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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Occupation: Station Chef (Chef de Partie / Lead Chef)
Occupation Description:
The Station Chef (Chef de Partie/Lead Chef) oversees a section of the kitchen, such as pastry, butchery, fish, sauces and vegetables. This includes preparing, cooking and presenting dishes within his/her speciality. He manages and trains demi-chef de parties or commis working with him, helps the sous chef and head chef to develop new dishes and menus. He ensures high standards of food hygiene, and adheres the rules of health and safety. He monitors portion and waste control to maintain profit margins.
He should have excellent interpersonal and communication skills, the ability to delegate appropriately, possess an organsational flair and grasp of profit margins and demonstrate a high standard of personal hygiene.
Important Points to Note about this DocumentThis 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.
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 1
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
The skills expected of the Station Chef (Chef de Partie / Lead Chef) are summarised as below:
Skill Category Skill
Analytical, Conceptual and
Evaluative1. Solve Problems and Make Decisions at Supervisory Level
Customer Experience 2. Establish Relationships for Customer Confidence
Food and Beverage
Production
3. Demonstrate Advanced Dry Heat Cooking Techniques4. Demonstrate Advanced Moist Heat Cooking Techniques5. Demonstrate Sous Vide Method6. Grind Wet Flour 7. Identify Meat and its Fabrication and Utilisation in Culinary8. Identify Seafood and its Fabrication and Utilisation in Culinary9. Prepare Advanced Chinese Baked/Barbequed Dishes10. Prepare Advanced Chinese Braised Dishes11. Prepare Advanced Chinese Deep Fried Dishes12. Prepare Advanced Chinese Noodle Dishes13. Prepare Advanced Chinese Soup and Broth Dishes14. Prepare Advanced Chinese Steamed Dishes15. Prepare Advanced Chinese Stewed Dishes16. Prepare Advanced Chinese Vegetable and Tofu Dishes17. Prepare Advanced Dim Sum Dishes18. Prepare Advanced Western Egg and Dairy Products19. Prepare Advanced Western Sauces 20. Prepare Advanced Western Soups21. Prepare Basic Peranakan Cuisine22. Prepare Basic Tandoori Meats23. Prepare Bento Sets24. Prepare Donburi25. Prepare La Mien and La Mien dishes26. Prepare Malay Gravies27. Prepare Malay Grilled Dishes28. Prepare Malay Noodle Dishes29. Prepare Malay Sauces
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 2
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
30. Prepare Malay Stew-type Dishes31. Prepare Mushimono32. Prepare Nabemono33. Prepare Nimono34. Prepare North Indian Gravies35. Prepare Singapore Heritage Dishes36. Prepare South Indian Fish or Meat Dishes 37. Prepare South Indian Non-Vegetarian Gravies38. Prepare South Indian Vegetarian Dishes39. Prepare South Indian Vegetarian Gravies40. Prepare Western Specialty Grain Products41. Prepare Yakimono42. Supervise Food Production43. Understand Asian Food Culture and Techniques
Food and Beverage Service 44. Understand Nutritional Knowledge and Dietary Requirements
Innovation 45. Manage Productivity Improvements
People and Relationship Management
46. Facilitate Effective Communication and Engagement at the Workplace
47. Facilitate Effective Work Teams
Quality 48. Supervise Quality Procedures
Workplace Safety and Health 49. Maintain Workplace Safety and Health Policies and
Procedures
Workplace Safety and Hygiene
50. Apply Food Safety Management Systems for Food Service Establishments
51. Conduct Food and Beverage Hygiene Audit
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 3
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 4
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code ES-ACE-302G-1
Skill Category Analytical, Conceptual and Evaluative
Skill Sub-Category(where applicable) N/A
Skill Solve Problems and Make Decisions at Supervisory Level
Skill Description
This skill describes the ability to acquire the skills to work with a team of subordinates in practising problem-solving and decision-making. It also includes anticipating and identifying potential problems, facilitating team’s effort to resolve the problems, making appropriate decisions and seeing implementation plans through.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types of information to be gathered and analysed to identify and confirm a problem
Characteristics of appropriate problem-solving tools and techniques
Idea generation techniques and their characteristics Types of value and impact to be evaluated for selection of ideas Techniques to manage team conflict in decision-making process Factors affecting the effectiveness of an implementation plan Advantages and disadvantages of the various methods for
gathering feedback from relevant sources Methods used to identify deficiency in the implemented solution
and implementation plan and their characteristics
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 5
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Identify symptoms that could lead to potential problems at the workplace using appropriate tools and techniques
Apply logical deduction to anticipate and detect problems at the workplace based on symptoms and relevant information gathered
Analyse relevant information surrounding the perceived problems and identify the exact problem using elimination process, objective reasoning or process questioning
Analyse the root causes of the problems at the workplace using appropriate problem-solving tools and techniques
Develop an implementation plan that addresses the root causes of the problems and consider the impact to self and team at the workplace
Evaluate the effectiveness of the implemented solution and implementation plan by analysing feedback gathered from relevant sources
Innovation and Value Creation
The ability to:
Select a solution among the shortlisted ones collectively with team members using appropriate evaluative techniques and criteria
Formulate and execute modifications to restore and/or enhance effectiveness of implemented solution and implementation plan
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 and Ethics
The ability to:
Facilitate generation of solutions to solve problems by encouraging creativity among team membersIt refers to the ability to
use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 6
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Learning to Learn The ability to:
Review the effectiveness of modifications made and analyse learning points and best practices that can be used for future reference
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
N/A
Version Control
Version Date Changes Made Edited by
ES-ACE-302G-1 1-Sep-16 Initial Version WDA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 7
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code SVCF-CS-301C-1
Skill Category Customer Experience
Skill Sub-Category(where applicable) N/A
Skill Establish Relationships for Customer Confidence
Skill Description
This skill describes the ability to build customer confidence in the organisation and develop customer relationships that build customer loyalty. It also includes handling service opportunities and escalated service challenges.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Methods to develop knowledge of organisation’s product or service offerings
Methods to establish customer rapport Types of follow up from customer interactions Types of service opportunities Types of escalated service challenges Methods to respond to service opportunities Methods to respond to escalated service challenges
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Develop knowledge of organisation’s product or service offerings and customer profile
Respond to service opportunities to build customers’ confidence in the organisation
Follow up on customer interactions in accordance with the organisation’s guidelines
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 8
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Build customer rapport with customers to increase customer loyalty and confidence in the organisation
Propose mutually acceptable solutions to escalated service challenges in accordance with the organisation’s service recovery procedures
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
N/A
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Stay abreast of the organisation’s product or service offerings through product launches or brochures to ensure the latest information is provided to customers
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 9
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Customer rapport refers to the gaining of trust and confidence of customers in the organisation’s product or service. Organisations may wish to build rapport with customers to increase customer confidence in their product or service.
Customer confidence refers to the trust which customers have in an organisation’s product or service.
Escalated service challenges are unresolved service challenges escalated by service professionals.
