The checklist we prepared is useful to recap your training experience, and to verify which type of training may be required. The tool can be used for self-assessment or to support a screening at organizational level. When you know what the gap is, you need to use training to help close that gap and ensure you and your team are at the level you are expected to be. Click here to download the tool.
At this stage is to decide on the skill sets that you require and to evaluate your current skill levels in relation to the skills you have laid out. The focus of this tool we prepared is on technical skills. It’s a general overview that can usefully be combined with the detailed job profiles you find on the map This will allow you to see if it meets your expectations, or if you need to complete further training in order to meet the expected skill level.
Click here to download the tool.
European Qualification Framework brochure. Click here
Also at this stage, the focus is to decide on the skill sets that you require and to evaluate your current skill levels in relation to the skills you have laid out. However, differently from what we managed in stage 2, the address will be to general skills. Once again, it’s a general overview that can usefully be combined with the detailed job profiles you find on the map. This will allow you to see if it meets your expectations, or if you need to complete further training in order to meet the expected skill level. Click here to download the tool.
Performance appraisal has three basic functions: (1) to provide adequate feedback to each person on his or her performance; (2) to serve as a basis for modifying or changing behavior toward more effective working habits; and (3) to provide data to managers with which they may judge future job assignments and compensation. It’s a useful tool to check if outcomes related to work are going in the right direction or if supporting measures to improve performance (i.e. training, coaching, mentoring) have to be put in place. Click here to download the tool.
This tool is intended to support job interviews. It’s a useful grid when you have to select people for a specific job or to self-detect if you fit with job requirements that will be checked during the interviews. Once again, it’s a general overview that can usefully be combined with the detailed charachteristics related to job profiles that you find on the map.This will allow you to see if it meets your expectations, or if you need to complete further training in order to meet the expected skill level. Click here to download the tool.
Developing a training blueprint can help ensure that training goals are met and all employees who need to be trained learn all they need to know. When you’re preparing a new training program, you need to begin by researching exactly what your training needs are, who specifically needs to be trained, and how best to train them. Once you’ve compiled all this information, you need to use it to develop a plan of action. Here’s a suggested strategy for developing your training blueprint for a general manager profile. We used it as a template because it covers several topics and training objectives that can be usefully recombined for any other profile. Once again, it’s a general overview that can usefully be combined with the detailed job profiles you find on the map. This will allow you to see if it meets your expectations, or if you need to plan and design further training in order to meet the expected skill level. Click here to download the tool.
Description: The Research and Development Chef works closely with Food Technologist to develop new food products for the Central Kitchen. This includes creating the product prototype and refining the taste profile based on experimentation. He/She suggests modifications to existing organisational processes where relevant. He assists in quality audits and is involved in the formulation of food production standards and SOPs. He is also consulted on food products which failed the quality or taste checks and suggests ways to salvage the batch of food products. He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to physically demanding work conditions (i.e. hot or cold temperatures) and may also be required to wear uniform and standard protection gears.
Alternative label: Industrial Head Chef.
Essential skills and competences: Business Negotiation (Manage and Direct Negotiations); Central Kitchen Production (Create New Product Prototype and Recipe Formulation; Formulate New Food Production Standards and Standard Operating Procedures); Change Management (Facilitate Innovation and Lead Team Leaders to Implement Change); Communication (Manage Programmes and Activities to Enhance Stakeholder Relationships); Food and Beverage Production (Innovate with New Culinary Ingredients); Innovation (Innovate the Customer Experience; Manage Innovation in the Business Function; Provide Suggestions for Modifications to Existing Processes); People Development (Develop Team Leaders through Capability Development and Coaching Personal Management and Development; Develop Self to Maintain Professional Competence at Senior Management Level); Planning and Implementation (Foster Entrepreneurship; Manage and Review Systems and Processes); Project Management (Conduct Project After-action Review); Quality (Assist in Quality Audits); Risk Management (Operationalise and Manage Corporate Governance Policy for the Business Unit Sales and Marketing; Optimise Sales).
