SKILLS FRAMEWORK FOR FOOD SERVICES
SKILL STANDARDS FOR
EXECUTIVE CHEF
SKILLS FRAMEWORK FOR FOOD SERVICES
SKILL STANDARDS FOR
EXECUTIVE CHEF
Occupation: Executive Chef
Occupation Description:
The Executive Chef is responsible for all food production which
includes food served at the restaurant, banquet functions and other
outlets. His/her role includes developing menus, food purchase,
staff supervision, developing and monitoring food quality and
labour budget for the department, while maintaining the highest
quality and sanitation standards.
He should be able to interact well with supervisors, management,
co-workers, and customers to be able to produce a high volume of
work in a timely manner, which is of high quality. He is expected
to work long hours, demonstrate teamwork, be customer service
centric and have excellent communication skill to ensure that the
restaurant is functioning properly at all times.
The skills expected of the Executive Chef are summarised as
below:
Skill Category
Skill
Business Continuity Management
1. Develop and Maintain Business Continuity Strategies, Policies
and Guidelines
2. Establish Business Continuity Processes
3. Provide Leadership during Crisis Situations
Business Negotiation
4. Direct Negotiation Policy and Develop Negotiation Limits
Change Management
5. Facilitate Innovation and Lead Managers to Manage Change
Communications
6. Establish and Maintain Strategic Business Partner
Relationships
7. Resolve Conflicts with Stakeholders
Customer Experience
8. Develop Service Recovery Framework
9. Drive Customer Loyalty for Service Excellence
Finance
10. Develop and Establish Financial Budget and Plans
Food and Beverage Production
11. Apply Principles of Basic Microbiology
12. Apply Principles of Food Additives in Menu Creation
13. Apply Principles of Food Chemistry
14. Apply Principles of Organic and Biological Chemistry
15. Apply Sensory Analysis to Food and Beverage Preparation and
Presentation
16. Manage Culinary Operations
17. Manage Food and Beverage Operations
18. Manage High-volume Food Production Operations
19. Oversee Cost Controlling and Food Purchasing Activities
20. Plan and Develop Menus for Food Service Establishments
Information and Results
21. Drive Service Quality and Customer Satisfaction
Innovation
22. Facilitate Innovation Process within the Organisation
Leadership
23. Champion A Service Excellence Ethos
24. Lead Managers to Develop Organisational and Governance
Strategies
People and Relationship Management
25. Foster Business Relationships and Organisational
Diversity
26. Strategise Workforce for Service Excellence
People Development
27. Develop Managers and High-potential Employees through
Organisational Talent Capability Reviews
Personal Management and Development
28. Develop Self to Maintain Professional Competence to Lead an
Organisational
Planning and Implementation
29. Develop a Business Plan
30. Establish Business Strategies for the Business Function
31. Foster Entrepreneurship
32. Strategise Service Operations
Project Management
33. Lead Programme and Project After-action Review
Risk Management
34. Develop A Risk Management Framework, Policy and Process
35. Manage Compliance with Food and Beverage Hygiene Policies
and Procedures
Sales and Marketing
36. Foster e-business in F&B
37. Manage Revenue Management
Skill Code
BM-BCM-501E-1
Skill Category
Business Continuity Management
Skill Sub-Category
(where applicable)
N/A
Skill
Develop and Maintain Business Continuity Strategies, Policies
and Guidelines
Skill Description
This skill describes the ability to develop and maintain
business continuity framework, strategies and policies for an
organisation. It includes aligning, reviewing and refining business
continuity plans, establishing business continuity management
governance, as well as reporting business continuity plans to
stakeholders.
