Worldchefs Global Culinary Certification Pre - Assessment

1. Provide input into strategic decisions to support the implementation of the kitchen revenue plan
2. Support line manager to develop kitchen revenue plan
3. Support the delivery of operational projects underpinning the kitchen revenue plan, within budget and on time

Note - Please read the points above before responding yes or no

1. Provide input into strategic decisions to support implementation of the kitchen revenue plan
2. Support line manager to develop kitchen revenue plan
3. Support the delivery of operational projects underpinning the kitchen revenue plan, within budget and on time

Note - Please read the points above before responding yes or no

1. Provide input into strategic decisions to inform the revenue plan for the establishment
2. Support line manager to develop the establishment revenue plan
3. Develop revenue plan for the pastry section
4. Work with direct reports to implement the revenue plan for the pastry section
5. Manage a co-ordinated delivery of operational projects underpinning the pastry operation, within budget and on time

Note - Please read the points above before responding yes or no

1. Translate the establishment revenue plan into targets and action plans for the culinary operation
2. Set and communicate targets and action plans to all teams within the culinary operation
3. Monitor the business performance of the establishment
4. Monitor the performance of the culinary operation against establishment targets and action plans
5. Take corrective action, as necessary, to ensure the targets set for the culinary operation are met

Note - Please read the points above before responding yes or no

1. Translate the kitchen revenue plan into targets and action plans for the pastry section
2. Communicate targets and action plans to the pastry section
3. Monitor the performance of the pastry section against targets and action plans
4. Take corrective action, as necessary, to ensure targets are met

Note - Please read the points above before responding yes or no

1. Translate the kitchen revenue plan into targets and action plans for the pastry  section
2. Set and communicate targets and action plans to the pastry team(s)
3. Maintain an overview of the establishment’s business performance
4. Monitor the performance of the pastry section in relation to the establishment’s business performance
5. Monitor the performance of the pastry teams against their targets and action plans
6. Take corrective action, as necessary, to ensure targets are met

Note - Please read the points above before responding yes or no

1. Set objectives to achieve team goals
2. Supervise the day-to-day operations in the kitchen, by working with a team of sous chefs (or equivalent)
3. Conduct team meetings/ briefings
4. Conduct performance reviews for team members
5. Support line manager on personnel actions such as performance issues, disciplinary actions and terminations
6. Maintain an effective working relationships with members of the team(s), peers, line manager, and line manager’s peers

Note - Please read the points above before responding yes or no

1. Adhere to professional workplace standards
2. Follow standards set by the establishment
3. Make guests feel welcome when interacting with them
4. Anticipate guest needs                           
5. Respond to guest requests
6. Escalate issues/complaints to line manager, as required

Note: Please read the above points before answering yes or no 

1. Manage and coordinate all activities related to the culinary operation to ensure that that the food and food service are in line with establishment standards
2. Monitor the quality and efficiency of food production and service to identify areas for improvements
3. Formulate and implement strategies to maximise guest satisfaction
4. Highlight potential problem areas to line manager and make recommendations for improvement to manage the reputation of the establishment
5. Identify training needs to address problem areas, as necessary

Note - Please read the points above before responding yes or no

1. Manage and coordinate all activities within the pastry section to ensure that food production and food service, if relevant, is in line with establishment standards
2. Monitor the quality and efficiency of the pastry production and make suggestions for improvements
3. Escalate guest comments and feedback to line manage, as necessary
4. Formulate and implement solutions to address problem areas within the pastry section
5. Highlight problem areas within the pastry section to line manager and make recommendations for improvements
6. Deliver training or arrange for training to be delivered to address problem areas in the pastry section, as necessary

Note - Please read the points above before responding yes or no

1. Manage and coordinate all activities across the pastry section to ensure that food production and food service, if relevant, is in line with establishment standards
2. Monitor the quality and efficiency of pastry production and make suggestions for improvements
3. Highlight potential problem areas around pastry production to line manager and make recommendations for improvement to help manage the reputation of the establishment
4. Identify training needs to address problem areas, as necessary
5. Deliver training or arrange for training to be delivered to address problem areas in the pastry section, as necessary

Note - Please read the points above before responding yes or no

1. Identify potential issues in the kitchen which may impact on the food service and/or guest experience and address these pro-actively
2. Be available in the kitchen to assist team(s) to deal with any issues or problems
3. Resolve operational issues or problems which may impact on the kitchen operation and/or guest experience
4. Manage guest requirements and complaints which have been escalated to the kitchen

Note - Please read the points above before responding yes or no

1. Manage complex guest requirements and serious complaints which have been escalated

2. Anticipate possible circumstances across the culinary operation and take action to pro-actively address these

3. Conduct daily and random inspections to spot any service issues
   Be available to assist to help resolve any issues or problems 

4. Serious complaint refers to a situation where a guest raised their dissatisfaction with the food served, the food service and/or the establishment and which can create a reputational or commercial risk for the business. A serious complaint requires senior management level and/or external intervention.

   Circumstances refers to situations, conditions, hazards, guest requests and/or complaints

Note - Please read the points above before responding yes or no

1. Identify potential issues in the pastry section which may impact on the food production and/or guest experience and address these proactively
2. Deal with any issues or problems in or related to the pastry section
3. Resolve operational issues or problems within the pastry section which may impact on the section’s work and/or guest experience
4. Work with line manager to respond to guest requirements and complaints which have been escalated to the pastry section

Note - Please read the points above before responding yes or no

1. Identify recruitment needs for the kitchen
2. Screen applicants
3. Conduct interviews
4. Select staff for the team(s)
5. Monitor the retention and turnover of staff

Note: Please read the above points 

1. Identify recruitment needs for positions within the culinary operation
2. Screen candidates for direct report positions
3. Conduct interviews for direct report positions
4. Select and appoint direct report positions
5. Support interviews for other areas related to food and food service, as required
6. Develops strategies to retain staff and reduce turnover within the culinary operation

Note: Please read the above points 

1. Identify recruitment needs for the pastry section
2. Screen candidates for pastry chef positions
3. Conduct interviews for pastry chef positions
4. Select and appoint pastry chefs
5. Develops strategies to retain staff and reduce turnover within the pastry section

Note: Please read the above points 

1. Deliver induction to new staff
2. Conduct department training sessions
3. Train team(s) to meet company standards
4. Identify individual training needs within own team(s) and allocate appropriate training
5. Support the development of team members to help them progress
6. Coach members of own team(s)

Note: Please read the above points 

1. Contribute to the development of the kitchen financial plan
2. Monitor the financial performance of the kitchen
3. Plan and control operational budgets and costs for the kitchen
4. Contribute to driving sales to achieve kitchen revenue targets
5. Take corrective actions within own area of responsibility, as required, to ensure financial targets are met

Note: Please read the above points before answering yes or no

1. Assist in the development of the establishment’s business plan

2. Develop and implement the financial plan for the culinary operation

3. Analyse financial performance and make adjustments to the kitchen operations, as necessary, to achieve goals set out in the financial plan

4. Monitor sales and revenue figures to make sure targets are met

5. Take pro-active measures in response to business needs

6. Negotiate prices for the culinary operation, as part of procurement process

7. Agree salaries for roles with relevant colleagues responsible for recruitment, workforce and financial planning

8. Business plan is the annual breakdown of the business strategy and includes financial plan.

   Business strategy refers to an overarching plan of strategic initiatives, including the revenue strategy, which will help achieve the strategic vision of the establishment.

   Revenue strategy refers to a plan of strategic actions, including sales and marketing activities, which will contribute to short and long term financial goals of the establishment.

