SPECIFIC SKILLS
Specific skills is defined as a skill relating to a specific task or situation. It involves both understanding and proficiency in such specific activity that involves methods, processes, procedures, or techniques.
| code | Title | |
|---|---|---|
| 2712-01 |
Knowledge in the operation and maintenance of commercial kitchen equipment.
|
|
| 2712-01 |
Competency in menu planning, staff scheduling, and workflow coordination.
|
|
| 2712-01 |
Competency in food costing, cash control, and inventory management.
|
|
| 2712-01 |
Ability to lead, train, and supervise kitchen and restaurant staff.
|
|
| 2712-01 |
Competency in restaurant administration and operational reporting.
|
|
| 2712-01 |
Ability to coordinate kitchen and dining operations during peak service periods.
|
|
| 2712-01 |
Ability to monitor and ensure the quality of food preparation and service.
|
|
| 2712-02 |
Proficiency in food and beverage service operations, including banquet, catering, and bar services.
|
|
| 2712-02 |
Knowledge in food safety, hygiene regulations, and Hazard Analysis and Critical Control Point (HACCP) standards.
|
|
| 2712-02 |
Ability to use point-of-sale (POS), inventory, and hospitality management systems.
|
|
| 2712-02 |
Competency in cash handling, basic accounting, budgeting, and cost control.
|
|
| 2712-02 |
Competency in team supervision, staff training, and service leadership.
|
|
| 2712-02 |
Ability to resolve customer complaints and service-related conflicts professionally.
|
|
| 2712-02 |
Knowledge in menu coordination, food and beverage pairing, and service presentation.
|
|
| 2712-02 |
Competency in coordinating events and service operations between kitchen, service, and sales teams.
|
|
| 2712-02 |
Ability to analyse sales and operational performance data.
|
|
| 2712-03 |
Expertise in diverse cooking techniques and food presentation across multiple cuisines.
|
|
| 2712-03 |
Knowledge in local and international cuisines, dietary requirements, and allergen management.
|
|
| 2712-03 |
Proficiency in menu development, planning, and costing.
|
|
| 2712-03 |
Advanced knowledge in food safety, hygiene, and Hazard Analysis and Critical Control Points (HACCP) standards.
|
|
| 2712-03 |
Competency in budgeting, inventory control, procurement, and supplier coordination.
|
|
| 2712-03 |
Ability to lead, supervise, and train kitchen staff.
|
|
| 2712-03 |
Competency in kitchen operations management and workflow optimisation.
|
|
| 2712-03 |
Proficiency in the use of modern kitchen equipment and oversight of equipment upkeep.
|
|
| 2712-03 |
Competency in food quality control, consistency, and presentation standards.
|
|
| 2811-01 |
Knowledge of archival standards.
|
|
| 2811-01 |
Proficiency in digital archiving software and metadata management systems.
|
|
| 2811-01 |
Competency in document preservation and basic restoration techniques.
|
|
| 2811-01 |
Competency in managing physical and electronic records.
|
|
| 2811-01 |
Proficiency in digitisation processes and content management systems.
|
Showing 4171 to 4200 of 11661 results