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:
· Relevant regulatory requirements and leading practice
principles of business continuity management
· Types of tests for testing business continuity plans
· Test results components and how they fit into the overall
testing plan
· Assessment reporting to relevant stakeholders
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:
· Design organisation-wide business continuity policies and
framework to maintain critical business functions and recover from
disruptive events
· Ensure alignment of business continuity plans to meet
organisational strategic objectives
· Establish business continuity management governance to support
the development and implementation of business continuity plans and
guidelines
· Report readiness of business continuity plans to relevant
stakeholders to ensure they are updated and consulted
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Conduct independent review and audit of business continuity
plans to ensure the integration of the business continuity plans of
various business units across the organisation
· Refine organisational business continuity plans to ensure
relevance to the organisation in accordance with the current threat
environment
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Demonstrate empathy and openness to feedback to communicate
business continuity strategies, policies and guidelines to
employees to garner their support and buy-in for the implementation
of the business continuity plans
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Conduct research relating to crisis management to aid in the
review of business continuity strategies to enhance organisation’s
ability to respond to crisis effectively
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
Financial reporting standards may include:
· Company Legislation and Regulatory Framework
· Singapore Code of Corporate Governance (Monetary Authority of
Singapore)
· Companies Act
· Statements of Accounting Standards
· Statements of Recommended Accounting Practice
· International Accounting Standards
· Singapore Code on Take-overs and Mergers
· Monetary Authority of Singapore
· Securities Industry Council
· Accounting and Corporate Regulatory Authority
· Commercial Affairs Department of the Ministry of Home
Affairs
Version Control
Version
Date
Changes Made
Edited by
BM-BCM-501E-1
12-Oct-16
Initial Version
SSG
Skill Code
BM-BCM-502E-1
Skill Category
Business Continuity Management
Skill Sub-Category
(where applicable)
N/A
Skill
Establish Business Continuity Processes
Skill Description
This skill describes the ability to establish business
continuity processes for the organisation. It includes developing,
documenting and refining business continuity plans, advising
organisation on requirements of business continuity management,
monitoring and reporting the effectiveness of business continuity
management, as well as advising on post response and recovery
activities to minimise consequences for the organisation.
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:
· Own role in development of business continuity plans
· Own role in advising of organisation on business continuity
management
· Own role in assessment of effectiveness of business continuity
management
· Relevant stakeholders in disruptive events
· Own role in leading post response/recovery phase
activities
· Impact of consequences of disruptive events
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:
· Develop business continuity plans aligned with business
continuity strategies in consultation with relevant stakeholders
for implementation
· Consolidate, summarise and document business continuity plans
for senior management review
· Advise organisation on requirements for business continuity
management in consultation with senior management to seek
support
· Monitor and report on the effectiveness of business continuity
management to determine follow up action
· Advise organisation and relevant stakeholders in the post
response/recovery phase to minimise consequences
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Refine business continuity plans to enhance organisational
effectiveness in business continuity management
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Demonstrate empathy and appreciation of others' views and
issues when working with stakeholders to establish business
continuity processes to maintain positive working relationships
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Keep abreast of best practices in business continuity
processes by subscribing to diverse information channels and
discussion platforms to enhance own knowledge for workplace
application
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
BM-BCM-502E-1
4-Aug-17
Initial Version
SSG
Skill Code
BM-BCM-602E-1
Skill Category
Business Continuity Management
Skill Sub-Category
(where applicable)
N/A
Skill
Provide Leadership during Crisis Situations
Skill Description
This skill describes the ability to lead organisation through
crisis situations. It also includes activating and directing review
of crisis response, recovery and stand down activities, managing
crisis communication, reviewing impact of disruptive events on the
organisation, as well as identifying programmes for staff learning
and development in crisis management.
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:
· Business impact of disruptive events on the organisation
· Own role in communication with relevant stakeholders
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:
· Approve activation of the crisis response, recovery activities
and stand down procedures to ensure alignment with business
continuity strategies and crisis management plan
· Manage communication of disruptive events to relevant
stakeholders to ensure alignment with crisis communication plan
· Review report to determine business impact arising from
disruptive events on the organisation
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Direct review of crisis response, recovery activities and
stand down procedures to make improvements for future activation
during crisis situations
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Maintain composure, self-confidence and resilience as a leader
when leading organisation to deal with challenges in a crisis
situation
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Identify programmes for staff learning and development in
crisis management to strengthen organisational capability in crisis
management
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
BM-BCM-602E-1
1-Sep-16
Initial Version
WDA
Skill Code
BM-BN-601E-1
Skill Category
Business Negotiation
Skill Sub-Category
(where applicable)
N/A
Skill
Direct Negotiation Policy and Develop Negotiation Limits
Skill Description
This skill describes the ability to develop, evaluate and refine
negotiation policy and limits. It also includes setting negotiation
guidelines to guide the negotiation process.
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:
· Situations that negotiation may be used in organisation
· Means of applying negotiation limits and guidelines
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:
· Develop negotiation policy and limits to guide organisation
negotiation
· Set negotiation guidelines to guide negotiation process
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Evaluate and refine negotiation policy and limits based on
negotiation outcomes to enhance organisational effectiveness in
managing negotiations
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Adhere to organisational code of conduct, values and ethics
when developing negotiation policy to ensure objectivity in the
process
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Consult with stakeholders to identify areas for improvement in
relation to organisational negotiation policy to enhance
organisational effectiveness
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
BM-BN-601E-1
1-Sep-16
Initial Version
WDA
Skill Code
LPM-CHG-501C-0
Skill Category
Change Management
Skill Sub-Category
(where applicable)
N/A
Skill
Facilitate Innovation and Lead Managers to Manage Change
Skill Description
This skill describes the ability to facilitate change at senior
levels within organisations. It also includes facilitating an
environment conducive to taking risks, identifying opportunities
for change and innovation, and applying systems thinking to
facilitate change and innovation.