Note: Please read the above points before answering yes or no

1. Contribute to the development of the kitchen financial plan
2. Monitor or support the monitoring financial performance of the pastry section
3. Maintain an overview of the kitchen business performance
4. Plan and control operational budgets and costs for the pastry section
5. Contribute to driving sales for the pastry section to achieve kitchen revenue targets
6. Take corrective actions within own area of responsibility, as required, to ensure financial targets are met

Note: Please read the above points before answering yes or no

1. Contribute to the development of the kitchen financial plan
2. Monitor or support the monitoring financial performance of the pastry section
3. Maintain an overview of the kitchen business performance
4. Plan and control operational budgets and costs for the pastry section
5. Contribute to driving sales for the pastry section to achieve kitchen revenue targets
6. Take corrective actions within own area of responsibility, as required, to ensure financial targets are met

Note: Please read the above points before answering yes or no

1. Help drive efficiencies for the kitchen:
   - Manage own team(s) (organising staff rotas, work shifts and in-house training)
   - Contribute to managing and overseeing food requirements, including daily requirements and requirements for functions and special events
   - Ensure food stock is purchased ‘just in time’ as much as possible
   - Manage food stock and storage to keep wastage to a minimum
   - Check kitchen equipment is safe to use and in good working order
   - Organise cleaning and maintenance of kitchen equipment
   - Ensure safe and secure storage of kitchen and service equipment
   - Arrange for maintenance of kitchen and service equipment, as necessary
    
   ‘Just in time’ purchasing refers to a food purchasing strategy which aims to order raw materials directly from suppliers and in line with the kitchen production schedule to ensure efficient management of stock and to low inventory costs.

Note: Please read the above points before answering question

1. Help drive efficiencies for the pastry section:
   - Organise rotas, work shifts and in-house training
   - Contribute to managing and overseeing pastry requirements, including daily requirements and requirements for functions and special events
   - Ensure food stock for the pastry section is purchased ‘just in time’ as much as possible
   - Manage food stock and storage for the pastry section to keep wastage to a minimum
   - Check pastry equipment is safe to use and in good working order
   - Organise cleaning and maintenance of pastry equipment
   - Ensure safe and secure storage of pastry equipment
   - Arrange for maintenance of pastry section and equipment, as necessary
    
   ‘Just in time’ purchasing refers to a food purchasing strategy which aims to order raw materials directly from suppliers and in line with the kitchen production schedule to ensure efficient management of stock and to low inventory costs

Note: Please read the above points before answering question

1. Help drive efficiencies for the pastry section:
   - Organise rotas, work shifts and in-house training
   - Contribute to managing and overseeing pastry requirements, including daily requirements and requirements for functions and special events
   - Ensure food stock for the pastry section is purchased ‘just in time’ as much as possible
   - Manage food stock and storage for the pastry section to keep wastage to a minimum
   - Check pastry equipment is safe to use and in good working order
   - Organise cleaning and maintenance of pastry equipment
   - Ensure safe and secure storage of pastry equipment
   - Arrange for maintenance of pastry section and equipment, as necessary
    
   ‘Just in time’ purchasing refers to a food purchasing strategy which aims to order raw materials directly from suppliers and in line with the kitchen production schedule to ensure efficient management of stock and to low inventory costs

Note: Please read the above points before answering question

1. Describe how sustainable practices can impact on the efficiency of kitchen operations:
   - Reducing food waste
   - Recycling waste/packaging
   - Economic use of power and electricity
   - Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)
   - Consideration of animal welfare

Note: Please read the above points before answering yes or no

1. Demonstrate an understanding of key barriers that a culinary operation may need to overcome to establish sustainable practices in the kitchen:
   - Reducing food waste
   - Recycling waste/packaging
   - Economic use of power and electricity
   - Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)
   - Consideration of animal welfare

Note: Please read the above points before answering yes or no

1. Describe how the following sustainable practices could be applied in practical sessions:
   - Reducing food waste
   - Recycling waste/packaging
   - Selection of kitchen equipment based on sustainability features (eg economic use of power and electricity)
   - Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)
   - Consideration of animal welfare
   Identify any practices which are already applied/in place in own establishment, if applicable

Note: Please read the above points before answering yes or no

1. Be polite and approachable
2. Be punctual
3. Keep up to date by reading the staff noticeboard/memos
4. Attend staff and department meetings
5. Explain the importance of maintaining the privacy and security of guests
6. Be professionally presented: clean and ironed uniform for every shift which meets safety and hygiene standards
7. Maintain good personal hygiene at all times
8. Take pride in their work
9. Maintain integrity and honesty

Note - Please read the points above before responding yes or no

1. Show respect for others
2. Display and maintain a positive attitude to work
3. Cooperate with colleagues to deliver guest experience in line with the requirements of the kitchen and the establishment
4. Provide feedback to peers and line manager
5. Be able to receive constructive feedback
6. Use feedback to improve the quality of food and food service for guests

Note - Please read the points above before responding yes or no

1. Act in a polite and helpful manner, both with colleagues and when interacting with guests
2. Provide information in a clear and timely manner in person, by telephone, in written form or by e-mail

Note - Please read the points above before responding yes or no

1. Plan daily tasks in line with the needs of the kitchen
2. Complete tasks to meet deadlines
3. Respond and adapt to changing daily requirements

Note - Please read the points above before responding yes or no

1. Process food orders
2. Anticipate guest needs
3. Respond to guest requests

Note - Please read the points above before responding yes or no

1. Select and use correct quality and quantity of ingredients
2. Select and use the correct type of equipment
3. Identify any issues or faults with ingredients and/or equipment and take necessary action
4. Handle guest requests and feedback, including complaints, and escalate them to line manager, as necessary

Note - Please read the points above before responding yes or no

1. Explain the importance of the efficient use of ingredients and consumables
2. Use ingredients and consumables in a cost effective manner

Note - Please read the points above before responding yes or no

1. Have an understanding of how the following practices can contribute to protecting the environment:
   - Reducing food waste
   - Recycling waste/packaging
   - Economic use of power and electricity
   - Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)
   - Consideration of animal welfare

Note - Please read the points above before responding yes or no

1. Work with line manager to set goals and targets for own section
2. Communicate goals and targets to the section
3. Work with the section to perform the required duties and responsibilities to achieve goals and targets
4. Work with line manager to monitor section’s performance against goals and targets

Note: Please read the above points before answering yes or no

1. Agree daily activities with line manager for the section
2. Communicate daily activities to section if station is manned by more than one person
3. Participate and contribute to team briefings
4. Check the grooming standard within the section on daily basis to ensure these meet professional standards and standards set by the establishment
5. Ensure that activities undertaken by the section meet standards, including standard operating procedures (SOPs) set by the establishment
6. Maintain effective working relationship with team members, peers, line manager  and line manager’s peers
7. Deliver feedback to section and peers in a constructive and professional manner to improve food service standards
8. Receive feedback in a professional manner
9. Recognise and celebrate positive feedback/success

Note: Please read the above points before answering yes or no

1. Oversee the section’s operations to spot any service issues that may impact  on the food service and provide hands on support to resolve these
2. Manage guest requirements, requests, feedback and complaints within own area of responsibility
3. Escalate guest requirements, requests, feedback and complaints to line manager, as necessary

Note: Please read the above points before answering yes or no

1. Carry out induction to own section for new members of the kitchen team
2. Assist in conducting department training sessions
3. Provide hands-on training to the section, as necessary

Note: Please read the above points before answering yes or no

1. Demonstrate an awareness of portion control, food costs and the importance of profitability
2. Work with section to ensure ingredients and consumables are used in a cost effective manner by applying appropriate portion control measures and by keeping food waste to a minimum
3. Ensure stock levels related to own section are maintained to meet business requirements
4. Ensure safe and secure storage of food stock for own section
5. Ensure section completes all tasks in readiness for food service
6. Operate section to avoid over-preparation and over-cooking
7. Ensure section is always sufficiently staffed and equipped to deliver food service to the required standard

