· Web viewThe Senior Cook (Commis 1/Station Cook/Line Cook/Demi Chef) manages food preparation processes by food stations and ensures that appropriate standards and hygiene are

SKILLS FRAMEWORK FOR FOOD SERVICES

SKILL STANDARDS FOR

SENIOR COOK (COMMIS 1 / STATION COOK / LINE COOK / DEMI CHEF)

SKILLS FRAMEWORK FOR FOOD SERVICES

SKILL STANDARDS FOR

SENIOR COOK (COMMIS 1 / STATION COOK / LINE COOK / DEMI CHEF)

Occupation: Senior Cook (Commis 1 / Station Cook / Line Cook / Demi Chef)

Occupation Description:

The Senior Cook (Commis 1/Station Cook/Line Cook/Demi Chef) manages food preparation processes by food stations and ensures that appropriate standards and hygiene are adhered to. This includes preparing and cooking a variety of foods and ensuring that all food items are ready at the right time and in the right order. He/She manages the development and supervision of junior kitche,n staff and oversees the maintenance of the kitchen by tracking stock levels and preparing stations before the start of each service, while ensuring that utensils and work areas are clean and ready for the next shift.

He must be patient and calm under the stress of hot and cramped cooking quarters. He is required to finish his work on time without sacrificing quality. He must also be creative and needs to be ready to improvise when ingredients and resources are not available.

The skills expected of the Senior Cook (Commis 1 / Station Cook / Line Cook / Demi Chef) are summarised as below:

Skill Category

Skill

Analytical, Conceptual and Evaluative

1. Solve Problems and Make Decisions at Supervisory Level

Customer Experience

2. Establish Relationships for Customer Confidence

Food and Beverage Production

3. Demonstrate Advanced Preparation and Cooking Techniques in Asian Cuisines

4. Demonstrate Sous Vide Method

5. Grind Wet Flour

6. Identify Meat and its Fabrication and Utilisation in Culinary

7. Identify Seafood and its Fabrication and Utilisation in Culinary

8. Prepare Advanced Asian Condiments

9. Prepare Basic Chinese Appetisers

10. Prepare Basic Chinese Barbequed Meat and Poultry

11. Prepare Basic Chinese Braised Dishes

12. Prepare Basic Chinese Desserts

13. Prepare Basic Chinese Stewed Dishes

14. Prepare Basic Chinese Stir Fried Dishes

15. Prepare Basic Indian Snacks and Savouries

16. Prepare Basic Indian Traditional Sweetmeats

17. Prepare Basic Malay Desserts

18. Prepare Basic Tandoori Meats

19. Prepare Bento Sets

20. Prepare Donburi

21. Prepare Indian Rice Dishes

22. Prepare Malay Condiments

23. Prepare Malay Gravies

24. Prepare Malay Grilled Dishes

25. Prepare Malay Sauces

26. Prepare Masala and Curry Paste

27. Prepare Mushimono

28. Prepare Nabemono

29. Prepare Nimono

30. Prepare North Indian Gravies

31. Prepare Pre-mix, Frozen and Bake-off Products

32. Prepare Sandwiches

33. Prepare Singapore Heritage Dishes

34. Prepare Sushi

35. Prepare Yakimono

36. Understand Asian Food Culture and Techniques

Innovation

37. Manage Productivity Improvements

People and Relationship Management

38. Facilitate Effective Communication and Engagement at the Workplace

39. Facilitate Effective Work Teams

Quality

40. Supervise Quality Procedures

Workplace Safety and Health

41. Maintain Workplace Safety and Health Policies and Procedures

Skill Code

ES-ACE-302G-1

Skill Category

Analytical, Conceptual and Evaluative

Skill Sub-Category

(where applicable)

N/A

Skill

Solve Problems and Make Decisions at Supervisory Level

Skill Description

This skill describes the ability to acquire the skills to work with a team of subordinates in practising problem-solving and decision-making. It also includes anticipating and identifying potential problems, facilitating team’s effort to resolve the problems, making appropriate decisions and seeing implementation plans through.

Knowledge and Analysis

It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.