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:
· Legal and ethical considerations relating to change
initiatives
· Organisational policies and procedures relating to change
management
· Relevant professional or industry codes of practice and
standards relating to change management
· The relationship between high level strategy and the
development and implementation of change management plans and
processes at the divisional level
· Key concepts and importance of a learning organisation in
relation to organisational change
· The differences between and attributes of positive and
negative risks
· Theories and principles of change management
· Systems thinking concepts, methods and tools to support
implementation of programmes for change and innovation
· Relationships between sponsors, champions of change and
innovation activities
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:
· Develop systems and processes to support enterprising
behaviours and risk taking
· Provide opportunities for individuals within the business unit
and division to explore ideas and opportunities for change and
innovation
· Analyse performance data, systems and behaviours that may
affect the achievement of organisational goals to identify and
communicate opportunities for growth or improvement
· Prioritise opportunities to implement change activities in
accordance to potential impact or benefits to the organisation
· Define performance standards to lead the change management
activities towards established organisational outcomes
· Identify and acquire resources required to successfully
implement programmes for change and innovation
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Monitor and review progress of change and innovation
activities to identify areas for improvement
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Communicate with stakeholders to design processes to support
achievement of objectives of change and innovation programmes
· Apply emotional intelligence to guide own thinking and actions
to influence and persuade stakeholders to embrace change and
innovation
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Engage in regular self-reflection to identify areas for
improvement in leading change management
· Keep abreast of change management systems and processes by
subscribing to diverse learning channels and participating in peer
discussion platforms to enhance own knowledge for workplace
application
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
LPM-CHG-501C-0
1-Sep-16
Initial Version
WDA
Skill Code
BM-COM-502E-1
Skill Category
Communications
Skill Sub-Category
(where applicable)
N/A
Skill
Establish and Maintain Strategic Business Partner
Relationships
Skill Description
This skill describes the ability to establish and maintain
strategic business partner relationships. It includes identifying
strategic business partners, evaluating their contributions towards
organisational objectives, developing action plans to enhance
relationships as well as reviewing the quality of relationships
with strategic business partners.
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:
· Strategic business partners’ and their issues of interest
· Ways that organisation’s strategic business partners may
contribute to its strategic objectives
· Contributions made by strategic business partners
· Agreements between organisation and strategic business
partners
· Legal, regulatory, ethical and socio-cultural considerations
related to maintaining strategic business partner relationships
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 strategic business partners who may contribute to
organisational strategies and objectives to establish and maintain
business relationships
· Evaluate strategic business partners’ contributions to
achieving organisational strategies and objectives to determine
action plans to enhance business relationships
· Develop action plans to enhance relationships with strategic
business partners
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Review quality of professional relationships with strategic
business partners to identify areas for improvement
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Sustain professional relationships with strategic business
partners to support organisational strategies and objectives
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Engage in self-reflection to identify new platforms which
offer opportunities to establish strategic business relationships
with potential partners to support organisational objectives
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
Legal, regulatory, ethical and socio-cultural constraints
related to maintaining strategic business partner relationships may
include:
· Relevant legislation
· Codes of practice
· Business ethics
· Policies and guidelines
· Social responsibilities
· Cultural and societal expectations and influences
Version Control
Version
Date
Changes Made
Edited by
BM-COM-502E-1
12-Oct-16
Initial Version
SSG
Skill Code
BM-COM-505E-1
Skill Category
Communications
Skill Sub-Category
(where applicable)
N/A
Skill
Resolve Conflicts with Stakeholders
Skill Description
This skill describes the ability to resolve conflicts with
stakeholders to reach mutually agreed outcomes. It includes
identifying and assessing conflict situations, selecting,
evaluating and implementing conflict resolution approaches and
evaluating outcomes to determine learning points.
