Skills Framework for Food Services Skill Standards for Assistant Head Chef (Assistant Outlet Chef / Sous Chef / Junior Sous Chef)

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Occupation: Assistant Head Chef (Assistant Outlet Chef / Sous Chef / Junior Sous Chef)

Occupation Description:

The Assistant Head Chef (Assistant Outlet Chef/Sous Chef/ Shift Chef) oversees and directs all aspects of the kitchen operation, and provides functional assistance and direction. In absence of the Head Chef, he/she coordinates functions and activities with other Food & Beverage department heads. This includes overseeing and managing stock levels, supervising kitchen staff and overseeing food preparation which adheres to appropriate standards and hygiene.

In addition, he manages staff scheduling, anticipates and resolves problems that occurs within the kitchen.

He must have good working knowledge of the English language, the ability to read and understand instructions, and good communication skills with customers, co-workers and management coherently.

Important Points to Note about this Document This document is intended purely to provide general information to enable individuals, employers and training providers to be informed about the skills for career, training and education purposes. SSG provides no warranty whatsoever about the contents of this document, and does not warrant that the courses of action mentioned in this document will secure employment, promotion, or monetary benefits.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

The skills expected of the Assistant Head Chef (Assistant Outlet Chef / Sous Chef / Junior Sous Chef) are summarised as below:

Skill Category Skill

Analytical, Conceptual and 1. Solve Problems and Make Decisions at Managerial Level Evaluative

Business Continuity 2. Execute Crisis Management Plans Management

Business 3. Apply Basic Negotiation Skills and Techniques Negotiation

Communications 4. Articulate and Discuss Ideas

5. Apply Food and Beverages Concepts and Setup 6. Apply Principles of Gastronomy 7. Demonstrate Curing Methods 8. Demonstrate Food Regeneration Process 9. Demonstrate Sous Vide Method 10. Maintain Halal Certification Requirements 11. Prepare Various Types of Cuisines Food and 12. Perform Culinary Application and Techniques Beverage 13. Prepare Advanced Chinese Appetisers Production 14. Prepare Advanced Chinese Baked/Barbequed Dishes 15. Prepare Advanced Chinese Rice Dishes 16. Prepare Advanced Chinese Stir-fried Dishes 17. Prepare Advanced Chinese Vegetable and Tofu Dishes 18. Prepare Advanced Dim Sum Dishes 19. Prepare Advanced Malay Vegetable Dishes 20. Prepare Advanced Peranakan Cuisines 21. Prepare Advanced Western Salads and Garnishes 22. Prepare and Serve Teppanyaki Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 2

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

23. Prepare Cold Set and Pudding Asian Desserts 24. Prepare Dry Heat and Moist Heat Asian Desserts 25. Prepare La Mien and La Mien dishes 26. Prepare Sashimi 27. Prepare South Indian Fish or Meat Dishes 28. Prepare South Indian Non-Vegetarian Gravies 29. Prepare South Indian Vegetarian Dishes 30. Prepare South Indian Vegetarian Gravies 31. Prepare Western Specialty Meat, Poultry, Fish and Seafood Products 32. Supervise Food Production 33. Understand American Food Culture and Techniques 34. Understand Asian Food Culture and Techniques 35. Understand European Food Culture and Techniques 36. Understand Mediterranean Food Culture and Techniques

Food and 37. Understand Nutritional Knowledge and Dietary Requirements Beverage Service

Information and 38. Manage Service Performance Results

Innovation 39. Manage Productivity Improvements

Leadership 40. Role Model the Service Vision

41. Coach for Service Performance People and 42. Develop a Work Team Relationship 43. Lead Workplace Communication and Engagement Management 44. Supervise, Motivate and Empower Staff

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

People 45. Conduct Orientation and Training Development

Personal 46. Develop Self to Maintain Professional Competence at Management and Supervisory Level Development

Planning and 47. Maintain Inventories Implementation 48. Manage Operations for Service Excellence

Quality 49. Manage Quality System and Processes

Sales and 50. Maintain Displays Marketing

Site/Outlet and Equipment 51. Implement Site/Outlet and Equipment Maintenance Plans Management

Workplace Safety 52. Manage Workplace Safety and Health System and Health

53. Apply Food Safety Management Systems for Food Service Workplace Safety Establishments and Hygiene 54. Conduct Food and Beverage Hygiene Audit

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Analytical, Conceptual and Skill Category Evaluative Skill Code ES-ACE-402G-1 Skill Sub-Category N/A (where applicable)

Skill Solve Problems and Make Decisions at Managerial Level

This skill describes the ability to examine the causes of performance Skill Description deficiency and its impact on an organisation. It also includes managing team dynamics to identify and address performance deficiency.

Knowledge and The ability to understand: Analysis • Advantages and disadvantages of the various methods to collect It refers to gathering, relevant and current information on organisational performance cognitive processing, standards and quality control policies integration and • Sources of information to identify performance deficiency inspection of facts and • Advantages and disadvantages of the various methods to identify information required to performance deficiency perform the work tasks • Types of analytical tools and techniques and their application in the and activities. problem- solving and decision-making process • Principles of group dynamics and teamwork and techniques to manage team dynamics • Types of decision-making models for arriving at the preferred solution and their features • Factors affecting the effectiveness of an implementation plan • Tools and techniques to identify performance deficiency or cause of failure in implemented solution and implementation plan and their features • Advantages and disadvantages of various ways to formalise implemented solution as part of current Standard Operating Procedures (SOPs) • Organisational procedures for amending and disseminating SOPs

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Collect relevant and current information on organisational performance It refers to the ability to standards and quality control policies perform the work tasks • Identify the types of performance deficiency and examine the causes and activities required and their impact on organisation-related aspects of the occupation, and • Identify the root causes of the problems with team members using the ability to react to appropriate group facilitation techniques and manage the • Determine a preferred solution using appropriate methods and draw up changes at work. an implementation plan to implement the solution at the workplace • Formalise implemented solution as part of the organisation’s current standard operating procedures • Evaluate the effectiveness of the implemented solution and implementation plan using appropriate techniques and criteria

Innovation and Value The ability to: Creation • Generate creative ideas using appropriate idea generation and group It refers to the ability to facilitation techniques generate purposive • Shortlist the most viable ideas based on a set of pertinent criteria using ideas to improve work appropriate problem-solving and decision-making techniques and tools performance and/or • Evaluate the impact of shortlisted ideas using appropriate problem- enhance business solving and decision-making techniques and tools values that are aligned • Develop a corrective action plan for any shortfalls identified in the to organisational goals. implemented solution and conduct a follow-up review of modifications made

Social Intelligence The ability to: and Ethics • Manage team dynamics and differing opinions through the use of conflict management techniques

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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Reflect on own strengths and weaknesses and its impact in solving develop and improve problems and making decisions one’s self within and outside of one’s area of work.

Range of Application N/A (where applicable)

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

Version Control

Version Date Changes Made Edited by

ES-ACE-402G-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Business Continuity Skill Category Management Skill Code BM-BCM-304E-1 Skill Sub-Category N/A (where applicable)

Skill Execute Crisis Management Plan

This skill describes the ability to execute crisis management plan. It also includes coordinating crisis response and recovery activities, Skill Description executing individual roles during disruptive events and validating crisis management plan.

Knowledge and The ability to understand: Analysis • Crisis management plan, including crisis response and recovery It refers to gathering, activities cognitive processing, • Critical business functions integration and • Business continuity plans inspection of facts and • Emergency control exercises information required to perform the work tasks and activities.

Application and The ability to: Adaptation • Assist in the coordination and integration of crisis response and It refers to the ability to recovery activities in accordance with recovery and business perform the work tasks continuity plans to respond to disruptive events and activities required • Execute individual roles within the crisis management plan to of the occupation, and respond to disruptive events the ability to react to and manage the changes at work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Participate in the organisation’s emergency control exercises to It refers to the ability to validate and make improvements to the crisis management plan to generate purposive ensure organisational readiness ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Manage own emotions to maintain composure and display self- It refers to the ability to confidence and resilience when dealing with challenges in a crisis use affective factors in situation leadership, relationship • Respond appropriately to negative emotional cues of organisation and diversity members during a crisis situation to provide reassurance management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Augment own knowledge on crisis management by subscribing to develop and improve diverse learning channels to ensure continuous learning for one’s self within and workplace application outside of one’s area of work.

Range of Application N/A

(where applicable)

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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

BM-BCM-304E-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category Business Negotiation

Skill Code BM-BN-301E-1 Skill Sub-Category N/A (where applicable)

Skill Apply Basic Negotiation Skills and Techniques

This skill describes the ability to apply basic negotiation skills and techniques to achieve organisation’s desired position in a negotiation. Skill Description It also includes identifying negotiation outcomes and responsibilities, preparing background information and documenting negotiation.

Knowledge and The ability to understand: Analysis • Negotiation objectives It refers to gathering, • Context of negotiation cognitive processing, • Social and cultural differences which may affect negotiations integration and • Interpersonal skills inspection of facts and • Communication and conflict resolution techniques information required to • Relevant precedents perform the work tasks • Components of minutes and activities.

Application and The ability to: Adaptation • Identify negotiation outcomes in commercial situations to It refers to the ability to establish organisation’s desired position in the negotiation perform the work tasks • Identify roles and responsibilities needed to support negotiation and activities required objectives of the occupation, and • Prepare relevant background information to understand other the ability to react to parties’ position and manage the • Use negotiation processes and techniques to assist in achieving changes at work. desired negotiation outcomes • Record negotiations for evaluation and documentation purposes

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Identify opportunities to strive for negotiation outcomes to add It refers to the ability to value to the organisation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Manage self to maintain composure and self-confidence when It refers to the ability to conducting negotiations use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Engage in self-reflection to identify own areas for improvement in develop and improve negotiation techniques one’s self within and • Improve own negotiation techniques by subscribing to learning outside of one’s area of channels and participating in review platforms with supervisors work. and peers to enhance own negotiation skills

Range of Application N/A

(where applicable)

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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

BM-BN-301E-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category Communications Skill Code BM-COM-404E-1 Skill Sub-Category N/A (where applicable)

Skill Articulate and Discuss Ideas

This skill describes the ability to articulate and discuss ideas. It includes selecting, reviewing and refining approaches to communicate ideas, Skill Description identifying and implementing specific ways to encourage responses, substantiating and challenging viewpoints, as well as exchanging ideas to reach intended outcomes.

Knowledge and The ability to understand: Analysis • Factors to consider when selecting best approaches to It refers to gathering, communicate ideas cognitive processing, • Modes of communication integration and • Techniques of engaging others inspection of facts and information required to perform the work tasks and activities.

Application and The ability to: Adaptation • Select appropriate approaches to communicate ideas in an It refers to the ability to effective manner to achieve intended outcomes perform the work tasks • Identify and implement specific ways to encourage responses and activities required from communicating parties of the occupation, and • Substantiate or challenge viewpoints using a logical approach the ability to react to to achieve intended outcomes and manage the • Exchange ideas until outcomes are reached to ensure changes at work. agreement from communicating parties

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Review and refine approaches to communicate ideas to It refers to the ability to improve communication process and outcomes generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Demonstrate empathy and appreciation of others’ views and It refers to the ability to issues when articulating and discussing ideas to ensure use affective factors in individual views are acknowledged and addressed leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Engage in self-reflection to identify areas for improvement in develop and improve own ability to articulate and discuss ideas one’s self within and • Improve own ability to articulate and discuss ideas by outside of one’s area of subscribing to diverse learning channels and participating in work. review platforms with peers and supervisors to ensure continuous learning

Range of Application N/A

(where applicable)

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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

BM-COM-404E-1 4 August 2017 Initial Version SSG

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4027-1.1 Skill Sub-Category N/A (where applicable)

Skill Apply Food and Beverages Concepts and Set-up

This skill describes the ability to understand the various Food and Beverages (F&B) concepts, formats and set-ups. It also includes the Skill Description F&B trends in Singapore and the international arena, optimum space planning and design of efficient workflow systems and the legal and regulatory requirements in the set-up of a F&B business.

Knowledge and The ability to understand: Analysis • Procedures of setting up a food services business It refers to gathering, • Step-by-step conceptualisation of food service business cognitive processing, • Branding and theming strategies for food service integration and establishments inspection of facts and • Trends shaping the industry and industry operation practices information required to • Structures of food service industry and the different perform the work tasks management approaches and activities. • Considerations for designing and allocating space for the food service operations • Methods to conduct market and financial feasibility studies • Licensing and permit requirements to operate F&B businesses

Application and The ability to: Adaptation • Strategise and initiate food service set-ups It refers to the ability to • Develop concepts of F&B establishments perform the work tasks • Set up the operational space for food service establishments and activities required • Conduct market and financial feasibility studies of the occupation, and • Complete the licensing and permit requirements to operate the ability to react to food service business in accordance with organisational and manage the procedures and recipes, food production and Workplace changes at work. Safety and Health (WSH) requirements.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Identify areas for improvement in food and beverages It refers to the ability to processes generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Monitor organisational compliance with food handling It refers to the ability to legislative requirements to meet quality standards use affective factors in • Ensure good rapport with customers and internal leadership, relationship stakeholders and diversity • Develop and maintain relationships by showing trust, respect management guided by and support towards co-workers and/or supervisor in daily professional codes of activities to achieve organisational objectives ethics. • Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provide feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operating procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. system (HACCP) • Relevant F&B regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

Licensing and permit to operate F&B business in Singapore must include:

• Food and Beverages import license by AVA • Food Shop License by NEA • Liquor license from Liquor Licensing Board

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-FBP-4027-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4019-1.1 Skill Sub-Category N/A (where applicable)

Skill Apply Principles of Gastronomy

This skill describes the ability to understand the social, historical, and cultural forces that have affected and will continue to affect the culinary, baking and pastry professions. It also includes Skill Description understanding of contemporary challenges facing food professionals in the twenty-first century and etiquettes as a social and professional discipline.