Note: Please read the above points before answering yes or no

1. Describe how the following practices could be applied in a kitchen operation:
   - Reducing food waste
   - Recycling waste/packaging
   - Economic use of power and electricity
   - Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)
   - Consideration of animal welfare

Note: Please read the above points before answering yes or no

1. Work with line manager to set goals and targets for the team
2. Communicate goals and targets to the team
3. Lead the team to perform the required duties and responsibilities to achieve goals and targets
4. Monitor team’s performance against goals and targets
5. Contribute to performance management for members of own team

Note: Please read the points above before answering yes or no

1. Sets out daily activities for the team
2. Conduct team briefings
3. Check the grooming standard of the team on daily basis to ensure these meet professional standards and standards set by the establishment
4. Oversee activities undertaken by the team to ensure that standards, including SOPs, set by the establishment are followed
5. Maintain effective working relationship with team members, peers, line manager and line manager’s peers
6. Deliver feedback to team members, peers and line manager in a constructive and professional manner to improve food service standards
7. Receive feedback in a professional manner
8. Recognise and celebrate positive feedback/success

Note: Please read the points above before answering yes or no

1. Work with line manager to identify recruitment needs for area under own supervision
2. Provide input into the recruitment and selection process, as required

Note: Please read the points above before answering yes or no

1. Work with line manager to evaluate and identify recruitment needs for the pastry section
2. Contribute the recruitment of applicants for the pastry section, as required, including screening of applicants, conducting interviews and selecting staff

Note: Please read the points above before answering yes or no

1. Support induction for the team and new members of the kitchen operation
2. Assist in conducting department training sessions
3. Identify training needs of the team to meet professional and establishment standards
4. Coach members of the team
5. Provide hands-on training to the team, as necessary

Note: Please read the points above before answering yes or no

1. Demonstrate a working knowledge of the efficient use of ingredients and consumables
2. Ensure that team uses ingredients and consumables in a cost effective manner by applying appropriate portion control measures and by keeping food waste to a minimum
3. Contribute to planning and purchasing food stock, within budget, in line with the establishment’s requirements and specifications
4. Ensure the food stock is purchased ‘just in time’ as much as possible
5. Ensure safe and secure storage of food stock
6. Oversee the work of the team to avoid over-preparation and over-cooking
7. Supervise staff to ensure timely completion of tasks
8. Prepare staff rota to ensure kitchen areas are always sufficiently staffed and equipped to deliver food and food service to the required standard
    
   ‘Just in time’ purchasing refers to a food purchasing strategy which aims to order raw materials directly from suppliers and in line with the kitchen production schedule to ensure efficient management of stock and to low inventory costs.

Note: Please read the points above before answering yes or no

Describe how the following could be applied in kitchen operations:
- Reducing food waste
- Recycling waste/packaging
- Economic use of power and electricity
- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)
- Consideration of animal welfare
Identify any practices which are already applied/in place in own kitchen, if applicable

Note: Please read above points before answering yes or no

1. Set a clear strategic direction for the culinary operation
2. Set objectives for direct reports to achieve targets and goals
3. Oversee the day-to-day operation of the culinary operation and manage any issues which have been escalated
4. Conduct meetings for direct reports and the wider business, as necessary
5. Conduct performance review for direct reports
6. Manage performance issues, disciplinary actions and terminations
7. Monitor the performance of the culinary operation and the establishment to identify opportunities for improvement
8. Establish and maintain effective working relationship with staff, peers, line manager and line manager’s peers

Note: Please read the points above before answering yes or no

1. Monitor guest requirements, comments and service issues and identify problem areas or areas for improvement
2. Respond to guest feedback/comments which have been escalated
3. Develop and implement strategies to improve food and food service, based on guest feedback

Note: Please read the points above before answering yes or no

1. Deliver induction to the culinary operation and other departments, as necessary
2. Oversee training plans for the pastry section to ensure team(s) receive necessary skills training to maintain establishment standards and deliver guest experience
3. Oversees training delivered for the pastry team(s)
4. Monitor food production by the pastry section to identify further training needs
5. Coach members of the pastry section, as necessary, to maintain standard operating procedures
6. Develop and implement effective practices for the pastry section to maximise revenue and/or improve profitability
7. Identify opportunities for members of the pastry section to develop new skills and progress

Note: Please read the points above before answering yes or no

1. Manage the procurement of food and non-food items for the culinary operation to maximise productivity and profitability
2. Manage stock levels and stock takes for the culinary operation
3. Oversee the management of staffing levels within the culinary operation
4. Oversee the maintenance of kitchen and service equipment to ensure the effective running of the culinary operation

Note: Please read the points above before answering yes or no

1. Set objectives to achieve the goals of the pastry section
2. Supervise the day-to-day operations of the pastry section
3. Conduct team meetings/ briefings for the pastry section
4. Conduct performance reviews for pastry team, if relevant
5. Support line manager on personnel actions such as performance issues, disciplinary actions and terminations, if relevant
6. Maintain effective working relationship with members of the pastry section, peers, line manager and line manager’s peers

Note: Please read the points above before answering yes or no

1. Deliver induction on the pastry section to new staff
2. Conduct department training sessions
3. Train staff to meet company standards
4. Identify individual training needs within the pastry section and allocate appropriate training
5. Support the development of members of the pastry section to help them progress, if relevant
6. Coach members of the pastry section, if relevant

Note: Please read the above points before answering yes or no

1. Provide input to inform the strategic direction of the kitchen, as required
2. Set objectives for direct reports to achieve targets and goals
3. Oversee the day-to-day operation of the pastry section and manage any issues which have been escalated
4. Conduct meetings for direct reports and the wider team(s), as necessary
5. Conduct performance review for direct reports
6. Manage performance issues, disciplinary actions and terminations
7. Monitor the performance of the pastry section to identify opportunities for improvement
8. Establish and maintain effective working relationship with members of the pastry team(s), peers, line manager and line manager’s peers

1. Work with line manager to review guest feedback/comments related to the pastry section and to identify areas for improvements
2. Develop and implement strategies to improve pastry, baking or dessert products/dishes, based on guest feedback

1. Adapt communication style to a variety of audiences
2. Engage and motivate participants
3. Demonstrate good questioning techniques
4. Address questions and receive feedback in a professional manner
5. Deliver feedback to participants in an engaging and motivating manner
6. Maintain effective working relationship with peers, line manager, line manager’s peers and department managers, as required and applicable
7. Encourage team work among participants to avoid potential tension/conflict during the delivery of sessions

1. Prepare materials and resources in readiness for the sessions
2. Start and finish sessions on time
3. Ensure that all planned topics are covered during the sessions
4. Incorporate sufficient time for participant discussions into the sessions
5. Schedule time to speak to participants without impacting on study or work schedules
6. Schedule sessions without creating unnecessary impact on physical and human resources, if applicable
7. Allocate time to participants in fair and equal measures

Work with others to facilitate the design and effective implementation of the sessions. This may include:
- Preparation of content >> to ensure they reflect industry practice and needs
- Availability of training equipment/materials
- Scheduling of the sessions
- Promotion and recruitment of the session/training programme, if relevant
- Workplace circumstances that need to take priority: ‘business comes first’, if relevant
- Matters relating to individual participants (attendance, performance, personal circumstances etc)

1. Select the most suitable delivery to suit a variety of learning styles
2. Make fair assessment decisions, while ensuring consistency in grades/results
3. Manage participant concerns, complaints and appeals in a fair and transparent manner, in line with establishment/organisation standards
4. Report and/or escalate concerns, complaints and appeals, as necessary

1. Make sessions relevant, up-to-date and interesting for participants
2. Use current and relevant workplace examples to help illustrate the topic of the session
3. Network with educators and industry experts to find and share ideas
4. Incorporate innovation into the sessions
5. Apply modern technology and teaching techniques in the sessions
    
   Innovation includes latest technology, food trends, new products, cooking styles and techniques, recipes and/or ethnic cuisines.