The ability to understand:

· Types of information to be gathered and analysed to identify and confirm a problem

· Characteristics of appropriate problem-solving tools and techniques

· Idea generation techniques and their characteristics

· Types of value and impact to be evaluated for selection of ideas

· Techniques to manage team conflict in decision-making process

· Factors affecting the effectiveness of an implementation plan

· Advantages and disadvantages of the various methods for gathering feedback from relevant sources

· Methods used to identify deficiency in the implemented solution and implementation plan and their characteristics

Application and Adaptation

It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.

The ability to:

· Identify symptoms that could lead to potential problems at the workplace using appropriate tools and techniques

· Apply logical deduction to anticipate and detect problems at the workplace based on symptoms and relevant information gathered

· Analyse relevant information surrounding the perceived problems and identify the exact problem using elimination process, objective reasoning or process questioning

· Analyse the root causes of the problems at the workplace using appropriate problem-solving tools and techniques

· Develop an implementation plan that addresses the root causes of the problems and consider the impact to self and team at the workplace

· Evaluate the effectiveness of the implemented solution and implementation plan by analysing feedback gathered from relevant sources

Innovation and Value Creation

The ability to:

· Select a solution among the shortlisted ones collectively with team members using appropriate evaluative techniques and criteria

· Formulate and execute modifications to restore and/or enhance effectiveness of implemented solution and implementation plan

It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

·

Social Intelligence and Ethics

The ability to:

· Facilitate generation of solutions to solve problems by encouraging creativity among team members

It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

·

Learning to Learn

The ability to:

· Review the effectiveness of modifications made and analyse learning points and best practices that can be used for future reference

It refers to the ability to develop and improve one’s self within and outside of one’s area of work.

·

Range of Application

(where applicable)

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

N/A

Version Control

Version

Date

Changes Made

Edited by

ES-ACE-302G-1

1-Sep-16

Initial Version

WDA

Skill Code

SVCF-CS-301C-1

Skill Category

Customer Experience

Skill Sub-Category

(where applicable)

N/A

Skill

Establish Relationships for Customer Confidence

Skill Description

This skill describes the ability to build customer confidence in the organisation and develop customer relationships that build customer loyalty. It also includes handling service opportunities and escalated service challenges.




· Methods to develop knowledge of organisation’s product or service offerings

· Methods to establish customer rapport

· Types of follow up from customer interactions

· Types of service opportunities

· Types of escalated service challenges

· Methods to respond to service opportunities

· Methods to respond to escalated service challenges



The ability to:

· Develop knowledge of organisation’s product or service offerings and customer profile

· Respond to service opportunities to build customers’ confidence in the organisation

· Follow up on customer interactions in accordance with the organisation’s guidelines



The ability to:

· Build customer rapport with customers to increase customer loyalty and confidence in the organisation

· Propose mutually acceptable solutions to escalated service challenges in accordance with the organisation’s service recovery procedures



N/A

Learning to Learn


The ability to:

· Stay abreast of the organisation’s product or service offerings through product launches or brochures to ensure the latest information is provided to customers


(where applicable)


Customer rapport refers to the gaining of trust and confidence of customers in the organisation’s product or service. Organisations may wish to build rapport with customers to increase customer confidence in their product or service.

Customer confidence refers to the trust which customers have in an organisation’s product or service.

Escalated service challenges are unresolved service challenges escalated by service professionals.

Version Control

Version

Date

Changes Made

Edited by

SVCF-CS-301C-1

1-Sep-16

Initial Version

WDA

Skill Code

FSS-FBP-3044-1.1

Skill Category


Skill Sub-Category (where applicable)

N/A

Skill

Demonstrate Advanced Preparation and Cooking Techniques in Asian Cuisines

Skill Description

This skill describes the ability to demonstrate advanced knife skills and key cooking techniques for Asian Cuisines. It also includes stewing, braising and roasting techniques.




· Types of knifes used for different ingredients

· Types, characteristics, indicators of quality for preparing Asian Cuisines

· Characteristics, functions and techniques of wok and wok stoves

· Functions and characteristics of patina

· Different types of wok and regions where they are used.