Knowledge and The ability to understand: Analysis • Role and importance of gastronomy in gourmet cuisine It refers to gathering, • Chemical components and nutritional value of food cognitive processing, • Relationships between various senses and food integration and • Impact of evolutionary changes on our senses with relation to inspection of facts and food information required to • Geographical, historical, societal beliefs and cultural perform the work tasks influences on food and its ingredients and activities. • Concept of coupling of senses to contribute to the food experiences • Interplays between foods and other offerings in the dining course • Relationships between food presentations and customers' experiences • Impact of food selections, presentations and management in creating an excellent customer experience • Roles of food in fine arts • Evolution and current trends of customers' taste

Application and The ability to: Adaptation • Examine food from its historical context, types of ingredients It refers to the ability to and spices, nutrition, presentation styles, and how the food perform the work tasks interplays with other dishes in the course and activities required • Explain how food preparations and presentations contribute of the occupation, and to its attractiveness the ability to react to Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 20

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Substitute or enhance existing ingredients to achieve desired changes at work. flavours • Evaluate the different styles of food presentation to identify the presentation styles that suit the different types of food/dishes • Identify trending tastes among the customers • Strategise food offerings to appeal tastefully to changing likes and tastes of customers in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in processes It refers to the ability to • Innovate by presenting daring flavour combinations or generate purposive unusual ways of food preparation methods ideas to improve work • Experiment with various ideas and techniques to create an performance and/or excellent gastronomic experiences enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operating procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. system (HACCP) • Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

Study and analyse gastronomy must include: • Knowledge of chemistry, nutrition, history and culture • Customer preferences and tastes • Use of ingredients and taste profiles to modify foods • Evolution of food cultures

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-FBP-4019-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4012-1.1 Skill Sub-Category N/A (where applicable)

Skill Demonstrate Curing Methods

This skill describes the ability to demonstrate curing methods. It also Skill Description includes the types and uses of tools, equipment and ingredients used in the curing process.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for demonstrating It refers to gathering, curing methods cognitive processing, • Purpose, characteristics and indicators of quality of integration and ingredients for demonstrating curing methods inspection of facts and • Methods and impact of curing information required to • Types of food suited for dry and wet salt curing perform the work tasks • Effects of salt, curing salt, brine and time of exposure on food and activities. • Importance of keeping food item submerged in brine • Effects of smoke on food • Signs of over-smoking • Importance of controlling temperature • Different types of wood chips used for smoking foods and the characteristics of end products • Purpose of fats in curing methods • Indicators of spoilage • Indicators of doneness • Methods of presenting and storing finished products • Quality standards of curing products • Common faults in curing methods that affect the quality of food and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for curing methods It refers to the ability to • Measure, prepare and check the quality of ingredients for perform the work tasks curing methods and activities required • Cure food using dry and wet salt curing methods of the occupation, and • Cure food using smoking method the ability to react to Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 23

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Use confit as method of conservation, spread or incorporation changes at work. into meat preparation • Store finished products appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in curing process It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Monitoring organisational compliance with food handling It refers to the ability to legislative requirements to meet quality standards use affective factors in • Ensure good rapport with customers and internal leadership, relationship stakeholders and diversity • Develop and maintain relationships by showing trust, respect management guided by and support towards co-workers and/or supervisor in daily professional codes of activities to achieve organisational objectives ethics. • Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4012-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-5013-1.1 Skill Sub-Category N/A (where applicable)

Skill Demonstrate Food Regeneration Processes

This skill describes the ability to apply food regeneration processes. It also includes assembling ingredients and equipment for food Skill Description regeneration processes, and cooking, chilling, plating, reheating and serving food using the regeneration processes.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for regeneration It refers to gathering, cooking processes cognitive processing, • Types, characteristics and indicators of quality of ingredients integration and for regeneration cooking processes inspection of facts and • Methods of chilling cooked food for the regeneration information required to processes perform the work tasks • Methods used for the regeneration processes and activities. • Importance and methods of maintaining cooking equipment • Methods of presenting and storing finished products • Quality characteristics of regeneration processed dishes • Common faults in regeneration processes that affect the quality of dishes and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for regeneration cooking It refers to the ability to processes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required regeneration cooking processes of the occupation, and • Prepare soups, sauces, convenience foods and casseroles the ability to react to for regeneration and manage the • Freeze finished products changes at work. • Label chilled food with contents and date • Reheat cooked, chilled and plated food using various regeneration methods and processes • Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in food regeneration processes It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Develop Standard Operating Procedures (SOPs) which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-5013-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3001-1.1 Skill Sub-Category N/A (where applicable)

Skill Demonstrate Sous Vide Method

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

Knowledge and The ability to understand: Analysis • Principle and techniques of sous vide method It refers to gathering, • Types of tools, equipment and materials used for sous vide cognitive processing, cooking integration and • Types, characteristics, functions and quality indicators of inspection of facts and ingredients information required to • Recipes and methods for preparing food using sous vide perform the work tasks method and activities. • Importance of using correct proportion of ingredients • Importance of monitoring time and temperature of water bath during cooking • Quality characteristics of products cooked using sous vide method • Common faults in cooking sous vide food products and how to prevent them • Food and workplace safety and health (WSH) requirements

Application and The ability to: Adaptation • Assemble kitchen tools and equipment It refers to the ability to • Prepare and place food ingredients into vacuum pack bags perform the work tasks • Cook food using sous vide method and activities required • Reinstate work station in accordance with organisational of the occupation, and procedures and recipes, food and Workplace Safety and the ability to react to Health requirements and manage the changes at work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of food ingredients It refers to the ability to • Share feedback on current sous vide processes with generate purposive reference to organisational procedures ideas to improve work • Generate ideas to create new cooked food products using performance and/or sous vide method enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Comply with food and workplace safety and health It refers to the ability to requirements use affective factors in • Communicate with co-worker and/or supervisor to achieve leadership, relationship organisational objectives and diversity • Demonstrate trust, respect and support towards co-worker management guided by and/or supervisor in daily activities to achieve organisational professional codes of objectives ethics. • Demonstrate integrity and ethical behaviour at the workplace

Learning to Learn The ability to:

It refers to the ability to • Accept feedback from co-worker and/or supervisor in a develop and improve considerate and constructive manner one’s self within and • Engage in self-reflection to improve on quality of tasks outside of one’s area of assigned work. • Evaluate own strengths and weaknesses to improve skills and knowledge • Identify available opportunities to learn from co-worker and/or supervisor • Keep up to date on industry trends in the food and beverage sector, in particular the culinary industry

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3001-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4004-1.1 Skill Sub-Category N/A (where applicable)

Skill Maintain Halal Certification Requirements

This skill describes the ability to maintain halal certification requirements. It also includes being aware of basic concepts of halal Skill Description food, complying with halal food production guidelines, being aware of the role of a halal liaison officer and being aware of legislation and halal certification programmes.

Knowledge and The ability to understand: Analysis • Basic concepts of halal and its importance to Islamic religious It refers to gathering, beliefs cognitive processing, • Halal food guidelines integration and • Possibilities for cross-contamination to occur during food inspection of facts and production activities information required to • Sources of food additives and its importance to achieving perform the work tasks halal requirements and activities. • Key aspects and procedures of halal legislation and certification programmes • Roles and qualifications of halal liaison officers • Importance of having a monitoring system for halal requirements • Best practices of halal food production and/or preparation

Application and The ability to: Adaptation • Identify products that are halal It refers to the ability to • Read food labels to verify halal certification perform the work tasks • Maintain halal certifications and activities required • Work with halal liaison officers of the occupation, and • Familiarise self with all necessary processes, applications the ability to react to and requirements for halal certification programmes and manage the • Check for possibilities of cross-contamination in accordance changes at work. with organisational procedures and recipes, food and Workplace Safety and Health requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Identify areas of improvement in production processes It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. system (HACCP) • Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

Maintaining halal certification requirements must include:

• Being aware of basic concepts of halal food • Complying with halal food production guidelines • Being aware of role of halal liaison officers • Being aware of legislation and halal certification programmes

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-FBP-4004-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4013-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Various Types of Cuisines

This skill describes the ability to prepare various types of cuisines, Skill Description including Malay, Thai, Indian, Chinese, French,and Italian.

Knowledge and The ability to understand: Analysis • Types and uses of cooking tools and equipment It refers to gathering, • Types, characteristics, indicators of quality of ingredients cognitive processing, • Types of regional strains for various cuisines and influence integration and behind them inspection of facts and • Different uses of herbs and spices in various cuisines information required to • Types of full course meals of various cuisines and methods to perform the work tasks prepare them and activities. • Importance of controlling cooking time and temperature at various stages of cooking • Various food restrictions and special requirements • Roles of garnishes and how to prepare them • Indicators of doneness • Methods of presenting and storing finished products • Quality characteristics of products cooked of each cuisine • Common faults in preparing dishes from each cuisines that affects its quality and how to prevent them

Application and The ability to: Adaptation • Assemble cooking tools and equipment It refers to the ability to • Measure, prepare and check the quality of ingredients perform the work tasks • Mix ingredients to achieve desired tastes of various cuisines and activities required • Prepare starters/appetisers, mains and desserts of various of the occupation, and cuisines with various cooking methods the ability to react to • Use herbs, spices and garnishes appropriately and manage the • Use substitute products common in various regions changes at work. • Maintain temperature, cooking time and consistency of various cuisines

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Cater to special cultural and dietary needs such as kosher, halal, vegetarian and food allergies • Maintain food at required temperature using appropriate methods • Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in mastering recipes processes It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operation procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4013-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-5018-1.1 Skill Sub-Category N/A (where applicable)

Skill Perform Culinary Application and Techniques

This skill describes the ability to recognise culinary trends, possess Skill Description knowledge and skills to demonstrate and apply the science behind the culinary techniques.

Knowledge and The ability to understand: Analysis • Types and uses of cooking tools and equipment It refers to gathering, • Types, purposes, characteristics and indicators of quality of cognitive processing, ingredients integration and • Principles and methods of low temperature cooking inspection of facts and • Methods of using sous vide cooking techniques information required to • Types and selection of sous vide bags perform the work tasks • Benefits of sous vide cooking and its use in the kitchen and activities. • Indicators of doneness • Methods of presenting and storing finished products • Quality standards for food prepared using cook and chill and sous vide methods • Common faults in preparing food using cook and chill and sous vide methods and how to prevent them

Application and The ability to: Adaptation • Assemble cooking tools and equipment It refers to the ability to • Measure, prepare and check the quality of ingredients perform the work tasks • Prepare dish using sous vide methods and activities required • Operate heat circulator and water bath of the occupation, and • Record temperature the ability to react to • Maintain cook and chill equipment and manage the • Reheat chilled food using slow and fast methods changes at work. • Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Identify areas of improvement in processes It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operation procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. system (HACCP) • Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

Quality characteristics of products cooked using sous vide and cook and chill methods must include:

• Appearance • Aroma • Doneness • Taste • Texture

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-FBP-5018-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3045-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Chinese Appetisers

This skill describes the ability to prepare advanced Chinese appetisers. It also includes using different ingredients to achieve the Skill Description desired flavours and applying the appropriate preparation techniques and cooking methods for the right texture and food presentation.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced Chinese appetisers cognitive processing, • Types, characteristics, indicators of quality and Chinese integration and names of ingredients for preparing advanced Chinese inspection of facts and appetisers information required to • Methods and purposes of preparing and handling advanced perform the work tasks Chinese appetisers’ ingredients and activities. • Methods to cook advanced Chinese appetisers • Correct consistency of the advanced Chinese appetisers • Arrangement order of advanced Chinese appetisers • Indicators of doneness • Methods of presenting and storing finished products • Quality standards of advanced Chinese appetisers • Common faults in preparing advanced Chinese appetisers and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced It refers to the ability to Chinese appetisers perform the work tasks • Measure, assemble and check the quality of ingredients for and activities required preparing advanced Chinese appetisers of the occupation, and • Prepare vegetables and seafood ingredients for advanced the ability to react to Chinese appetisers and manage the • Cook advanced Chinese appetisers or cool selected Chinese changes at work. appetisers • Assemble and mix Chinese appetisers with sauce

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Pip cocktail sauce onto lobster salad • Plate and present finished products or store appropriately to prolong the shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in preparing advanced Chinese It refers to the ability to appetisers processes generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Develop standard operation procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3045-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3046-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Chinese Baked/Barbequed Dishes

This skill describes the ability to prepare advanced Chinese baked/barbequed dishes. It also includes preparing and checking Skill Description quality of ingredients, baking, roasting and barbequeing techniques, and plating of finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced Chinese baked/barbequed dishes cognitive processing, • Types, characteristics, indicators of quality and Chinese integration and names of ingredients for preparing advanced Chinese inspection of facts and baked/barbequed dishes information required to • Methods to prepare chicken and pork for advanced Chinese perform the work tasks baked/barbequed dishes and activities. • Health and safety considerations for handling pork and poultry • Methods to bake and barbeque advanced Chinese baked/barbequed dishes • Methods and importance of tenderising meats • Importance of controlling cooking time and temperature at various stages of cooking • Correct consistency of ingredients and finished products • Indicators of doneness • Methods of presenting and storing finished products • Quality characteristics of advanced baked/barbequed dishes • Common faults in preparing advanced baked/barbequed dishes and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced It refers to the ability to Chinese baked/barbequed dishes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing advanced Chinese baked/barbequed dishes of the occupation, and Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 44

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

the ability to react to • Prepare chicken and pork for Chinese baked/barbequed and manage the dishes changes at work. • Bake, roast and barbeque chicken and pork • Serve Chinese baked/barbequed dishes in whole or sliced after baking in oven • Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of products and/or It refers to the ability to ingredients generate purposive • Share feedback on current advanced Chinese ideas to improve work baked/barbequed cooking processes performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Comply with food handling legislative requirements to meet It refers to the ability to quality standards use affective factors in • Build rapport with customers leadership, relationship • Build rapport with co-workers and/or supervisor to achieve and diversity organisational objectives management guided by • Demonstrate trust, respect and support towards co-worker professional codes of and/or supervisor in daily activities to achieve organisational ethics. objectives • Demonstrate integrity and ethical behaviour at the workplace • Demonstrate cultural, religious and gender sensitivity

