SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR PRODUCTION PLANNER

Transcription

1 Occupation: Production Planner Occupation Description: The Production Planner is responsible for planning production outputs and setting the production schedule for the Central Kitchen. He/She reviews and processes the food order received. He will collates food orders received and apply some level of forecasting to determine buffer stock levels in order to generate the production schedules for the Central Kitchen Production team. He is expected to monitor overall production output levels as well as to prepare yield reports for the tracking of output production trends. He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear uniform and standard protection gears. 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 Production Planner 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. Generate Production Schedules 5. Monitor Delivery Schedules 6. Monitor Overall Production Output Levels 7. Process Food Orders 8. Review Order Intakes Communications 9. Articulate and Discuss Ideas Innovation 10. Manage Productivity Improvements 11. Recommend Ways to Reduce Waste Production 2

3 People and Relationship Management 12. Lead Workplace Communication and Engagement Personal Management and Development 13. Develop Self to Maintain Professional Competence at Supervisory Level Planning and Implementation 14. Maintain Inventories Quality 15. Prepare Yield Reports Workplace Safety and Health 16. Manage Workplace Safety and Health System 3

4 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 4

5 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 problem-solving 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 5

6 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 September 2016 Initial Version WDA 6

7 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 7

8 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 8

9 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 9

10 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 10

11 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. 11

12 Version Control Version Date Changes Made Edited by BM-BN-301E-1 1 September 2016 Initial Version WDA 12

13 Skill Code FSS-CKP Skill Category Skill Sub-Category Central Kitchen Operation Kitchen Operations Skill Generate Production Schedules Skill Description This skill describes the ability to generating production schedules for kitchen output for the week/month after consolidating orders from the retail outlets. 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 and production schedules Importance of production schedules in ensuring all orders are fulfilled in a timely manner Impact of production capacity levels, ingredients availability and buffer stock on production scheduling Impact of order requirements and seasonal demand trends on forecasting production output levels Overall time requirements for production of food products Methods of forecasting demand to maintain buffer stock for unforeseen circumstances Impact of common unforeseen circumstances during production process 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. Determine overall production capacity through assessing equipment, resources, and ingredients availability Forecast production demand based on prior order requirements and seasonal demand trends Calculate required production outputs, taking into consideration overall capacity, forecasted demand levels, product shelf-life and maintaining buffer stocks Adjust production output targets if buffer stocks are insufficient to meet orders 13

14 Suggest contingency plans in case of unforeseen circumstances, where buffer stock levels are unable to support the shortfall in production output Maintain timeliness in generating, assessing or amending production schedules, 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. 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. Range of Application Identify gaps in learning and select approaches to close learning gaps and improve on quality of tasks assigned Keep up-to-date on industry trends in the food and beverage sector Identify available opportunities to learn from co-workers and/or supervisors and suggest opportunities for subordinates Food safety and health requirements must include: 14

15 It refers to the critical circumstances and contexts that the skill may be demonstrated. 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 15

16 Skill Code FSS-CKP Skill Category Skill Sub-Category Central Kitchen Operation Distribution Skill Manage and Manage Delivery Schedules Skill Description This skill describes the ability to manage and ensure that delivery schedules are met by providing the products to the delivery team in a timely manner or to follow up with the delivery team if they have not shown up on time to pick up the orders. 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 delivery operations to central kitchen operations Impact of delivery incidents on delivery operations Processes of communicating instructions, directions and changes in delivery schedules to warehouse and production staff Common delivery problems that arise and how to work with the respective teams to resolve them Importance of delivery documentation Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Monitor warehouse activities to ensure accuracy in handing over respective batch orders to the right delivery personnel Oversee all related activities to ensure that delivery schedules are met in a timely manner Coordinate with delivery team and other business functions to solve delivery issues Complete necessary documentation for delivery purposes Assess causes of delivery failure and submit incident report forms for delivery incidents in accordance to Workplace Safety and Health (WSH) requirements 16

17 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 delivery 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 learning and select approach 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 ownself Range of Application It refers to the critical circumstances and 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 17

18 contexts that the skill may be demonstrated. 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 18