1. Demonstrate an understanding of different motivation and teaching techniques that could be applied during sessions and explain their impact on the participants
2. Ability to apply a range of teaching styles
3. Adapt own teaching style to create the most effective learning environment for participants, as individuals, but also as a group

1. Demonstrate a working knowledge of food costs and their impact on the department budget
2. Prepare detailed costing for sessions
3. Plan sessions to manage food waste effectively

1. Create lesson plans using resources and materials available
2. Design the structure of the sessions to maximise value for participants and the establishment/organisation

Explain what makes a dish a signature dish
Create own signature recipes which are influenced by the following:
- New ingredients
- New cooking techniques
- New cooking styles
- Latest global or regional trends in gastronomy
- Latest trends in customer requirements
- Culinary science
 
Signature recipe refers to a recipe which has been designed by the applicant to create an original signature dish.

Signature dish refers to an original dish of an exceptional quality and standard which has been influenced by the use of new ingredients, cooking styles, global trends in gastronomy, culinary science and customer requirements.

Note: Individuals applying using the ‘individual’ application route are required to submit a starter, a main course and a dessert signature dish.

Use own recipes to produce signature dishes which are of fine dining quality, based on a number of criteria including:
- Quality and balance of the ingredients
- Taste and flavour combinations
- Cooking techniques and styles
- Presentation style
Present own signature dishes to a standard which would be comparable to standards applied in a fine dining establishment
 
Fine dining establishment refers to a restaurant which produces dishes using high quality ingredients, unusual and/or new flavour combinations, highly complex cooking techniques and styles, and presents and serves dishes in an elegant and/or theatrical way.

Note: Individuals who choose to apply using the ‘individual’ application route are required to submit a starter, a main course and a dessert signature dish.

Demonstrate a working knowledge of how drinks are chosen for fine dining dishes
Identify suitable beverage(s) to accompany own signature dishes
Explain the reason for choice of beverage
 
Beverage refers to alcoholic beverages and non-alcoholic beverages including water, soft and carbonated drinks, fruit or vegetable juices and hot drinks.

1. Explain key activities that are part of own role
2. Describe how different teams within and outside the kitchen work together to deliver food and food service
3. Explain how the kitchen contributes to the effective running of the establishment

Note: Please read the points above before answering yes or no

1. Check reservations for daily requirements, including guest numbers and any special requirements, and ensure that these can be met by the kitchen
2. Work with direct reports to plan staffing, resources and the service flow to ensure the kitchen is ready for service and daily requirements can be met
3. Oversee the food production in the kitchen during service to ensure it meets standards set by establishment
4. Coordinate with food service staff to ensure guests’ food experience meets establishment standards
5. Manage staffing levels in accordance with the flow of guests, including daily and  seasonal fluctuations
6. Manage issues during service to ensure efficient food production and food service

Note: Please read the points above before answering yes or no

1. Design dishes based on a variety of cooking techniques and food items
   Identify guest and establishment profile and how these will impact on the menu design

2. Plan for guests with special requirements and special diets including allergens
   Choose ingredients and dishes considering seasonality and sustainability
   Consult with sous chef (or equivalent) and other managers to develop menus
   Work with line manager to plan menu changes, new menus or menu specials
    

3. Guest profile refers to the characteristics which describe the type of customers who visit the culinary establishment and which are used as a basis to make decisions concerning menu items and guest service. These characteristics may include information such as demographics, gender, age, ethnicity, religion, location, social background, income, buying patterns, purpose of visit and dietary preferences.

   Establishment profile refers to characteristics of the culinary establishment including location, guest profile, style of décor and service.

Note: Please read the points above before answering yes or no

1. Select suppliers
2. Set the specifications for food items, in line with budget requirements
3. Negotiate prices for ingredients, if appropriate
4. Place and track orders
5. Ensure that food items ordered are received at the specification, quality and cost agreed with the supplier(s)
6. Manage any issues related to food deliveries
7. Manage supplier relationship
8. Maintain stock levels in line with business needs

Note: Please read the points above before answering yes or no

Manage kitchen operations to ensure that all teams apply the following practices:
- Maintain personal hygiene required for handling food
- Keep the work area(s) and equipment clean and hygienic, using appropriate cleaning methods
- Keep food safe from microbial, chemical, physical and allergenic hazards
- Follow safe food handling practices and procedures, including safe work flow, to reduce contamination risks
- Control temperature for storage and cooking of food to avoid food spoilage
- Follow standard procedures for receiving deliveries and for storage food items
- Maintain accurate records
- Apply the principles of HACCP within own role
 
Food safety refers to the safe handling, preparing and storing food to prevent it from becoming contaminated and causing food poisoning and reduce the risk of individuals becoming sick from foodborne illnesses.

HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Note: Please read the points above before answering yes or no

1. Ensure the kitchen operates in a way which meets relevant and current industry, legislative and company requirements and regulations
2. Ensure that kitchen staff complete all mandatory training
3. Provide updates to direct reports on changes to relevant legislation, requirements and by-laws
4. Ensure direct report cascade changes to requirements to their teams
5. Work with direct reports to spot any non-compliance issues and take corrective actions or escalate these to line manager, as necessary

Note: Please read the points above before answering yes or no

1. Explain how the kitchen contributes to the financial performance and profitability of the establishment
2. Monitor trends, including competitor trends, to make recommendations to line manager for opportunities which can help drive new business
3. Evaluate levels of guest satisfaction and monitor trends to make recommendations for continuous improvement to line manager
4. Consider issues outside the kitchen, such as sustainability (under-utilised products, local product, local trends, events, seasonality etc), to help improve the profitability of the operation

Note: Please read the points above before answering yes or no

1. Explain key activities that are part of own role
2. Explain how the kitchen contributes to the effective running of the establishment

Note - Please read the points above before responding yes or no

1. Check daily requirements including guest numbers and any special requirements
2. Check that required stock (ingredients) are available to be used
3. Make sure the kitchen area is clean and ready for mise en place

Note - Please read the points above before responding yes or no

1. Identify the correct equipment
2. Ensure all equipment is clean and in good working order
3. Use all equipment safely, in line with manufacturers’ instructions
4. Clean equipment safely
5. Store equipment correctly

Equipment refers to kitchen knives and other utensils, stoves, ovens, steamers, mixing machines and other types of general food production equipment.

Note - Please read the points above before responding yes or no

1. Prepare correct equipment, ready for use
2. Prepare ingredients in readiness for further preparation, cooking and presentation

Mise en place refers to the basic preparatory work that is required in order to complete further cooking, baking tasks, and presentation.

Note - Please read the points above before responding yes or no

1. Follow recipes to prepare to cook a variety of simple dishes
2. Identify, select and use appropriate ingredients
3. Select the correct equipment
4. Use appropriate cooking methods
5. Operate cooking stations and equipment safely and effectively, under supervision
6. Produce and present a variety of simple dishes to establishment standards, using a range of cooking methods and ingredients

Recipe refers to a set of instructions for preparing a particular dish. Recipes to include the name of the dish, number of portions, ingredients, quantities, timings, cooking methods and techniques, equipment and presentation requirements.

Dish refers to a starter, main course or dessert made up of several components which has been produced and presented, ready to be served to guests within a restaurant setting and/or at a table (eg served on a plate or suitable equivalent). Take away, street food or food produced to be consumed ‘on the go’ does not qualify as a ‘dish’ for the purpose of the certification.