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Identify available opportunities to learn from co-worker and/or supervisor • Understand the brand values and standards and apply the brand standards in day to day work • Monitor own output to ensure consistency is maintained

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3046-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3050-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Chinese Rice Dishes

This skill describes the ability to prepare advanced Chinese rice and congee dishes. It also includes using the appropriate combination of Skill Description a variety of ingredients, complex preparation techniques, skilled cooking methods and presentation of the finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced Chinese rice and congee dishes cognitive processing, • Types, characteristics, indicators of quality and Chinese integration and names of ingredients for preparing advanced Chinese rice inspection of facts and and congee dishes information required to • Different types of rice for advanced Chinese rice and congee perform the work tasks rice dishes and methods to prepare them and activities. • Importance of water to rice ratio and using correct proportion of ingredients and types of rice • Health and safety considerations for handling pork, poultry and seafood • Different methods of cooking for advanced Chinese rice and congee dishes • Importance of controlling cooking time and temperature at various stages of cooking • Correct consistency of cooked rice/congee for advanced rice and congee dishes • Importance and purpose of garnishes in advanced rice and congee dishes • Methods and importance of using and maintaining clay pot • Indicators of doneness • Methods of presenting and storing finished products • Quality standards of advanced rice and congee dishes • Common faults in preparing advanced rice dishes and how to prevent them

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced It refers to the ability to Chinese rice and congee dishes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing advanced Chinese rice and congee dishes of the occupation, and • Select the appropriate type of rice for different Chinese rice the ability to react to and congee dishes and manage the • Prepare rice and other ingredients before cooking changes at work. • Cook advanced Chinese rice and congee dishes with appropriate techniques • Garnish appropriately where applicable • Use and maintain clay pots appropriately, which may include setting the clay pot at appropriate temperature before serving, and maintaining clay pots for reuse • Plate and present finished products or store appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in preparation process It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Monitoring organisational compliance with food handling It refers to the ability to legislative requirements to meet quality standards use affective factors in • Ensure good rapport with customers and internal leadership, relationship stakeholders • and diversity Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily management guided by activities to achieve organisational objectives professional codes of • Exhibit and ensure that team members demonstrate integrity ethics. and ethical behaviour at the workplace

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operation procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3050-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3054-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Chinese Stir-Fried Dishes

This skill describes the ability to prepare advanced Chinese stir-fried dishes. It also includes using the appropriate combination of a variety Skill Description of ingredients, complex preparation techniques, skilled cooking methods and presentation of the finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced Chinese stir-fried dishes cognitive processing, • Types, characteristics, indicators of quality and Chinese integration and names of ingredients for preparing advanced Chinese stir- inspection of facts and fried dishes information required to • Methods to prepare poultry, meats and seafood for advanced perform the work tasks Chinese stir-fried dishes and activities. • Health and safety considerations for handling pork and seafood • Methods to pre-cook ingredients for advanced Chinese stir- fried dishes • Different types of sauces for advanced Chinese stir-fried dishes • Importance of storing heat-sensitive ingredients in chiller until used • Different methods of cooking advanced Chinese stir-fried dishes • Importance of controlling cooking time and temperature at various stages of cooking • Indicators of doneness • Methods of presenting and storing finished products • Quality standards of advanced stir-fried dishes • Common faults in preparing advanced stir-fried dishes and how to prevent them

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced It refers to the ability to Chinese stir-fried dishes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing advanced Chinese stir-fried dishes of the occupation, and • Prepare poultry, meat and seafood the ability to react to • Prepare or pre-cook ingredients before stir-frying and manage the • Cook advanced Chinese stir-fried dishes with various changes at work. techniques • Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in preparing advanced Chinese It refers to the ability to stir-fried processes generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

outside of one’s area of • Provides feedback to co-worker and/or supervisor in a work. considerate and constructive manner • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operation procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety And Health Regulations Under The WSH circumstances and Act 2006 And All Updates And Current Policies contexts that the skill • Hazard Analysis And Critical Control Points Management may be demonstrated. 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

SSG and SPRING FSS-FBP-3054-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3055-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Chinese Vegetable and Tofu Dishes

This skill describes the ability to prepare advanced Chinese vegetable and tofu dishes. It also includes using the appropriate combination of Skill Description a variety of ingredients, complex preparation techniqes, skilled cooking methods and presentation of the finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced Chinese vegetable and tofu dishes cognitive processing, • Types, characteristics, indicators of quality and Chinese integration and names of ingredients for preparing Chinese vegetable and inspection of facts and tofu dishes information required to • Health and safety considerations for seafood perform the work tasks • Impact of various cutting techniques on the final dish and activities. • Importance of controlling cooking time and temperature at various stages of cooking • Correct consistency at all points of preparing advanced vegetable and tofu dishes • Different types of tofu and methods to prepare them • Indicators of doneness • Quality characteristics of advanced Chinese vegetable and tofu dishes • Common faults in preparing advanced Chinese vegetable and tofu dishes and how to prevent them

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Assemble tools and equipment for preparing Chinese It refers to the ability to vegetable and tofu dishes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing Chinese vegetable and tofu dishes of the occupation, and • Wash, blanch and drain ingredients were required the ability to react to • Prepare required seasonings for use in preparing advanced and manage the Chinese vegetable and tofu dishes changes at work. • Preheat appropriate equipment according to preparation schedule • Use frying and boiling equipment safely at the required temperature • Add seasonings to the dish while cooking over heat • Serve hot after adding sauce • Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in preparing advanced Chinese It refers to the ability to vegetables and tofu processes generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operation procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3055-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3056-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Dim Sum Dishes

This skill describes the ability to prepare a variety of advanced dim sum dishes. It also includes using the appropriate combination of a Skill Description variety of ingredients, complex preparations of ingredients, fillings and wrappings, varied cooking methods, and presentation of the finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced dim sum dishes cognitive processing, • Types, characteristics, indicators of quality and Chinese integration and names of ingredients for preparing advanced dim sum dishes inspection of facts and • Methods to prepare components and stuffing for advanced information required to dim sum dishes perform the work tasks • Health and safety considerations for handling pork, poultry and activities. and seafood • Methods used to make various dough required for preparing dim sum dishes • Methods to cook advanced dim sum dishes • Importance of controlling cooking time and temperature at various stages of cooking • Importance of maintaining consistency at all points of preparing advanced dim sum dishes • Importance of dipping sauces in advanced dim sum dishes • Indicators of doneness • Methods of presenting and storing finished products • Quality characteristics of advanced dim sum dishes • Common faults in preparing advanced dim sum dishes and how to prevent them

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced dim It refers to the ability to sum dishes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing advanced dim sum dishes of the occupation, and • Prepare components and stuffing for advanced dim sum the ability to react to dishes and manage the • Prepare dough in an advanced dim sum dish, which may changes at work. include shaping dough appropriately, allowing it to rest and layering dough within the dish • Stuff and season dim sum dishes • Pre-heat cooking equipment • Fry or steam advanced dim sum dishes • Apportion, plate and present finished products or store appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of products and/or It refers to the ability to ingredients generate purposive • Share feedback on current preparation process ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Engage in self-reflection to improve on quality of task develop and improve assigned one’s self within and • Evaluate own strengths and weaknesses to improve skills outside of one’s area of and knowledge work. • Accept feedback from co-worker and/or supervisor in a considerate and constructive manner • Identify available opportunities to learn from co-worker and/or supervisor • Understand the brand values and standards and apply the brand standards in day to day work • Monitor own output to ensure consistency is maintained

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3056-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4014-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Malay Vegetable Dishes

This skill describes the ability to prepare advanced Malay vegetable dishes. It also includes using the appropriate combination of a variety Skill Description of ingredients, complex preparation techniques, skilled cooking methods and presentation of the finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced Malay vegetable dish cognitive processing, • Purpose, characteristics, indicators of quality, and Malay integration and names for ingredients for preparing advanced Malay inspection of facts and vegetable dishes information required to • Importance of using the correct type of oil, the correct oil perform the work tasks temperature, oil level, smoking point, keeping oil clean and and activities. identifying oil break down • Methods to prepare advanced Malay vegetable dishes • Complementary combinations of vegetables and garnishes • Indicators of doneness • Methods of presenting and storing finished products • Quality standards for advanced Malay vegetable dishes • Common faults in preparing advanced Malay vegetable dishes and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced Malay It refers to the ability to vegetable dish perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing advanced Malay vegetable dish of the occupation, and • Heat and monitor oil temperature the ability to react to • Prepare advanced Malay vegetable dishes and manage the • Garnish and serve with side dishes changes at work. • Plate and present finished products or store appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Identify areas of improvement in current preparation process It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop standard operation procedures which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management must be demonstrated. 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

SSG and SPRING FSS-FBP-4014-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4015-1.1 Skill Sub-Category N/A (where applicable)

Skill Prepare Advanced Peranakan Cuisines

This skill describes the ability to prepare advanced Peranakan cuisines. It also includes sourcing and combining a variety of authentic Skill Description ingredients, preparation and cooking using traditional methods, and the thematic presentation of the finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced Peranakan cuisines cognitive processing, • Types, purposes, characteristics and indicators of quality of integration and ingredients for preparing advanced Peranakan cuisines inspection of facts and • Importance of maintaining quality of rempah to Peranakan information required to cuisines perform the work tasks • Methods and importance of using banana leaves as wrappers and activities. • Importance of making adjustments to achieve desired flavours • Methods to handle and shape mixtures into various shapes • Cooking times and temperatures of advanced Peranakan cuisines • Indicators of doneness • Methods of presenting and storing finished products • Quality standards for advanced Peranakan cuisines • Common faults in preparing advanced Peranakan cuisines and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced It refers to the ability to Peranakan cuisines perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing advanced Peranakan cuisines of the occupation, and • Soften banana leaves by scalding in hot water and over open the ability to react to flames • Mix and flavour ingredients for advanced Peranakan cuisines

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Shape mixtures of ingredients into balls or various shapes changes at work. • Cook advanced Peranakan cuisines and control the temperature • Serve hot with rice and sambal belacan • Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in preparing Peranakan cuisine It refers to the ability to processes generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4015-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4016-1.1 Skill Sub-Category Western Cuisine (where applicable)

Skill Prepare Advanced Western Salads and Garnishes

This skill describes the ability to prepare advanced western salads Skill Description and garnishes. It also includes types and uses of tools, equipment and ingredients.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, advanced western salads and garnishes cognitive processing, • Purpose, characteristics and indicators of quality of integration and ingredients for preparing advanced western salads and inspection of facts and garnishes information required to • Complementary flavours, colours, shapes and textures in perform the work tasks western salads, garnishes and bases and activities. • Artistic balance between garnishes, food products and plates • Methods to prepare vegetables for western salads • Purpose of cutting ingredients in the same size and shape • Variety of consistencies for compound salads • Roles of appetisers and hors d'oeuvres and differences between them • Characteristics of different types of caviars • Impact of heat and/or vinegar on salad greens and ingredient flavours and textures • Importance and methods of seasoning western salads • Appropriate portion sizes for western salads • Importance and methods to prepare garnishes • Importance of serving salads immediately after preparation • Indicators of doneness • Methods of presenting and storing finished products • Quality standards for advanced western salads and garnishes • Common faults in preparing advanced western salads and garnishes

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Assemble tools and equipment for preparing advanced It refers to the ability to western salads and garnishes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing advanced western salads and garnishes of the occupation, and • Conduct line checks for freshness of ingredients and the ability to react to products and manage the • Prepare elaborate vegetables and fruit garnishes changes at work. • Prepare cold cuts • Prepare shaped butter • Prepare stuffed eggs • Prepare and use compound salads • Prepare composed salads • Prepare warm salads • Use seasoning carefully to prevent deadening palate for other courses • Prepare canapes • Prepare caviars • Prepare appetisers • Portion western salads appropriately • Slice and/or shape portions depending on style of presentations • Plate and present finished products or store appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management must be demonstrated. system (HACCP) • Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-FBP-4016-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3057-1.1 Skill Sub-Category Japanese Cuisine (where applicable)

Skill Prepare and Serve Teppanyaki

This skill describes the ability to prepare teppanyaki. It also includes Skill Description preparing, cooking teppanyaki and performing basic showmanship.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, teppanyaki cognitive processing, • Types, purposes, characteristics, indicators of quality and integration and Japanese names for ingredients for preparing teppanyaki • inspection of facts and Importance of selecting complementary ingredients varying in colour, shape and texture information required to • Importance of cutting ingredients into uniform sizes perform the work tasks • Importance of holding prepared ingredients safely and activities. • Importance of controlling temperature of teppan • Appropriate portion of ingredients per guest • Showmanship skills when cooking food and serving guests • How to read audience • Indicator of doneness • Methods of presenting and storing finished products • Quality standards of teppanyaki • Common faults in teppanyaki and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing teppanyaki It refers to the ability to • Measure, prepare and check the quality of ingredients for perform the work tasks preparing teppanyaki for number of guests being served • and activities required Cut ingredients appropriately and uniformly • of the occupation, and Pre-heat and maintain temperature of teppan • Cook teppanyaki and maintain its temperature the ability to react to • Adjust ingredients according to guest's request and manage the • Serve teppanyaki with its condiments changes at work. • Use basic showmanship when cooking food and serving guests

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Plate and present finished products in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Social Intelligence The ability to: and Ethics • Monitoring organisational compliance with food handling It refers to the ability to legislative requirements to meet quality standards use affective factors in • Ensure good rapport with customers and internal leadership, relationship stakeholders • and diversity Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily management guided by activities to achieve organisational objectives professional codes of • Exhibit and ensure that team members demonstrate integrity ethics. and ethical behaviour at the workplace