· Important steps of stir frying and various stir frying techniques

· Purpose, impact and correct techniques of basting

· Importance of garnishes and sauces

· Indicators of doneness

· Methods of presenting and storing finished products



The ability to:

· Assemble tools and equipment for preparing Asian Cuisines

· Measure, prepare and check the quantity of ingredients required

· Season a new wok

· Prepare, use and maintain cooking equipment

· Perform various Asian preparation and cooking techniques

· Handle work under high temperature

· Garnish and add sauces to advanced Asian dishes where appropriate

· Plate and present finished products or store appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements



The ability to:

· Suggest ways to maintain quality of products and/or ingredients

· Share feedback on current cooking processes



The ability to:

· Comply with food handling legislative requirements to meet quality standards

· Build rapport with customers

· Build rapport with co-workers and/or supervisor to achieve organisational objectives

· Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives

· Demonstrate integrity and ethical behaviour at the workplace

· Demonstrate cultural, religious and gender sensitivity

Learning to Learn


The ability to:

· Engage in self-reflection to improve on quality of task assigned

· Evaluate own strengths and weaknesses to improve skills and knowledge

· Accept feedback from co-worker and/or supervisor in a considerate and constructive manner

· Identify available opportunities to learn from co-worker and/or supervisor

· Understand the brand values and standards and apply the brand standards in day to day work

· Monitor own output to ensure consistency is maintained


(where applicable)


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)

Advanced Asian preparation and techniques may include:

· Basting

· Stir-frying

· Operating a wok stove

· Understanding wok materials

Advanced Asian dishes may include:

· Mian pian tang

· Ee fu noodles

· Beef horfun

· Zha jiang mian

· Stir fry Singapore Noodle

· Braised or black pepper crab

· Pad Thai

· Tom Yum

· Sambal Kangkong

Wok materials may include:

· Carbon steel

· Cast iron

· Non stick

· Aluminium

Equipment may include:

· Cutting boards

· Knives

· Woks

· Pots

· Stoves

· Utensils, e.g., ladles

· Measuring equipment, e.g., weigh scales, spoons or cups

Stir fry techniques may include:

· Raw fry

· Stir fry pre-cooked

· Dry stir fry

· Blanching

Important steps of stir frying may include:

· Firing up wok

· Adding flavour oils

· Adding ingredients in a flow based on time taken to cook

· Adding premixed sauces

Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3044-1.1

4-Aug-17

Initial Version

SSG and SPRING Singapore

Skill Code

FSS-FBP-3001-1.1

Skill Category



N/A

Skill

Demonstrate Sous Vide Method

Skill Description

This skill describes the ability to apply the knowledge and skills in sous vide method.




· Principle and techniques of sous vide method

· Types of tools, equipment and materials used for sous vide cooking

· Types, characteristics, functions and quality indicators of ingredients

· Recipes and methods for preparing food using sous vide method

· Importance of using correct proportion of ingredients

· Importance of monitoring time and temperature of water bath during cooking

· Quality characteristics of products cooked using sous vide method

· Common faults in cooking sous vide food products and how to prevent them

· Food and workplace safety and health (WSH) requirements



The ability to:

· Assemble kitchen tools and equipment

· Prepare and place food ingredients into vacuum pack bags

· Cook food using sous vide method

· Reinstate work station in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:

· Suggest ways to maintain quality of food ingredients

· Share feedback on current sous vide processes with reference to organisational procedures

· Generate ideas to create new cooked food products using sous vide method



The ability to:

· Comply with food and workplace safety and health requirements

· Communicate with co-worker and/or supervisor to achieve organisational objectives



Learning to Learn


The ability to:


· Engage in self-reflection to improve on quality of tasks assigned



· Keep up to date on industry trends in the food and beverage sector, in particular the culinary industry


(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3001-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3019-1.1

Skill Category



N/A

Skill

Grind Wet Flour

Skill Description

This skill describes the ability to grind wet flour. It also includes preparing the ingredients for grinding, making batter and fermentation process, and performing wet grinder maintenance.