Version Control
Version Date Changes Made Edited by
SVCF-CS-301C-1 1-Sep-16 Initial Version WDA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 10
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3022-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Demonstrate Advanced Dry Heat Cooking Techniques
Skill Description
This skill describes the ability to demonstrate advanced dry heat cooking techniques. It includes roasting and baking techniques, broiling and grilling techniques, pan-frying, sautéing, stir-frying and deep-frying techniques. It also includes creating attractive plate presentations and managing food preparation in an allotted time frame.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for demonstrating advanced dry heat cooking techniques
Principles and techniques of dry heat cooking methods Importance of incorporating various cooking styles within a
recipe Methods and techniques for seasoning and flavouring food Purpose and types of flavouring techniques Methods of baking savoury dough products using fillings and
stuffing Methods to create pan sauces and gravies through various
methods Significance of using different coatings for food items Methods of identifying carving and serving techniques Importance of oil temperature in deep-frying Principles of setting up a food service stations Methods and purpose of using special woods to smoke
ingredients Time management when using dry heat cooking techniques Indicators of doneness for different dry heat cooking
techniques Methods of presenting and storing finished products Quality characteristics of products cooked by various dry heat
cooking methods Common faults in dry heat cooking techniques and how to
prevent them
Application and The ability to:
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 11
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
Assemble tools and equipment for dry heat cooking techniques
Measure, prepare and check the quality of ingredients for dry heat cooking techniques
Combine complimentary flavours and cooking techniques in preparing dishes using dry heat cooking techniques
Prepare and coat pan sauces appropriately Cook dishes using dry heat cooking techniques Carve and serve roasted goods Hold deep-fried food Maintain food at required temperature using appropriate
method Set-up a carving stations for a buffet set-up as necessary Garnish dishes Engage guests and maintain neat and clean working and
presentation space Coordinate different food items to be ready at the allocated
time 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current advanced dry heat cooking process
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 12
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned Evaluate own strengths and weaknesses to improve skills and
knowledge 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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 13
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3022-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Skill Code FSS-FBP-3023-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill Demonstrate Advanced Moist Heat Cooking Techniques
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 14
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Description
This skill describes the ability to demonstrate advanced moist heat cooking techniques. It includes poaching, simmering, boiling and blanching techniques, steaming techniques, braising and stewing techniques. It also includes creating attractive plate presentations and managing food preparation in an allocated time frame.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for demonstrating advanced moist heat cooking techniques
Principles and techniques of advanced moist heat cooking methods
Importance of incorporating various cooking styles within a recipe
Methods and techniques for seasoning and flavouring food Methods to prepare flavourful cooking liquids Aromatics in moist heat cooking methods and methods to use
them Methods of assessing effective colour, height, shape and
texture in finished products Importance of time management when using advanced moist
heat cooking techniques Indicators of doneness Methods of presenting and storing finished products Quality characteristics of products cooked by various moist
heat cooking methods Common faults in moist heat cooking techniques and how to
prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for moist heat cooking techniques
Measure, prepare and check the quality of ingredients for moist heat cooking techniques
Combine complimentary flavours and cooking techniques in preparing dishes using moist heat cooking techniques
Prepare and use cooking liquids in the cooking process Steam dish in parchment and alternate wrappings where
necessary Maintain food at required temperature using appropriate
methods Coordinate different food items to be ready at the service
time
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 15
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD 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 (WSH) requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current advanced moist heat cooking techniques and processes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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:
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 16
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3023-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 17
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3001-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Demonstrate Sous Vide Method
Skill Description This skill describes the ability to apply the knowledge and skills in sous vide method.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Principle and techniques of sous vide method Types of tools, equipment and materials used for sous vide
cooking Types, characteristics, functions and quality indicators of
ingredients Recipes and methods for preparing food using sous vide
method 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 Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble kitchen tools and equipment Prepare and place food ingredients into vacuum pack bags Cook food using sous vide method Reinstate work station in accordance with organisational
procedures and recipes, food and Workplace Safety and Health requirements
Innovation and Value Creation
The ability to:
Suggest ways to maintain quality of food ingredients Share feedback on current sous vide processes with
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 18
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
reference to organisational procedures Generate ideas to create new cooked food products using
sous vide method
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food and workplace safety and health requirements
Communicate with co-worker and/or supervisor to achieve organisational objectives
Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
Engage in self-reflection to improve on quality of tasks assigned
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
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 19
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3001-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 20
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Skill Code FSS-FBP-3019-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Grind Wet Flour
Skill DescriptionThis skill describes the ability to grind wet flour. It also includes preparing the ingredients for grinding, making batter and fermentation process, and performing wet grinder maintenance.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for grinding wet flour Types, characteristics, indicators of quality and ingredients
used in preparing wet flour Importance of apportioning ingredients to grind sufficient wet
flour for the day Methods of operating and maintaining the wet grinder safely Methods to prepare batter and its fermentation process Capacity of the wet grinder Importance of adding salt and vacuum packing at the time of
storing to increase shelf life Indicators of doneness Methods of presenting and storing finished products Quality characteristics of ground wet flour and various
ingredients Common faults in finished products and how to prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for grinding wet flour Measure, prepare and check the quality of ingredients for
grinding wet flour Calculate necessary amount of flour to be produced every
day and the amount of ingredients needed Prepare batter using wet grinder Extracting ground flour with minimum wastage Perform basic maintenance of wet grinder such as washing
and cleaning the grinder Store wet flour appropriately to prolong shelf life in
accordance to Food and Workplace Safety and Health (WSH) requirements
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 21
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
22
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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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
FSS-FBP-3019-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 23
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Skill Code FSS-FBP-3024-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Identify Meat and Its Fabrication and Utilisation in Culinary
Skill Description
This skill describes the ability to identify and understand meats and their applications in food service operations. It includes the muscle and bone structure of different types of meat, fabrication methods for sub-primal and food service cuts, proper tying and trussing methods. It also includes meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, basic information concerning the farm-to-table trail, preferred cooking methods for all meats, proper knife selection, butchery equipment, sanitation and safety standards.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Definition of meat Muscle and bone structure of carcass and their unique
characteristics Colours as differentiator of meat Nutritional value of different meat Methods to fabricate meat Preferred cooking methods for different meat Methods and techniques to cut meat Importance of quality (palatability) and yield grading
(cutability) Quality standards of meat Factors that alter tenderness, juiciness and flavour of meat Methods of storage and appropriate temperature for meat Safety and sanitation guideline for meat handling
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 24
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Identify different types of meats, meat parts and the general nutritional value
Identify and explain different parts of carcass and its characteristics
Determine suitable cooking methods for different meat and different parts of meat
Perform meat fabrication and proper handling of meat Grade meat based on quality grading and yield grading of a
carcass Assess good quality meat from the juiciness, tenderness and
flavour in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of fabricated meat products and/or ingredients
Share feedback on current process of meat fabrication
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 25
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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outside of one’s area of work.
and knowledge 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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3024-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 27
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3025-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable)
Skill Identify Seafood and its Fabrication and Utilisation in Culinary
Skill Description
This skill describes the ability to understand principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. It also includes knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Basic principles of aquaculture and commercial fishing Types of seafood and how to identify them Nutritional value of different seafood Common allergies caused by seafood Procedures of fabricating seafood Seafood Cutting techniques Basic preparation and cooking techniques for seafood Guidelines and methods to source seafood Methods of store and appropriate temperature for seafood Safety and sanitation guideline in handling seafood Importance of quality and yield grading Quality standards of seafood and dishes prepared with
seafood
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Identify different types of seafood, its nutritional and common allergies it causes
Perform various seafood preparation techniques Source seafood that is in line with the environment friendly or
approved guidelines Create guidelines for procuring seafood Guide staff on methods to handle and store seafood safely Assess quality of seafood in accordance with organisational
procedures and recipes, food and Workplace Safety and Health requirements
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 28
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3025-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 30
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3046-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Baked/Barbequed Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese baked/barbequed dishes. It also includes preparing and checking quality of ingredients, baking, roasting and barbequeing techniques, and plating of finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese baked/barbequed dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese baked/barbequed dishes
Methods to prepare chicken and pork for advanced Chinese baked/barbequed dishes
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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced Chinese baked/barbequed dishes
Measure, prepare and check the quality of ingredients for preparing advanced Chinese baked/barbequed dishes
Prepare chicken and pork for Chinese baked/barbequed dishes
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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current advanced Chinese baked/barbequed cooking processes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 32
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3046-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 33
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3047-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Braised Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese braised dishes. It also includes using the appropriate combination of a variety of ingredients, complex preparation techniques, skilled cooking methods and presentation of the finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese braised dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese braised dishes
Methods to prepare meats and seafood for advanced Chinese braised dishes
Different types of herbs and its importance in the braising techniques
Different types and brands of seasonings Health and safety considerations for handling meats and
seafood Methods and importance of maintaining the shape of duck
after de-boning Methods to cook braised Chinese dishes Types of garnishes and seasonings in advanced Chinese
braised dishes Methods of presenting and storing finished products Quality Standards for braised Chinese dishes Common faults for in preparing braised Chinese dishes and
how to prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced Chinese braised dishes
Measure, prepare and check the quality of ingredients for preparing advanced Chinese braised dishes
Prepare and season meats and seafood for advanced Chinese braised dishes
Cook braised Chinese dishes according to the schedule of the cooking process
Season and garnish braised Chinese dishes 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current braising process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 35
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3047-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 36
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3048-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Deep-fried Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese deep-fried dishes. It also includes using different ingredients to achieve the desired flavours and applying the appropriate deep frying techniques to achieve the right doneness, texture and presentation.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese deep-fried products
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese deep-fried products
Health and safety considerations for handling and preparing chicken and seafood products
Methods to prepare chicken or seafood for deep frying Methods to deep fry advanced Chinese deep-fried products Correct type of oil, the correct oil temperature, oil level,
smoking point, keeping oil clean and identifying oil break down
Importance of controlling cooking time and temperature at various stages of cooking
Seasonings for advanced Chinese deep-fried products Indicators of doneness Methods of presenting and storing finished products Quality characteristics of deep-fried dishes Common faults in preparing deep-fried dishes and how to
prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced Chinese deep-fried products
Measure, prepare and check the quality of ingredients for preparing advanced Chinese deep-fried products
Prepare chicken or seafood for deep frying Deep fry the prepared chicken and seafood Apply appropriate seasoning 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Identify areas of improvement in deep-fried processes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Monitoring organisational compliance with food handling legislative requirements to meet quality standards
Ensure good rapport with customers and internal stakeholders
Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 38
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned
Provides feedback to co-worker and/or supervisor in a 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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 39
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3048-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 40
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3049-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Noodle Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese noodle dishes. It also includes preparing the noodle dishes using the appropriate combination of a variety of ingredients, complex preparation methods and presentation of the finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese noodle dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese noodle dishes
Methods to prepare advanced noodle ingredients Methods and health and safety considerations for handling
and preparing poultry and seafood products Different methods to cook advanced Chinese noodle dishes Importance of controlling cooking time and temperature at
various stages of cooking Seasoning and garnishes used for advanced Chinese noodle
dishes Methods of presenting and storing finished products Quality characteristics of advanced Chinese noodle dishes Common faults in preparing advanced Chinese noodle dishes
and how to prevent them
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 41
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced Chinese noodle dishes
Measure, prepare and check the quality of ingredients for preparing advanced Chinese noodle dishes
Prepare ingredients for advanced Chinese noodle dishes Cook advance Chinese noodle dishes Assemble, garnish and season advanced Chinese noodle
dish after cooking 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Identify areas of improvement in preparation process.
