Earning Criteria

• This person knows the structure and job roles and career opportunities in the hospitality industry. They know how legislation and regulations affect hospitality businesses, the health and safety requirements, the importance of profitability and how people and technology contribute to business success. They understand effective communication, good guest service and how to resolve issues. They know the principles of sustainability and how to implement sustainable practices.
• This person has professional standards and can work as part of a team. They also know how to develop their own skills and knowledge and review their development. This person knows the importance of food safety procedures, they keep themselves and the work area clean and hygienic. They know how to store food safely and are aware of the risks in food production and service. They understand how to plan a menu to meet guest requirements, provide a balanced diet and accommodate special diets.
• This person can prepare for food production and service, correctly using knives, small and large equipment, using appropriate techniques. They can use the following cooking methods and techniques: boiling, poaching, steaming, stewing, braising, baking, roasting, grilling, deep and shallow frying. They know how to prepare and finish stocks, soups, sauces, meat, offal, poultry, fish, shellfish, fruit, vegetables, pulses, farinaceous and egg dishes, dough, pastry and desserts.