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:
· Signs of conflict
· Stages of conflicts
· Causes of conflict
· Communication techniques
· Conflict resolution techniques
· Legal, regulatory, ethical and socio-cultural constraints
related to conflict resolution
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 and assess potential conflict situations in
accordance with organisational policies and procedures to determine
nature of conflict
· Select and evaluate conflict resolution approaches in
accordance with organisational policies and procedures to support
desired outcomes
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Implement conflict resolution approaches to reach mutual
agreed outcomes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Demonstrate openness and willingness to embrace different
perspectives during conflict resolution to maintain relationships
and achieve desired outcomes
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Evaluate outcomes to determine learning points for future
conflict situations
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
Legal, regulatory, ethical and socio-cultural constraints
related to conflict resolution may include:
· Relevant legislation
· Codes of practice
· Business ethics
· Policies and guidelines
· Social responsibilities
· Cultural and societal expectations and influences
Version Control
Version
Date
Changes Made
Edited by
BM-COM-505E-1
12-Oct-16
Initial Version
SSG
Skill Code
SVCF-CS-402C-1
Skill Category
Customer Experience
Skill Sub-Category
(where applicable)
N/A
Skill
Develop Service Recovery Framework
Skill Description
This skill describes the ability to develop a service recovery
framework. It also includes analysing service challenges to
ascertain service delivery gaps, developing a service recovery
framework, cascading the service recovery procedures to staff and
evaluating the impact of the strategies.
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:
· Sources of information on service challenges
· Methods to analyse service challenges
· Components of a service recovery framework
· Methods to cascade service recovery policies and procedures to
stakeholders
· Criteria to evaluate effectiveness of service recovery
framework
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:
· Analyse service challenges to ascertain service delivery
gaps
· Analyse data on service challenges with organisation’s key
performance indicators and industry benchmarks to ascertain
gaps
· Develop service recovery framework to address service delivery
gaps
· Incorporate service recovery framework in employee handbooks
and as part of service team’s orientation programme
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Evaluate the effectiveness of service recovery strategies to
improve strategies
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Cascade service recovery framework to stakeholders
· Communicate service recovery framework to service team
· Conduct focus group discussions with service team to solicit
feedback on service challenges
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Review best practices in service recovery to benchmark
organisation’s framework
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
A service recovery framework consists of organisational
strategies, policies and procedures, and guidelines to manage and
respond to service challenges. Effective service recovery occurs
when an organisation is able to solve a service challenge, make
restitution, or regain trust following a breakdown in service
delivery.
Components of service recovery framework must include:
· Organisation’s guidelines, which must include:
· Organisation’s vision, mission and values
· Service vision
· Service brand
· Service standards
· Service recovery strategies which must include:
· Understanding the customers’ needs and expectations and its
impact on the organisation
· Being aware of potential service challenges that might occur
during service delivery
· Implementing clear escalation paths and decision-making
processes for the resolution of service challenges
· Empowering front-line employees to make decisions within their
limits of authority
· Introducing compensation framework for customer
compensation
· Service recovery procedures which must include:
· Listening to the customer to identify the cause of the service
challenge
· Using verbal and non-verbal communication to address service
challenge
· Apologising to the customer immediately
· Taking immediate action to resolve the situation
· Showing empathy
· Conducting follow-up with customer
· Working towards mutually acceptable resolutions to escalated
service challenges
· Feedback channels for customers
· Service quality and customer satisfaction measures to analyse
service challenges
Version Control
Version
Date
Changes Made
Edited by
SVCF-CS-402C-1
1-Sep-16
Initial Version
WDA
Skill Code
SVCF-CS-501C-1
Skill Category
Customer Experience
Skill Sub-Category
(where applicable)
N/A
Skill
Drive Customer Loyalty for Service Excellence
Skill Description
This skill describes the ability to enhance customer loyalty. It
also includes developing customer loyalty strategies, evaluating
the impact of the strategies and recommending changes to service
operations plans that may have an impact on customer loyalty.
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:
· Customer loyalty strategies
· Strategies to improve customer loyalty
· Components of customer loyalty strategy
· Steps to design and implement customer loyalty strategy
· Criteria to evaluate impact of customer loyalty strategies
· Organisation’s policies, procedures and guidelines addressing
customer loyalty
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:
· Develop strategies to improve customer loyalty
· Evaluate impact of customer loyalty strategies to ascertain
its effectiveness
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Refine workflow processes and standard operating procedures
for service delivery to enhance organisation’s effectiveness
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
N/A
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Keep abreast of best practices in customer loyalty strategies
through industry platforms
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
Steps to design and implement a customer loyalty strategy must
include the following:
· Identifying key customer interaction points
· Understanding the customer needs and expectations of customer
using tools or programmes such as Voice of Customer
· Identifying desired business outcomes
· Identifying key profitability drivers
· Designing an integrated marketing strategy
· Defining loyalty analytics requirements
· Designing the incentive structure
· Defining service partners strategy
· Choosing appropriate output technologies
A service operations plan is a roadmap for an organisation that
charts out the key organisational functions and resources which are
required in order to meet, or exceed, the expectations of
customers.