Essential knowledge: Food storage; Culinary Arts; food engineering; food legislation; food materials; food preservation; food product ingredients; food products composition; food safety principles; food science; food storage; food toxicity; foodborne diseases; functional properties of foods; health, safety and hygiene legislation; ingredient threats; laboratory-based sciences; legislation about animal origin products; pathogenic microorganisms in food; processes of foods and beverages manufacturing; quality assurance methodologies; risks associated to physical, chemical, biological hazards in food and beverages; traceability in food industry.
Optional skills and competences: compile cooking recipes; comply with food safety and hygiene; control of expenses; handle chemical cleaning agents; handle customer complaints; keep up with trends in eating out; manage budgets; manage stock rotation; set prices of menu items; use reheating techniques; create decorative food displays; execute chilling processes to food products forecast future levels of business; identify suppliers; manage inspections of equipment; manage medium term objectives; think creatively about food and beverages; upsell products.
Optional knowledge: cultural customs on food preparation; effects of pesticides in food raw materials; fermentation processes of beverages; food homogenisation; food safety standards.
Description: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Alternative label: food technology expert, food tech specialist, food tech expert, food technology specialist.
Essential skills and competences: analyse packaging requirements, analyse samples of food and beverages; apply GMP; apply HACCP; apply food technology principles; apply requirements concerning manufacturing of food and beverages; assess HACCP implementation in plants; collect samples for analysis; develop food production processes; ensure public safety and security; evaluate ingredient documentation from suppliers; follow-up lab results; identify the factors causing changes in food during storage; improve chemical processes; interpret data in food manufacturing; keep up with innovations in food manufacturing; lead process optimisation; manage discarded products; manage food manufacturing laboratory; manage the use of additives in food manufacturing; monitor developments used for food industry; monitor processing conditions; perform food risk analysis; prepare visual data; read engineering drawings; strive for nutritional improvement of food manufacturing; translate chemical innovations in pragmatic terms; use new technologies in food manufacturing; watch food product trends; write work-related reports.
Essential Knowledge: biotechnology, chemistry, combination of flavours, combination of textures, enzymatic processing; fermentation processes of food; food allergies; food and beverage industry; food canning production line; food engineering; food legislation; food materials; food preservation; food product ingredients; food products composition; food safety principles; food science; food storage; food toxicity; foodborne diseases; functional properties of foods; health, safety and hygiene legislation; ingredient threats; laboratory-based sciences; legislation about animal origin products; pathogenic microorganisms in food; processes of foods and beverages manufacturing; quality assurance methodologies; risks associated to physical, chemical, biological hazards in food and beverages; traceability in food industry.
Optional skills and competences: adapt production levels; adjust production schedule; advocate for consumer matters in production plants; analyse production processes for improvement; analyse trends in the food and beverage industries; apply control process statistical methods; apply scientific methods; assess ergonomics of the workplace; assess food samples; assess nutritional characteristics of food; assess quality characteristics of food products; assess shelf life of food products; be at ease in unsafe environments; carry out environmental audits; carry out training in environmental matters; check quality of products on the production line; check the quality of raw materials at reception; collect briefing regarding products; configure plants for food industry; coordinate launches of new food products; create new recipes; detect microorganisms; develop new food products; develop standard operating procedures in the food chain; ensure compliance with environmental legislation in food production; ensure continuous preparedness for audits; ensure correct goods labelling; ensure finished product meet requirements; follow laboratory manuals; food plant design; identify hazards in the workplace; impart training on general quality management supervision; inspect silo systems; keep food laboratory inventory; keep up-to-date with regulations; manage communications with food industry governmental bodies; manage environmental management system; manage packaging development cycle from concept to launch; manage scale-up experiments for manufacturing of products; mitigate waste of resources; monitor ingredient storage; monitor packaging operations; monitor the production line; operate automated process control; participate as observer in different types of audits in the food sector; participate in the development of new food products; perform chemical experiments; perform food safety checks; perform microbiological analysis in the food chain; perform physico-chemical analysis to food materials; perform quality audits; perform sensory evaluation; plan shifts of employees; provide food labelling expertise; research new cooking methods; research new food ingredients; select adequate packaging for food products.
Optional Knowledge: cultural customs on food preparation; effects of pesticides in food raw materials; fermentation processes of beverages; food homogenisation; food safety standards.
Description: Food safety specialists organise processes and implement procedures to avoid problems with food safety. They comply with regulations.
