operations Skill Supervise Work Station Set Up Skill Description This skill describes the ability to supervise the setting up of kitchens and ensure that work stations are set up properly for food production activities. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Food safety and hygiene requirements for work station set-up Organisational standards and process for setting up work stations Impact of appropriate work station set-ups on operation efficiency and quality Equipment, tools and ingredient requirements for allocated activities for the day or shift Operational specifications and parameters for all automated food production equipment Process of verifying checks performed by staff on automated equipment Importance of using checklists when monitoring set up of work stations Importance of ensuring work stations are up in a timely manner Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Monitor set up of work stations and ensure all necessary equipment, tools and ingredients are prepared, based on production schedules Monitor and ensure that work stations manned in accordance of the organisation guidelines Ensure that guidelines on setting up work stations are followed Verify food production equipment serviceability 20

21 Verify that work station areas are set up optimally and clear of unnecessary equipment, tools and/or ingredients, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in own learning and select approaches to close learning gaps and improve on quality of tasks assigned Provide feedback to co-workers and/or supervisors in a considerate and constructive manner Keep up-to-date on industry trends in the food and beverage sector Identify available opportunities to learn from co-workers and/or supervisors for self and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards 21

22 Develop standard operating procedures (SOPs) which ensure consistency in work output Monitor others to ensure that consistency is maintained in their work output Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act and all updates and current policies Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-CKP August 2017 Initial Version SSG and SPRING Singapore 22

23 Skill Category Communications Skill Code BM-COM-404E-1 Skill Sub-Category N/A Skill Articulate and Discuss Ideas Skill Description This skill describes the ability to articulate and discuss ideas. It includes selecting, reviewing and refining approaches to communicate ideas, identifying and implementing specific ways to encourage responses, substantiating and challenging viewpoints, as well as exchanging ideas to reach intended outcomes. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Factors to consider when selecting best approaches to communicate ideas Modes of communication Techniques of engaging others Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Select appropriate approaches to communicate ideas in an effective manner to achieve intended outcomes Identify and implement specific ways to encourage responses from communicating parties Substantiate or challenge viewpoints using a logical approach to achieve intended outcomes Exchange ideas until outcomes are reached to ensure agreement from communicating parties 23

24 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Review and refine approaches to communicate ideas to improve communication process and outcomes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Demonstrate empathy and appreciation of others views and issues when articulating and discussing ideas to ensure individual views are acknowledged and addressed Learning to Learn develop and improve one s self within and outside of one s area of work. Engage in self-reflection to identify areas for improvement in own ability to articulate and discuss ideas Improve own ability to articulate and discuss ideas by subscribing to diverse learning channels and participating in review platforms with peers and supervisors to ensure continuous learning Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. 24

25 Version Control Version Date Changes Made Edited by BM-COM-404E-1 4 August 2017 Initial Version SSG 25

26 Skill Code FSS-FBP Skill Category Skill Sub-Category Food and Beverage Production Kitchen Operations Skill Supervise Cooking of Food Products Skill Description This skill describes the ability to supervise and ensure that food items are prepared in accordance with guidelines to ensure quality. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Quality standards and standard operating procedures (SOPs) for the required food products Methods for cooking different food products Steps for checking cooked food products Indicators of doneness in final food products Common faults in cooking food products and operating food production equipment Special order requirements and related changes required to standard techniques Importance of clear communication of expectations to maintain quality standards, reduce wastage and improve efficiency Importance of quality checks, including flavour and colour tests Common methods for taking corrective actions on ingredients that do not meet quality standards Methods for checking for product quality and consistency Types of output from automated food production equipment Settings and capacities of automated equipment Safety considerations when using automated equipment Application and Adaptation Check for quality of ingredients before the start of cooking processes 26

27 and activities required of the occupation, and the ability to react to and manage the changes at work. Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Monitor staff to ensure preparation guidelines are followed when cookign food Identify potential safety hazards to ensure that safety levels are maintained Monitor cooking processes to ensure that quality levels are maintained Take corrective actions for scenarios where output do not meet production standards, or when there are any equipment malfunctions Advise cooks on alternatvie cooking methods and/or necessary adjustments to cooking methods to fulfill special order requirements, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace 27