An organisation’s service brand is the way an organization seeks
to identify itself. Service brands :
· Add depth and value to an organisation’s product offerings
· Display publicly the organisation’s culture and values
Version Control
Version
Date
Changes Made
Edited by
SVCF-CS-501C-1
1-Sep-16
Initial Version
WDA
Skill Code
BM-FIN-503E-1
Skill Category
Finance
Skill Sub-Category
(where applicable)
N/A
Skill
Develop and Establish Financial Budget and Plans
Skill Description
This skill describes the ability to develop financial plans and
budgets in line with the organisational strategies. It also
includes formulating and reviewing financial plans, reviewing and
monitoring budgets and presenting findings and recommendations to
relevant stakeholders for review.
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 financial milestones and performance indicators
· Methods of identifying factors that may impact financial plans
or budgets
· Assumptions and parameters of financial forecasts
· Means of communication of budget plans
· Stakeholders to discuss and negotiate cost allocation and
targets with
· Significant issues pertaining to budgets
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:
· Determine short and long-term financial needs to assess
current financial situation
· Formulate financial plans aligned to overall organisational
strategies to guide budget preparation
· Establish allocation of resources to meet organisational
financial plans
· Review financial forecasts to anticipate changes in
circumstances
· Review draft budgets in accordance with organisational
guidelines to ensure currency
· Report findings, recommendations and options to relevant
stakeholders for review in accordance with organisational
policies
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Monitor and evaluate actual figures against budgets to
identify and address variances
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Adhere to organisational and professional code of conduct,
values and ethics when developing and establishing financial
budgets and plans to ensure fair and accurate reporting
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Keep abreast of internal and external factors to determine
impact on budget preparation and required response by subscribing
to diverse information channels and participating in discussion
platforms with supervisors and peers
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
BM-FIN-503E-1
1-Sep-16
Initial Version
WDA
Skill Code
FSS-FBP-7001-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Apply Principles of Basic Microbiology
Skill Description
This skill describes the ability to investigate the important
fundamentals of microbiology and its relevance to the food and
beverage, biomedical and biotechnology industries. It also includes
the microbial world, prokaryotes and eukaryotes, cultivation and
growth of microorganisms, microbiological media and nutritional
requirements, and the control of microorganisms.
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:
· Roles of microorganism in the production of foods
· Importance of food microbiology in food safety
· Microorganism that contaminates food or enhances food
production
· Microbial types and their uses in food production
· Microbiological methods of food testing for spoilage and
existence of pathogens
· Damages caused by foodborne-disease microorganism, what
influence their growth and how to control them
· Difference between prokaryotes and eukaryotes
· Microorganism control methods
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:
· Explain the roles of microorganism in food production as well
as food spoilage
· Differentiate between microbial that is used to enhance food
production from the spoilage ones
· Set up food production and storage procedures and space which
prevent the cultivation of spoilage microorganism
· Eliminate or control the microorganism during food production
to prevent spoilage and foodborne disease in accordance with
recipes, food and Workplace Safety and Health (WSH)
requirements.
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for process improvement and/or value creation to the
organisation and suggest ways to adapt existing food production
techniques drawing from personal experiences and feedback
· Generate ideas to create new products
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Align organisational compliance procedures and policies with
food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines in applying principles in basic microbiology in the
business aspect
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work areas to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure standard procedures are in place and consistency in
work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-7001-1.1
4-Aug-17
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-6003-1.1
Skill Category
Food and Beverage Service
Skill Sub-Category (where applicable)
N/A
Skill
Apply Principles of Food Additives in Menu Creation
Skill Description
This skill describes the ability to understand and use common
food additives in food manufacturing/production/preparation. It
includes emulsifiers, stabilizers, sweeteners, flavourings,
colourings, acidulants, bulking agents, chelating agents and
leavening agents. It also includes food regulations and guidelines
on the use of food additives.
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:
· Food safety and regulatory requirements on the use of food
additives
· Audit and monitoring systems on the use of food additives
· Risks and benefits on the use of additives
· Types and uses of commonly used food additives
· Implications oon the use of food additives on operational
efficiency, product quality, storing methods, and business
profitability
· Common allergies and hypersensitive body reactions to food
additives
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:
· Create policies and guidelines on the use of food additives in
food preparation activities
· Monitor and manage compliance on the use of food additives in
the organisation which may include conducting audit, identifying
excess use of food additives and rectifying issues with food
additives where applicable
· Assess impact of food additives on taste, quality, shelf life
and other factors, and propose and advise alternatives use of food
additives in accordance with organisational procedures and recipes,
food and Workplace Safety and Health (WSH) requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for process improvement and/or value menu creation to the
organisation and suggest ways to adapt existing techniques drawing
from personal experiences and feedback
· Generate ideas to create new menus
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Align organisational compliance procedures and policies with
food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/ or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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 systems
(HACCP)
· Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-6003-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-6004-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Apply Principles of Food Chemistry
Skill Description
This skill describes the ability to understand four major
components in food, namely water, carbohydrates, fats and oils, and
protein. It also includes the understanding of their chemical
reactions, physical and functional properties of these
components.