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Monitoring organisational compliance with food handling legislative requirements to meet quality standards
Ensure good rapport with customers and internal stakeholders
Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 42
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned
Provides feedback to co-worker and/or supervisor in a 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 S which ensure
consistency in work output Monitor others to ensure that consistency is maintained in
their work output
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 43
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3049-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 44
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3051-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Soup and Broth Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese soup and broth dishes. It also includes preparing Chinese soup and broth dishes using the right combination and portion of different ingredients, complex preparation and specialised cooking methods to give the dishes that rich flavour.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese soup and broth dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese soup and broth dishes
Health and safety considerations for handling pork, poultry and seafood
Methods of selecting fresh and suitable meat and ingredients for use in preparing advanced soup and broth dishes and methods to prepare them
Importance of water level when preparing for Chinese soup and broth dishes
Different methods used in the preparation of advanced soup and broth dishes
Importance and purpose of garnishes in advanced soup and broth dishes
Importance of controlling cooking time, consistency and temperature at various stages of cooking
Indicators of doneness Methods of presenting and storing finished products Quality standards of advanced soup and broth dishes Common faults in preparing advanced soup and broth dishes
and how to prevent them
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 45
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced Chinese soup and broth dishes
Measure, prepare and check the quality of ingredients for preparing advanced Chinese soup and broth dishes
Prepare poultry, pork and seafood for Chinese soup and broth dishes
Shred chicken skin Prepare corn starch solutions for Chinese soup and broth
dishes Cook advanced soup and broth dishes to the desired taste 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current advanced Chinese soup and broth processes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve
The ability to:
Engage in self-reflection to improve on quality of task assigned
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 46
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
one’s self within and outside of one’s area of work.
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations
Workplace Safety And Health Regulations Under The WSH Act 2006 And All Updates And Current Policies
Hazard Analysis And Critical Control Points Management System (HACCP)
Relevant Food Regulations Under The Agri-Food And Veterinary Authority Of Singapore (AVA) (E.G. Sale Of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3051-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 47
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3052-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Steamed Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese steamed dishes. It also includes preparing the steamed dishes using a combination of different ingredients that requires complex preparation and specialised steaming methods.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese steamed dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese steamed dishes
Methods to prepare meats, poultry, and seafood for advanced Chinese steamed dishes
Health and safety considerations for handling pork, poultry and seafood
Methods to prepare ingredients before steaming Methods to cook advanced Chinese steamed dishes Importance of controlling cooking time and temperature at
various stages of cooking Correct consistency of advanced steamed dishes Purpose and uses of garnishing Indicators of doneness Methods of presenting and storing finished products Quality standards of advanced steamed dishes Common faults in preparing advanced steamed dishes and
how to prevent them
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 48
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced Chinese steamed dishes
Measure, prepare and check the quality of ingredients for preparing advanced Chinese steamed dishes
Prepare meat, poultry and seafood Prepare ingredients before steaming Steam prepared ingredients for Chinese steamed dishes Add garnishes to cooked/finished steamed dishes 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current preparing advanced Chinese steamed dishes process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 49
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3052-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 50
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3053-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Stewed Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese stewed dishes. It also includes preparing the stewed dishes using a combination of different ingredients that requires complex preparation and specialised stewing methods.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese stewed dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese stewed dishes
Methods of preparing poultry and meat for advanced Chinese stewed dishes
Health and safety considerations for handling pork and poultry
Methods to mix ingredients for advanced Chinese stewed dishes
Importance of corn starch in thickening sauces used in advanced stewed dishes
Different types of seasonings Different cooking methods to prepare advanced Chinese
stewed dishes Importance of controlling cooking time and temperature at
various stages of cooking Different methods of stewing and its ability to retain nutritional
value in food Indicators of doneness Methods of presenting and storing finished products Quality characteristics of advanced stewed dishes Common faults in preparing advanced stewed dishes and
how to prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced Chinese stewed dishes
Measure, prepare and check the quality of ingredients for preparing advanced Chinese stewed dishes
Prepare poultry and meat for advanced Chinese stewed dishes
Mix ingredients for advanced Chinese stewed dishes consistency
Cook advanced Chinese stewed dishes Adapt stewing method to the property of ingredients 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current stewed processes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations
Workplace Safety And Health Regulations Under The WSH Act 2006 And All Updates And Current Policies
Hazard Analysis And Critical Control Points Management System (HACCP)
Relevant Food Regulations Under The Agri-Food And Veterinary Authority Of Singapore (AVA) (E.G. Sale Of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3053-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Skill Code FSS-FBP-3055-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) N/A
Skill Prepare Advanced Chinese Vegetable and Tofu Dishes
Skill Description
This skill describes the ability to prepare advanced Chinese vegetable and tofu dishes. It also includes using the appropriate combination of a variety of ingredients, complex preparation techniqes, skilled cooking methods and presentation of the finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced Chinese vegetable and tofu dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing Chinese vegetable and tofu dishes
Health and safety considerations for seafood Impact of various cutting techniques on the final dish 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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing Chinese vegetable and tofu dishes
Measure, prepare and check the quality of ingredients for preparing Chinese vegetable and tofu dishes
Wash, blanch and drain ingredients were required Prepare required seasonings for use in preparing advanced
Chinese vegetable and tofu dishes 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Identify areas of improvement in preparing advanced Chinese vegetables and tofu processes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Monitoring organisational compliance with food handling legislative requirements to meet quality standards
Ensure good rapport with customers and internal stakeholders
Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace
Learning to Learn The ability to:
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned
Provides feedback to co-worker and/or supervisor in a 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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3055-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Skill Code FSS-FBP-3056-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable)
N/A
Skill Prepare Advanced Dim Sum Dishes
Skill Description
This skill describes the ability to prepare a variety of advanced dim sum dishes. It also includes using the appropriate combination of a variety of ingredients, complex preparations of ingredients, fillings and wrappings, varied cooking methods, and presentation of the finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced dim sum dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced dim sum dishes
Methods to prepare components and stuffing for advanced dim sum dishes
Health and safety considerations for handling pork, poultry 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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced dim sum dishes
Measure, prepare and check the quality of ingredients for preparing advanced dim sum dishes
Prepare components and stuffing for advanced dim sum dishes
Prepare dough in an advanced dim sum dish, which may 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current preparation process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn The ability to:
Engage in self-reflection to improve on quality of task Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
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It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
assigned Evaluate own strengths and weaknesses to improve skills
and knowledge 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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3056-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Skill Code FSS-FBP-3027-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable)
Skill Prepare Advanced Western Egg and Dairy Products
Skill Description
This skill describes the ability to prepare advanced Western egg dishes and dairy based savouries. It also includes using the right amount and combination of ingredients, precise and skilled preparation, cooking and baking techniques, and presentation of the finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced western egg and dairy products
Purpose, characteristics and indicators of quality of ingredients for preparing advanced western egg and dairy products
Methods of preparing Western egg and dairy products Purpose and methods to prepare gelatin Methods to season Western egg and dairy products Impact of over-beating egg white or cream on mousse Factors impacting structure of Soufflé Proper folding techniques Role of egg as thickeners Importance of pre-heating oven, tempering, quality filling, and
proper filling preparation for quiche Variety of filling options for quiche Methods of preparing compound butter Various use of compound butters Indicator of doneness Methods of presenting and storing finished products Quality standards for advanced Western egg and dairy
product Common faults in advanced Western egg and dairy products
and how to prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced western egg and dairy products
Measure, prepare and check the quality of ingredients for preparing advanced western egg and dairy products
Prepare mousse and Soufflé Prepare quiche fillings and custards mixture Assemble and bake quiche Prepare compound butter Use compound butter in rolled chicken, as a garnish and
spread for sandwich and canapes 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3027-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Skill Code FSS-FBP-3028-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Western Cuisine
Skill Prepare Advanced Western Sauces
Skill DescriptionThis skill describes the ability to prepare advanced western sauces. It also includes the types and uses of tools, equipment and ingredients in the preparation processes.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced western sauces
Purpose, characteristics and indicators of quality of ingredients for preparing advanced western sauces
Methods to make advanced western sauces Difference between demi-glace and jus lié and methods to
prepare them Importance of cooking tomato pastes How emulsification works as a thickener Importance of reduction of vinegar mixtures Purpose of using whole butter for beurre blanc and beurre
rouge Importance of cooking time or reduction for flavour
development Importance of sautéing mirepoix or other aromatic vegetables Matching sauces with foods Correct temperature for making western sauces Importance of achieving balanced flavours Indicators of doneness Methods of presenting and storing finished products Quality standards for advanced Western sauces Common faults in preparing advanced Western sauces and
how to prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced western sauces
Measure, prepare and check the quality of ingredients for preparing advanced western sauces
Heat sauce-making equipment and maintain the temperature at the appropriate level
Prepare western sauces Store or use finished products Re-heat sauces for future uses 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current preparation process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 64
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3028-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 65
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3029-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Western Cuisine
Skill Prepare Advanced Western Soups
Skill DescriptionThis skill describes the ability to prepare advanced western soups. It also includes types and uses of tools, equipment and ingredients in the preparation processes.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing advanced western soups
Purpose, characteristics and indicators of quality of ingredients for preparing advanced western soups
Differences between stock, broth, clear soup, puree and portage
Impact of overcooking soups Importance of selecting complementary flavours Importance and methods of preparing garnishes Methods to cool cream soups and specialty soups with
correct techniques and timing Importance of maintaining cooking temperature at required
timing Impact of using fresh fruits and vegetables for cold soups on
holding and storage time Importance of chilling ingredients, soups and bowls Indicators of doneness Methods of presenting and storing finished products Quality standards of advanced Western soups Common faults in preparing advanced Western soups and
how to prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing advanced western soups
Measure, prepare and check the quality of ingredients for preparing advanced western soups
Prepare cream soups using stock or broth as base and using light velouté (or double cream) as base
Add garnishes or seasonings when required Utilise leftover ingredients to prepare the soup of the day 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current preparation process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 67
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3029-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 68
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3030-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Peranakan Cuisine
Skill Prepare Basic Peranakan Cuisines
Skill Description
This skill describes the ability to identify and describe the heritage, characteristic and importance of the basic ingredients used in traditional Peranakan cuisines. It also includes the foundational techiques of preparing and cooking some of the cuisine’s basic dishes.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of cooking tools and equipment for preparing basic Peranakan cuisines
Types, purposes, characteristics and indicators of quality of ingredients for preparing basic Peranakan cuisines
Importance of rempah to Peranakan cuisines Importance of sun-drying ingredients Importance of making adjustments to achieve desired flavour Importance of moisture level in basic Peranakan cuisines Cooking times and temperatures of Basic Peranakan cuisines Methods of presenting and storing finished products Quality standards for basic Peranakan cuisines Common faults in basic Peranakan cuisines and how to
prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing basic Peranakan cuisines
Measure, prepare and check the quality of ingredients for preparing basic Peranakan cuisines
Prepare and sun-dry ingredients and ensure of its hygiene Adjust texture of the ingredients by adding water Mix the ingredients well and maintain moist level Cook basic Peranakan cuisines and control the temperature Serve hot with rice and sambal belacan if applicable 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:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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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.