19 Skill Code FSS-CKP Skill Category Skill Sub-Category Central Kitchen Operation Kitchen Operations Skill Monitor Overall Production Output Levels Skill Description This skill describes the ability to supervise production line / production section to ensure that production outputs are met and kept within the deadlines of the production schedule. It also includes giving advise on managing situations (i.e. changes in work activities) where an adhoc order has led to increased production output requirements. 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 (if relevant) Methods of calculating forecasted production levels and resulting stock levels Factors affecting overall production output levels Importance of monitoring performance of overall production output quality and quantity Methods of improving overall production efficiency and maximising resource utilisation Required changes in manpower and ingredients to cater to changes in required production levels Importance of training for staff Importance of ensuring overall quality standards maintained Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Monitor assignment of work activities and ensure that it is fair and meets production schedules and targets Track proposed changes in production schedules and buffer stock levels to ensure that the changes are reasonable Work with production planner to coordinate orders with retail outlets if necessary Monitor overall production output levels and take appropriate steps to bring up overall production output performance and reliability in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 19

20 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 outside of one s area of work. Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas Coach others to overcome constraints at work 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 20

21 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-CKP August 2017 Initial Version SSG and SPRING Singapore 21

22 Skill Code FSS-CKP Skill Category Skill Sub-Category Central Kitchen Operation Order Management Skill Process Food Orders Skill Description This skill describes the ability to receive new food orders from the retail outlets and input them into the order management system. 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 an order management system Importance of verifying accuracy of orders captured in the order management system Impact of order accuracy on production activities, schedules and warehouse stock levels Process of processing ad hoc and special orders Importance of updating changes on the order management system promptly Importance of deadlines for orders Importance communicating production schedules to production staff Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Process and track changes to food orders on the order management system Examine order details to ensure accuracy and all required details for order fulfilment is captured Communicate ad hoc and special requests directly to relevant parties once approved Raise any concerns with regards to order fulfillment and/or requests to appropriate supervisors and/or management, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 22

23 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Share feedback on current order management system Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Learning to Learn develop and improve one s self within and outside of one s area of work. Range of Application It refers to the critical circumstances and Comply with food handling legislative requirements to meet quality standards Build rapport with customers Build rapport with co-workers and/or supervisors to achieve organisational objectives Demonstrate trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity Engage in self-reflection to improve on quality of tasks assigned Evaluate own strengths and weaknesses to improve skills and knowledge Accept feedback from co-workers and/or supervisors in a considerate and constructive manner Identify available opportunities to learn from co-workers and/or supervisors Monitor own output to ensure consistency 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 and all updates and current policies 23

24 contexts that the skill may be demonstrated. 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 24

25 Skill Code FSS-CKP Skill Category Central Kitchen Operation Skill Sub-Category Order Management Skill Review Order Intakes Skill Description This skill describes the ability to review new orders received and evaluate whether the order requirements can be met. It also includes using buffer stocks, reviewing current production schedules and triggering purchasing orders. 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 an order management system Process of approving new purchase orders Process of managing ad hoc and special orders Impact of order requirements on production schedules Importance of communicating required changes and/or cancellation of orders to outlets with appropriate justifications Production factors required to produce required orders Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Review order intakes to determine if new orders can be fulfilled Compare production requirements against production schedules, buffer stock levels, current warehouse stock levels and surplus from other outlets Approve the intake of ad hoc orders by considering various production factors Determine which ad hoc orders and/or urgent orders can be managed within current production schedules Monitor order management activities to maintain overall order management efficiency Assess sudden fluctuations in production orders and highlight such cases to appropriate supervisors and/or management, 25

26 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 supervisor sin 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 26

27 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 27

28 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 28

29 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. 29

30 Version Control Version Date Changes Made Edited by BM-COM-404E-1 4 August 2017 Initial Version SSG 30

31 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 31

32 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 32

33 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 33

34 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 34

35 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 35

36 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 36

37 Skill Code ES-IP-401G-1 Skill Category Skill Sub-Category People and Relationship Management 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. Application and Adaptation 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 37