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner • work. Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3057-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4023-1.1 Production

Skill Sub-Category Asian Cuisine (where applicable)

Skill Prepare Cold Set and Pudding Asian Desserts

This skill describes the ability to prepare cold set and pudding Asian desserts. It also includes preparing and checking quality of Skill Description ingredients, preparing the cold set and pudding Asian desserts, and plating finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment It refers to gathering, • Types, characteristics and indicators of quality of ingredients cognitive processing, • Types, use and substitute for gelatin integration and • Methods to blend mixture for cold set and • inspection of facts and Cooking techniques for cold set and pudding Asian dessert • information required to Correct consistency of cold set and pudding Asian dessert • Types of garnish for cold set and pudding Asian dessert and perform the work tasks methods to prepare them and activities. • Indicator of doneness • Methods of presenting and storing finished products • Quality standards of cold set and pudding Asian desserts • • Common faults and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment It refers to the ability to • Measure, prepare and check the quality of ingredients perform the work tasks • Prepare mixture for cold set and pudding Asian dessert and activities required • Cool finished products until they reach serving temperature • of the occupation, and Garnish finished products where applicable • the ability to react to Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational and manage the procedures and recipes, food and Workplace Safety and changes at work. Health requirements

Innovation and Value The ability to: Creation • Identify areas of improvement in processes It refers to the ability to generate purposive

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Monitoring organisational compliance with food handling It refers to the ability to legislative requirements to meet quality standards use affective factors in • Ensure good rapport with customers and internal leadership, relationship stakeholders • and diversity Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily management guided by activities to achieve organisational objectives professional codes of • Exhibit and ensure that team members demonstrate integrity ethics. and ethical behaviour at the workplace

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner • work. Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. system (HACCP) • Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-FBP-4023-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4022-1.1 Skill Sub-Category Asian Cuisine (where applicable)

Skill Prepare Dry Heat and Moist Heat Asian Desserts

This skill describes the ability to prepare dry heat and moist heat Asian desserts. It also includes preparing and checking quality of Skill Description ingredients, preparing the various dry heat and moist heat Asian desserts, and plating finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment It refers to gathering, • Types, characteristics and indicators of quality of ingredients cognitive processing, • Methods to mix ingredients to form a dough or paste for dry integration and heat and moist heat Asian dessert • inspection of facts and Cooking techniques for dry heat and moist heat Asian dessert • Types and uses, smoking points, breakdown signs and information required to recovery time of cooking oil perform the work tasks • Correct consistency and cooking temperature of Asian and activities. dessert • Types of garnish for cold set and pudding Asian dessert and methods to prepare them • Indicator of doneness • Methods of presenting and storing finished products • Quality standards of dry heat and moist heat Asian desserts • Common faults and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment It refers to the ability to • Measure, prepare and check the quality of ingredients perform the work tasks • Prepare mixture for dough, batter or paste for dry heat and and activities required moist heat Asian dessert • of the occupation, and Cook dry heat and moist heat Asian dessert • Cut finished products into desired shape where necessary the ability to react to • Garnish finished products where applicable and manage the • Plate and present finished products or store appropriately to changes at work. prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Social Intelligence The ability to: and Ethics • Monitoring organisational compliance with food handling It refers to the ability to legislative requirements to meet quality standards use affective factors in • Ensure good rapport with customers and internal leadership, relationship stakeholders • and diversity Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily management guided by activities to achieve organisational objectives professional codes of • Exhibit and ensure that team members demonstrate integrity ethics. and ethical behaviour at the workplace

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner • work. Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4022-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4025-1.1 Skill Sub-Category (where applicable)

Skill Prepare La Mien and La Mien Dishes

This skill describes the ability to prepare La Mien and La Mien dishes. It also includes preparing and checking quality of ingredients, Skill Description preparing La Mien and La Mien dishes, and plating finished products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for producing La It refers to gathering, Mien and preparing La Mien dishes cognitive processing, • Types, characteristics, indicators of quality and Chinese integration and names of ingredients for producing La Mien and La Mien dishes inspection of facts and • Different types of Asian handmade noodles and methods to information required to prepare them perform the work tasks • Different methods of cooking La Mien and its dishes and activities. • Health and safety considerations for handling handmade noodles, beef and seafood • Importance of controlling cooking time and temperature at various stages of cooking • Correct amount of water in preparing La Mien and La Mien dishes • Importance of garnish for La Mien dishes • Indicator of doneness • Methods of presenting and storing finished products • Quality characteristics of La Mien and La Mien dishes • Common faults in advanced La Mien and La Mien dishes and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing La Mien dishes. It refers to the ability to • Measure, prepare and check the quality of ingredients for perform the work tasks preparing La Mien dishes. • and activities required Prepare raw La Mien using various techniques • of the occupation, and Cook La Mien by boiling and draining • Prepare meat, fish and chicken for accompanying dishes the ability to react to • Cook accompanying dishes or gravies for La Mien dishes • Assemble and garnish La Mien dish Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 78

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Plate and present finished products or store appropriately to changes at work. prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to: Creation • Analyse potential key areas (technical and/or business It refers to the ability to related) for process improvement and/or value creation to the generate purposive organisation and suggest ways to adapt existing techniques ideas to improve work drawing from personal experiences and feedback • Generate ideas to create new products performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Aligning organisational compliance procedures and policies It refers to the ability to with food handling legislative requirements to meet quality use affective factors in standards • leadership, relationship Generate ideas to build and develop relationships with new and/or existing customers and internal and external and diversity stakeholders management guided by • Act as a role model and inspire team by showing trust, professional codes of respect and support towards co-workers and/or supervisor in ethics. 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 The ability to:

It refers to the ability to • Apply cognitive skills and/ or past experience to generate develop and improve technical or business solutions in unfamiliar areas one’s self within and • Coach others to overcome constraints at work • outside of one’s area of Constantly update learning in relevant work area to adapt to work. 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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4025-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3063-1.1 Skill Sub-Category Japanese Cuisine (where applicable)

Skill Prepare Sashimi

This skill describes the ability to prepare sashimi. It also includes Skill Description preparing tsuma (sashimi garnish), preparing plate for presentation, preparing fish and cutting fish for sashimi.

Knowledge and The ability to understand: Analysis • Types, uses, special skills, suitable cutting methods and It refers to gathering, methods of maintenance for knives used in the preparation of cognitive processing, sashimi and garnishes integration and • Types, purposes, characteristics, indicators of quality and inspection of facts and Japanese names of ingredients for preparing sashimi information required to • Storage requirements, safety handling procedures and shelf perform the work tasks life for fresh seafood and meat and activities. • Importance of using very fresh seafood and meat • Purpose of washing raw seafood and meat in salt and vinegar water • Importance of cutting seafood and meat fillets into sashimi cuts just before serving • Cutting methods for vegetables and garnish • Effect of cold water baths on cut vegetables • Suitability of garnishes and condiments for different types of seafood and meat • Themes, artistic concepts, and arrangement of seafood and meat pieces based on cut for presentation • Indicator of doneness when searing meat and seafood • Methods of presenting and storing finished products • Quality standards for sashimi • Common faults in sashimi and how to prevent them

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Assemble tools and equipment for preparing sashimi It refers to the ability to • Measure, prepare and check the quality of ingredients for perform the work tasks preparing sashimi and activities required • Prepare and place bed of shredded vegetables, decorative of the occupation, and garnishes and condiments on platter in an artistically pleasing the ability to react to manner and manage the • Prepare seafood and meat by washing, scraping scales off, changes at work. gutting, filleting, wrapping and storing • Cut seafood and meat fillets into sashimi cuts before serving • Arrange seafood and meat pieces onto platter in required patterns • Serve sashimi with dipping sauce • Plate and present finished products or store appropriately to prolong shelf life

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include: (where applicable) • National Environment Agency (NEA) environmental Public It refers to the critical Health (Food Hygiene) Regulations circumstances and • Workplace Safety and Health Regulations under the WSH contexts that the skill Act 2006 and all updates and current policies may be demonstrated. • 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

SSG and SPRING FSS-FBP-3063-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3038-1.1 Skill Sub-Category Indian Cuisine (where applicable)

Skill Prepare South Indian Fish or Meat Dishes

This skill describes the ability to prepare South Indian fish or meat Skill Description dishes.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing South It refers to gathering, Indian fish or meat dishes cognitive processing, • Types, characteristics, indicators of quality and Indian names integration and of ingredients for preparing South Indian fish or meat dishes inspection of facts and • Importance and methods of roasting or toasting spices information required to • Types of fish to use for South Indian fish dishes perform the work tasks • Methods of preparing raw fish or meat and activities. • Importance of marinating fish or meat for the required amount of time • Methods of preparing paste for South Indian fish or meat dishes • Indicator of doneness • Methods of presenting and storing finished products • Quality standards of South Indian fish or meat dishes • Common faults in South Indian fish or meat dishes and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing South Indian It refers to the ability to fish or meat dishes perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing South Indian fish or meat dishes of the occupation, and • Prepare spices for South Indian fish or meat dishes the ability to react to • Prepare raw fish or meat and manage the • Prepare paste for South Indian fish or meat dishes changes at work. • Cook South Indian fish or meat dishes

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Plate and present finished products or store appropriately to prolong shelf life

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of products and/or It refers to the ability to ingredients generate purposive • Share feedback on current process ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Comply with food handling legislative requirements to meet It refers to the ability to quality standards use affective factors in • Build rapport with customers leadership, relationship • Build rapport with co-workers and/or supervisor to achieve and diversity organisational objectives management guided by • Demonstrate trust, respect and support towards co-worker professional codes of and/or supervisor in daily activities to achieve organisational ethics. objectives • Demonstrate integrity and ethical behavior at the workplace • Demonstrate cultural, religious and gender sensitivity

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3038-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3039-1.1 Skill Sub-Category Indian Cuisine (where applicable)

Skill Prepare South Indian Non-Vegetarian Gravies

This skill describes the ability to prepare South Indian non- Skill Description vegetarian gravies.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing South It refers to gathering, Indian non-vegetarian gravies cognitive processing, • Types, characteristics, indicators of quality and Indian names integration and of ingredients for South Indian non-vegetarian gravies inspection of facts and • Methods of preparing paste for South Indian fish, chicken and information required to meat dishes perform the work tasks • Importance and methods of roasting or toasting spices and activities. • Methods and importance of preparing fish, chicken and meat for South Indian non-vegetarian gravies • Correct consistency for South Indian non-vegetarian gravies • Methods of operating and maintaining the wet grinder safely • Indicator of doneness • Methods of presenting and storing finished products • Quality standards of South Indian non-vegetarian gravies • Common faults in South Indian non-vegetarian gravies and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing South Indian It refers to the ability to non-vegetarian gravies perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing South Indian non-vegetarian gravies of the occupation, and • Prepare spices for South Indian non-vegetarian gravies the ability to react to • Prepare paste for South Indian non-vegetarian gravies and manage the • Prepare fish and/or meat for South Indian non-vegetarian changes at work. gravies

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Cook South Indian non-vegetarian gravies until it reaches the correct consistency • Serve gravies with rice or bread, e.g., roti, where necessary • Plate and present finished products or store appropriately to prolong shelf life

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of products and/or It refers to the ability to ingredients generate purposive • Share feedback on current process ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Comply with food handling legislative requirements to meet It refers to the ability to quality standards use affective factors in • Build rapport with customers leadership, relationship • Build rapport with co-workers and/or supervisor to achieve and diversity organisational objectives management guided by • Demonstrate trust, respect and support towards co-worker professional codes of and/or supervisor in daily activities to achieve organisational ethics. objectives • Demonstrate integrity and ethical behavior at the workplace • Demonstrate cultural, religious and gender sensitivity

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Understand the brand values and standards and apply the brand standards in day to day work • Monitor own output to ensure consistency is maintained

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3039-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3040-1.1 Skill Sub-Category Indian Cuisine (where applicable)

Skill Prepare South Indian Vegetarian Dishes

This skill describes the ability to prepare South Indian vegetarian Skill Description dishes.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing Prepare It refers to gathering, South Indian vegetarian dishes cognitive processing, • Types, characteristics, indicators of quality and Indian names integration and of ingredients for South Indian vegetarian dishes inspection of facts and • Importance and methods of roasting or toasting spices information required to • Methods of operating and maintaining the wet grinder safely perform the work tasks • Methods of cooking South Indian vegetarian dishes and activities. • Importance of smoking point and indications of oil breakdown • Correct consistency of South Indian vegetarian dishes • Indicator of doneness • Methods of presenting and storing finished products • Quality standards of South Indian vegetarian dishes • Common faults in South Indian vegetarian dishes and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing South Indian It refers to the ability to vegetarian dishes perform the work tasks • Measure, prepare and check the quality of ingredients and activities required required for preparing South Indian vegetarian dishes of the occupation, and • Prepare spices for South Indian vegetarian dishes the ability to react to • Prepare vegetables and blend ingredients and manage the • Cook South Indian vegetarian dishes changes at work. • Serve hot with rice or chapatti • Plate and present finished products or store appropriately to prolong shelf life

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of products and/or It refers to the ability to ingredients generate purposive • Share feedback on current process ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Comply with food handling legislative requirements to meet It refers to the ability to quality standards use affective factors in • Build rapport with customers leadership, relationship • Build rapport with co-workers and/or supervisor to achieve and diversity organisational objectives management guided by • Demonstrate trust, respect and support towards co-worker professional codes of and/or supervisor in daily activities to achieve organisational ethics. objectives • Demonstrate integrity and ethical behavior at the workplace • Demonstrate cultural, religious and gender sensitivity

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3040-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3041-1.1 Skill Sub-Category Indian Cuisine (where applicable)

Skill Prepare South Indian Vegetarian Gravies

This skill describes the ability to prepare South Indian vegetarian Skill Description gravies.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing South It refers to gathering, Indian vegetarian gravies cognitive processing, • Types, characteristics, indicators of quality and Indian names integration and of ingredients for South Indian vegetarian gravies inspection of facts and • Importance and methods of roasting or toasting spices information required to • Methods to prepare paste for South Indian vegetarian gravies perform the work tasks • Importance of soaking tamarind and activities. • Correct consistency for South Indian vegetarian gravies • Methods of operating and maintaining the wet grinder safely • Methods of cooking South Indian vegetarian gravies • Importance and methods of preparing garnish • Indicator of doneness • Methods of presenting and storing finished products • Quality standards of South Indian vegetarian gravies • Common faults in South Indian vegetarian gravies and how to prevent them

Application and The ability to: Adaptation • Assemble tools and equipment for preparing South Indian It refers to the ability to vegetarian gravies perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing South Indian vegetarian gravies of the occupation, and • Prepare spices for South Indian vegetarian gravies the ability to react to • Prepare paste for South Indian vegetarian gravies and manage the • Cook South Indian vegetarian gravies changes at work. • Garnish with chopped coriander leaves • Serve hot with plain rice where necessary

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Plate and present finished products or store appropriately to prolong shelf life

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of products and/or It refers to the ability to ingredients generate purposive • Share feedback on current process ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Comply with food handling legislative requirements to meet It refers to the ability to quality standards use affective factors in • Build rapport with customers leadership, relationship • Build rapport with co-workers and/or supervisor to achieve and diversity organisational objectives management guided by • Demonstrate trust, respect and support towards co-worker professional codes of and/or supervisor in daily activities to achieve organisational ethics. objectives • Demonstrate integrity and ethical behavior at the workplace • Demonstrate cultural, religious and gender sensitivity

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3041-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4018-1.1 Skill Sub-Category Western Cuisine (where applicable)

Prepare Western Specialty Meat, Poultry, Fish and Seafood Skill Products

This skill describes the ability to prepare Western specialty meat, Skill Description poultry, fish and seafood products.