Simple dishes refers to menu items which require the use of basic stocks, sauces and/or dressings and which may include soups, salads, dishes made from egg, meat, fish, vegetable or game, pastry and desserts.

Cooking methods refers to the various ways of using cookery skills including sautéing, pan-frying, deep frying, boiling, poaching, steaming, baking, roasting, grilling, smoking, curing, and water-bath cooking.

Note - Please read the points above before responding yes or no

1. Explain personal responsibilities
2. Maintain personal hygiene required for handling food
3. Keep the work area(s) and equipment clean and hygienic, using appropriate cleaning methods
4. Keep food safe from microbial, chemical, physical and allergenic hazards
5. Follow safe food handling practices and procedures, including safe work flow, to reduce contamination risks
6. Follow standard procedures for receiving deliveries and for storage of food items
7. Explain the importance of temperature control for storage and cooking of food to avoid food spoilage
8. Follow correct procedures for receiving deliveries and storing food items
9. Maintain accurate records
10. Apply the principles of HACCP within own role

Food safety refers to the safe handling, preparing and storing food to prevent it from becoming contaminated and causing food poisoning and reduce the risk of individuals becoming sick from foodborne illnesses.

HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.
 
Note: Applicants are required to have achieved a Food Safety or HACCP or Sanitation certificate achieved in the last five years on completion of a formal assessment which confirms that the holder of the certificate has demonstrated the skills and knowledge required to consistently ensure effective food safety.
 
Food Safety or HACCP or Sanitation unit(s) or module(s) achieved as part of a culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Note - Please read the points above before responding yes or no

Work in a way which meets relevant and current industry, legislative and company requirements and regulations

Note - Please read the point above before responding yes or no

1. Use digital communication technology to carry out role, for example emails, handheld device and/or software and social media
2. Demonstrate a competent and safe use of kitchen equipment which has built-in digital or smart technology, under the supervision of line manager

Note - Please read the point above before responding yes or no

1. Explain key activities that are part of own role
2. Describe how different sections in the kitchen work together to deliver food and food service
3. Explain how the kitchen contributes to the effective running of the establishment

Note - Please read the point above before responding yes or no

1. Oversee the preparation of the kitchen area to make sure that it is clean and ready for mise en place and further food preparation
2. Check daily requirements, including guest numbers and any special requirements, to ensure that required stock (ingredients) is (are) available to be used

Note - Please read the point above before responding yes or no

1. Demonstrate personal responsibilities by ensuring the section does the following:
   - Maintain personal hygiene required for handling food
   - Keep the work area(s) and equipment clean and hygienic, using appropriate cleaning methods
   - Keep food safe from microbial, chemical, physical and allergenic hazards
   - Follow safe food handling practices and procedures, including safe work flow, to reduce contamination risks
   - Control temperature for storage and cooking of food to avoid food spoilage
   - Follow correct procedures for receiving deliveries and for storing food items
   - Maintain accurate records
   - Apply the principles of HACCP within own role
    
   Food safety refers to the safe handling, preparing and storing food to prevent it from becoming contaminated and causing food poisoning and reduce the risk of individuals becoming sick from foodborne illnesses.

   HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Note - Please read the point above before responding yes or no

1.  Follow standardised recipes to prepare and cook a variety of dishes

2. Identify, select and use appropriate ingredients

3. Select the correct equipment

4. Use appropriate cooking methods

5. Operate cooking stations and equipment safely and effectively

6. Produce and present dishes to establishment standards
    
   Dish refers to a starter, main course or dessert made up of several components which has been produced and presented, ready to be served to guests within a restaurant setting and/or at a table (eg served on a plate or suitable equivalent). Take away, street food or food produced to be consumed ‘on the go’ does not qualify as a ‘dish’ for the purpose of the certification.

   Recipe refers to a set of instructions for preparing a particular dish. Recipes to include the name of the dish, number of portions, ingredients, quantities, timings, cooking methods, techniques and equipment.

   Standardised recipe refers to a recipe created by the culinary operation which includes requirements specific to the operation including presentation requirements.

   Cooking methods refers to the various ways of using cookery skills including sautéing, pan-frying, deep frying, boiling, poaching, steaming, baking, roasting, grilling, smoking, curing, and water-bath cooking.

Note - Please read the point above before responding yes or no

Ability to produce and present dishes made using standardised recipes
 
Dish refers to a starter, main course or dessert made up of several components which has been produced and presented, ready to be served to guests within a restaurant setting and/or at a table (eg served on a plate or suitable equivalent). Take away, street food or food produced to be consumed ‘on the go’ does not qualify as a ‘dish’ for the purpose of the certification.

Recipe refers to a set of instructions for preparing a particular dish. Recipes to include the name of the dish, number of portions, ingredients, quantities, timings, cooking methods, techniques and equipment.

Standardised recipe refers to a recipe created by the culinary operation which includes requirements specific to the operation including presentation requirements.

Cooking methods refers to the various ways of using cookery skills including sautéing, pan-frying, deep frying, boiling, poaching, steaming, baking, roasting, grilling, smoking, curing, and water-bath cooking.

Note - Please read the point above before responding yes or no

1. Complete all mandatory training
2. Maintain current knowledge of requirements which are relevant to own section
3. Operate section in a way which meets relevant and current industry, legislative and company requirements and regulations

Note: Please read the points above before answering yes or no

1. Ensure that the team completes all mandatory training
2. Maintain current knowledge of requirements and communicate changes to the team
3. Oversee the operations of the sections under own supervision to spot any non-compliance issues and take corrective action or escalate these to line manager

Note: Please read the points above before answering yes or no

1. Use digital communication technology to carry out role, for example emails, handheld device and/or software and social media
2. Demonstrate a competent and safe use of kitchen equipment, which has built-in digital or smart technology, without the need for supervision

Note: Please read the points above before answering yes or no

1. Use technology-enabled resources to process orders including point of sales technologies or electronic printers
2. Use social media to monitor guest feedback
3. Demonstrate a competent and safe use of kitchen equipment which has built-in digital or smart technology

Note: Please read the points above before answering yes or no

1. Explain key activities that are part of own role
2. Explain key activities of own team
3. Describe how different teams within the kitchen work together to deliver food and food service
4. Explain how the kitchen contributes to the effective running of the establishment

Note: Please read points above before answering yes or no

1. Demonstrate a working knowledge of the culinary operation
2. Check the appearance of the team at the start and during kitchen service to ensure professional and establishment standards are upheld
3. Check that the team understands the menu content, any menu changes and promotional activities
4. Check daily requirements, including guest numbers and any special requirements, to ensure that required stock (ingredients) is (are) available to be used
5. Supervise preparation of the kitchen area for service
6. Supervise food preparation
7. Undertake checks during service to ensure standard operating procedures are met
8. Provide hands-on support for the team to ensure efficient food production and food service

Note: Please read points above before answering yes or no

1. Work with colleagues in other departments to deliver food and food service
2. Support the work of other departments, in line with the requirements of the establishment
    
   Department refers to a division within a hospitality establishment which is dedicated to service a particular section of the business. Examples of department include the kitchen, food and beverage service, front of house, housekeeping, sales and marketing or accounting.

Note: Please read the above points before answering yes or no

Supervise the team to ensure they do the following:
- Maintain personal hygiene required for handling food
- Keep the work area(s) and equipment clean and hygienic, using appropriate cleaning methods
- Keep food safe from microbial, chemical, physical and allergenic hazards
- Follow safe food handling practices and procedures, including safe work flow, to reduce contamination risks
- Control temperature for storage and cooking of food to avoid food spoilage
- Follow standard procedures for receiving deliveries and for storage food items
- Maintain accurate records
- Apply the principles of HACCP within own role
 
Food safety refers to the safe handling, preparing and storing food to prevent it from becoming contaminated and causing food poisoning and reduce the risk of individuals becoming sick from foodborne illnesses.

HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Note: Please read the above points before answering yes or no

1. Supervise the food production across different sections under supervision to make sure food and food service meet establishment standards
2. Co-ordinate with kitchen and food service staff to ensure the right orders go out to the right table
3. Work with line manager to plan menu changes, new menus or menu specials
4. Control costing for new menu items to ensure menu items can be produced within budget

Note: Please read the above points before answering yes or no

1. Explain key activities that are part of own role
2. Describe how different departments/teams within the establishment work together to deliver food and food service
3. Explain how the culinary operation can contribute to improving the profitability of the establishment

Note: Please read the points above before answering yes or no 

1. Manage the day-to-day operations of the culinary operation to achieve delivery standards
2. Provide a physical presence by walking the kitchens and dining areas and by engaging with kitchen staff and guests
3. Oversee the food production and food service to ensure establishment standards are met
4. Demonstrate a detailed knowledge of the establishment
5. Manage issues, guest feedback, comment or complaints which have been escalated
6. Review the performance of the culinary operation to identify any issues that need to be addresses and take appropriate corrective actions
7. Oversee and adjust staffing levels in the culinary operation to ensure maximum profitability
8. Work with direct reports to review guest feedback and to identify areas for improvement
9. Celebrate success/positive guest feedback

Note: Please read the points above before answering yes or no

1. Design dishes for a variety of events/occasions, taking into account guest and establishment profile and type of cuisine the culinary operation serves
2. Ensure that all menus deliver a variety of menu items required by the establishment, within budget
3. Co-ordinate recipes to ensure optimal food inventory and cross utilisation of products
4. Ensure menus cater for guests with special requirements and special diets including allergens
5. Ensure menus reflect seasonality and sustainability
6. Work with the direct reports to develop the menus, as necessary
    
   Guest profile refers to characteristics which describe the type of customers who would dine at the culinary establishment and which are used to make decision concerning menu items and the service. These characteristics may include information such as demographics, gender, age, ethnicity, religion, location social background, buying patterns, income, purchase and dietary preferences.
   
   Establishment profile refers to characteristics of the culinary operation including location, guest profile, style of décor as well as local and regional requirements (eg sustainability, sourcing of food etc).

Note: Please review the points above before answering yes or no

Ability to produce and present complex dishes to standards set by the culinary operation
 
Complex dishes include appetisers, entrees, main courses, sauces, hot and cold desserts which require the use of complex recipes.

Complex recipe refers to a recipe which uses many steps, complex combinations of ingredients, quantities, timings, a range of cooking methods and techniques. A complex recipe is expected to be technically challenging and demonstrate advanced level of knowledge and skills both in terms of cooking and presentation.

1. Identify and select suppliers to ensure the needs of the culinary operation can be met, within budget
2. Ensure specifications for food items meet establishment standards and are in line with budget requirements
3. Manage combined inventory and par levels
4. Negotiate prices for the establishment, as required
5. Oversee the ordering processes to maximise efficiencies
6. Manage any issues related to food deliveries which have been escalated
7. Manage supplier relationships
8. Maintain stock levels in line with business needs

Note: Please read the points above before answering yes or no

Work with chefs de cuisine (or equivalent) to ensure kitchen staff all apply the following practices:
- Maintain personal hygiene required for handling food
- Keep the work area(s) and equipment clean and hygienic, using appropriate cleaning methods
- Keep food safe from microbial, chemical, physical and allergenic hazards
- Follow safe food handling practices and procedures, including safe work flow, to reduce contamination risks
- Control temperature for storage and cooking of food to avoid food spoilage
- Follow standard procedures for receiving deliveries and for storage food items
- Maintain accurate records
- Apply the principles of HACCP within own role
Continuously review working practices and make adjustment to the HACCP plan, as necessary
 
Food safety refers to the safe handling, preparing and storing food to prevent it from becoming contaminated and causing food poisoning and reduce the risk of individuals becoming sick from foodborne illnesses.

HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Note: Please read the points above before answering yes or no

1. Demonstrate strong working knowledge of relevant rules and regulations
2. Supervise the work of direct reports to ensure the culinary operation operates in a way which meet relevant and current industry, legislative and company requirements and regulations
3. Liaise with regulatory authorities to ensure compliance
4. Carry out spot audits to check for compliance and to identify any potential non-compliance issues
5. Works with direct reports to develop and implement action plans, in response to internal and externa audits

Note: Please read the points above before answering yes or no

1. Network with guests and VIP diners to ensure they are satisfied with the food and food service, while driving revenue
2. Maintain effective relationships with key influencers within the culinary industry and trade associations to promote the establishment to them
3. Continuously monitor and evaluate guest feedback on the food and food service to maintain and drive business
4. Take actions to address situations which could impact on guest experience and/or create reputational risks for the culinary operation

Note: Please read the points above before answering yes or no

1. Explain how the culinary operation contributes to the financial performance and profitability of the establishment
2. Explain how guest and establishment profile impact on the financial performance and profitability of the establishment
3. Use guest profiling to formulate strategies to help improve the profitability of the culinary operation and to drive new business
4. Formulate strategies to promote the culinary operation, as part of the products and services the establishment offers, to help maximise sales
5. Monitor guest feedback, new trends - including competitor trends - and external events to identify opportunities to develop new business
6. Identify opportunities to improve the profitability of the establishment by considering issues outside the department such as sustainability (under-utilised products, local product, local trends, event, seasonality etc)
   Guest profile refers to the characteristics which describe the type of customers who visit the restaurant and which are used as a basis to make decisions concerning guest service. These characteristics may include information such as demographics, gender, age, ethnicity, religion, location, social background, income, buying patterns and the purpose of the visit.

Establishment profile refers to characteristics of the restaurant including location, guest profile, style of décor and service.

Guest profiling refers to the process of analysing the characteristics which describe the type of customers who visit the restaurant and the characteristics of the restaurant to make decisions concerning guest service.

Note: Please read the points above before answering yes or no

1. Use point of sales technologies or equivalent to run management reports for the culinary operation to track and analyse performance (eg staff costs, sales figures, inventories and reservations)
2. Use a combination of reports to inform management and strategic decisions for the culinary operation
3. Demonstrate a competent and safe use of kitchen equipment which has built-in digital or smart technology
4. Use social media to monitor feedback
5. Use social media to respond to guest feedback, as required
6. Use digital communication devices to carry out research to find out about new trends, ideas, techniques and styles

Note: Please read the points above before answering yes or no

1. Explain key activities that are part of own role
2. Describe how different teams within and outside the kitchen work together to produce and deliver food and food service
3. Explain how the pastry section contributes to the effective running of the establishment

Note: Please read the points above before answering yes or no

1. Check reservations for daily requirements, including guest numbers and any special requirements, and ensures that these can be met by the pastry section
2. Plan staffing and resources to ensure the pastry section is ready for food production and service, if relevant, and daily requirements can be met
3. Oversee the food production in the pastry section
4. Coordinate with food service staff to ensure guests’ food experience meets establishment standards (if relevant)
5. Manage staffing levels within the pastry section in accordance with the production requirements including daily and seasonal fluctuations
6. Manage issues within the pastry section to ensure efficient food production

Note: Please read the points above before answering yes or no

Design pastry, baking and dessert products/dishes based on a variety of baking and cooking techniques and food items
Identify guest and establishment profile and how these will impact on the pastry menu design

Plan for guests with special requirements and special diets including allergens
Choose ingredients and pastry, baking and dessert products/dishes considering seasonality and sustainability
Consult with sous chef (or equivalent) and other managers to develop pastry menus
Work with line manager to plan menu changes, new menus or menu specials
 
Pastry, baking and dessert products/dishes may include a range of bread, cake, celebration cakes, pastries, morning goods, iced and cold desserts, petit fours, tea pastries, pralines/chocolates, centre pieces which could include the use of one or more of the following medium: chocolate, cooked sugar, pastillage, marzipan and specialist cravings.