· Types and uses of tools and equipment for grinding wet flour

· Types, characteristics, indicators of quality and ingredients used in preparing wet flour

· Importance of apportioning ingredients to grind sufficient wet flour for the day

· Methods of operating and maintaining the wet grinder safely

· Methods to prepare batter and its fermentation process

· Capacity of the wet grinder

· Importance of adding salt and vacuum packing at the time of storing to increase shelf life



· Quality characteristics of ground wet flour and various ingredients

· Common faults in finished products and how to prevent them



The ability to:

· Assemble tools and equipment for grinding wet flour

· Measure, prepare and check the quality of ingredients for grinding wet flour

· Calculate necessary amount of flour to be produced every day and the amount of ingredients needed

· Prepare batter using wet grinder

· Extracting ground flour with minimum wastage

· Perform basic maintenance of wet grinder such as washing and cleaning the grinder

· Store wet flour appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements



The ability to:


· Share feedback on current process



The ability to:





· Demonstrate integrity and ethical behavior at the workplace


Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3019-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3024-1.1

Skill Category



N/A

Skill

Identify Meat and Its Fabrication and Utilisation in Culinary

Skill Description

This skill describes the ability to identify and understand meats and their applications in food service operations. It includes the muscle and bone structure of different types of meat, fabrication methods for sub-primal and food service cuts, proper tying and trussing methods. It also includes meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, basic information concerning the farm-to-table trail, preferred cooking methods for all meats, proper knife selection, butchery equipment, sanitation and safety standards.




· Definition of meat

· Muscle and bone structure of carcass and their unique characteristics

· Colours as differentiator of meat

· Nutritional value of different meat

· Methods to fabricate meat

· Preferred cooking methods for different meat

· Methods and techniques to cut meat

· Importance of quality (palatability) and yield grading (cutability)

· Quality standards of meat

· Factors that alter tenderness, juiciness and flavour of meat

· Methods of storage and appropriate temperature for meat

· Safety and sanitation guideline for meat handling



The ability to:

· Identify different types of meats, meat parts and the general nutritional value

· Identify and explain different parts of carcass and its characteristics

· Determine suitable cooking methods for different meat and different parts of meat

· Perform meat fabrication and proper handling of meat

· Grade meat based on quality grading and yield grading of a carcass

· Assess good quality meat from the juiciness, tenderness and flavour in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:

· Suggest ways to maintain quality of fabricated meat products and/or ingredients

· Share feedback on current process of meat fabrication



The ability to:







Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3024-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3025-1.1

Skill Category



Skill

Identify Seafood and its Fabrication and Utilisation in Culinary

Skill Description

This skill describes the ability to understand principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. It also includes knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species.




· Basic principles of aquaculture and commercial fishing

· Types of seafood and how to identify them

· Nutritional value of different seafood

· Common allergies caused by seafood

· Procedures of fabricating seafood

· Seafood Cutting techniques

· Basic preparation and cooking techniques for seafood

· Guidelines and methods to source seafood

· Methods of store and appropriate temperature for seafood

· Safety and sanitation guideline in handling seafood

· Importance of quality and yield grading

· Quality standards of seafood and dishes prepared with seafood



The ability to:

· Identify different types of seafood, its nutritional and common allergies it causes

· Perform various seafood preparation techniques

· Source seafood that is in line with the environment friendly or approved guidelines

· Create guidelines for procuring seafood

· Guide staff on methods to handle and store seafood safely

· Assess quality of seafood in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:





The ability to:







Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3025-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3026-1.1

Skill Category



N/A

Skill

Prepare Advanced Asian Condiments

Skill Description

This skill describes the ability to prepare a variety of Asian condiments for use in Asian dishes. It also includes sourcing for quality base ingredients, using different techniques to prepare and combine the ingredients to produce the condiments, and the proper storage method to preserve and ensure quality of the condiments.