Knowledge and The ability to understand: Analysis • Types and uses of tools and equipment for preparing It refers to gathering, Western specialty meat, poultry, fish and seafood products cognitive processing, • Variety of ingredients that can be used for and in farce integration and • Different types, characteristics and uses of Western specialty inspection of facts and meat, poultry, fish and seafood information required to • Importance of chilling the equipment perform the work tasks • Combinations for farce or wrapping protein and poaching and activities. liquid • Combinations of fold garnishes to mix or layer • Combinations of topping garnishes to complement farce • Importance of seasoning and cooking temperature • Purpose of aspic jelly • Purpose of commercial gelatine • Purpose of skin for gelatines • Handling of fatback • Handling of protein layer without skin • Importance of even distribution of protein around farce stuffing • Indicator of doneness • Methods of presenting and storing finished products • Quality standards for Western specialty meat, poultry, fish and seafood • Common faults in Western specialty meat, poultry, fish and seafood and how to prevent them

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Assemble tools and equipment for preparing Western It refers to the ability to specialty meat, poultry, fish and seafood products perform the work tasks • Measure, prepare and check the quality of ingredients for and activities required preparing Western specialty meat, poultry, fish and seafood of the occupation, and products the ability to react to • Conduct line check before preparation and manage the • Soak natural casings in cool water changes at work. • Prepare farce, sausages, quenelles, pâté and terrine appropriately • Hold small quenelles used for soup garnish • Apply sauce and season and wrap where necessary • Chill finished product for later use • Use finished product as ingredients and garnish • Plate and present finished products or store appropriately to prolong shelf life

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4018-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4026-1.1 Skill Sub-Category (where applicable)

Skill Supervise Food Production

This skill describes the ability to supervise food production. It also includes implementing food production standards, co-ordinating food Skill Description production team, controlling waste and loss and supervising opening and closing shifts.

Knowledge and The ability to understand: Analysis • Quality control system in food production setting It refers to gathering, • Indicators of quality for different types of food cognitive processing, • Food storage requirements for different types of food integration and • National Environmental Agency licenses for food production inspection of facts and • Various operational issues and bottlenecks in food production information required to processes perform the work tasks • Common wastage and losses and their impacts to operation and activities. • Waste disposal and management procedures • Procedures for shipping, receiving, issuing and storage • Tasks for opening and closing a shift

Application and The ability to: Adaptation • Implement quality control procedures It refers to the ability to • Inspect for adherence of health, safety and hygiene perform the work tasks standards throughout operations and activities required • Oversee food production activities of the occupation, and • Oversee opening and closing shift activities the ability to react to • Receive, store, ensure minimum level and highlight and manage the requirement to replenish stock changes at work. • Brief and guide staff on meeting quality standards and adjustment made to the working procedures

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provide feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4026-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4020-1.1 Skill Sub-Category Culture and Cuisine (where applicable)

Skill Understand American Food Culture and Techniques

This skill describes the ability to understand ingredients, flavour profiles, preparations, and techniques for cuisines representative of the United States, Mexico, South America, and the Caribbean. It also Skill Description includes the understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

Knowledge and The ability to understand: Analysis • Major factors shaping food culture in America It refers to gathering, • Taste, style and base for seasonings in each American cognitive processing, cuisine integration and • Development of history of food in America inspection of facts and • Variety of American food based on its regions and its flavour information required to profile perform the work tasks • Common ingredients, tools and equipment and cooking and activities. styles of American cuisine • Types of seasonings, sauces, spices, herbs and garnish used in America cuisine • Different cooking styles in various American cuisines and their methods • Various American dining styles • Importance of showmanship in American food culture • Various meal courses specific to each American cuisine

Application and The ability to: Adaptation • Explain various factors determining food choice and taste It refers to the ability to flavour of American cuisine perform the work tasks • Differentiate traditional American cuisine and taste flavour and activities required with that of modern ones of the occupation, and • Explain differences between regional tastes and strains in the ability to react to each American cuisine • Demonstrate various American cooking techniques

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Identify and operate various equipment used to prepare changes at work. American cuisine • Identify use and types of spices, herbs, condiments and garnish in various American cuisine • Swap and improvise on American cuisines' ingredients • Conceptualise a dining set up in line with American cuisines, cultures and styles

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4020-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-3043-1.1 Skill Sub-Category Culture and Cuisine (where applicable)

Skill Understand Asian Food Culture and Techniques

This skill describes the ability to understand ingredients, flavour profiles, preparations, and techniques for cuisines representative of the various Asian countries e.g. China, South East Asia, West Asia, Skill Description South Asia, Central Asia and North Asia. It also includes the understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

Knowledge and The ability to understand: Analysis • Major factors shaping food and religious culture in Asia It refers to gathering, • Taste, style and base for seasonings in each Asian cuisine cognitive processing, • Development or history of food in Asia integration and • Variety of Asian food based on its regions and its flavour inspection of facts and profile information required to • Common ingredients, tools and equipment and cooking perform the work tasks styles of Asian cuisine and activities. • Types of seasonings, sauces, spices, herbs and garnish used in Asia cuisine • Different cooking styles in various Asian cuisines and their methods • Various Asian dining styles and presentation • Importance of showmanship in Asian food culture • Various meal courses specific to each Asian cuisine

Application and The ability to: Adaptation • Explain various factors determining food choice and taste It refers to the ability to flavour of Asian cuisine perform the work tasks • Differentiate traditional Asian cuisine and common taste and activities required flavour with that of modern ones of the occupation, and • Demonstrate various Asian cooking techniques the ability to react to • Operate various common equipment's used to prepare Asian cuisine

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Use and prepare spices, herbs, condiments and garnish in changes at work. various Asian cuisine • Blend and swap ingredients and maintain original flavour profile of the Asian cuisine • Conceptualise a dining set up in line with Asian cuisines • Present finished Asian cuisine appropriately

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 106

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Ensure that others understand and apply the brand standards

• Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-3043-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4021-1.1 Skill Sub-Category Culture and Cuisine (where applicable)

Skill Understand European Food Culture and Techniques

This skill describes the ability to understand ingredients, flavour profiles, preparations, and techniques representative of the cuisines from European countries e.g. Spain, France, Italy. It also includes Skill Description the understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

Knowledge and The ability to understand: Analysis • Major factors shaping food culture in Europe It refers to gathering, • Taste, style and base for seasonings in each European cognitive processing, cuisine integration and • Development or history of food in Europe inspection of facts and • Variety of European food based on its regions and its flavour information required to profile perform the work tasks • Common ingredients, tools and equipment and cooking and activities. styles of European cuisine • Types of seasonings, sauces, spices, herbs and garnish used in Europe cuisine • Different cooking styles in various European cuisines and their methods • Various European dining styles • Importance of showmanship in European food culture • Various meal courses specific to each European cuisine

Application and The ability to: Adaptation • Explain various factors determining food choice and taste It refers to the ability to flavour of European cuisine perform the work tasks • Differentiate traditional European cuisine and taste flavour and activities required with that of modern ones of the occupation, and • Explain differences between regional tastes and strains in the ability to react to each European cuisine • Demonstrate various European cooking techniques

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Identify and operate various equipment's used to prepare changes at work. European cuisine • Identify use and types of spices, herbs, condiments and garnish in various European cuisine • Swap and improvise on European cuisines' ingredients • Conceptualise a dining set up in line with European cuisines, cultures and styles

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4021-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Production Skill Code FSS-FBP-4024-1.1 Skill Sub-Category Culture and Cuisine (where applicable)

Skill Understand Mediterranean Food Culture and Techniques

This skill describes the ability to understand ingredients, flavour profiles, preparations, and techniques representative of the cuisines from Mediterranean countries e.g. Morocco, Tunisia, Greece, and Skill Description Egypt. It also includes the understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

Knowledge and The ability to understand: Analysis • Major factors shaping food culture in Mediterrania It refers to gathering, • Taste, style and base for seasonings in each Mediterranean cognitive processing, cuisine integration and • Development or history of food in Mediterrania inspection of facts and • Variety of Mediterranean food based on its regions and its information required to flavour profile perform the work tasks • Common ingredients, tools and equipment and cooking and activities. styles of Mediterranean cuisine • Types of seasonings, sauces, spices, herbs and garnish used in Mediterrania cuisine • Different cooking styles in various Mediterranean cuisines and their methods • Various Mediterranean dining styles • Importance of showmanship in Mediterranean food culture • Various meal courses specific to each Mediterranean cuisine

Application and The ability to: Adaptation • Explain various factors determining food choice and taste It refers to the ability to flavour of Mediterranean cuisine perform the work tasks • Differentiate traditional Mediterranean cuisine and taste and activities required flavour with that of modern ones of the occupation, and • Explain differences between regional tastes and strains in the ability to react to each Mediterranean cuisine • Demonstrate various Mediterranean cooking techniques

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Identify and operate various equipment's used to prepare changes at work. Mediterranean cuisine • Identify use and types of spices, herbs, condiments and garnish in various Mediterranean cuisine • Swap and improvise on Mediterranean cuisines' ingredients • Conceptualise a dining set up in line with Mediterranean cuisines, cultures and styles

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Learning to Learn The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBP-4024-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Food and Beverage Skill Category Service Skill Code FSS-FBS-3005-1.1 Skill Sub-Category (where applicable)

Skill Understand Nutritional Knowledge and Dietary Requirements

This skill describes the ability to understand basic nutritional knowledge and dietary requirements. It also includes understanding Skill Description Healthy Diet Pyramid and guidelines, applying strategies for healthy choices and special dietary requirements.

Knowledge and The ability to understand: Analysis • Healthy Diet Pyramid and types of food in different food It refers to gathering, groups cognitive processing, • Nutritional components of food and their primary sources integration and • Impact of processing (from washing and trimming to cooking) inspection of facts and on food nutrition information required to • Hidden sugars, salts, fats and oils in processed foods perform the work tasks • Importance of using cooking techniques to preserve and activities. nutritional values of food • Potential use of healthy choices as a marketing tool • Importance of using strategies that allow customers to manage use of certain foods • Common food sensitivities, allergies, and possible reactions • Special dietary requirements for personal or religious reasons • Importance of being sensitive to customers’ needs

Application and The ability to: Adaptation • Apply portion size to food preparation It refers to the ability to • Apply cooking techniques that preserve nutritional qualities of perform the work tasks food and activities required • Apply strategies to reduce negative health impact of some of the occupation, and foods the ability to react to • Apply strategies to help customers make a healthy choices and manage the changes at work. in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Suggest ways to maintain quality of products and/or It refers to the ability to ingredients generate purposive • Share feedback on current process ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Comply with food handling legislative requirements to meet It refers to the ability to quality standards use affective factors in • Build rapport with customers leadership, relationship • Build rapport with co-workers and/or supervisor to achieve and diversity organisational objectives management guided by • Demonstrate trust, respect and support towards co-worker professional codes of and/or supervisor in daily activities to achieve organisational ethics. objectives • Demonstrate integrity and ethical behavior at the workplace • Demonstrate cultural, religious and gender sensitivity

Learning to Learn The ability to:

Range of Application Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-FBS-3005-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category Information and Results Skill Code SVCF-IR-301C-1 Skill Sub-Category N/A (where applicable)

Skill Manage Service Performance

This skill describes the ability to manage service quality and customer Skill Description satisfaction in an organisation. This includes assessing service performance gaps, communicating and monitoring service performance levels.

Knowledge and The ability to understand: Analysis • Importance of organisation’s service standards It refers to gathering, • Types of service performance gaps cognitive processing, • Methods to gather service performance data integration and • Methods to communicate the organisation’s service performance to the inspection of facts and team information required to • Platforms to motivate service team to uphold organisation service perform the work tasks standards and activities. • Methods to motivate team to achieve service excellence • Methods to monitor effectiveness of actions taken

Application and The ability to: Adaptation • Gather data related to the organisation’s service performance It refers to the ability to • Analyse organisation’s service performance data with organisation’s perform the work tasks service standards and industry performance data to ascertain and activities required performance gaps of the occupation, and • Monitor service performance levels for effectiveness of actions taken the ability to react to and manage the changes at work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Propose suggestions to address service performance gaps It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Communicate service performance levels to motivate team to achieve It refers to the ability to service excellence use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Use past mistakes as learning opportunities to motivate team to develop and improve achieve service excellence one’s self within and • Keep abreast of customer satisfaction by collecting customer feedback outside of one’s area of to maintain levels of service excellence work.