38 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. Conduct research on best practices in workplace communication, evaluate their suitability for adoption and establish benchmarks for the organisation Develop communications plan to implement communication strategies and mechanisms to meet organisational goals and objectives Evaluate employees level of acceptance of organisation s vision, mission and core values and take corrective actions where needed Evaluate effectiveness of communication strategies and mechanisms and implementation plan according to criteria set Establish the actual causes of conflict or dispute and plan for negotiation taking into account organisational goals and objectives Assess negotiation situation and develop negotiation strategies taking into consideration diversity issues Evaluate negotiation process and delegate appropriate follow-up actions in a timely manner based on accurate and objective analytical techniques Evaluate gaps and barriers in workplace communication based on determined benchmarks and establish communication strategies and mechanisms that meet organisational goals and objectives Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Use communication strategies to influence organisational culture and motivate employees to commit to the organisation s vision, mission and core values Conduct negotiation to achieve organisational goals and win-win outcomes by applying negotiation strategies and effective communication skills Learning to Learn 38

39 develop and improve one s self within and outside of one s area of work. Reflect on gaps in own communication and negotiation style to make adjustments for future interactions 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-401G-1 1 September 2016 Initial Version WDA 39

40 Skill Code LPM-PER-301C-0 Skill Category Skill Sub-Category Personal Management and Development N/A Skill Develop Self to Maintain Professional Competence at Supervisory Level Skill Description This skill describes the ability to communicate effectively in a team and lead team decision making. It also includes developing and maintaining one s professional competence. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Legal and ethical considerations relating to team communication, development of professional competence, and decision making within the team Organisational policies and procedures relating to communication at all levels within the organisation, and development of professional competence Implications and impact of decision making processes on employees and the organisation Types of communication style practiced at the workplace Statistical analysis skills to support decision making processes Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Seek comments and feedback to ensure message is received and understood Gather necessary information for decision making and explain process to team members to facilitate decision making process Work with team to develop, assess and select most appropriate decision to meet team and organisation objectives based on success rate and risk factor considerations 40

41 Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Address barriers to communication to improve team collaboration and effectiveness Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Use appropriate communication style and verbal and non-verbal cues to communicate ideas and concepts in the workplace Recognise own emotional states, their causes and effects on one's communication with others to maintain positive interpersonal relationships Learning to Learn develop and improve one s self within and outside of one s area of work. Range of Application Review performance to identify strengths and limitations of one s professional competence and seek opportunities to address gaps in relation to one s work role Maintain communication and engagement with team members and supervisor to identify new and emerging areas of professional practice N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. 41

42 Version Control Version Date Changes Made Edited by LPM-PER-301C-0 1 September 2016 Initial Version WDA 42

43 Skill Code FSS-PN Skill Category Skill Sub-Category Planning and Implementation N/A Skill Maintain Inventories Skill Description This skill describes the ability to maintain inventories. It also includes maintaining minimum stock and product levels, maintaining storage areas and taking inventory. 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, definition, and importance of minimum stock levels Methods to perform receiving, stocktaking and inventory count systematically Importance and methods of securing and maintaining storage areas and access control Methods to handle unusable inventory Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Maintain minimum stock levels and replenish stock to appropriate levels Execute stock counts Receive and store stocks according to guidelines Monitor and maintain condition and operation of storage area Impact of inventory levels on cost (i.e. just in time delivery) Innovation and Value Creation generate purposive ideas to improve work performance and/or Identify areas of improvement in processes 43

44 enhance business values that are aligned to organisational goals. SKILLS FRAMEWORK FOR FOOD SERVICES Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitoring 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 Range of Application N/A It refers to the critical circumstances and 44

45 contexts that the skill may be demonstrated. SKILLS FRAMEWORK FOR FOOD SERVICES Version Control Version Date Changes Made Edited by FSS-PN August 2017 Initial Version SSG and SPRING Singapore 45

46 Skill Category Quality Skill Code FSS-QUA Skill Sub-Category Report and Analysis Skill Prepare Yield Reports Skill Description This skill describes the ability to pull yield data from the system for reporting and analysing purposes. This also includes knowledge of how the system works and how yield input data is captured in the system. 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 Reporting formats and functions Elements in a yield report Types of reports and their impact on the type of output and analysis to be performed Importance of verifying accuracy of input and output quantities Impact of tracking and displaying historical data along with current yield reports Importance of generating yield reports periodically Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Prepare yield reports in required or suitable formats Consolidate yield data based on directions given by appropriate management and supervisors Verify the accuracy of yield reports by ensuring all necessary elements are reflected Contact appropriate supervisors for clarification of data, in accordance with organisational procedures 46