· Types and uses of tools and equipment for preparing advanced Asian condiments

· Types, characteristics and indicators of quality of ingredients for preparing advanced Asian condiments

· Origins and uses of Asian condiments

· Types of Asian condiments

· Methods and importance of steps in preparing advanced Asian condiments

· Methods of preserving advanced Asian condiments



· Quality standards of advanced Asian condiments

· Common faults in preparing advanced Asian condiments and how to prevent them



The ability to:

· Assemble tools and equipment for preparing advanced Asian condiments

· Measure, prepare and check the quality of ingredients for preparing advanced Asian condiments

· Ensure equipment and food are kept at required temperature during the preparation process

· Use advanced Asian condiments in preparing Asian cuisines

· Plate and present finished products or store appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements



The ability to:


· Share feedback on current preparation process



The ability to:







Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3026-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3007-1.1

Skill Category



Chinese Cuisine

Skill

Prepare Basic Chinese Appetisers

Skill Description

This skill describes the ability to prepare basic Chinese hot and cold appetisers. It also includes preparing and checking quality of ingredients, cooking appetisers and storing finished dishes.




· Types and uses of cooking tools and equipment


· Chinese names of ingredients and appetisers

· Recipes and methods of preparing different types of basic Chinese appetisers


· Importance of controlling cooking time and temperature at various stages of cooking

· Quality characteristics of basic Chinese appetisers

· Common faults in appetisers and how to prevent them

· Food and workplace safety and health requirements



The ability to:

· Assemble cooking tools and equipment

· Prepare ingredients for cooking appetisers

· Cook appetisers

· Store finished cold dishes in chiller




The ability to:


· Share feedback on current production processes with reference to organisational procedures



The ability to:





Learning to Learn


The ability to:







(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3007-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3008-1.1

Skill Category



Chinese Cuisine

Skill

Prepare Basic Chinese Barbequed Meat and Poultry

Skill Description

This skill describes the ability to apply the knowledge and skills in preparing basic Chinese barbequed meat and poultry.






· Chinese names of ingredients and barbequed products

· Recipes and methods of preparing different types of basic Chinese barbequed meat and poultry


· Importance of washing, cleaning and marinating meat and poultry

· Impact of diluting coloured powder in warm water in roasted lean pork

· Impact of cooling maltose and vinegar mixture prior to adding seasoning


· Impact of seasonings and spices

· Quality characteristics of basic Chinese barbequed products

· Common faults in barbequed products and how to prevent them




The ability to:


· Prepare ingredients for barbequing

· Barbeque meat and poultry




The ability to:





The ability to:





Learning to Learn


The ability to:







(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3008-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3009-1.1

Skill Category



Chinese Cuisine

Skill

Prepare Basic Chinese Braised Dishes

Skill Description

This skill describes the ability to prepare simple Chinese braised meat, poultry, vegetable and tofu dishes using basic ingredients, rudimentary preparation techniques and foundational cooking methods.






· Chinese names of ingredients and dishes

· Recipes and methods of preparing different types of basic Chinese braised dishes


· Importance of soaking dried ingredients before cooking


· Quality characteristics of basic Chinese braised dishes

· Common faults in braised dishes and how to prevent them




The ability to:


· Prepare ingredients for cooking braised dishes

· Cook braised dishes




The ability to:





The ability to:





Learning to Learn


The ability to:







(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3009-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3017-1.1

Skill Category



Chinese Cuisine

Skill

Prepare Basic Chinese Desserts

Skill Description

This skill describes the ability to apply the knowledge and skills in preparing basic Chinese hot and cold desserts.






· Chinese names of ingredients and dessert products

· Recipes and methods of preparing different types of basic Chinese desserts


· Types and functions of gelatin and gelatin-substitute products

· Religious and dietary considerations when using gelatin products

· Importance of controlling time and temperature when preparing desserts

· Importance of garnishing

· Quality characteristics of basic Chinese dessert products




The ability to:

· Assemble cooking tools and equipment for preparing desserts

· Prepare ingredients for making desserts

· Cook ingredients and assemble desserts

· Cool cooked or heated ingredients prepared for cold desserts

· Serve desserts with garnishes




The ability to:

· Suggest ways to maintain quality of ingredients for desserts


· Generate ideas to create new desserts



The ability to:





· Demonstrate ability to lead and manage co-workers

Learning to Learn


The ability to:





· Keep up to date on industry trends in the food and beverage sector


(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3017-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3010-1.1

Skill Category



Chinese Cuisine

Skill

Prepare Basic Chinese Stewed Dishes

Skill Description

This skill describes the ability to prepare simple Chinese stewed meat dishes. It also includes preparing simple stewed dishes using basic ingredients, preparation techniques and stewing methods.