An organisation’s service standards may be defined as the commitment to Range of Application a level of service performance that an organisation’s customers can (where applicable) expect. This includes: • Standards for customer enquiries which set out how customers may It refers to the critical contact the organisation for queries, e.g. queries may be received by circumstances and email, telephone, mail or fax contexts that the skill • Standards for timeliness which indicate how long a customer should may be demonstrated. wait to be served, e.g. waiting times • Standards for accuracy which stipulate that information provided to customers should be up to date, free of errors, and complete

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Methods to collect service performance data may include: • Interviews with customers • Observations of service environment • Surveys and feedback forms from customers • Data from organisation’s service performance monitoring systems comparing service performance data with organisation service standards

Suggestions to address service performance gaps must include: • Details of area of improvement • Impact of non-improvement • Suggestions for improvement • Considerations for suggested improvement • Possible impact of improvement on the organisation

Methods to motivate service team to achieve service excellence may include: • Addressing challenges faced by the team in upholding organisation’s service standards • Recognising individuals who consistently meet or exceed expectations • Celebrating service team’s success when organisation service standards are met or exceeded • Inviting suggestions from team on how to close service gaps • Coaching individuals to improve service performance

Version Control

Version Date Changes Made Edited by

SVCF-IR-301E-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category Innovation Skill Code FSS-INO-4003-1.1 Skill Sub-Category N/A (where applicable)

Skill Manage Productivity Improvements

This skill describes the ability to identify opportunities for productivity measurement and improvement at workplace. It also includes Skill Description selecting and implementing relevant techniques and tools for productivity improvement and managing productivity at the workplace.

Knowledge and The ability to understand: Analysis • Concept and definition of productivity It refers to gathering, • Factors affecting productivity cognitive processing, • Productivity measurements and their uses in the organisation integration and • Barriers to productivity improvement inspection of facts and • Methods of describing and establishing productivity information required to improvements perform the work tasks • Methods of overcoming barriers to productivity improvement and activities. • Components and methods to collect and analyse productivity performance data • Methods of implementing tools and techniques for productivity improvement • Advantages and disadvantages of different tools and techniques for productivity improvement • Roles of management in improving productivity

Application and The ability to: Adaptation • Define the concept of productivity in the organisation’s It refers to the ability to context perform the work tasks • Identify opportunities to improve and measure productivity and activities required • Develop business cases and proposals for new opportunities of the occupation, and • Identify barriers to productivity and ways to overcome them the ability to react to • Establish systems to measure productivity and manage the • Recognise impact of qualitative factors on productivity changes at work. measurement • Evaluate tools and techniques for productivity improvement • Implement productivity improvement processes and cost reduction strategies Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 120

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Monitor and analyse productivity performance data using analysis tools • Report and recommend productivity improvements for endorsement in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to: Creation • Analyse potential key areas (technical and/or business It refers to the ability to related) for process improvement and/or value creation to the generate purposive organisation and suggest ways to adapt existing techniques ideas to improve work drawing from personal experiences and feedback performance and/or • Generate ideas to create new products enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Aligning organisational compliance procedures and policies It refers to the ability to with food handling legislative requirements to meet quality use affective factors in standards leadership, relationship • Generate ideas to build and develop relationships with new and diversity and/or existing customers and internal and external management guided by stakeholders professional codes of • Act as a role model and inspire team by showing trust, ethics. 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 The ability to:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• 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 Food safety and health requirements must include:

(where applicable) • National Environment Agency (NEA) Environmental Public

Health (Food Hygiene) Regulations It refers to the critical • Workplace Safety and Health Regulations under the WSH circumstances and Act contexts that the skill • Hazard Analysis and Critical Control Points management may be demonstrated. 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

SSG and SPRING FSS-INO-4003-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category Leadership Skill Code SVCF-LS-301C-1 Skill Sub-Category N/A (where applicable)

Skill Role Model the Service Vision

This skill describes the ability to demonstrate the characteristics of a role model and promoting a customer-centric culture within the team to achieve Skill Description service excellence. It also includes encouraging a team in service delivery and monitoring the performance of the team and oneself.

Knowledge and The ability to understand: Analysis • Characteristics of a role model It refers to gathering, • Organisation’s vision, mission and values cognitive processing, • Methods to demonstrate the organisation’s vision, mission and values integration and • Methods to encourage team to deliver service inspection of facts and • Methods to promote a customer centric culture information required to • Methods to monitor performance of self and team perform the work tasks and activities.

Application and The ability to: Adaptation • Demonstrate the characteristics of a role model that reflect the It refers to the ability to organisation's vision, mission and values perform the work tasks • Promote a customer-centric culture within the service environment to and activities required achieve service excellence of the occupation, and the ability to react to and manage the changes at work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value N/A 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.

Social Intelligence The ability to: and Ethics • Encourage team to deliver service in accordance with organisation It refers to the ability to guidelines use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Monitor performance of self and team to ensure consistency with the develop and improve organisation’s guidelines through customer feedback one’s self within and outside of one’s area of work.

Range of Application A role model sets an example for others by walking the talk and acting in ways that are consistent with organisational vision, goals and objectives. (where applicable) This must include:

It refers to the critical • Performing tasks at all levels of the team structure circumstances and • Employing effective communication techniques contexts that the skill • Displaying the qualities and characteristics of a service professional may be demonstrated.

A customer-centric culture is one where there is strong desire for teams to provide value-added, positive consumer experience that leads to sustained competitive advantage in both the short-term and long-term for organisational success.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

SVCF-LS-301C-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

People and Relationship Skill Category Management Skill Code SVCF-PP-301C-1 Skill Sub-Category N/A (where applicable)

Skill Coach for Service Performance

This skill describes the ability to coach individuals for service performance. It also includes using coaching techniques to close service gaps and Skill Description monitoring the progress of individuals for improvements in service performance.

Knowledge and The ability to understand: Analysis • Characteristics and roles of a coach in coaching for service It refers to gathering, performance cognitive processing, • Components of a coaching plan integration and • Methods to identify areas of improvement inspection of facts and • Techniques for coaching information required to • Barriers to learning perform the work tasks • Techniques for monitoring individuals for improvements in service and activities. performance • Methods to provide feedback to individuals on service performance

Application and The ability to: Adaptation • Review feedback on individuals’ work performance to identify root It refers to the ability to causes of performance gaps perform the work tasks • Prepare coaching plan for individuals taking into account barriers to and activities required learning of the occupation, and • Use coaching techniques to address service performance issues the ability to react to • Monitor progress of individuals for improvements in service and manage the performance through customer feedback changes at work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value N/A 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.

Social Intelligence N/A and Ethics

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

Learning to Learn The ability to:

It refers to the ability to • Reflect on own coaching style to review the suitability and effectiveness develop and improve in coaching individuals one’s self within and outside of one’s area of work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application A coaching plan is used to guide and manage coaching delivery to ensure (where applicable) that coaching objectives are met. The coaching plan must outline:

It refers to the critical • Objectives of coaching, which should include areas for development for circumstances and the individuals contexts that the skill • Roles and responsibilities of the coach and the individuals may be demonstrated. • Areas of development for the individual • Coaching techniques and styles • Key milestones • Methods to monitor progress • Providing feedback

Version Control

Version Date Changes Made Edited by

SVCF-PP-301C-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

People and Relationship Skill Category Management Skill Code ES-IP-402G-1 Skill Sub-Category N/A (where applicable)

Skill Develop a Work Team

This skill describes the ability to establish teams and allocate resources in Skill Description achieving organisational goals. It also includes cultivating open communication for teamwork and evaluating the progress of the team.

Knowledge and The ability to understand: Analysis • Critical factors in building a high performance team It refers to gathering, • Characteristics and impact of team synergy on team performance cognitive processing, • Techniques for team building and development integration and • Coaching process aligned to organisational vision and business goals inspection of facts and • Platforms and tools to create opportunities for team members to information required to contribute ideas and skills perform the work tasks • Components of systems to recognise contributions of team members and activities. • Implications of diversity issues on coaching • Components of systems for development of staff • Motivational theories related to rewards and recognition for staff • Ways to determine trends in team performance

Application and The ability to: Adaptation • Analyse the types of teams required and their value in achieving It refers to the ability to organisational goals perform the work tasks • Identify and elect work team members and align roles, responsibilities, and activities required objectives and expectations of the work team to organisational goals of the occupation, and • Delegate tasks and allocate resources to facilitate work team towards the ability to react to the achievement of goals and objectives, taking into consideration and manage the diversity issues changes at work. • Evaluate impact of task and role delegation among team members on team synergy and make adjustments where necessary in accordance to criteria set • Encourage teamwork and foster commitment and sense of ownership among team members based on team building and development techniques

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Assess the barriers to group interaction and communication and establish infrastructure to facilitate knowledge management and work team coaching which is aligned to organisational vision and business goals

Innovation and Value The ability to: Creation • Monitor and evaluate team progress and performance in achievement It refers to the ability to of goals and objectives generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Communicate the roles, responsibilities, objectives and expectations to It refers to the ability to the work team and empower team members to accomplish them use affective factors in • Communicate feedback to team using the most suitable means and leadership, relationship data and provide recommendations to improve performance and diversity • Recognise and reward team work and performance taking into management guided by consideration implications of diversity issues professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Seek feedback from peers and supervisors to improve own future develop and improve performance one’s self within and outside of one’s area of work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application N/A

(where applicable)

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

Version Control

Version Date Changes Made Edited by

ES-IP-402G-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

People and Relationship Skill Category Management Skill Code ES-IP-401G-1 Skill Sub-Category N/A (where applicable)

Skill Lead Workplace Communication and Engagement

This skill describes the ability to lead workplace communication through the implementation of communication strategies and mechanisms. It also Skill Description includes using negotiation strategies to achieve organisational goals and win-win outcomes.

Knowledge and The ability to understand: Analysis • Communication strategies, tools and methods associated with the It refers to gathering, various communication mechanisms to meet organisational goals and cognitive processing, objectives and their features integration and • Types and dimensions of organisational culture and their inspection of facts and characteristics information required to • Dimensions of conflict or dispute perform the work tasks • Desired goals to be achieved as a outcome of negotiation and activities. • Motivations, priorities, interests and inclinations of stakeholders involved in a negotiation • Importance of considering cultural factors and various diversity issues that affect the communication in a negotiation process • Factors affecting the prioritising of goals and evaluation of possible trade-offs • Steps to develop relevant details and supporting arguments for negotiation • Negotiation styles and tactics for countering other party’s style and their characteristics • Sources of power, conflict and obstacles to a successful negotiation and their implications in a negotiation

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Conduct research on best practices in workplace communication, It refers to the ability to evaluate their suitability for adoption and establish benchmarks for the perform the work tasks organisation and activities required • Develop communications plan to implement communication strategies of the occupation, and and mechanisms to meet organisational goals and objectives the ability to react to • Evaluate employees’ level of acceptance of organisation’s vision, and manage the mission and core values and take corrective actions where needed changes at work. • Evaluate effectiveness of communication strategies and mechanisms and implementation plan according to criteria set • Establish the actual causes of conflict or dispute and plan for negotiation taking into account organisational goals and objectives • Assess negotiation situation and develop negotiation strategies taking into consideration diversity issues • Evaluate negotiation process and delegate appropriate follow-up actions in a timely manner based on accurate and objective analytical techniques

Innovation and Value The ability to: Creation • Evaluate gaps and barriers in workplace communication based on It refers to the ability to determined benchmarks and establish communication strategies and generate purposive mechanisms that meet organisational goals and objectives ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Use communication strategies to influence organisational culture and It refers to the ability to motivate employees to commit to the organisation’s vision, mission and use affective factors in core values leadership, relationship • Conduct negotiation to achieve organisational goals and win-win and diversity outcomes by applying negotiation strategies and effective management guided by communication skills professional codes of ethics.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Learning to Learn The ability to:

It refers to the ability to • Reflect on gaps in own communication and negotiation style to make develop and improve adjustments for future interactions one’s self within and outside of one’s area of work.

Range of Application N/A (where applicable)

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

Version Control

Version Date Changes Made Edited by

ES-IP-401G-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

People and Skill Category Relationship Skill Code FSS-PPM-4001-1.1 Management

Skill Sub-Category (where applicable)

Skill Supervise, Motivate and Empower Staff

This skill describes the ability to supervise, motivate and empower staff. It also includes planning staff rosters and addressing job Skill Description performance concerns, in accordance with organisational procedures.

Knowledge and The ability to understand: Analysis • Organisational policies and procedures for planning staff It refers to gathering, rosters cognitive processing, • Processes for developing staff rosters integration and • Factors to consider in assigning tasks to staff inspection of facts and • Effective listening and communication skills information required to • Methods to motivate and empower staff perform the work tasks • Means to empower team members to achieve organisational and activities. goals • Methods of conducting on-the-job supervision to enhance work performance • Techniques for providing positive and negative feedback to staff • Processes for resolving employee conflicts

Application and The ability to: Adaptation • Comply with legal, industry and organisational requirements It refers to the ability to in roster planning perform the work tasks • Review and make amendments or adjustments to duty and activities required rosters, in response to contingencies of the occupation, and • Communicate roster details, including tasks and the ability to react to expectations, to staff and manage the • Apply effective leadership skills, including being a role model changes at work. to motivate staff • Employ means to effectively enhance co-worker relationships to achieve organisational goals

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Apply effective empowerment for organisational effectiveness • Conduct on-the-job supervision to ensure organisational goals are achieved • Address staff performance concerns based on assigned tasks • Resolve conflicts between staff, in accordance with organisational policy

Innovation and Value The ability to: Creation • Provide positive and negative feedback to improve staff job It refers to the ability to performance generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Empathise, listen and read staff proactively to address job It refers to the ability to performance concerns when motivating staff use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Self-reflect and review own effectiveness in supervising, develop and improve motivating and empowering staff one’s self within and • Update own learning in ways to supervising, motivating and outside of one’s area of empowering staff work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application N/A

(where applicable)

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

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-PPM-4001-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category People Development Skill Code FSS-PDV-5001-1.1 Skill Sub-Category N/A (where applicable)

Skill Conduct Orientation and Training

This skill describes the ability to conduct orientations, plan training Skill Description sessions, conduct and evaluate trainings.