28 Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in own learning and select approaches to close learning gaps and improve on quality of tasks assigned Provide feedback to co-workers and/or supervisors in a considerate and constructive manner Keep up-to-date on industry trends in the food and beverage sector Identify available opportunities to learn from co-workers and/or supervisors for self and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output Monitor others to ensure that consistency is maintained in their work output Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act and all updates and current policies Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-FBP August 2017 Initial Version SSG and SPRING Singapore 28

29 Skill Category Innovation Skill Code FSS-INO Skill Sub-Category N/A Skill Manage Productivity Improvements Skill Description This skill describes the ability to identify opportunities for productivity measurement and improvement at workplace. It also includes selecting and implementing relevant techniques and tools for productivity improvement and managing productivity at the workplace. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Concept and definition of productivity Factors affecting productivity Productivity measurements and their uses in the organisation Barriers to productivity improvement Methods of describing and establishing productivity improvements Methods of overcoming barriers to productivity improvement Components and methods to collect and analyse productivity performance data Methods of implementing tools and techniques for productivity improvement Advantages and disadvantages of different tools and techniques for productivity improvement Roles of management in improving productivity Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Define the concept of productivity in the organisation s context Identify opportunities to improve and measure productivity Develop business cases and proposals for new opportunities Identify barriers to productivity and ways to overcome them Establish systems to measure productivity Recognise impact of qualitative factors on productivity measurement 29

30 Evaluate tools and techniques for productivity improvement Implement productivity improvement processes and cost reduction strategies Monitor and analyse productivity performance data using analysis tools Report and recommend productivity improvements for endorsement in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback Generate ideas to create new products Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Aligning organisational compliance procedures and policies with food handling legislative requirements to meet quality standards Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines Learning to Learn develop and improve one s self within and Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas Coach others to overcome constraints at work 30

31 outside of one s area of work. Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Constantly update learning in relevant work area to adapt to changing environment Attempt to apply learnings from other areas of work Be a brand ambassador and live the brand Provide recommendations on changes to brand standards to align with the evolving needs of the business and external environment Ensure that there are standard procedures in place and consistency in work output is maintained Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-INO August 2017 Initial Version SSG and SPRING Singapore 31

32 Skill Category Innovation Skill Code FSS-INO Skill Sub-Category Standards and Guidelines Skill Provide Suggestions for Minor Modifications to Food Quality Standards and Standard Operating Procedures Skill Description This skill describes the ability to provide suggestions for minor modifications to food quality standards and Standard Operating Procedures (SOPs) based on working experience in the production kitchen. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Importance of ensuring food is produced in accordance to food production standards and SOPs Importance of food production standards and SOPs on ensuring quality and efficiency SOPs and food standards critical to kitchen operations and licensing requirements Impact of proposed changes to SOPs and food standards on quality Appropriate authorities for making changes to food quality standards and SOPs Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Highlight areas for improvement and minor modifications to processes to increase productivity Propose and explain impact of suggested changes on improving organisational processes and outputs in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 32

33 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned Provides feedback to co-worker and/or supervisor in a considerate and constructive manner Keep up to date on industry trends in the food and beverage sector Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output Monitor others to ensure that consistency is maintained in their work output 33

34 Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-INO August 2017 Initial Version SSG and SPRING Singapore 34

35 Skill Code Version Control Skill FSS-INO Skill Category Skill Sub-Category Innovation Research and Development Provide Suggestions for Modifications to Existing Processes Skill Description This skill describes the ability to provide suggestions for modifications to existing processes based on observations from working experience in the production kitchen. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Organisational standards and SOPs Importance of constant process improvements on costs, efficiency and quality Importance of providing suggestions from on-the-job experience in the kitchen to facilitate process improvements Importance of identifying inefficient processes Impact of wastage and/or quality concerns on costs and brand reputation Importance of collecting feedback when improving processes Appropriate avenues for providing suggestions and collecting feedback Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Identify inefficiencies and areas for improvement in current processes (i.e. high non-compliance and/or wastage) Investigate and highlight plausible factors that lead the identified inefficiencies Collate feedback and share suggestions for process modifications, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 35

36 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in own learning and select approaches to close learning gaps and improve on quality of tasks assigned Provide feedback to co-workers and/or supervisors in a considerate and constructive manner Keep up-to-date on industry trends in the food and beverage sector Identify available opportunities to learn from co-workers and/or supervisors for self and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output Monitor others to ensure that consistency is maintained in their work output 36

37 Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act and all updates and current policies Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-INO August 2017 Initial Version SSG and SPRING Singapore 37