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3030-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 71
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3031-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Indian Cuisine
Skill Prepare Basic Tandoori Meats
Skill Description This skill describes the ability to prepare basic tandoori meats.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing tandoori meats
Types, characteristics, indicators of quality and Indian names of ingredients for preparing tandoori meats
Methods of preparing raw tandoori meats Methods of preparing mixture for marination Importance of ensuring correct consistency of meat mixtures Methods of cooking tandoori meats Purpose and methods to prepare garnishes Indicator of doneness Methods of presenting and storing finished products Quality standards of tandoori meats Common faults in tandoori meats and how to prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing tandoori meats Measure, prepare and check the quality of ingredients for
preparing tandoori meats Prepare mixture for meat marination Prepare raw tandoori meats Cook tandoori meats Garnish appropriately and complement with condiments 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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3031-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3058-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Japanese Cuisine
Skill Prepare Bento Sets
Skill DescriptionThis skill describes the ability to prepare bento set. It also includes preparing items for the set, following packing guidelines and checking for quality.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of equipment for preparing bento sets Types, purposes, characteristics, indicators of quality and
Japanese names of ingredients for preparing common bento box
Guidelines to sanitize bento box Methods of preparing different types of bento boxes Methods of mixing, receiving, topping and placing
ingredients/ components Importance of separating raw and cooked ingredients while
preparing bento set Concept of omakase bento Correct sequence of preparing cooked and raw item Proper ways of storing food products for bento sets Importance and principles of attractive bento box
presentation Guidelines and implications for packaging and take-away Importance of holding time Quality standards of bento set Common faults in bento set and how to prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble equipment for preparing bento sets Assemble prepared food items and portion them into
specified amounts or sizes Prepare bento box and arrange food items in an attractive
manner Match main item with its suitable side dishes Garnish bento box wherever applicable Store prepared bento Serve bento box for dine-in or take-away Complete final check for quality using guidelines for
cleanliness, freshness, and presentation 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3058-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Skill Code FSS-FBP-3059-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Japanese Cuisine
Skill Prepare Donburi
Skill DescriptionThis skill describes the ability to prepare donburi. It also includes preparing and checking quality of ingredients, preparing the various types of donburi, and plating finished products
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing donburi Types, purposes, characteristics, indicators of quality and
Japanese names of ingredients for preparing donburi Importance of adjusting proportion of water to rice for new or
old rice Method of preparing sauces for donburi Correct consistency of sauces Methods of thickening sauces Theory behind sauce thickening Proportion of dashi to other ingredients Purpose of cutting seafood and meat to appropriate sizes Methods of preparing tempura Methods of holding tempura for use Indicator of doneness Methods of presenting and storing finished products Quality standards for steamed rice, donburi sauces,
oyakodon, unadon, tendon, and gyudon Common faults in donburi and how to prevent them
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing donburi Measure, prepare and check the quality of ingredients for
preparing donburi Prepare steamed rice and fluff rice when it is cooked Mix ingredients for sauce and boil until it reaches desired
thickness level Hold and heat donburi sauces Cook seafood and meat in sauce until done Prepare and serve donburi on steamed rice Garnish donburi where applicable 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3059-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-4025-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable)
Skill Prepare La Mien and La Mien Dishes
Skill DescriptionThis skill describes the ability to prepare La Mien and La Mien dishes. It also includes preparing and checking quality of ingredients, preparing La Mien and La Mien dishes, and plating finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for producing La Mien and preparing La Mien dishes
Types, characteristics, indicators of quality and Chinese names of ingredients for producing La Mien and La Mien dishes
Different types of Asian handmade noodles and methods to prepare them
Different methods of cooking La Mien and its dishes 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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing La Mien dishes. Measure, prepare and check the quality of ingredients for
preparing La Mien dishes. Prepare raw La Mien using various techniques Cook La Mien by boiling and draining Prepare meat, fish and chicken for accompanying dishes Cook accompanying dishes or gravies for La Mien dishes Assemble and garnish La Mien dish 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback
Generate ideas to create new products
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Aligning organisational compliance procedures and policies with food handling legislative requirements to meet quality standards
Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders
Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas
Coach others to overcome constraints at work Constantly update learning in relevant work area to adapt to
changing environment Attempt to apply learnings from other areas of work Be a brand ambassador and “live” the brand Provide recommendations on changes to brand standards to
align with the evolving needs of the business and external environment
Ensure that there are standard procedures in place and consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-4025-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3032-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Malay Cuisine
Skill Prepare Malay Gravies
Skill Description This skill describes the ability to prepare Malay gravies.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing Malay gravies
Purpose, characteristics, indicators of quality and Malay names for ingredients for preparing Malay gravies
Importance of using the correct type of oil, the correct oil temperature, oil level, smoking point, keeping oil clean and identifying oil break-down
Methods of cleaning and filleting or cutting fish, meat and chicken
Methods to prepare Malay gravies Importance of controlling cooking temperature Methods to operate blenders Correct consistency of paste for Malay gravies Indicator of doneness Methods of presenting and storing finished products Quality standards for Malay gravies Common faults in Malay gravies and how to prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing Malay gravies Measure, prepare and check the quality of ingredients for
preparing Malay gravies Heat and control oil temperature Prepare meat, poultry and fish for Malay gravies which may
include Prepare Malay gravies 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 Creation
The ability to:
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3032-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3033-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Malay Cuisine
Skill Prepare Malay Grilled Dishes
Skill Description This skill describes the ability to prepare Malay grilled dishes.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing Malay grilled dishes
Purpose, characteristics, indicators of quality and Malay names for ingredients for preparing Malay grilled dishes
Methods to prepare fish and meat for Malay grilled dishes Types of fish and meat for Grilled Malay dishes Methods to blend paste for Malay grilled dishes Methods to grill Malay grilled dishes Importance of using the correct type of oil, the correct oil
temperature, oil level, smoking point and keeping oil clean Methods to operate grilling / barbeque equipment Importance of controlling cooking temperature Indicator of doneness Methods of presenting and storing finished products Quality standards for Malay grilled dishes Common faults in Malay grilled dishes and how to prevent
them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing Malay grilled dishes
Measure, prepare and check the quality of ingredients for preparing Malay grilled dishes
Prepare meat and fish for Malay grilled dishes Grind spices to make paste for Malay grilled dishes Grill Malay grilled dishes 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 Creation
The ability to:
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1. 89
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3033-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3013-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Malay Cuisine
Skill Prepare Malay Noodle Dishes
Skill Description This skill describes the ability to apply the knowledge and skills in preparing Malay noodle dishes.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of cooking tools and equipment Types, characteristics, functions and quality indicators of
ingredients Types of noodles used in different dishes Malay names of ingredients Recipes and methods of preparing different types of Malay
noodle dishes Recipes and methods of preparing blended paste for different
dishes Importance of using correct proportion of ingredients Types and uses of cooking oil Smoking points, breakdown signs and recovery time of
cooking oil Importance of controlling cooking time and temperature at
various stages of cooking Purpose of skinning and roasting peanuts Importance of stirring frequently Importance of soaking dried ingredients Purpose of blanching noodles and bean sprouts Importance of de-boning fish in laska Purpose of bruising galangal and lemon grass Importance of garnishing Quality characteristics of Malay noodle dishes Common faults in noodle dishes and how to prevent them Food and workplace safety and health requirements
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble cooking tools and equipment Prepare ingredients for cooking noodle dishes Cook noodle dishes Reinstate work station in accordance with organisational
procedures and recipes, food and Workplace Safety and Health requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of food ingredients Share feedback on current production processes with
reference to organisational procedures Innovate and create new Malay noodle dishes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food and workplace safety and health requirements
Communicate with co-worker and/or supervisor to achieve organisational objectives
Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
Engage in self-reflection to improve on quality of tasks assigned
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
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3013-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3037-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Malay Cuisine
Skill Prepare Malay Sauces
Skill DescriptionThis skill describes the ability to prepare Malay sauces. It also includes preparing gado gado sauce, satay sauce, sambal tumis and ayam panggang sauce.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing Malay sauce
Purpose, characteristics, indicators of quality and Malay names for ingredients