Alternative Label: food scientist; HACCP compliance manager; food compliance manager (food safety); food safety advisor; food quality controller; food safety monitor.
Essential skills and competences: control food safety regulations; develop food safety programmes<, evaluate retail food inspection findings; investigate complaints related to consumer protection; keep task records; maintain personal hygiene standards; monitor packaging operations; plan inspections for prevention of sanitation violations; prepare reports on sanitation; take action on food safety violations; train employees.
Essential Knowledge: food legislation; food preservation; food storage; Total Quality Management.
Optional skills and competence: analyse samples of food and beverages; assess food samples; audit HACCP; develop food policy; ensure correct goods labelling; monitor sugar uniformity; use instruments for food measurement.
Optional knowledge: cold chain; food homogenisation; food policy; general principles of food law.
Description: Food safety specialists organise processes and implement procedures to avoid problems with food safety. They comply with regulations.
Alternative Label: senior food safety specialist; food scientist; HACCP compliance manager; food compliance manager (food safety); technical manager for food safety; food quality controller; food hygiene specialist; food production quality controller.
Essential skills and competences: control food safety regulations; develop food safety programmes; evaluate retail food inspection findings; investigate complaints related to consumer protection; keep task records; maintain personal hygiene standards; monitor packaging operations; plan inspections for prevention of sanitation violations; prepare reports on sanitation; take action on food safety violations; train employees.
Essential Knowledge: food legislation; food preservation; food storage; total quality management.
Optional skills and competence: analyse samples of food and beverages; assess food samples; audit HACCP; develop food policy; ensure correct goods labelling; monitor sugar uniformity; use instruments for food measurement.
Optional knowledge: cold chain; food homogenisation; food policy; general principles of food law; new ingredients; new technologies in food processing and conservation.
Description: Food graders inspect, sort and grade food products. They grade food products according to sensory criteria or with the help of machinery. They determine the product’s use by grading them into the appropriate classes and discarding damaged or expired foods. Food graders measure and weigh the products and report their findings so the food can be further processed.
Alternative Label: Food Certifier.
Essential skills and competences: apply requirements concerning manufacturing of food and beverages; assess nutritional characteristics of food; assess quality characteristics of food products; ensure correct goods labelling; grade foods; keep up-to-date with regulations; manage time in food processing operations; perform food risk analysis; perform food safety checks; perform quality audits; perform sensory evaluation; prepare visual data; store raw food materials; work in a food processing team; work independently in service of a food production process.
Essential Knowledge: food and beverage industry; food legislation; food materials; food preservation; food product ingredients; food safety principles; food safety standards; food science; food storage; functional properties of foods; legislation about animal origin products; processes of foods and beverages manufacturing; quality assurance methodologies; risks associated to physical, chemical, biological hazards in food and beverages.
Optional skills and competence: advice food processing professionals; advise on food preservation; analyse samples of food and beverages; apply scientific methods; develop standard operating procedures in the food chain; exert quality control to processing foods; follow hygienic procedures during food processing; handle communications in the food processing industry; identify hazards in the workplace; keep up with innovations in food manufacturing; measure precise food processing operations; perform detailed food processing operations; provide food labelling expertise; write work-related reports.
Optional knowledge: Future Foods; Hyperlocal productions.
Description: Delicatessen specialised sellers/Delicatessen Shop Managers sell delicatessen in specialised shops.
Alternative Label: Fine Foods Specialized Dealer, Gourmet Foods Expert.
Essential skills and competences: advise customers on delicatessen selection; apply numeracy skills; carry out active selling; carry out order intake; carry out products preparations; create decorative food displays; demonstrate products’ features; ensure compliance with legal requirements; examine merchandise; guarantee customer satisfaction; handle sensitive products; identify customer’s needs; issue sales invoices; maintain store cleanliness; monitor stock level; operate cash register; organise product display; organise storage facilities; plan aftersales arrangements; prevent shoplifting; process refunds; provide customer follow-up services; provide customer guidance on product selection; stock shelves; use different communication channels.
Essential Knowledge: characteristics of products; characteristics of services; e-commerce systems; post-process of food; product comprehension; sales argumentation; retail management; in-store marketing.