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:
· Chemical components and characteristics of each chemical
component of food
· Importance of each component's role to human's body and to
characteristics of dishes
· Sources of each food component
· Importance of a balanced diet and consuming right amount of
each food component
· Chemical reactions and changes involved in each food component
during food processing and techniques to enhance or to prevent
them
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 and explain food components, its characteristics and
the role it plays in nutrition and food end product
· Identify several examples of sources of food components
· Illustrate the chemical reactions and changes of food
components during food processing
· Apply food chemistry theory in preparation of food in
accordance with organisational procedures and recipes, food and
Workplace Safety and Health (WSH) requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for process improvement and/or value creation to the
organisation and suggest ways to adapt existing techniques drawing
from personal experiences and feedback
· Generate ideas to create new products
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Aligning organisational compliance procedures and policies
with food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-6004-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-5011-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Apply Principles of Organic and Biological Chemistry
Skill Description
This skill describes the ability to understand and apply organic
chemistry, constituents of biological systems, their properties and
significance to biological science. It also includes applying
general organic chemistry, carbohydrates, proteins and enzymes, and
lipids.
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:
· Basic concepts of structure and functional groups in organic
chemistry
· Nomenclatures, structural isomerism, properties and reactions
of Hydrocarbons
· Fundamentals of organic chemistry
· Types and differences of Hydrocarbons
· Basic concepts of stereo-isomerism
· Structures, functions and properties of Carbohydrates,
Proteins, Enzymes and Lipids
· Differences between essential and non-essential amino
acids
· Differences between saturated and unsaturated fatty acids and
cis- and trans- fatty acids
· Roles of organic chemistry in food production
· Interrelations of food, health and environment
· Chemical changes in foods during processing and storage
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:
· Describe International Union of Pure and Applied Chemistry
nomenclature system
· Identify the important families of organic compounds by
structures and functional groups
· Describe common uses of Ethane, Alcohols and Phenols,
Amines
· Describe the chemical properties of Carbohydrates, Proteins
and Enzymes, Lipids
· Identify various types of Carbohydrates, Proteins and Enzymes,
Lipids
· Run qualitative test for identifying Carbohydrates, Proteins
and Enzymes, Lipids
· Describe the common functions of Carbohydrates, Proteins and
Enzymes, Lipids in accordance with organisational procedures and
recipes, food and Workplace Safety and Health requirements.
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Conceptualise and champion the innovation and co-creation of
technical or business solutions to deliver impactful outcomes for
the organisation
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Propose changes to the food handling legislative requirements
to enhance industry quality standards
· Support and approve ideas to build and develop relationships
with new and/or existing customers and internal and external
stakeholders
· Display a high level of organisational awareness and social
and leadership skills to foster a culture of openness and cohesion
to embrace diversity
· Define the organisational guidelines and practices for dealing
with ethical and/or professional issues
Learning to Learn
It refers to the ability to develop and improve one’s self
within and
The ability to:
· Mentor and coach others through sharing of own learnings and
experiences
· Formulate integrative knowledge to advance organisational
goals and reap meaningful business outcomes
outside of one’s area of work.
· Lead the development of brand values and standards aligned to
the business objectives
· Drive brand consistency through setting and communicating
standards on work output
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-5011-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-6001-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
Preparation
Skill
Apply Sensory Analysis to Food and Beverage Preparation and
Presentation
Skill Description
This skill describes the ability to apply the knowledge and
skills in sensory analysis to prepare and present different food
and beverages. It also includes preparing dishes using different
flavour combinations from selected recipes, presenting food
according to plating guidelines, and matching appropriate beverages
with selected foods.