Methods of preparing Malay sauces mixtures Methods to cook Malay sauces mixtures Correct consistencies of Malay sauces Shelf life of Malay sauces Indicators of doneness Methods of presenting and storing finished products Quality standards for Malay sauces Common faults in preparing Malay sauces and how to
prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing Malay sauces Measure, prepare and check the quality of ingredients for
preparing Malay sauces Blend basic mixtures for Malay sauces Cook mixtures of Malay sauces Plate and present finished products or store appropriately to
prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to improve the current dishes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Build rapport with co-workers and/or supervisors Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
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.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Types of Malay sauces must include:
Gado gado sauce Satay sauce Sambal turnis sauce Ayam panggang sauce
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
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Version Control
Version Date Changes Made Edited by
FSS-FBP-3037-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
STATION CHEF (CHEF DE PARTIE / LEAD CHEF)
Skill Code FSS-FBP-3014-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable)
Malay Cuisine
Skill Prepare Malay Stew-type Dishes
Skill Description This skill describes the ability to apply the knowledge and skills in preparing Malay stew-type dishes.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of cooking tools and equipment Types, characteristics, functions and quality indicators of
ingredients Malay names of ingredients and dishes Methods of cutting and cleaning for meat and seafood Recipes and methods of preparing different types of Malay
stew-type dishes Shelf life of sambal tumis as a base Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at
various stages of cooking Importance of bruising galangal and lemon grass, using
flavouring oil and stirring occasionally when preparing meat rendang
Importance of roasting spices until crackling Complementary spices for seafood Quality characteristics of Malay stew-type dishes Common faults in stew-type dishes and how to prevent them Food and workplace safety and health requirements
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble cooking tools and equipment Prepare ingredients for cooking stew-type dishes Cook stew-type dishes Reinstate work station in accordance with organisational
procedures and recipes, food and Workplace Safety and Health requirements
Innovation and Value The ability to:
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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.
Suggest ways to maintain quality of food ingredients Share feedback on current production processes with
reference to organisational procedures Innovate and create new Malay stew-type dishes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food and workplace safety and health requirements
Communicate with co-worker and/or supervisor to achieve organisational objectives
Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
Engage in self-reflection to improve on quality of tasks assigned
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
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
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Version Control
Version Date Changes Made Edited by
FSS-FBP-3014-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3060-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Japanese Cuisine
Skill Prepare Mushimono
Skill DescriptionThis skill describes the ability to prepare mushimono. It also includes preparing and checking quality of ingredients, preparing the various types mushimono, and plating finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing mushimono
Types, purposes, characteristics, indicators of quality and Japanese names of ingredients for preparing mushimono
Importance of steaming time in the process of preparing mushimono
Importance of proportion of egg to dashi Correct consistency of Mushimono Purpose of soaking yuba Importance of placing ingredients in specified sequence Importance of preventing condensation from falling on
casseroles Indicator of doneness Methods of presenting and storing finished products Quality standards for Mushimono Common faults in mushimono and how to prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing mushimono Measure, prepare and check the quality of ingredients for
preparing mushimono Steam ingredients in serving cups for required time Check for consistency Keep serving cups at correct temperature in warmer Garnish mushimono 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 Creation
The ability to:
Suggest ways to maintain quality of products and/or
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It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
ingredients Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3060-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3061-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Japanese Cuisine
Skill Prepare Nabemono
Skill DescriptionThis skill describes the ability to prepare nabemono. It also includes preparing and checking quality of ingredients, preparing the various types nabemono, and plating finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing nabemono
Types, purposes, characteristics, indicators of quality and Japanese names of ingredients for preparing nabemono
Matching condiments to nabemono Reasons to use paper pots and why they do not get burnt
under lit candles/ fires Importance of cutting meat properly and handling it safely Importance of heating dashi to correct temperature Styles of presentation Indicator of doneness Methods of presenting and storing finished products Quality standards for sukiyaki, shabu shabu and kaminabe Common faults in nabemono and how to prevent them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing nabemono Measure, prepare and check the quality of ingredients for
preparing nabemono Cut meat to the desired shapes and sizes Prepare sukiyaki, shabu and kaminabe Heat dashi, hot pot or paper pot where required Serve with noodles, condiments or as a set-up at guest's
table where applicable 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
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Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3061-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3062-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Japanese Cuisine
Skill Prepare Nimono
Skill DescriptionThis skill describes the ability to prepare nimono. It also includes preparing and checking quality of ingredients, preparing the nimono, and plating finished products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing nimono Types, purposes, characteristics, indicators of quality and
Japanese names of ingredients for preparing nimono Impact of different types of simmering liquids on ingredients
and final product Purpose and methods of introducing and ladling simmering
liquids to prepared or cooked ingredients Impact of different seasonings on final product Importance of arrangement of cooked ingredients on serving
platter Impact of otoshi-buta on simmering and final product Various cooking times and temperatures based on
ingredients used Indicator of doneness Methods of presenting and storing finished products Quality standard for prepared ingredients, simmering liquids
and nimono Common faults in nimono and how to prevent them
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing nimono Measure, prepare and check the quality of ingredients for
preparing nimono Combine mixture of simmering liquids Blanch vegetables, meat and seafood for nimono Heat simmering liquids and add prepared ingredients in a pot Arrange cooked nimono into a plate Garnish plates appropriately using fresh ginger and citrus
peels 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
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Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
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Version Control
Version Date Changes Made Edited by
FSS-FBP-3062-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3036-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Indian Cuisine
Skill Prepare North Indian Gravies
Skill Description This skill describes the ability to prepare north Indian gravies.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing North Indian gravies
Types, characteristics, indicators of quality and Indian names of ingredients for preparing North Indian gravies
Methods of preparing North Indian gravies pastes Importance and methods of roasting or toasting spices Methods to cook North Indian gravies Correct consistency and colour of North Indian gravies Methods of operating and maintaining the wet grinder safely Indicator of doneness Methods of presenting and storing finished products Quality standards of North Indian gravies Common faults in North Indian gravies and how to prevent
them
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing North Indian gravies
Measure, prepare and check the quality of ingredients for preparing North Indian gravies
Prepare spices Prepare pastes for Indian gravies Cook North Indian gravies until it reaches correct colour and
consistency Serve 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 requirement
Innovation and Value Creation
The ability to:
Suggest ways to maintain quality of products and/or
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It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
ingredients Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FB-FBP-317E-0 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3037-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Singapore Cuisine
Skill Prepare Singapore Heritage Dishes
Skill DescriptionThis skill describes the ability to prepare Singapore Heritage Dishes. It also includes the types and uses of cooking tools, equipment, cooking times and temperatures and ingredients.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of cooking tools and equipment for preparing Singapore heritage dishes
Types, purposes, characteristics and quality indicators of ingredients for preparing Singapore heritage dishes
Historic background of Singaporean heritage dishes Cross-cultural influences of various dishes in Singapore Cooking times and temperatures of Singapore heritage
dishes Various cooking techniques for Singapore heritage dishes Complementary sauces and garnishes Indicators of doneness Methods of presenting and storing finished products Quality standards of final products Common faults when preparing Singapore heritage dishes
and how to prevent them
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing Singapore heritage dishes
Measure, prepare and check the quality of ingredients for preparing Singapore heritage dishes
Mix ingredients for Singapore heritage dishes Cook Singapore heritage dishes using various cooking
techniques and temperature control Add seasoning, sauces and garnishes appropriately 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to improve the current dishes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Build rapport with co-workers and/or supervisors Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
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Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
Accept feedback from co-workers and/or supervisors in a considerate and constructive manner
Identify available opportunities to learn from co-workers and/or supervisors
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Quality characteristics of Singapore heritage dishes must include:
Authenticity Appearance Aroma Doneness Taste Texture
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Version Control
Version Date Changes Made Edited by
FSS-FBP-3037-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Skill Code FSS-FBP-3038-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Indian Cuisine
Skill Prepare South Indian Fish or Meat Dishes
Skill Description This skill describes the ability to prepare South Indian fish or meat dishes.
