Diet Cook Personal Service Workers

The science that investigates the various substances and nutrients (proteins, carbohydrates, tannins, anthocyanins, vitamins, and minerals) and their interaction in food products.

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The planning, selection, composition and manufacturing of diets for healthy and ill persons.

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

Keep the refrigeration and storage of equipment at the correct temperature.

Keep in reserve raw materials and other food supplies, following stock control procedures.

Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

Apply reheating techniques including steaming, boiling or bain marie.

Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or …

Determine nutritional properties of food and label products appropriately if required.

Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.

Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

The industry of prepared meals and dishes, the manufacuring processes, the technology required for manufacturing, and the market that it targets.

Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.

Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.

Command products from relevant suppliers to get convenient and profitable products to purchase.

Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Make filled and open sandwiches, paninis and kebabs.

Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …

Adhere to set portion sizes by cooking meals according to standard food portion sizes and recipe specifications.

Prepare eggs, cheese and other dairy products, combined with other products if necessary.

Prepare meat dishes, including poultry and game. The complexity of the dishes depend on the type of meat, the cuts being used and how they are combined with other ingredients …

Prepare soups, hot sauces, cold sauces and dressings.

Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.

Prepare dishes based on vegetables in combination with other ingredients if necessary.

Plan and implement a personalised diet plan to best improve an individual's body movement.

Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.

Make dairy products for use in a dish by cleaning, cutting or using other methods.

Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.

Make egg products for use in a dish by cleaning, cutting or using other methods.

Make meat products for use in a dish by cleaning, cutting or using other methods.

Get ready for serving snacks and sandwiches or heat up ready-made bar products if requested.

Make salad dressings by mixing desired ingredients.

Make saucier products for use in a dish by cleaning, cutting or using other methods.

Make vegetable products, such as vegetables, pulses, fruits, grains and mushrooms for further use in dishes.

Cut fish or fish parts into fillets and smaller pieces.