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:
· Importance of the perception of food through the five human
senses
· Parts of human tongue and taste buds
· Characteristics, flavours and functions of ingredients used in
different cuisines
· Types and uses of kitchen tools and equipment
· Impact of table setting, serving plates and dishes on food
presentation
· Characteristic and roles of alcoholic and non-alcoholic
beverages in enhancing flavor and aroma of food
· Importance of opening and closing the palate
· Types of glassware and beverage serving sets and
accessories
· Pairing rules for beverages with food
· Quality characteristics of different cuisines, food
presentations and menu pairing
· Food handling legislative requirements
· Understand flavour profiles and food trends to blend with
local clientele
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:
· Assemble cooking tools and equipment
· Prepare ingredients
· Create dishes with different flavours
· Present dishes in appropriate portion size and serving
temperature and with appropriate garnishes and/or herbs and/or
spices
· Select matching beverage for different food in accordance with
organisational procedures and recipes, food and Workplace Safety
and Health (WSH) requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for process improvement and/or value creation to the
organisation and suggest ways to adapt existing techniques drawing
from personal experiences and feedback
· Generate ideas to create new products
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Align organisational compliance procedures and policies with
food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-6001-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-5016-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Manage Culinary Operations
Skill Description
This skill describes the ability to understand the principles of
food services operations with emphasis on kitchen operations. It
also includes operational procedures, logistics planning and
overall resource management of a kitchen.
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:
· Health, safety and sanitation standards in kitchen
operations
· Ranks, duties and roles of the kitchen
· Types of equipment in the kitchen
· Concepts of well-organised kitchen
· Different types of kitchen set-up and its operating and data
systems
· Flow of food services operations
· Concepts of efficient and lean operations
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:
· Set up guidelines on personal hygiene, food and utensils
storage and sanitation
· Assign ranks and duties to appropriate individual and brief
them on their roles and objectives
· Outline food preparation and/or work stations
· Adjust kitchen design or layout to improve efficiency,
sanitation, and ergonomics
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for process improvement and/or value creation to the
organisation and suggest ways to adapt existing techniques drawing
from personal experiences and feedback
· Generate ideas to create new products
· Innovate and implement kitchen operating systems to drive
efficiency and reduce waste in accordance with organisational
procedures and recipes, food and Workplace Safety and Health (WSH)
requirements
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Aligning organisational compliance procedures and policies
with food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-5016-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-5015-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Manage Food and Beverage Operations
Skill Description
This skill describes the ability to manage Food and Beverage
(F&B) operations. It also includes applying knowledge of
various food and beverage outlet concepts, planning employee
schedules to match business demands, managing opening, operating
and closing procedures, administering purchasing and inventory
systems, interviewing, hiring and training staff and developing
food and beverage operating budgets.
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:
· Various concepts of food and beverage outlets
· Methods and considerations in developing employee
schedules
· Roles and job specifications for staff positions
· Hiring and screening activities for job applicants
· Employment regulations and union agreements
· Opening, operating and closing shift procedures
· Importance of managing inventory and minimum stock levels
· Purchasing procedures
· Steps in developing budgets
· History of sales and expenditures
· Importance of managing budgeted and actual financial
transactions
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:
· Develop and review staff schedules to ensure adequate manpower
for each shift
· Conduct recruitment selection and hiring in line with
regulations and agreements with union
· Manage opening, operating, and closing of shifts
· Monitor stock levels and purchasing activities and conduct
inventory audits
· Examine historical sales and expenditure figures
· Prepare budgets and related documentation
· Investigate variances between actual and budgeted amounts,
determining causes and potential solutions, in accordance with
organisational procedures
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for operations improvement and/or value creation to the
organisation and suggest ways to adapt existing techniques drawing
from personal experiences and feedback
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Aligning organisational compliance procedures and policies
with food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/ or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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
· 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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-5015-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-6007-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Manage High-volume Food Production Operations
Skill Description
This skill describes the ability to manage high-volume food
production, station set-up, timing, service, and menu concept
development and execution. It also includes understanding and
recommending menu items suitable for customer segments.
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 catering operations and their equipment
requirement
· Concepts and methods of menu selection and development for
catering services
· Importance of collaboration among the suppliers and
intermediaries
· Procedures for planning, setting up, replenishing, and tearing
down catering events
· Resources and manpower requirement to operate catering
events
· Methods to select suppliers and intermediaries
· Factors impacting room set-up
· Importance of choosing appropriate furniture and materials in
catering room set-up
· Importance of maintaining food safety in high-volume
productions
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 possible drawbacks based on the types of operations
and manage the risk
· Develop concepts and menu for catering services and recommend
selections to the customers where appropriate
· Communicate and coordinate with suppliers, intermediaries and
other relevant parties during preparation and execution of catering
events
· Analyse manpower requirement and ensure sufficient manpower
resources during the service
· Oversee catering preparation and execution activities in
accordance with organisational procedures and recipes, food and
Workplace Safety and Health (WSH) requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for process improvement and/or value creation to the
organisation and suggest ways to adapt existing techniques drawing
from personal experiences and feedback
· Generate ideas to create new products
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Aligning organisational compliance procedures and policies
with food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-6007-1.1
4-Aug-17
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-6005-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Oversee Cost Controlling and Food Purchasing Activities
Skill Description
This skill describes the ability to oversee cost control
activities in a Food and Beverage (F&B) establishment by
setting up systems, policies, procedures and ensuring
implementation. It also includes managing purchasing and flow of
food in and out of the organisation.