· Recipes and methods of preparing different types of basic Chinese stewed dishes



· Quality characteristics of basic Chinese stewed dishes

· Common faults in stewed dishes and how to prevent them




The ability to:


· Prepare ingredients for cooking stewed dishes

· Cook stewed dishes




The ability to:





The ability to:





Learning to Learn


The ability to:





· Keep up to date on industry trends


(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3010-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3011-1.1

Skill Category



Chinese Cuisine

Skill

Prepare Basic Chinese Stir-Fried Dishes

Skill Description

This skill describes the ability to prepare simple Chinese stir-fried sliced/cut meat, poultry, fish and seafood dishes using basic ingredients, and rudimentary preparation techniques and cooking methods.







· Recipes and methods of preparing different types of basic Chinese stir-fried dishes



· Quality characteristics of basic Chinese stir-fried dishes

· Common faults in stir-fried dishes and how to prevent them




The ability to:


· Prepare ingredients for cooking stir-fried dishes

· Cook stir-fried dishes




The ability to:





The ability to:





Learning to Learn


The ability to:





· Keep up to date on industry trends


(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3011-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-2037-1.1

Skill Category



Indian Cuisine

Skill

Prepare Basic Indian Snacks and Savouries

Skill Description

This skill describes the ability to prepare basic Indian snacks and savouries.




· Types and uses of tools and equipment for Indian snacks and savouries

· Types, characteristics, indicators of quality and Indian names of ingredients for Indian snacks and savouries

· Methods to prepare dough and/or batter for Indian snacks and savouries

· Methods to schedule and pre-set cooking appliances

· Methods to fry Indian snacks and savouries

· Indicator of doneness


· Quality standards of basic Indian snacks and savouries

· Common faults in preparing basic Indian snacks and savouries and how to prevent them



The ability to:

· Assemble tools and equipment for preparing basic Indian snacks and savouries

· Measure, prepare and check the quality of ingredients for preparing basic Indian snacks and savouries

· Prepare dough and/or batter for Indian snacks and savouries until it reaches the correct consistency

· Set up deep-frying equipment in schedule for the preparation of final product

· Deep fry Indian snacks or savouries and control its temperature

· Complement with condiments, such as chutneys, where necessary

· Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:





The ability to:







Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-2037-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-2039-1.1

Skill Category



Indian Cuisine

Skill

Prepare Basic Indian Traditional Sweetmeats

Skill Description

This skill describes the ability to prepare basic Indian traditional sweetmeats.




· Types and uses of tools and equipment for Indian traditional sweetmeats

· Types, characteristics, indicators of quality and Indian names of ingredients for Indian traditional sweetmeats

· Methods to prepare basic Indian traditional sweetmeats

· Importance of ensuring correct consistency, texture and temperature of final product and/or dough

· Purpose and methods to prepare garnishes



· Common faults in finished products and how to prevent them

· Quality standards of basic Indian traditional sweetmeats

· Cool and store finished products



The ability to:

· Assemble tools and equipment for preparing basic Indian traditional sweetmeats

· Measure, prepare and check the quality of ingredients for preparing basic Indian traditional sweetmeats

· Prepare basic Indian traditional sweetmeats

· Bring finished product to required temperature

· Garnish appropriately




The ability to:





The ability to:







Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-2039-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-2028-1.1

Skill Category



Malay Cuisine

Skill

Prepare Basic Malay Desserts

Skill Description

This skill describes the ability to apply the knowledge and skills in preparing basic Malay desserts. It also includes preparing and cooking ingredients, assembling Malay desserts, and storing the dessert products.






· Malay names of ingredients and dessert products

· Recipes and methods of preparing different types of basic Malay desserts


· Purposes of pandan leaf and steaming grated coconut

· Types and uses of cooking oil

· Smoking points, breakdown signs and recovery time of cooking oil


· Importance of cooling food items before cutting

· Impact of kapur (alkaline water) on batter of goreng pisang

· Importance straining gula melaka

· Importance of adding ingredients after rice is properly cooked in pulut hitam

· Importance of parboiling coconut milk

· Quality characteristics of basic Malay dessert products




The ability to:


· Prepare ingredients for making dessert

· Cook ingredients and assemble desserts

· Cool and store dessert products




The ability to:



· Innovate and create new Malay desserts



The ability to:





Learning to Learn


The ability to:





· Keep up to date on industry trends in the food and beverage sector


(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-2028-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3031-1.1

Skill Category



Indian Cuisine

Skill

Prepare Basic Tandoori Meats

Skill Description

This skill describes the ability to prepare basic tandoori meats.