38 Skill Category Innovation Skill Code FSS-INO Skill Sub-Category Quality and Hygiene Standards Skill Recommend Ways to Reduce Waste Production Skill Description This skill describes the ability to recommend ways to reduce waste production. It also includes recommendations on simple changes in internal processes that may reduce the amount of waste production and increase cost efficiency. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Common reasons for food spoilage resulting in disposal and how to prevent them Impact of daily food wastage on operational costs and efficiency Importance of highlighting food spoilage to appropriate management Elements of documentation for disposal Importance of retaining and filing disposal documentation Signs of equipment faults leading to sub-quality food that requires disposal New processes and technologies to prevent wastage and spoilage Impact of waste reduction plans and strategies on operations and costs Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Verify that waste identified for disposal satisfies disposal conditions Monitor waste disposal process to ensure that guidelines for disposal of waste and food items are followed Identify trends of food spoilage and/or wastage Examine possible causes for food spoilage or wastage Develop waste reduction plans and conduct briefings to communicate prevention strategies, in accordance with 38

39 organisational procedures and recipes, food and Workplace Safety and Health requirements Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in own learning and select approaches to close learning gaps and improve on quality of tasks assigned Provide feedback to co-workers and/or supervisors in a considerate and constructive manner Keep up-to-date on industry trends in the food and beverage sector Identify available opportunities to learn from co-workers and/or supervisors for self and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output 39

40 Monitor others to ensure that consistency is maintained in their work output Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act and all updates and current policies Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-INO August 2017 Initial Version SSG and SPRING Singapore 40

41 Skill Code ES-IP-402G-1 Skill Category Skill Sub-Category People and Relationship Management N/A Skill Develop a Work Team Skill Description This skill describes the ability to establish teams and allocate resources in achieving organisational goals. It also includes cultivating open communication for teamwork and evaluating the progress of the team. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Critical factors in building a high performance team Characteristics and impact of team synergy on team performance Techniques for team building and development Coaching process aligned to organisational vision and business goals Platforms and tools to create opportunities for team members to contribute ideas and skills Components of systems to recognise contributions of team members Implications of diversity issues on coaching Components of systems for development of staff Motivational theories related to rewards and recognition for staff Ways to determine trends in team performance Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Analyse the types of teams required and their value in achieving organisational goals Identify and elect work team members and align roles, responsibilities, objectives and expectations of the work team to organisational goals Delegate tasks and allocate resources to facilitate work team towards the achievement of goals and objectives, taking into consideration diversity issues Evaluate impact of task and role delegation among team members on team synergy and make adjustments where necessary in accordance to criteria set 41

42 Encourage teamwork and foster commitment and sense of ownership among team members based on team building and development techniques Assess the barriers to group interaction and communication and establish infrastructure to facilitate knowledge management and work team coaching which is aligned to organisational vision and business goals Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Monitor and evaluate team progress and performance in achievement of goals and objectives Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Communicate the roles, responsibilities, objectives and expectations to the work team and empower team members to accomplish them Communicate feedback to team using the most suitable means and data and provide recommendations to improve performance Recognise and reward team work and performance taking into consideration implications of diversity issues Learning to Learn develop and improve one s self within and outside of one s area of work. Seek feedback from peers and supervisors to improve own future performance 42

43 Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. Version Control Version Date Changes Made Edited by ES-IP-402G-1 1 September 2016 Initial Version WDA 43

44 Skill Code ES-IP-401G-1 Skill Category People and Relationship Management Skill Sub-Category N/A Skill Lead Workplace Communication and Engagement Skill Description This skill describes the ability to lead workplace communication through the implementation of communication strategies and mechanisms. It also includes using negotiation strategies to achieve organisational goals and win-win outcomes. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Communication strategies, tools and methods associated with the various communication mechanisms to meet organisational goals and objectives and their features Types and dimensions of organisational culture and their characteristics Dimensions of conflict or dispute Desired goals to be achieved as a outcome of negotiation Motivations, priorities, interests and inclinations of stakeholders involved in a negotiation Importance of considering cultural factors and various diversity issues that affect the communication in a negotiation process Factors affecting the prioritising of goals and evaluation of possible trade-offs Steps to develop relevant details and supporting arguments for negotiation Negotiation styles and tactics for countering other party s style and their characteristics Sources of power, conflict and obstacles to a successful negotiation and their implications in a negotiation Application and Adaptation 44