Guest profile refers to characteristics which describe the type of customers who would dine at the culinary establishment and which are used to make decision concerning menu items and the service. These characteristics may include information such as demographics, gender, age, ethnicity, religion, location social background, buying patterns, income, purchase and dietary preferences.

Establishment profile refers to characteristics of the culinary operation including location, guest profile, style of décor as well as local and regional requirements (eg sustainability, sourcing of food etc).

1. Select suppliers
2. Set the specifications for pastry food items, in line with budget requirements
3. Negotiate prices for pastry food items, if appropriate
4. Place and track orders
5. Ensure that food items ordered are received at the specification, quality and cost agreed with the supplier(s)
6. Manage any issues related to food deliveries
7. Manage supplier relationship
8. Maintain stock levels in line with business needs

Note: Please read the points above before answering yes or no

Ability to produce and present pastry, baking and dessert products/ dishes, using complex recipes
 
Complex recipe refers to a recipe which uses many steps, complex combinations of ingredients, quantities, timing, a range of cooking/baking methods and techniques. A complex recipe is expected to be technically challenging and demonstrate advanced level of knowledge and skills both in terms of cooking and baking and presentation.

Ability to produce and present specialised pastry, baking and dessert products for themed events
 
Themed events refers to birthdays, weddings, celebratory, corporate and cultural events.

Manage pastry operations to ensure the pastry section applies the following practices:
- Maintain personal hygiene required for handling food
- Keep the work area(s) and equipment clean and hygienic, using appropriate cleaning methods
- Keep food safe from microbial, chemical, physical and allergenic hazards
- Follow safe food handling practices and procedures, including safe work flow, to reduce contamination risks
- Control temperature for storage and cooking of food to avoid food spoilage
- Follow standard procedures for receiving deliveries and for storage food items
- Maintain accurate records
- Apply the principles of HACCP within own role   
 
Food safety refers to the safe handling, preparing and storing food to prevent it from becoming contaminated and causing food poisoning and reduce the risk of individuals becoming sick from foodborne illnesses.

HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Note: Please read above points before answering yes or no

1. Ensure the pastry section operates in a way which meets relevant and current industry, legislative and company requirements and regulations
2. Ensure that those working in the pastry section complete all mandatory training
3. Provide updates to the pastry section on changes to relevant legislation, requirements and by-laws
4. Monitor the pastry operations to spot any non-compliance issues and take corrective actions or escalate these to line manager, as necessary

Note: Please read above points before answering yes or no

1. Explain how the pastry section contributes to the financial performance and profitability of the kitchen and the establishment
2. Monitor trends, including competitor trends, to make recommendations to line manager for opportunities which can help drive new business
3. Evaluate levels of guest satisfaction and monitor trends to make recommendations for continuous improvement to line manager
4. Consider issues outside the kitchen, such as sustainability (under-utilised products, local product, local trends, events, seasonality etc), to help improve the profitability of the pastry section

Note: Please read the points above before answering yes or no

Explain what makes a product/dish a signature pastry, baking or dessert product/dish
Create own signature recipes which are influenced by the following:
- New ingredients
- New cooking/baking techniques
- New cooking styles
- Latest global or regional trends in gastronomy
- Latest trends in customer requirements
- Culinary science
 
Signature recipe refers to a recipe which has been designed by the applicant to create an original signature pastry, baking or dessert product/dish.
 
Signature pastry, baking or dessert product/dish refers to an original pastry, baking or dessert product/dish of an exceptional quality and standard which has been influenced by the use of new ingredients, cooking/baking styles, global trends in gastronomy, culinary science and customer requirements.

Use own recipes to produce signature pastry, baking and dessert products/dishes which are of fine dining quality, based on a number of criteria including:
- Quality and balance of the ingredients
- Flavour combinations
- Cooking/baking techniques and styles
- Presentation style
 
Present own signature pastry, baking and dessert products/dishes to a standard which would be comparable to standards applied in a fine dining establishment
 
Fine dining establishment refers to a restaurant which produces dishes using high quality ingredients, unusual and/or new flavour combinations, highly complex cooking techniques and styles, and presents and serves dishes in an elegant and/or theatrical way.

1. Design pastry centrepieces
2. Prepare a design plan for pastry centrepieces
3. Explain the reason for pastry centrepieces
4. Construct pastry centrepieces
5. Display pastry centrepieces
    
   Pastry centrepiece refers to a decorative edible centre piece or display prepared using one or more of the following mediums:  chocolate, cooked sugar, pastillage, marzipan or dead dough.

1. Carry out initial assessment of each participant to establish level of skills and experience
2. Develop an understanding of each participant to create the most suitable learning experience

1. Respond to individual needs by creating relevant session plans which enable participants to achieve individual goals and/or meet business requirements
2. Prepare and place food or resource orders, if relevant
3. Prepare evaluation/feedback forms

1. Use teaching techniques which enable participants to maximise their potential
2. Demonstrate the impact of the sessions (eg business results for a company or progression for training organisation)
3. Carry out post session self-evaluation
4. Seek feedback from participants to establish impact of session delivered and to identify areas for improvement
5. Consistently achieve the required standard for teaching and learning

1. Support participants to achieve their learning objectives
2. Make consistent assessment decisions
3. Deliver feedback to participants in an engaging and motivating manner

Keep knowledge up-to-date by engaging with relevant networks and forums. Examples may include:
- Subscribe to newsletters, online forums, discussion boards and alerts
- Attend conferences, industry events and training sessions
- Link up with peers, mentors or industry buddies
- Stay in touch with suppliers, customers and professionals in the culinary profession
- Review own training materials and resources to reflect changes to legislation, requirements and/by-laws

Demonstrate presentation skills using technology (eg PowerPoint, wireless equipment etc)
Demonstrate an understanding and/or working knowledge of relevant technology applied in the kitchen including:
- Point of sales technologies
- Dedicated software packages (reporting, procurement etc)
- IT hardware
- Kitchen equipment
- Social media
Use social media to search for trends and recipes to incorporate into sessions

1. Identify opportunities to apply new knowledge/skills learnt
2. Describe how new knowledge/skills learnt have been put into practice:
   - Changes made to operating in own role and the impact of the changes
   - Changes made to the way in which teams in the kitchen work and the impact of the changes
3. Make recommendations for changes to the strategic direction of the culinary operation.

Note: Please read the points above before answering yes or no

Ability to show, through a range of evidence from peers, customers, senior staff or competitions, excellence in the culinary skills
Ensure skills and knowledge remain current and reflect the latest cooking techniques and culinary trends
 
Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example Worldchefs endorsed competitions).

Maintain own professional reputation refers to actions taken to ensure skills and knowledge remain current and reflect the latest culinary techniques and trends.