Knowledge and The ability to understand: Analysis • Purpose of orientation and training sessions It refers to gathering, • Orientation and training checklists cognitive processing, • Impact of successful orientation and/or training on business integration and operations inspection of facts and • Techniques and importance of gathering feedback from information required to participants perform the work tasks • Concept of adult learning principles and individual learning and activities. styles • Techniques for delivering training material • Importance of using demonstrations to enhance learning • Purpose and importance of performance evaluations • Different forms of evaluation

Application and The ability to: Adaptation • Create orientation and training plans, after determining needs It refers to the ability to and objectives perform the work tasks • Conduct orientation and on-the-job trainings and create and activities required positive learning environments of the occupation, and • Adapt orientation and/or training to meet learning styles the ability to react to • Seek feedback from participants and manage the • Assess the impact of training towards change in actual changes at work. performance • Adjust training and orientation plans in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Social Intelligence The ability to: and Ethics • Monitor organisational compliance with food handling It refers to the ability to legislative requirements to meet quality standards use affective factors in • Establish good rapport with customers and internal leadership, relationship stakeholders and diversity • Develop and maintain relationships by showing trust, respect management guided by and support towards co-workers and/or supervisors in daily professional codes of activities to achieve organisational objectives ethics. • Exhibit integrity and ethical behaviour at the workplace

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approaches to close the develop and improve learning gaps and improve on quality of tasks assigned one’s self within and • Provide feedback to co-workers and/or supervisors in a outside of one’s area of considerate and constructive manner work. • Keep up-to-date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-workers and/or supervisors for self • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application Food safety and health requirements must include:

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-PDV-5001-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Personal Management Skill Category and Development Skill Code LPM-PER-301C-0 Skill Sub-Category N/A (where applicable)

Develop Self to Maintain Professional Competence at Supervisory Skill Level

This skill describes the ability to communicate effectively in a team and Skill Description lead team decision making. It also includes developing and maintaining one’s professional competence.

Knowledge and The ability to understand: Analysis • Legal and ethical considerations relating to team It refers to gathering, communication, development of professional competence, and cognitive processing, decision making within the team integration and • Organisational policies and procedures relating to inspection of facts and communication at all levels within the organisation, and information required to development of professional competence perform the work tasks • Implications and impact of decision making processes on and activities. employees and the organisation • Types of communication style practiced at the workplace • Statistical analysis skills to support decision making processes

Application and The ability to: Adaptation • Seek comments and feedback to ensure message is received It refers to the ability to and understood perform the work tasks • Gather necessary information for decision making and explain and activities required process to team members to facilitate decision making process of the occupation, and • Work with team to develop, assess and select most appropriate the ability to react to decision to meet team and organisation objectives based on and manage the success rate and risk factor considerations changes at work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Address barriers to communication to improve team It refers to the ability to collaboration and effectiveness generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Use appropriate communication style and verbal and non-verbal It refers to the ability to cues to communicate ideas and concepts in the workplace use affective factors in • Recognise own emotional states, their causes and effects on leadership, relationship one's communication with others to maintain positive and diversity interpersonal relationships management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Review performance to identify strengths and limitations of develop and improve one’s professional competence and seek opportunities to one’s self within and address gaps in relation to one’s work role outside of one’s area of • Maintain communication and engagement with team members work. and supervisor to identify new and emerging areas of professional practice

Range of Application N/A

(where applicable)

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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

LPM-PER-301C-0 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Planning and Skill Category Implementation Skill Code FSS-PN1-4001-1.1 Skill Sub-Category N/A (where applicable)

Skill Maintain Inventories

This skill describes the ability to maintain inventories. It also includes Skill Description maintaining minimum stock and product levels, maintaining storage areas and taking inventory.

Knowledge and The ability to understand: Analysis • Concept, definition, and importance of minimum stock levels It refers to gathering, • Methods to perform receiving, stocktaking and inventory cognitive processing, count systematically integration and • Importance and methods of securing and maintaining storage inspection of facts and areas and access control information required to • Methods to handle unusable inventory perform the work tasks and activities.

Application and The ability to: Adaptation • Maintain minimum stock levels and replenish stock to It refers to the ability to appropriate levels perform the work tasks • Execute stock counts and activities required • Receive and store stocks according to guidelines of the occupation, and • Monitor and maintain condition and operation of storage area the ability to react to • Impact of inventory levels on cost (i.e. just in time delivery) and manage the changes at work.

Innovation and Value The ability to: Creation • Identify areas of improvement in processes It refers to the ability to generate purposive ideas to improve work performance and/or enhance business

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application N/A

(where applicable)

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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-PN1-4001-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Planning and Skill Category Implementation Skill Code SVCF-PL-301C-1 Skill Sub-Category N/A (where applicable)

Skill Manage Operations for Service Excellence

This skill describes the ability to manage resources, along with the use of organisational guidelines to manage service operations. It also includes Skill Description implementing service operations to achieve service excellence, resolving performance issues and monitoring feedback from customers.

Knowledge and The ability to understand: Analysis • Types of resources required by the organisation for service operations It refers to gathering, • Organisation’s guidelines to support service operations cognitive processing, • Methods to implement guidelines for service operations integration and • Types of performance issues related to service operations inspection of facts and • Process of resolving performance issues information required to • Sources of feedback on service operations perform the work tasks • Process of monitoring feedback on service operations and activities.

Application and The ability to: Adaptation • Identify resource requirements required at various points of the It refers to the ability to organisation’s service value chain perform the work tasks • Ensure adequacy of resources for implementation of service operations and activities required plan of the occupation, and • Re-deploy resources to cater to high volume traffic the ability to react to • Review service performance issues to determine root causes and likely and manage the impact on customer changes at work. • Implement solutions to resolve performance issues • Monitor feedback from customers and team on service operations

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Review resource requirements to optimise resource allocation It refers to the ability to • Evaluate solutions to resolve performance issues generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Brief service team on their role in implementation of service operations It refers to the ability to plan use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Keep abreast of trends in resource allocation to ascertain viability of develop and improve new methods to the organisation one’s self within and outside of one’s area of work.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Range of Application An organisation’s service value chain is made up of multiple stakeholders at different levels, all of whom have a part to play within the organisation in (where applicable) upholding the organisation’s service standards. It refers to the critical circumstances and Sources of a service value chain must include: contexts that the skill • Service blueprint may be demonstrated. • Customer journey map

A service operations plan is an organisational roadmap that charts out the key organisational functions and resources which are required in order to meet, or exceed, customer expectations. It must include: • Preparation for service operations • Execution of service operations to customer • Organisation guidelines to support service operations • On-going monitoring for adherence to organisation’s service standards

Version Control

Version Date Changes Made Edited by

SVCF-PL-301C-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category Quality Skill Code FSS-QUA-5005-1.1 Skill Sub-Category Quality Management (where applicable) System

Skill Manage Quality Systems and Processes

This skill describes the ability to manage customer expectations, Skill Description monitor costs of quality and assuring work processes are performing in an acceptable manner using statistical techniques.

Knowledge and The ability to understand: Analysis • National and international quality standards It refers to gathering, • Workplace quality system requirements cognitive processing, • Scopes of quality systems and processes integration and • Customer expectations inspection of facts and • Dimensions of quality information required to • Costs of quality perform the work tasks • Communication means and activities. • Use of statistical process control tools for measuring and tracking quality performance • Quality issues resolution processes

Application and The ability to: Adaptation • Determine workplace quality system requirements based on It refers to the ability to the adopted national and/or international quality standards perform the work tasks • Gather customer expectations data on quality aspects of and activities required products and services of the occupation, and • Perform statistical evaluation of work processes related to the ability to react to products’ and services’ quality performance and manage the • Disseminate statistical evaluation outcomes to relevant changes at work. stakeholders within the organisation for decision-making • Plan quality cost savings and/or improvement activities to manage costs of quality at the workplace • Track the quality performance of the products and services in accordance with organisational quality system requirements • Resolve issues associated with non-conformity to quality standards • Prepare reports on quality performance of the products and services to fulfil the quality system requirements Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 150

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Conduct costs of quality analysis related to the products and It refers to the ability to services and identify areas for improvement in accordance generate purposive with organisational quality system requirements ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Communicate customers’ expectations on quality aspects of It refers to the ability to products and services to relevant stakeholders within the use affective factors in organisation, in accordance with organisational procedures leadership, relationship • Lead and manage co-workers and staff to achieve the and diversity desired results on costs of quality at the workplace management guided by professional codes of ethics.

Learning to Learn N/A

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

N/A Range of Application

(where applicable)

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

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-QUA-5005-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Skill Category Sales and Marketing Skill Code FSS-SNM-4001-1.1 Skill Sub-Category N/A (where applicable)

Skill Maintain Displays

This skill describes the ability to maintain displays. It also includes Skill Description planning, setting up and maintaining displays.

Knowledge and The ability to understand: Analysis • Consideration factors in planning displays It refers to gathering, • Maintenance guidelines for displays, including security, cognitive processing, safety, housekeeping and hygiene integration and • Types of display units inspection of facts and • Various resources from suppliers information required to • Principles of visual display and merchandise presentation perform the work tasks • Methods and tools to clean the display and activities. • Common information on the display units • Customers' reactions to displays • Procedures of dismantling of displays

Application and The ability to: Adaptation • Review display plans It refers to the ability to • Source for required resources for displays perform the work tasks • Prepare and set up displays items, units and equipment and activities required • Check visual appeal of displays regularly of the occupation, and • Maintain cleanliness and visual appeal of displays the ability to react to • Dismantle displays appropriately in accordance with and manage the organisational procedures. changes at work.

Innovation and Value The ability to: Creation • Identify areas of improvement in processes It refers to the ability to generate purposive ideas to improve work performance and/or

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

enhance business values that are aligned to organisational goals.

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output • Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• 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

SSG and SPRING FSS-SNM-4001-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Site/Outlet and Skill Category Equipment Skill Code FSS-SEM-4002-1.1 Management

Skill Sub-Category N/A (where applicable)

Skill Implement Site/Outlet and Equipment Maintenance Plans

This skill describes the ability to implement site and/or outlet and equipment maintenance plans. It also includes determining site and/or Skill Description outlet maintenance requirements, scheduling and monitoring maintenance activities, monitoring use and maintenance of equipment and implementing environmental programmes.

Knowledge and The ability to understand: Analysis • Site and/or outlet maintenance plans and their importance to It refers to gathering, performing maintenance work cognitive processing, • Equipment usage and maintenance requirements according integration and to manufacturers' instructions inspection of facts and • Resources needed to carry out maintenance tasks information required to • Common sources of information about maintenance needs perform the work tasks and schedules and activities. • Importance of ensuring maintenance activities follow manufacturers' guidelines, timelines and specifications • Training requirements for maintenance staff and equipment operators • Importance of environment-friendly programmes for operations in long-term • Methods of motivating staff to carry out environmentally conscious procedures

Application and The ability to: Adaptation • Determine maintenance needs and priorities It refers to the ability to • Develop and implement maintenance schedules perform the work tasks • Source for necessary resources and activities required • Maintain proper documentation on maintenance of the occupation, and • Ensure staff are trained appropriately for using and the ability to react to maintaining the equipment • Identify opportunities for implementing environmental programmes Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 156

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

and manage the • Develop environmental programme action plans and share changes at work. with staff • Provide updates to management with progress reports

Learning to Learn The ability to:

It refers to the ability to • Identify gaps in learning and select approach to close the develop and improve learning gap and improve on quality of task assigned one’s self within and • Provides feedback to co-worker and/or supervisor in a outside of one’s area of considerate and constructive manner work. • Keep up to date on industry trends in the food and beverage sector • Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates • Ensure that others understand and apply the brand standards • Be a role model for subordinates to adopt the brand standards • Develop SOPs which ensure consistency in work output

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Monitor others to ensure that consistency is maintained in their work output

Range of Application Food safety and health requirements must include:

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-SEM-4002-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Workplace Safety and Skill Category Health Skill Code ES-JS-401G-1 Skill Sub-Category N/A (where applicable)

Skill Manage Workplace Safety and Health System

This skill describes the ability to administer a Workplace Safety and Health (WSH) system at the managerial level. It also includes working in Skill Description consultation with WSH personnel and committees in accordance with the WSH Act and establishing and evaluating WSH policies and risk control measures.