· Types and uses of tools and equipment for preparing tandoori meats

· Types, characteristics, indicators of quality and Indian names of ingredients for preparing tandoori meats

· Methods of preparing raw tandoori meats

· Methods of preparing mixture for marination

· Importance of ensuring correct consistency of meat mixtures

· Methods of cooking tandoori meats

· Purpose and methods to prepare garnishes



· Quality standards of tandoori meats

· Common faults in tandoori meats and how to prevent them



The ability to:

· Assemble tools and equipment for preparing tandoori meats

· Measure, prepare and check the quality of ingredients for preparing tandoori meats

· Prepare mixture for meat marination

· Prepare raw tandoori meats

· Cook tandoori meats

· Garnish appropriately and complement with condiments




The ability to:





The ability to:







Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3031-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3058-1.1

Skill Category



Japanese Cuisine

Skill

Prepare Bento Sets

Skill Description

This skill describes the ability to prepare bento set. It also includes preparing items for the set, following packing guidelines and checking for quality.




· Types and uses of equipment for preparing bento sets

· Types, purposes, characteristics, indicators of quality and Japanese names of ingredients for preparing common bento box

· Guidelines to sanitize bento box

· Methods of preparing different types of bento boxes

· Methods of mixing, receiving, topping and placing ingredients/ components

· Importance of separating raw and cooked ingredients while preparing bento set

· Concept of omakase bento

· Correct sequence of preparing cooked and raw item

· Proper ways of storing food products for bento sets

· Importance and principles of attractive bento box presentation

· Guidelines and implications for packaging and take-away

· Importance of holding time

· Quality standards of bento set

· Common faults in bento set and how to prevent them



The ability to:

· Assemble equipment for preparing bento sets

· Assemble prepared food items and portion them into specified amounts or sizes

· Prepare bento box and arrange food items in an attractive manner

· Match main item with its suitable side dishes

· Garnish bento box wherever applicable

· Store prepared bento

· Serve bento box for dine-in or take-away

· Complete final check for quality using guidelines for cleanliness, freshness, and presentation




The ability to:





The ability to:







Learning to Learn


The ability to:








(where applicable)







Version Control

Version

Date

Changes Made

Edited by

FSS-FBP-3058-1.1

4 August 2017

Initial Version


Skill Code

FSS-FBP-3059-1.1

Skill Category



Japanese Cuisine

Skill

Prepare Donburi

Skill Description

This skill describes the ability to prepare donburi. It also includes preparing and checking quality of ingredients, preparing the various types of donburi, and plating finished products




· Types and uses of tools and equipment for preparing donburi

· Types, purposes, characteristics, indicators of quality and Japanese names of ingredients for preparing donburi

· Importance of adjusting proportion of water to rice for new or old rice

· Method of preparing sauces for donburi

· Correct consistency of sauces

· Methods of thickening sauces

· Theory behind sauce thickening

· Proportion of dashi to other ingredients

· Purpose of cutting seafood and meat to appropriate sizes

· Methods of preparing tempura

· Methods of holding tempura for use



· Quality standards for steamed rice, donburi sauces, oyakodon, unadon, tendon, and gyudon

· Common faults in donburi and how to prevent them



The ability to:

· Assemble tools and equipment for preparing donburi

· Measure, prepare and check the quality of ingredients for preparing donburi

· Prepare steamed rice and fluff rice when it is cooked

· Mix ingredients for sauce and boil until it reaches desired thickness level

· Hold and heat donburi sauc

Documents

· Web viewThe Senior Cook (Commis 1/Station Cook/Line Cook/Demi Chef) manages food preparation processes by food stations and ensures that appropriate standards and hygiene are