Marketable Skills
CULINARY ARTS & PASTRY ARTS MARKETABLE SKILLS |
• Communicate instructions clearly and effectively to staff so that customers’ orders are prepared correctly. |
• Budget food supplies, kitchen equipment, and appliances, based on estimates of future needs. |
• Ensure freshness of food and ingredients by checking for quality, keep track of old and new items, and rotating stock. |
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. |
• Effectively execute standardized recipes using a strong cooking foundation and identify recipe shortcomings to follow-up with Chef/Manager. |
• Efficiently plan and execute a kitchen work shift using standards of mise en place. |
• Work with and through a kitchen brigade/chain of command. |
• Convert, cost recipes, and create menu prices to achieve a food cost goal; understand and respect food cost control in kitchen environment. |
• Control food waste by ensuring all purchased product is utilized. |
• Work assigned tasks with hospitality sense-of-urgency and critical priority. |
• Give full attention to what other people are saying, understand the points being made, and ask questions as appropriate. |
• Apply multitasking skills, physically and mentally, to complete recipes and tasks at the same time. |
• Instruct cooks and other workers in the proper use of all kitchen equipment following all safety protocols. |
• Collaborate with other personnel to plan and develop recipes or menus, consider factors such as seasonal availability of ingredients or the likely number of customers |
Click here for Culinary Arts program and award information. |
Click here for Pastry Arts program and award information. |