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Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing South Indian fish or meat dishes
Types, characteristics, indicators of quality and Indian names of ingredients for preparing South Indian fish or meat dishes
Importance and methods of roasting or toasting spices Types of fish to use for South Indian fish dishes Methods of preparing raw fish or meat 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 Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing South Indian fish or meat dishes
Measure, prepare and check the quality of ingredients for preparing South Indian fish or meat dishes
Prepare spices for South Indian fish or meat dishes Prepare raw fish or meat Prepare paste for South Indian fish or meat dishes Cook South Indian fish or meat dishes 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
The ability to:
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It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3038-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3039-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Indian Cuisine
Skill Prepare South Indian Non-Vegetarian Gravies
Skill Description This skill describes the ability to prepare South Indian non-vegetarian gravies.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing South Indian non-vegetarian gravies
Types, characteristics, indicators of quality and Indian names of ingredients for South Indian non-vegetarian gravies
Methods of preparing paste for South Indian fish, chicken and meat dishes
Importance and methods of roasting or toasting spices 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
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing South Indian non-vegetarian gravies
Measure, prepare and check the quality of ingredients for preparing South Indian non-vegetarian gravies
Prepare spices for South Indian non-vegetarian gravies Prepare paste for South Indian non-vegetarian gravies Prepare fish and/or meat for South Indian non-vegetarian
gravies 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn The ability to:
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It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
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Version Control
Version Date Changes Made Edited by
FSS-FBP-3039-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3041-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Indian Cuisine
Skill Prepare South Indian Vegetarian Gravies
Skill Description This skill describes the ability to prepare South Indian vegetarian gravies.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing South Indian vegetarian gravies
Types, characteristics, indicators of quality and Indian names of ingredients for South Indian vegetarian gravies
Importance and methods of roasting or toasting spices Methods to prepare paste for South Indian vegetarian gravies Importance of soaking tamarind 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
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing South Indian vegetarian gravies
Measure, prepare and check the quality of ingredients for preparing South Indian vegetarian gravies
Prepare spices for South Indian vegetarian gravies Prepare paste for South Indian vegetarian gravies Cook South Indian vegetarian gravies Garnish with chopped coriander leaves Serve hot with plain rice 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve
The ability to:
Engage in self-reflection to improve on quality of task assigned
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one’s self within and outside of one’s area of work.
Evaluate own strengths and weaknesses to improve skills and knowledge
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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3041-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Skill Code FSS-FBP-3042-1.1Skill Category Food and Beverage
Production
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Skill Sub-Category (where applicable)
Western Cuisine
Skill Prepare Western Specialty Grain Products
Skill Description This skill describes the ability to prepare Western specialty grain products.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Types and uses of tools and equipment for preparing Western specialty grain products
Purpose, characteristics and indicators of quality of ingredients for preparing Western specialty grain products
Methods and importance of preparing Western grain products before cooking
Impact of amount of water added to the texture Importance of the number of rinsing and its impact to the
flavour Different cooking methods of Western grain products Importance of adding hot liquid in portions Correct cooking temperature Types of oil or other cooking liquid Variety of flavouring and garnish Indicator of doneness Methods of presenting and storing finished products Quality standards for rice pilaf, risotto, and speciality grain
dishes Common faults in Western specialty grain products and how
to prevent them
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Assemble tools and equipment for preparing Western specialty grain products
Measure, prepare and check the quality of ingredients for preparing Western specialty grain products
Prepare Western grain products before cooking Cook Western grain products using various methods Sauté flavouring ingredients Add flavouring or garnishes where required Hold cooked Western grains 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Suggest ways to maintain quality of products and/or ingredients
Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
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Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3042-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-4026-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable)
Skill Supervise Food Production
Skill Description
This skill describes the ability to supervise food production. It also includes implementing food production standards, co-ordinating food production team, controlling waste and loss and supervising opening and closing shifts.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Quality control system in food production setting Indicators of quality for different types of food Food storage requirements for different types of food National Environmental Agency licenses for food production Various operational issues and bottlenecks in food production
processes Common wastage and losses and their impacts to operation Waste disposal and management procedures Procedures for shipping, receiving, issuing and storage Tasks for opening and closing a shift
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Implement quality control procedures Inspect for adherence of health, safety and hygiene
standards throughout operations Oversee food production activities Oversee opening and closing shift activities Receive, store, ensure minimum level and highlight
requirement to replenish stock 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
Innovation and Value Creation
It refers to the ability to
The ability to:
Identify areas of improvement in processes
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generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Monitor organisational compliance with food handling legislative requirements to meet quality standards
Ensure good rapport with customers and internal stakeholders
Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned
Provide feedback to co-worker and/or supervisor in a 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 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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management
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system (HACCP) Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-4026-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBP-3043-1.1
Skill Category Food and Beverage Production
Skill Sub-Category (where applicable) Culture and Cuisine
Skill Understand Asian Food Culture and Techniques
Skill Description
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, 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 Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Major factors shaping food and religious culture in Asia Taste, style and base for seasonings in each Asian cuisine Development or history of food in Asia Variety of Asian food based on its regions and its flavour
profile Common ingredients, tools and equipment and cooking
styles of Asian cuisine 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
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Explain various factors determining food choice and taste flavour of Asian cuisine
Differentiate traditional Asian cuisine and common taste flavour with that of modern ones
Demonstrate various Asian cooking techniques Operate various common equipment's used to prepare Asian
cuisine Use and prepare spices, herbs, condiments and garnish in
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
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Identify areas of improvement in processes
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Monitor organisational compliance with food handling legislative requirements to meet quality standards
Ensure good rapport with customers and internal stakeholders
Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace
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Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned
Provides feedback to co-worker and/or supervisor in a 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 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
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBP-3043-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-FBS-3005-1.1
Skill Category Food and Beverage Service
Skill Sub-Category (where applicable)
Skill Understand Nutritional Knowledge and Dietary Requirements
Skill Description
This skill describes the ability to understand basic nutritional knowledge and dietary requirements. It also includes understanding Healthy Diet Pyramid and guidelines, applying strategies for healthy choices and special dietary requirements.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Healthy Diet Pyramid and types of food in different food groups
Nutritional components of food and their primary sources Impact of processing (from washing and trimming to cooking)
on food nutrition Hidden sugars, salts, fats and oils in processed foods Importance of using cooking techniques to preserve
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 Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Apply portion size to food preparation Apply cooking techniques that preserve nutritional qualities of
food Apply strategies to reduce negative health impact of some
foods Apply strategies to help customers make a healthy choices
in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements
Innovation and Value Creation
The ability to:
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It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
ingredients Share feedback on current process
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Comply with food handling legislative requirements to meet quality standards
Build rapport with customers Build rapport with co-workers and/or supervisor to achieve
organisational objectives Demonstrate trust, respect and support towards co-worker
and/or supervisor in daily activities to achieve organisational objectives
Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in self-reflection to improve on quality of task assigned
Evaluate own strengths and weaknesses to improve skills and knowledge
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
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBS-3005-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-INO-4003-1.1
Skill Category Innovation
Skill Sub-Category (where applicable)
N/A
Skill Manage Productivity Improvements
Skill Description
This skill describes the ability to identify opportunities for productivity measurement and improvement at workplace. It also includes selecting and implementing relevant techniques and tools for productivity improvement and managing productivity at the workplace.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Concept and definition of productivity Factors affecting productivity Productivity measurements and their uses in the organisation Barriers to productivity improvement Methods of describing and establishing productivity
improvements Methods of overcoming barriers to productivity improvement 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
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Define the concept of productivity in the organisation’s context
Identify opportunities to improve and measure productivity Develop business cases and proposals for new opportunities Identify barriers to productivity and ways to overcome them Establish systems to measure productivity Recognise impact of qualitative factors on productivity
measurement Evaluate tools and techniques for productivity improvement Implement productivity improvement processes and cost
reduction strategies 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 Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback
Generate ideas to create new products
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Aligning organisational compliance procedures and policies with food handling legislative requirements to meet quality standards
Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders
Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives
Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines
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Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas
Coach others to overcome constraints at work Constantly update learning in relevant work area to adapt to
changing environment Attempt to apply learnings from other areas of work Be a brand ambassador and “live” the brand Provide recommendations on changes to brand standards to
align with the evolving needs of the business and external environment
Ensure that there are standard procedures in place and consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
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Version Control
Version Date Changes Made Edited by
FSS-INO-4003-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code ES-IP-301G-1
Skill CategoryPeople and Relationship Management
Skill Sub-Category(where applicable) N/A
Skill Facilitate Effective Communication and Engagement at the Workplace
Skill Description
This skill describes the ability to promote the use of effective communication within a team. It also includes using conflict resolution and negotiation strategies as well as building rapport with colleagues, stakeholders and customers.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Barriers to effective communication Methods to coach staff in using effective communication techniques Organisational and professional standards relating to
communication Ways that various types of diversity issues affect one’s
communication and negotiation with others in the workplace Ways to validate information and history of conflict Possible causes, sources and benefits of conflict Sources of additional information, expert advice and mediation to
assist in conflict issues and assessment of a conflict situation Conflict resolution approaches and their characteristics Appropriate communication techniques for conflict resolution and
negotiation and their characteristics Negotiation styles and their characteristics Ways to confirm resolution of conflict and types of agreed follow-up
action
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Maintain channels of communication to update staff on latest and relevant work-related information according to organisational communication policies and procedures
Promote effective communication among staff taking into account diversity issues
Assess conflict situation and develop appropriate conflict resolution strategies to negotiate issues towards a mutually acceptable outcome
Innovation and Value Creation
The ability to:
Seek opportunities for growth and innovation and new ways of thinking as well as additional management optionsIt 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 and Ethics
The ability to:
Communicate organisational communication policies and procedures to staff and monitor their compliance
Use appropriate communication techniques and tools to suit different communication styles of people in formal and informal settings
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
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Learning to Learn The ability to:
Resolve conflict using appropriate conflict resolution strategies, approaches and techniques
It refers to the ability to develop and improve 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-301G-1 1-Sep-16 Initial Version WDA
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Skill Code ES-IP-302G-1
Skill CategoryPeople and Relationship Management
Skill Sub-Category(where applicable)
N/A
Skill Facilitate Effective Work Teams
Skill Description
This skill describes the ability to facilitate work team activities and improve a team’s performance by promoting ownership and commitment amongst team members. It also includes working on goals and targets set, maintaining positive relationships and providing support and opportunities for individual and team contributions.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Rationale for communicating thoughts and feelings to justify a position and responsibilities assigned to team members
Importance of the different roles in a team for achieving team goals and objectives
Principles for setting goals and targets for individual and team Characteristics of diversity and its impact on the relationship
among team members Importance of creating opportunities for team members to
contribute ideas and skills Differences between constructive and destructive criticism Communication techniques to facilitate a discussion
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Provide resources, assistance and support needed by team members to complete projects or work activities
Analyse project control reports and performance assessment results to ascertain team performance and provide feedback and criticism to team members using appropriate communication techniques
Involve team members in the planning of work activities to promote ownership and commitment to work plan
Delegate duties and responsibilities taking into consideration the competencies of individual team members
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Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
Provide opportunities for team members to contribute ideas and skills and maintain positive relationships amongst them
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Provide and clarify with team members on work-related information using appropriate communication techniques
Communicate thoughts and feelings to justify a position and responsibilities assigned to team members and persuade and influence them
Communicate to team members the importance and interdependence of each role and promote the benefits of diversity within the team
Communicate and agree on individual and team goals and targets to be achieved
Communicate team performance and related issues of concern to management and provide recommendations to address them
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Respond to criticism to provide possible resolutions and seek improvement
Range of Application
(where applicable)
It refers to the critical
N/A
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circumstances and contexts that the skill may be demonstrated.
Version Control
Version Date Changes Made Edited by
ES-IP-302G-1 1-Sep-16 Initial Version WDA
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Skill Code FSS-QUA-3004-1.1
Skill Category Quality
Skill Sub-Category (where applicable)
Quality Management System
Skill Supervise Quality Procedures
Skill Description
This skill describes the ability to apply, maintain and supervise internal quality systems and external suppliers at the workplace. It also includes reviewing procedures to provide solutions for quality improvement, identifying and selecting quality suppliers and developing and maintaining quality control record systems.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Quality standards, regulations, and customer requirements as references for assessing sources of quality assurance information and advice
Applications of quality concepts to problem-solving and quality data collection and analysis
Organisation's products and processes for quality system improvements
Practical quality procedures and/or processes Systems within the workplace for applying quality outcomes Processes required for quality and continuous improvement Procedures to record and report quality non-conformities and
issues Customer specifications for quality conditions and indicators Quality standards, regulations and customer requirements Need and means of selection of suppliers Quality goals and specifications Quality system
documentation requirements and record keeping systems
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Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Monitor quality of materials and equipment received from suppliers is closely to ensure organisational quality standards are met
Evaluate and select quality systems of identified suppliers Identify, classify and store records required for reference and
quality audits according to organisational guidelines Maintain records for the required period and archive
according to organisational procedures and legislative requirements
Audit records against predetermined criteria in accordance with organisational procedures and quality programmes,in accordance with organisational procedures
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Record and analyse statistical data on production runs Record and analyse statistical data on defects Recognise and compare historical data, future equipment
use, production requirements and standard operating procedures to be job ready
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Document and communicate quality of materials to selected suppliers
Discuss and document complaints procedures Note any discrepancies found and report in accordance with
organisational procedures
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Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Review quality procedures systematically to identify opportunity for improvement
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Food safety and health requirements must include:
National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations
Workplace Safety and Health Regulations under the WSH Act
Hazard Analysis and Critical Control Points management system (HACCP)
Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
International Quality Standards
Version Date Changes Made Edited by
FSS-QUA-3004-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
Version Control
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Skill Code ES-JS-301G-1
Skill Category Workplace Safety and Health
Skill Sub-Category (where applicable) N/A
Skill Maintain Workplace Safety and Health Policies and Procedures
Skill Description
This skill describes the ability to administer a Workplace Safety and Health (WSH) system at the supervisory level. It also includes educating workers on WSH policies and procedures and implementing WSH programmes and risk control measures.
Knowledge and Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
The responsibilities of the workers and supervisors under the Workplace Safety and Health Act
The roles and responsibilities of the Workplace Safety and Health Committee as stipulated under the Workplace Safety and Health (Safety Committee) Regulations
Workplace Safety and Health Act and its subsidiary legislation
Effective communication channels in the workplace Organisation business continuity plans Preferred ways to implement risk control measures Industry best practices in risk control measures
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Interpret relevant Workplace Safety and Health policies, procedures, programmes and related information in accordance with the Workplace Safety and Health Act and its subsidiary legislation
Explain and provide the work group promptly with accessible information on the organisation’s safety and health policies, procedures and programmes and types of emergencies in the workplace
Explain and provide the work group information on the provision and proper use of personal protective equipment and safety devices on the machinery and equipment in the workplace
Explain and provide the work group promptly with accessible information about identified hazards, outcomes of risk assessment and dealing with emergencies in the workplace
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Execute the organisational emergency response and evacuation exercises, supervise and maintain order in the event of emergency at the workplace in accordance with the guidelines provided by the relevant regulatory requirements
Monitor and document changes in workplace practices, procedures, safety and health management programmes, issues resolution and communicate with person(s) who may be at risk in accordance with the guidelines provided by the Workplace Safety and Health Act
Identify and report hazards in the workplace and implement work procedures for risk assessment, risk control and emergency situation management in accordance with organisational procedures
Participate in the investigation of emergency situations to identify their causes and maintain WSH management records in accordance with organisational procedures
Monitor compliance to work procedures for risk assessment, risk control and emergency preparedness by the work group
Assess the effectiveness in existing risk control measures and adequacy of resource allocation for implementation of risk control measures according to the hierarchy of control
Report findings to designated personnel and use collective information from WSH records to identify hazards and monitor risk control procedures in accordance with organisational procedures
Reassess changes in workplace practices or procedures to determine the mitigated risk level and document workplace risk control measures issues resolution in accordance with the guidelines provided by Workplace Safety and Health Act
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Resolve matters raised through consultation promptly or refer to the appropriate personnel for resolution, according to workplace procedures and make known the outcomes of consultation over WSH issues to workers promptly and accurately
Implement control measures to prevent recurrence and minimise risks of emergency situations based on the hierarchy of control in accordance with organisational procedures
Social Intelligence and Ethics
The ability to:
Implement and monitor procedures for WSH participation and
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It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
consultation effectively to ensure workers have the opportunity to contribute
Learning to Learn
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.