Knowledge and The ability to understand: Analysis • The responsibilities of the designated personnel and committees under It refers to gathering, WSH Act and its subsidiary legislation cognitive processing, • The responsibilities of employees, supervisors and management in integration and WSH inspection of facts and • Organisation’s WSH system, general policies, procedures, programmes information required to and evaluation guidelines perform the work tasks • Management arrangements relating to regulatory compliance, hazards and activities. and risks, control measures and relevant expertise required • Importance of benchmarking WSH performance against national and international standards • Business continuity planning and risk assessment related to infectious disease outbreak • Potential impact of infectious disease outbreak on organisational business financials, staff and customers • Importance of assessing and reviewing workplace risk management activities in accordance with the guidelines provided by the WSH Act

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Application and The ability to: Adaptation • Develop WSH policies and training programmes that meet identified It refers to the ability to training needs of employees and clearly express organisation’s perform the work tasks commitment in accordance with the guidelines provided by WSH Act and activities required • Implement and maintain a relevant and consistent WSH system in the of the occupation, and organisation the ability to react to • Incorporate WSH responsibilities and duties into job descriptions of all and manage the employees and facilitate the allocation of financial and human changes at work. resources for the operation of WSH system in the organisation • Set up a system for monitoring and evaluating WSH records that allow identification of patterns of workplace injury and disease within the area of managerial responsibility • Assess and evaluate the effectiveness of the WSH system and related policies, procedures and programmes according to the organisation’s aims with respect to WSH • Develop a risk assessment procedure that is integrated within systems of work and procedures in the organisation • Assess the risks presented by identified hazards and develop measures to control assessed risks according to hierarchy of control, relevant WSH legislation, codes practice and trends identified from the WSH records systems • Develop procedures for on-going control of risks associated with hazardous events that meet legislation requirements in consultation with appropriate emergency services • Address hazard identification and risk control at the planning, design and evaluation stages of any change within the area of managerial responsibility to ensure that adequate risk control measures are included • Facilitate the provision of resources to enable implementation of new risk control measures in accordance with the organisational procedures

Innovation and Value The ability to: Creation • Resolve issues raised through consultation and develop improvements It refers to the ability to to the WSH system according to the procedures for issue resolution to generate purposive ensure more effective achievement of the organisation’s aims with ideas to improve work respect to WSH performance and/or • Monitor and improve existing risk management activities and risk enhance business control measures to ensure procedures are adopted effectively values that are aligned throughout the area of managerial responsibility to organisational goals.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Social Intelligence The ability to: and Ethics • Establish and maintain appropriate participative and It refers to the ability to consultative processes and outcomes readily accessible to employees use affective factors in according to the relevant WSH legislation and consistent with the leadership, relationship organisation’s overall process for and diversity consultation management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Update own knowledge in WSH legislation, codes of practice and develop and improve industrial standards and conduct training for new operations and one’s self within and equipment outside of one’s area of work.

Range of Application Identify the responsibilities of a general worker and employee must include:

(where applicable) • Working in compliance with the WSH Act • Observing safe work procedure It refers to the critical • Reporting unsafe working conditions and work practices circumstances and • Reporting work-related incidents and accidents contexts that the skill may be demonstrated. Identify the responsibilities of a WSH committee must include: • Acting as an advisory body • Identifying hazards and obtaining information about them • Recommending corrective actions and monitoring results of implemented solutions • Conducting accident investigations and workplace inspections • Making recommendations to the management regarding actions required to resolve health and safety concerns

Identify the responsibilities of a supervisory personnel, must include: • Ensuring that worker uses suitable and adequate personal protective equipment, and handles appropriate and non-faulty tools and equipment • Advising workers of potential and actual hazards and control measures • Taking every reasonable precaution in the circumstances for the protection of workers. • Implementing and monitoring safe work conditions Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 161

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Implementing safe work practices and monitoring for compliance

Identify the responsibilities of a WSH personnel must include: • Exercising general supervision of compliance to the provision of WSH Act and its subsidiary legislations made to ensure a safe and healthy workplace • Conducting WSH inspections in accordance with planned inspection, schedule and recommending corrective actions where needed • Monitoring effectiveness of implemented corrective actions • Conducting investigation on incidents • Promoting WSH

Identify the responsibilities of management must include: • Establishing and maintaining a workplace safety management system to self-regulate WSH issues • Establishing and maintaining a WSH committee • Taking reasonable and practicable measures so far as to ensure a safe and healthy workplace for all employees • Training employees on identification of potential hazards, compliance with appropriate control measures and how to handle emergencies • Supplying personal protective equipment to employees and ensuring they know how to use the equipment safely and properly • Reporting workplace accidents immediately to the relevant authorities

Establish and maintain the framework for WSH must include: • Policy development and updating • Determining the ways in which WSH will be managed. This must include distinct WSH management activities, or inclusion of WSH functions within a range of management functions and operations such as: o Maintenance of plant and equipment o Purchasing of materials and equipment o Designing operations, work flow and materials handling o Planning or implementing alterations to site, plant, operations or work systems • Mechanisms for review and allocation of human, technical and financial resources needed to manage WSH, including defining and allocating WSH responsibilities for all relevant positions • Mechanisms for keeping up-to-date with relevant information and updating the management arrangements for WSH, for example, information on health effects of hazards, technical developments in risk control and environmental monitoring and changes to legislation • Mechanisms to assess and update WSH management arrangements relevant to legislative requirements Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 162

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• A system for communicating WSH information to employees, supervisors and managers within the enterprise

Establish and maintain a WSH training programme must include: • Arrangements for on-going assessment of training needs, for example, relating to: o Workers, supervisors and managers o Specific hazards o Specific tasks or equipment or process or chemical o Emergencies and evacuations o Training required under WSH legislation • Allocation of resources for WSH training, including acquisition of training resources, development of staff training skills and purchase of training services • Induction training • Training for new operations, materials or equipment

Establish and maintain a system for WSH records must include: • Identifying records required under WSH legislation, for example: o Workers’ compensation records o Hazardous substances registers o Safety Data Sheets (formerly known as Material Safety Data Sheets) o Major accident and injury notifications o Certificates and licences • Manufacturers and suppliers WSH information • WSH audits and inspection reports • Maintenance and testing reports • Workplace environmental monitoring and health surveillance records • Records of instruction and training • First aid and medical treatment records Benchmark WSH performance must include: • Accident frequency rate • Accident severity rate • Fatality rate

Establish and maintain forms of participation and consultation that are specific to the workplace must include: • Formal and informal meetings which include WSH • WSH committees • Suggestions, requests, reports and concerns put forward by employees to management • WSH inspections • Audits Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 163

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Risk assessment and control • Procedures for reporting of hazards, risks and WSH issues by managers and employees • Inclusion of WSH in other meetings and processes

Version Control Version Date Changes Made Edited by

ES-JS-401G-1 1-Sep-16 Initial Version WDA

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Workplace Safety Skill Category and Hygiene Skill Code FSS-WSH-3001-1.1 Skill Sub-Category Quality and Hygiene (where applicable) standards

Apply Food Safety Management Systems for Food Service Skill Establishments

This training skill describes the ability to implement the Singapore Standard: Guidelines on Food Safety Management for Food Service Skill Description Establishments, by understanding and improving food safety practices, production of quality and safe food, so as to improve the level of hygiene within Singapore’s food service industry.

Knowledge and The ability to understand: Analysis • Concepts and principles of Singapore Standard: Guidelines It refers to gathering, on Food Safety Management for Food Service cognitive processing, Establishments • integration and Important key points for identification of a critical control point versus a control point inspection of facts and • Essential requirements for determining control measures and information required to critical limits of critical control points perform the work tasks • Appropriateness and effectiveness of monitoring measures to and activities. control critical hazards • Appropriateness and effectiveness of corrective and preventive actions for non-conformances

Application and The ability to: Adaptation • Identify potential food safety hazards It refers to the ability to • Determine critical hazards impacting on food safety amongst perform the work tasks identified potential food safety hazards • and activities required Establish and implement control procedures to control critical of the occupation, and hazards • Monitor measures to control critical hazards the ability to react to • Analyse the effectiveness of the monitoring measures and manage the • Follow procedures to rectify non-conformance changes at work. in accordance to Singapore Standards: Guidelines on Food Safety Management for Food Service Establishments

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Innovation and Value The ability to: Creation • Review workflow and production processes periodically in It refers to the ability to accordance to regulatory and/or organisational requirement generate purposive • Identify and implement areas of improvement and/or ideas to improve work corrective actions to workflow and production processes to meet regulatory and/or organisational requirement performance and/or

enhance business values that are aligned to organisational goals.

Social Intelligence The ability to: and Ethics • Communicate with operations team, co-worker, management It refers to the ability to and other relevant personnel to meet regulatory and/or use affective factors in organisational requirement • leadership, relationship Project positive attitude and display behaviours to motivate operations team to meet regulatory and/or organisational and diversity requirement management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Engage in peer reviews and professional development develop and improve platforms such as training and attaining certifications to one’s self within and update knowledge and skills on good food and beverage outside of one’s area of safety and hygiene, including Hazard Analysis and Critical Control Point management system (HACCP) work. • Subscribe to news channels and government agencies that regulate food safety and work place safety

Range of Application Regulations and standards on Food and Beverage Hygiene must include: (where applicable) • National Environment Agency (NEA) Environmental Public It refers to the critical Health Act and its Subsidiary Legislation Environmental circumstances and Public Health (Food Hygiene) Regulations contexts that the skill • NEA licensing requirements, grading and Points Demerit may be demonstrated. System (PDS) • Ministry of Manpower occupational safety and health • Hazard Analysis and Critical Control Point management system (HACCP) • Sale of Food Act and its Subsidiary Legislation • Singapore Standard: Guidelines on Food Safety Management for Food Service Establishments Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 166

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Code of Practice of Environmental Health (COPEH) for Food Establishments • Food and Agriculture Organisation CAC/RCP 1 1969 (Rev 4 – 2003)

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-WSH-3001-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Workplace Safety Skill Category and Hygiene Skill Code FSS-WSH-3002-1.1 Skill Sub-Category Quality and Hygiene (where applicable) Standards

Skill Conduct Food and Beverage Hygiene Audits

This skill describes the ability to conduct food and beverage hygiene audits in accordance to regulatory and/or organisational requirements. It also includes conducting audits on personal hygiene practices, Skill Description usage of safe ingredients, handling of food safety, food storage and cleanliness and upkeep of utensils, equipment and service and/or storage areas.

Knowledge and The ability to understand: Analysis • Regulations and standards on food and beverage hygiene It refers to gathering, • Food and beverage hygiene audit plans cognitive processing, • Audit methods integration and • Audit principles, procedures and techniques inspection of facts and • Physical areas, work processes and practices to be audited information required to • Methods of document reviews to collect and verify perform the work tasks information and activities. • Methods of using audit evidence to generate audit findings • Methods to manage disagreements among operations teams, co-workers, management and other relevant personnel • Types of follow-up audits • Sources of food contamination and prevention methods • Hazard Analysis Critical Control Point (HACCP) principles, critical limits and control measures • Food allergens • Impact of site design and construction on food hygiene • Organisational dress codes • Required personal protective clothing • Importance and guidelines for personal hygiene • Approved food sources • Indicators of food spoilage • Proper use of equipment and utensils • Food catering guidelines • Food packaging techniques

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

• Organisational and legislative guidelines for conducting audits on food transportation and temperature control during transportation • Standards for food transportation and temperature control during transportation • Standards for housekeeping and cleaning • Methods for cleaning and disinfecting food premises • Indicators of pest infestation • Methods for control and disposal of pests • Basic principles of cleaning processes for cutlery, utensils, equipment, surfaces and/or floors • Desirable environmental conditions

Application and The ability to: Adaptation • Plan for food and beverage hygiene audits It refers to the ability to • Conduct food and beverage hygiene audits on: perform the work tasks o Good personal hygiene practices and activities required o Safe usage of ingredients of the occupation, and o Safe handling of food the ability to react to o Safe storing of food and manage the o Cleanliness and upkeep of utensils, equipment and changes at work. premises in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to: Creation • Review workflows and operations periodically in accordance It refers to the ability to to regulatory and/or organisational requirement generate purposive • Identify and recommend areas of improvement and/or ideas to improve work corrective actions to meet regulatory and/or organisational performance and/or requirement enhance business values that are aligned to organisational goals.

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Social Intelligence The ability to: and Ethics • Communicate with operations teams, co-workers, It refers to the ability to management and other relevant personnel on audit issues to use affective factors in meet regulatory and/or organisational requirement leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

It refers to the ability to • Update knowledge and skills on good food and beverage develop and improve safety and hygiene standards by engaging in peer reviews one’s self within and and professional development platforms, such as training and outside of one’s area of attaining certifications; and by subscribing to various news work. channels and various government agencies that regulate food safety and workplace safety

Range of Application Regulations and standards on Food and Beverage Hygiene must include: (where applicable) • Environmental Public Health Act and its subsidiary legislation It refers to the critical • National Environment Agency licensing requirements, circumstances and grading and Points Demerit System (PDS) contexts that the skill • Workplace Safety and Health Regulations under the WSH may be demonstrated. Act and all updates and current policies • Sale of Food Act and its subsidiary legislation • Wholesome Meat and Fish Act and its subsidiary legislation

Version Control

Version Date Changes Made Edited by

SSG and SPRING FSS-WSH-3002-1.1 4 August 2017 Initial Version Singapore

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR ASSISTANT HEAD CHEF (ASSISTANT OUTLET CHEF / SOUS CHEF / JUNIOR SOUS CHEF)

Definitions of the Five (5) Domains

Domain Definition

Knowledge includes the gathering of facts and information through traditional and digital forms. Analysis involves the cognitive processing, integration and inspection of single or multiple sources of facts and Knowledge and information required to perform work tasks and activities and takes into Analysis consideration, the work contexts in which the tasks and activities are carried out. The result of knowledge and analysis produce judgements on work tasks/activities/issues/areas, and the conceptualisation of solutions to solve problems at work.

Application involves the ability to perform work tasks and activities defined by the requirements of the occupation. Adaptation involves the ability to react to and manage the changes in the work contexts. The Application and result of application and adaptation leads to the production of psycho- Adaptation motor actions and behavioural reactions to the work tasks/activities/issues/areas, and the execution of the planned solutions to solve problems at work.

Innovation includes the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to Innovation and the organisational goals. As a result of innovation, the organisation is Value Creation able to reap the values from individual or team contributors to achieve organisational growth.

Social intelligence includes the ability to appreciate and use affective Social Intelligence factors in leadership, relationship and diversity management guided by and Ethics professional codes of ethics as effective individuals or team contributors.

Learning-to-learn includes the ability to improve on self-development within and outside of one’s area of work. It involves the continual Learning to Learn inspection of one’s knowledge, analytical, application, adaptive, innovative and social skills that are needed to perform the work optimally and/or solve problems effectively.