Note: Please read the points above before answering yes or no

1. Provide a broad overview of the structure of the establishment
2. Identify career opportunities within the culinary profession, relevant to own role
   Describe opportunities to progress from current role (ie next steps)

Note: Please read the above points before answering yes or no 

1. Describe the structure of the establishment
2. Describe the structure of the culinary operation
3. Identify career opportunities within the culinary profession
4. Describe opportunities to progress from current role (ie next steps)

Note: Please read the points above before answering yes or no

1. Identify opportunities to apply new knowledge/skills learnt
2. Describe how new knowledge/skills learnt have been put into practice

1. Identify opportunities to apply new knowledge/skills learnt
2. Describe how new knowledge/skills learnt have been put into practice

- Changes made when operating in own role
- Impact of the changes on own work

1. Identify opportunities to apply new knowledge/skills learnt
2. Describe how new knowledge/skills learnt have been put into practice:
   - Outline the changes made to the way in which own team works
   - Impact of the changes on the work of the team

Note: Please read the points above before answering yes or no

1. Describe the structure of the establishment
2. Describe how the culinary operation works with other parts of the establishment
3. Identify career opportunities and pathways to those opportunities within the culinary profession and the hospitality industry
4. Describe opportunities to progress from current role (ie next steps)

Note: Please read the points above before answering yes or no

1. Identify career opportunities and possible pathways to those opportunities within the culinary profession and the hospitality industry
2. Describe opportunities for progression from current role (ie next steps)

Note: Please read the points above before answering yes or no

1. Identify opportunities to apply new knowledge/skills learnt
2. Describe how new knowledge/skills learnt have been put into practice:
   - Changes made to the way in which the culinary operation works and the impact of the changes
3. Make recommendations for changes to the strategic direction of the culinary operation and the establishment.

Note: Please read the points above before answering yes or no

Ability to show, through a range of evidence from peers, customers, senior staff or competitions, excellence in the culinary skills
Ensure skills and knowledge remain current and reflect the latest cooking techniques and culinary trends
 
Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example Worldchefs endorsed competitions).

Maintain own professional reputation refers to actions taken to ensure skills and knowledge remain current and reflect the culinary techniques and trends.

Note: Please read the points above before answering yes or no

1. Describe the structure of the establishment
2. Identify the key departments that the kitchen works with
3. Describe the structure of the kitchen operation
4. Identify career opportunities within the culinary profession and the hospitality industry
5. Describe opportunities to progress from current role (ie next steps)

Note: Please read the points above before answering yes or no

1. Describe the structure of the establishment
2. Identify the key kitchen staff and other departments that the pastry section works with
3. Describe the structure of the kitchen operation
4. Identify career opportunities within the culinary profession and the hospitality industry
5. Describe opportunities to progress from current role (ie next steps)

Note: Please read the points above before answering yes or no

1. Identify training or learning needs specific to own role
2. Participate in training or learning activities
3. Provide evidence of training or learning undertaken
4. Training or learning activities refers to on-the-job training, workshops, seminars, conferences, courses, competitions and mentoring.

Training or learning needs refers to the development of skills and knowledge related to culinary arts which may include:

- Product knowledge and food trends

- Understanding of new developments, IT systems and equipment

- Changes to legal or industry regulations such as health and safety and food safety

- Changes to establishment standards

- Development of soft skills such as communication and teamwork.

1. Identify training or learning needs specific to own role

2. Participate in training or learning activities

3. Provide evidence of training or learning undertaken

4. Training or learning activities refers to on-the-job training, workshops, seminars, conferences, courses, competitions and mentoring.

   Training or learning needs refers to the development of skills and knowledge related to culinary arts which may include:

   - Product knowledge and food trends

   - Understanding of new developments, IT systems and equipment

   - Changes to legal or industry regulations such as health and safety and food safety

   - Changes to establishment standards

   - Development of soft skills such as communication and teamwork.

Note: Please read the above points before answering yes or no

1. Identify training or learning needs or aspirations specific to own role

2. Participate in training or learning activities

3. Provide evidence of training or learning undertaken

4. Training or learning activities refers to on-the-job training, workshops, seminars, conferences, courses, competitions and mentoring.

    

   Training or learning needs refers to the development of skills and knowledge related to culinary arts which may include:

   - Product knowledge and food trends

   - Understanding of new developments, IT systems and equipment

   - Changes to legal or industry regulations such as health and safety and food safety

   - Changes to establishment standards

   - Development of soft skills such as communication and teamwork.

Note: Please read the above points before answering yes or no

1. Identify opportunities to apply new knowledge/skills learnt
2. Describe how new knowledge/skills learnt have been put into practice:
   - Changes made to operating in own role and the impact of the changes
   - Changes made to the way in which the pastry section works and the impact of the changes
3. Make recommendations for changes to the strategic direction of the pastry operation.

Note: Please read the points above before answering yes or no

Ability to show, through a range of evidence from peers, customers, senior staff or competitions, excellence in pasty skills
Ensure skills and knowledge remain current and reflect the latest pastry, baking and dessert techniques and trends
 
Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example Worldchefs endorsed competitions).

Maintain own professional reputation refers to actions taken to ensure skills and knowledge remain current and reflect the latest pastry, baking and dessert techniques and trends.

1. Create opportunities to share own culinary knowledge and skills with others
2. Describe the impact that sharing own culinary knowledge and skills has had on others
3. Explain how own working practices have improved as a result of disseminating their skills and knowledge to others

1. Create opportunities to share own knowledge and skills in pastry, baking and dessert products/dishes with others
2. Describe the impact that sharing own knowledge and skills has had on others
3. Explain how own working practices have improved as a result of disseminating their skills and knowledge to others

1. Demonstrate, using evidence from published media, that their expertise in pastry, baking and dessert products/dishes has been recognised by the industry [The evidence must be from the last five years and from different sources]
2. Identify greatest achievement to date in creating innovative pastry, baking and dessert products/dishes of exceptional quality and explain the reason for their choice
3. Take pro-active steps to maintain own professional reputation for excellence in pastry, baking and dessert products/dishes
    
   Published media may include, but is not limited to:

- Articles or online reviews by food writers representing a national or international newspaper or review organisation

- Reviews by internationally recognised chefs (eg Michelin starred chefs, certified Master Chefs or Master Pastry Chefs)

- Medal winner in a culinary competition which may include national, international or televised competitions

- Awards or certification from a national or international culinary/pastry association which has a specific remit to recognise excellence in culinary and/or pastry arts

- Cookery book(s) authored by the applicant

- Appearance as a pastry expert in national or international culinary shows (eg judging)

- Invited keynote speaker on culinary/pastry trends at a national or international event.

1. Identify training or learning needs or aspirations specific to current role
2. Participate in training or learning activities
3. Provide evidence of training or learning undertaken
4. Reflect how knowledge gained from training or learning activities has informed own teaching practices
5. Network with educators and industry experts to keep knowledge up-to-date
    
   Training or learning activities refers to on-the-job training, workshops, seminars, conferences, courses, competitions and mentoring. 

Training or learning needs refers to the development of skills and knowledge related to culinary arts and/or teaching and learning. These may include:

- Product knowledge and food trends

- Understanding of new developments, IT systems and equipment

- Changes to legal or industry regulations such as health and safety and food safety

- Changes to establishment standards

- Development of soft skills such as communication and teamwork

- Teaching, learning and educational philosophies

- New methods of teaching or learning.

Identify opportunities to apply new knowledge/skills learnt
Describe how new knowledge/skills learnt have been put into practice and their impact:
- Changes made to operating in own role
- Impact of the changes on own performance
- Impact of the changes on the lessons/training sessions

1. Demonstrate, using evidence from published media, that their culinary expertise has been recognised by the industry
   [The evidence must be from the last five years and from different sources]
2. Identify greatest achievement to date in creating innovative dishes of exceptional quality and explain the reason for their choice
3. Take pro-active steps to maintain own professional reputation for culinary excellence
    
   Published media may include, but is not limited to:

- Articles or online reviews by food writers representing a national or international newspaper or review organisation

- Reviews by internationally recognised chefs (eg Michelin starred chefs, certified Master Chefs)

- Medal winner in a culinary competition which may include national, international or televised competitions

- Awards or certification from a national or international culinary association which has a specific remit to recognise culinary excellence

- Cookery book(s) authored by the applicant

- Appearance as a culinary expert in national or international culinary shows (eg judging)

- Invited keynote speaker on culinary trends at a national or international event.