Explain the responsibilities of a general worker, which are:
Working in compliance with the WSH Act Observing safe work procedures Reporting unsafe working conditions and work practices Reporting work-related incidents and/or accidents
Explain the responsibilities of a Workplace Safety and Health committee, which are:
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 safety and health concerns
Explain the responsibilities of a supervisory personnel, which are:
Ensuring that worker uses suitable and adequate personal protective equipment, and handles appropriate and non-faulty tools and/or 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 Implementing safe work practices and monitoring for
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compliance
Interpret and explain the following Workplace Safety and Health policies, such as:
Relevant provisions of the Workplace Safety and Health Act and its subsidiary legislation
Participation and consultation Relevant Codes of Practice (CP) and Singapore Standards
(SS)
Interpret and explain the following Workplace Safety and Health procedures, such as:
Work safety manuals Safe work procedures for risk control and dealing with
emergencies
Interpret and explain Workplace Safety and Health programmes and related information, such as:
Programmes that promote safety and health Counseling and/or disciplinary processes Workplace Safety and Health training and assessment Workplace Safety and Health monitoring and inspections Workplace Safety and Health record keeping
Interpret policies and procedures that can happen in the following contexts:
Induction of new workers Consultation with Workplace Safety and Health personnel,
and Workplace Safety and Health Committees Communicating to workers on hazards in the workplace as
part of providing direct supervision to inexperienced workers Facilitating or conducting incident and/or accident
investigation
Explain to work group information about identified hazards, such as:
Common workplace hazards (where applicable to the nature of business):o Electricalo Mechanicalo Chemicalo Biologicalo Infectious disease outbreak (Avian flu, seasonal flu, etc) o Fire and explosion
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o Environment (econfined space, lack of ventilation, etc)o Faulty equipmento Faulty machinery and equipment safety deviceso Working with sharp objectso Working at heights
Poor housekeeping:o Untidy workstationso Improper storage
Ergonomic issues:o Improper or awkward working postureso Improper lifting and carrying of thingso Ergonomic stresses from repetitive work
Explain information about outcomes of risk assessment to work groups, such as:
Risk levels Appropriate control measures, in accordance to hierarchy of
control Control measures incorporated in safe work procedures
Provide information on the organisation’s safety and health policies, procedures and programmes, hazards and outcomes of risk assessment in the following forms:
Safety handbook Staff handbook Intranet Relevant websites Publications, journals, bulletins, and/or newsletters
Leverage on communication channels, such as:
Training Briefings Discussions Demonstrations Team meetings Announcements Written communications like newsletters, notice boards,
website, etc.,
Implement and monitor participation and consultations that are specific to the workplace, such as:
Formal and informal meetings, which include Workplace Safety and Health
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Workplace Safety and Health Committees Workplace Safety and Health personnel Suggestions, requests, reports and concerns put forward by
employees to management Workplace Safety and Health inspections Audits Risk assessment and control Emergency and evacuation exercises
Identify workplace hazards and manage risk assessment activities, such as:
Audits Workplace inspections Housekeeping Checking work area and/or equipment before and during
work Job and work system assessments Reviews of Workplace Safety and Health records, including
registers of hazardous substances, dangerous goods, results of environmental and health surveillance, sickness absence, etc.
Maintenance of plant and equipment Purchasing of supplies and equipment, review of Safety Data
Sheets (formerly known as Material Safety Data Sheets) and manufacturer/supplier information
Identifying employee concerns
Implement risk control actions, such as:
Measures to remove risk at source Application of the hierarchy of control
o Elimination of the risko Engineering controlso Administrative controlso Personal protective equipment
Consultation with workers and their representatives
Identify the role of designated personnel in WSH management:
Supervisors Managers Workplace Safety and Health personnel Other persons authorised or nominated by the organisation or
industry to:o Perform specified work
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o Approve specified worko Inspect specified worko Direct specified work
Implement work procedures for dealing with emergency situations, such as:
Fire or explosions Collapse of structures or equipment Hazardous chemical leaks or spills Biological hazards Infectious disease outbreaks Injuries Fatality Unconscious persons
Identify and implement Workplace Safety and Health training, such as:
Induction training Specific hazard training Specific task or equipment training Emergency and evacuation training Training as part of broader programs, for example, equipment
operation
Maintain workplace safety and health records, such as:
Audits and inspection reports Health surveillance and workplace environmental monitoring
records Records of instruction and training Manufacturers’ and suppliers’ information, including Safety
Data Sheets (formerly known as Material Safety Data Sheets) and dangerous goods storage lists
Hazardous substances registers Maintenance and testing reports Workers’ compensation and rehabilitation records First aid and/or medical treatment records
Assess the compliance to work procedures, which include:
Safe work procedures Standard operating procedures for emergency situations
Determine the effectiveness of the control measures, which include:
Identifying new hazards introduced following implementation of control measures
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Reassessing process and/or activities to determine the mitigated risk level
Assessing risk management procedures for any deficiencies Reviewing the risk assessment prior to any substantial
change in processes and/or systems or following an incident
Version Control
Version Date Changes Made Edited by
ES-JS-301G-1 4 August 2017 Initial Version SSG
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Skill Code FSS-WSH-3001-1.1
Skill Category Workplace Safety and Hygiene
Skill Sub-Category (where applicable)
Quality and Hygiene standards
Skill Apply Food Safety Management Systems for Food Service Establishments
Skill Description
This training skill describes the ability to implement the Singapore Standard: Guidelines on Food Safety Management for Food Service 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 Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Concepts and principles of Singapore Standard: Guidelines on Food Safety Management for Food Service Establishments
Important key points for identification of a critical control point versus a control point
Essential requirements for determining control measures and critical limits of critical control points
Appropriateness and effectiveness of monitoring measures to control critical hazards
Appropriateness and effectiveness of corrective and preventive actions for non-conformances
Application and Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Identify potential food safety hazards Determine critical hazards impacting on food safety amongst
identified potential food safety hazards Establish and implement control procedures to control critical
hazards Monitor measures to control critical hazards Analyse the effectiveness of the monitoring measures Follow procedures to rectify non-conformance
in accordance to Singapore Standards: Guidelines on Food Safety Management for Food Service Establishments
Innovation and Value Creation
It refers to the ability to generate purposive
The ability to:
Review workflow and production processes periodically in accordance to regulatory and/or organisational requirement
Identify and implement areas of improvement and/or
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ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
corrective actions to workflow and production processes to meet regulatory and/or organisational requirement
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Communicate with operations team, co-worker, management and other relevant personnel to meet regulatory and/or organisational requirement
Project positive attitude and display behaviours to motivate operations team to meet regulatory and/or organisational requirement
Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Engage in peer reviews and professional development platforms such as training and attaining certifications to update knowledge and skills on good food and beverage safety and hygiene, including Hazard Analysis and Critical Control Point management system (HACCP)
Subscribe to news channels and government agencies that regulate food safety and work place safety
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Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Regulations and standards on Food and Beverage Hygiene must include:
National Environment Agency (NEA) Environmental Public Health Act and its Subsidiary Legislation Environmental Public Health (Food Hygiene) Regulations
NEA licensing requirements, grading and Points Demerit 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 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
FSS-WSH-3001-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Skill Code FSS-WSH-3002-1.1
Skill Category Workplace Safety and Hygiene
Skill Sub-Category (where applicable)
Quality and Hygiene Standards
Skill Conduct Food and Beverage Hygiene Audits
Skill Description
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, 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 Analysis
It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.
The ability to understand:
Regulations and standards on food and beverage hygiene Food and beverage hygiene audit plans Audit methods Audit principles, procedures and techniques Physical areas, work processes and practices to be audited Methods of document reviews to collect and verify
information 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 Organisational and legislative guidelines for conducting
audits on food transportation and temperature control during
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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 Adaptation
It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.
The ability to:
Plan for food and beverage hygiene audits Conduct food and beverage hygiene audits on:
o Good personal hygiene practiceso Safe usage of ingredients o Safe handling of food o Safe storing of food o Cleanliness and upkeep of utensils, equipment and
premises in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements
Innovation and Value Creation
It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.
The ability to:
Review workflows and operations periodically in accordance to regulatory and/or organisational requirement
Identify and recommend areas of improvement and/or corrective actions to meet regulatory and/or organisational requirement
Social Intelligence and Ethics
It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.
The ability to:
Communicate with operations teams, co-workers, management and other relevant personnel on audit issues to meet regulatory and/or organisational requirement
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Learning to Learn
It refers to the ability to develop and improve one’s self within and outside of one’s area of work.
The ability to:
Update knowledge and skills on good food and beverage safety and hygiene standards by engaging in peer reviews and professional development platforms, such as training and attaining certifications; and by subscribing to various news channels and various government agencies that regulate food safety and workplace safety
Range of Application
(where applicable)
It refers to the critical circumstances and contexts that the skill may be demonstrated.
Regulations and standards on Food and Beverage Hygiene must include:
Environmental Public Health Act and its subsidiary legislation National Environment Agency licensing requirements,
grading and Points Demerit System (PDS) Workplace Safety and Health Regulations under the WSH
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
FSS-WSH-3002-1.1 4 August 2017 Initial VersionSSG and SPRING
Singapore
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Definitions of the Five (5) Domains
Domain Definition
Knowledge and Analysis
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 information required to perform work tasks and activities and takes into 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 and Adaptation
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 result of application and adaptation leads to the production of psycho-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 and Value Creation
Innovation includes the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to the organisational goals. As a result of innovation, the organisation is able to reap the values from individual or team contributors to achieve organisational growth.
Social Intelligence and Ethics
Social intelligence includes the ability to appreciate and use affective factors in leadership, relationship and diversity management guided by professional codes of ethics as effective individuals or team contributors.
Learning to Learn
Learning-to-learn includes the ability to improve on self-development within and outside of one’s area of work. It involves the continual 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.
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