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:
· Importance of standard operating procedures (SOPs) and
policies to manage and control costs
· Importance of building a culture of cost awareness in the
organisation
· Methods of controlling and optimising costs
· Income and expenses reporting systems
· Methods to implement cost management programmes in the
organisation and measure their success
· Purchasing cycles and flows of raw material in the
organisation
· Importance of tracking movements and flows of food
· Common faults in food purchasing activities
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:
· Develop policies and procedures for cost management and
purchasing activities and monitor compliance
· Set strategies and implement cost efficiency programmes in the
organisation and measure their effectiveness
· Monitor food purchasing cycles, including tracking of inflows
and outflows of goods
· Create standards and procedures for checking the quality and
quantity of purchased food
· Facilitate identification of gaps and potential cost-leakages
within purchasing cycles, in accordance with organisational
procedures
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for cost control improvement and/or value creation to the
organisation and suggest ways to adapt existing techniques drawing
from personal experiences and feedback
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Aligning organisational compliance procedures and policies
with food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/ or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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
· 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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-6005-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
FSS-FBP-6002-1.1
Skill Category
Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill
Plan and Develop Menus for Food Service Establishments
Skill Description
The skill describes the ability to plan and develop menus for
food service establishments. It also includes reviewing existing
menus, layout, design, pricing, menu item’s description and
analysing sales mix and station balance.
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:
· Steps, considerations and key contributors in menu
planning
· Principles of conducting studies on customers' demographics,
needs and wants
· Importance of collaborating with purchasing, warehousing and
inventory management when developing menu items
· Principles and importance of menu design, layout and
printing
· Different methods of menu classifications
· Methods of evaluating sales, popularity, and profitability of
menu items
· Importance and methods of training staff in food preparation
and serving of new menu items
· Food pairing with other product offerings
· Principles of menu engineering
· Waste reporting
· Methods to assess and analyse developed menus, based on
quality, quantity and delivery
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:
· Conduct external assessments on the need for developing new
menus, including assessing customers and their demographics with
time and seasonal considerations
· Conduct internal assessments, including analysing availability
of organisation's equipment, space, staff for new menu items and
identifying opportunities to cross-utilise ingredients to maximise
menu possibilities without sourcing for new, additional
ingredients
· Develop or improve menus based on business, aesthetic and
nutritional balances
· Review and classify new menu items, including assessing
current and new items for complements to theme and set-up of
restaurant and assessing and classifying menus based on
profitability, popularity and sales performance
· Compare and differentiate various pricing strategies
· Train cooks and service staff to ensure effective
implementation of menus, in accordance with organisational
procedures and recipes, food and Workplace Safety and Health
requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
organisational goals.
The ability to:
· Analyse potential key areas (technical and/or business
related) for menus improvement and/or value creation to the
organisation
· Generate ideas to create new menus
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership,
relationship and diversity management guided by professional codes
of ethics.
The ability to:
· Aligning organisational compliance procedures and policies
with food handling legislative requirements to meet quality
standards
· Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
· Act as a role model and inspire team by showing trust, respect
and support towards co-workers and/or supervisor in daily
activities to achieve organisational objectives
· Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice and/or
guidelines
Learning to Learn
It refers to the ability to develop and improve one’s self
within and outside of one’s area of work.
The ability to:
· Apply cognitive skills and/ or past experience to generate
technical or business solutions in unfamiliar areas
· Coach others to overcome constraints at work
· Constantly update learning in relevant work area to adapt to
changing environment
· Attempt to apply learnings from other areas of work
· Be a brand ambassador and “live” the brand
· Provide recommendations on changes to brand standards to align
with the evolving needs of the business and external
environment
· Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the
skill may be demonstrated.
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
· 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)
Version Control
Version
Date
Changes Made
Edited by
FSS-FBP-6002-1.1
4 August 2017
Initial Version
SSG and SPRING Singapore
Skill Code
SVCF-IR-501C-1
Skill Category
Information and Results
Skill Sub-Category
(where applicable)
N/A
Skill
Drive Service Quality and Customer Satisfaction
Skill Description
This skill describes the ability to assess the service quality
and customer satisfaction levels within an organisation. It also
includes identifying relevant benchmark criteria and key
performance indicators to monitor and manage customer information
for service excellence.
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:
· Components of service quality and customer satisfaction
framework
· Types of benchmarking criteria and key performance indicators
to evaluate service quality and customer satisfaction
· Types of improvements in service quality and cu