Optional skills and competence: give advice on the matching of food with wine; post-process of food; monitoring packaging solutions.
Optional knowledge: food tourism, food landscapes.
Description: The category includes both Restaurant and Supermarket Managers, according to the ESCO Category. Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment. Supermarket managers are responsible for activities and staff in a supermarket. The Outlet Manager (Restaurant Manager/Store Manager/Bar Manager/Banquet Manager/Room Service Manager) bears the overall responsibility for the profitability of the chain restaurant outlet. He/She performs outlet-level support functions, such as, customer service, scheduling, handling day-to-day operations, cashiering, closing of the till, ordering inventory, and back office support. He oversees the recruitment, training and motivation of staff, maintains quality control, hygiene, and health and safety standards in the dining area. This includes managing inventories and interacting with customers, wait staff and support employees to maximise revenue generation and consistently enhancing the customer experience. He needs to be a diligent, dedicated, and enthusiastic possess exceptional interpersonal skills, and be someone who is able to maintain composure in stressful situations.
Alternative Label: General Merchandising Manager; F & B manager.
Essential skills and competences: Apply Systems Thinking in Problem-Solving and Decision-Making; Lead Team to Implement Change; adhere to organisational guidelines; apply procurement; control of expenses; enforce regulations of selling alcoholic beverages and tobacco; ensure compliance with purchasing and contracting regulations; maintain relationship with customers; maintain relationship with suppliers; manage budgets; manage staff; manage the store image; manage theft prevention; maximise sales revenues; measure customer feedback; monitor customer service; negotiate sales contracts; oversee promotional sales prices; perform market research; recruit employees; set sales goals; study sales levels of products; supervise merchandise displays.
Essential Knowledge: cold chain; employment law; medicines for self-medication; sales activities; hazard analysis and critical control points; quality assurance methodologies; retail management.
Optional skills and competence: assess supplier risks; coach team on visual merchandising; develop an organisational structure; ensure compliance with warranty contracts; examine merchandise; identify suppliers; implement marketing strategies; implement sales strategies; keep up with trends; manage inventory; produce sales reports; train employees; use internet to increase sales; apply foreign languages in hospitality; compile wine lists; create decorative food displays; create event-specific menus; develop working procedures; enforce alcohol drinking laws; monitor sugar uniformity; seek innovation in current practices; think creatively about food and beverages.
Optional knowledge: digital marketing, cybersecurity, Hybrid marketing; Seamless retailing technologies.
Description: The Sommelier manages the wine service and is responsible for ordering, receiving, inventory, organizing and selling wine for all departments, overseeing all wine purchases, cost management and the Wine Committee duties (minutes, wine of the month selection, introduction of new vendors, wineries, etc.). This includes assisting customers during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and ensuring customers satisfaction by assisting the Head Sommelier in delivering quality and variety of wines and wine services. He/She must be passionate about wine, possess superior people skills and able to relate to people from all over the world, good communication, selling and numerical skills, possess a strong willing to work as part of a team, strong commitment to customer service. He normally work a shift system, including evenings, weekends and holidays. He is expected to stay on after the establishment has closed and may work until the early hours of the morning. Wine sommeliers have general knowledge about wine, its production, service and wind with food pairing. They make use of this knowledge for the management of specialised wine cellars, publish wine lists and books or work in restaurants.
Alternative Label: Wine advisor; Wine choice consultant.
Essential skills and competences: analyse trends in the food and beverage industries; apply GMP; apply HACCP; apply extensive study of wine types from around the world; apply requirements concerning manufacturing of food and beverages; decant wines; describe flavour of different wines; ensure adequate conditions in wine cellars; give advice on the matching of food with wine; host wine-tasting events; maintain updated professional knowledge; stay abreast of wine trends; store wine properly; taste wines.
Essential Knowledge: Wine production process; Winery; Wine types; Fermentation Processes of beverages.
Optional skills and competences: act reliably; have computer literacy; liaise with colleagues; liaise with managers; maintain food specifications; maintain relationship with customers; perform public relations; perform sensory evaluation; write work-related reports.
Optional knowledge: Eno-tourism; chemical constitution of grapes; variety of grapes; wine fermentation process.
