Transnational Skill Standards€¦ · TRANSNATIONAL SKILL STANDARDS FOR TOURISM AND HOSPITALITY INDUSTRY Section I:Mapping for Commis Chef THC/Q0406with UK Qualification Level 2 NVQ

TRANSNATIONAL SKILL STANDARDS FOR TOURISM AND HOSPITALITY INDUSTRY

Transnational Skill Standards

Commis Chef REFERENCE ID: TOS/THC/Q0406


Mapping for Commis Chef THC/Q0406with UK Qualification Level 2 NVQ Diploma in Food Production and Cooking (QCF) Link to Indian Qualification Pack: http://www.nsdcindia.org/nos

Link to UK Qualification: http://register.ofqual.gov.uk/Qualification/Details/600_4413_5

How to Read this Document This document has two sections - Section I and Section II.

Section I: Compares the NOS listing in the Indian QP - Commis Chef THC/Q0406with UK Qualification Level 2 NVQ Diploma in Food Production and Cooking (QCF)/UK NOS

Section II: Compares the competencies described in each of the Indian NOS with those of UK.

The language of the compared competencies of the two countries differs. However, the competency pointers of the described competency can be mapped. Wherever the competency pointer maps it is reported as ‘None’ underthe column ‘Gap in Indian NOS’. Wherever the competency pointers do not map, it is identified as a gap and the corresponding UK competency is noted under the column ‘Gap in Indian NOS’.

Usage of Benchmarked Transnational StandardsThere will be two types of users of these benchmarked standards. One type will be of those individuals who are already trained and are certified on the corresponding Indian QP. This set of individuals will have to undergo a bridge course comprising of the identified gaps only. Thereafter, they will be assessed under the aegis of a UK Awarding body through the Indian SSC on the competency portions acquired via the bridge course. All qualifying individuals will be awarded a co-branded certificate comprising of logo of Skill India, Indian SSC and UK Awarding Body.

Those individuals who wish to be certified afresh will have to undergo training on both the Indian QP and the gaps in the Indian NOS with regard to UK competencies. Thereafter, they will be assessed under the aegis of a UK Awarding body through the Indian SSC and they will obtain a co-branded certificate comprising of logo of Skill India, Indian SSC and UK Awarding Body.

1


Section I:Mapping for Commis Chef THC/Q0406with UK Qualification Level 2 NVQ Diploma in Food Production and Cooking (QCF)

NOS Mapping: A Summary Indian NOS Code

Indian NOS UK NOS Code UK NOS Remarks, if any

THC/N0415 Assist in food preparation

PPL1PRD1 Prepare hot and cold sandwiches

Seven of UK NOS are covered in one Indian NOS

PPL2PRD7 Produce basic hot sauces PPL2PRD10 Produce cold starters and

salads PPL2PRD4 Produce basic vegetable

dishes PPL2PRD2 Produce basic meat dishes PPL2PRD3 Produce basic poultry dishes PPL2PRD3 Produce basic bread and

dough products THC/N0416 Set up and close

kitchen PPL2GEN15 Set up and close kitchen

THC/N0417 Monitor stock movement

PPL1PRD3 Maintain an efficient use of resources in the kitchen

Two of UK NOS are covered in one Indian NOS

PPL2PRD19 Maintain an efficient use of food resources

THC/N9901 Communicate with customers and colleagues

PPL1GEN4 Work effectively as part of a hospitality team

THC/N9902 Maintain customer-centric service orientation

THC/N9903 Maintain standard of etiquette and hospitable conduct

PPL1GEN2 Maintain personal behaviour standards in hospitality (New)

THC/N9904 Follow gender and age sensitive service practices

THC/N9905 Maintain IPR of organisation and customers

THC/N9906 Maintain health and hygiene

PPL2GEN4 Maintain food safety in a kitchen environment

THC/N9907 Maintain safety at workplace

PPL1GEN1 Maintain health and safety in a hospitality environment

2


Section II: Compares the competencies in Indian NOS with those of UK NOS.

NOS Mapping Descriptions

Indian QP Title Commis Chef

UK Qualification Level 2 NVQ Diploma in Food Production and Cooking

Indian QP Code THC/Q0406

UK Qualification Code 600/4413/5

Indian NOS Code THC N0415 UK NOS Code PPL1PRD1

Indian NOS Assist in food preparation UK NOS Prepare hot and cold

sandwiches

Scope

This unit/task covers the following: • Prepare for cooking • Make sauces • Prepare salads • Prepare cold starters

Overview

This standard is about how you prepare a variety of hot and cold sandwiches including: • sandwiches • rolls • burgers • wraps/fajitas • paninis

3


Competency Mapping

Performance Criteria - Indian NOS

Performance Criteria - UK NOS Gaps in Indian NOS

PC1. retrieve food items from the storage area, fridge or freezers per the instructions of the cook

None

PC2. wash, peel, chop and/or cut food items including fruits, vegetables and meats as per the instructions of the cook

None

PC3. put food cooking equipment like pressure cooker etc. containing raw food items on gas stove for boiling or do the basic cooking as per the instructions of the senior cook

P2. Ensure that the equipment (including waste containers) is clean, undamaged, where it should be and switched on ready for use

None

PC4. do the basic preparatory work like mixing of spices etc,

None

PC5. weigh or measure ingredients

None

PC6. prepare dough as per senior cook’s instructions

None

PC7. grind spices for usages

None

PC8. portion or wrap food items or dishes using food wrappers for further processing as per the instructions of the senior cook

P3. Select the correct equipment for the sandwich type according to your workplace standard

None

P4. Ensure that you prepare the sandwiches correctly and efficiently according to your workplace and food safety standards

None

PC9. store semi-cooked / left out cooked food in containers in the fridge or freezer as per the instructions of the cook

P5. Ensure that you correctly store any sandwiches and fillings not for immediate use

None

4




PC10. collect all the required items / ingredients at cooking area for food production

P3. Select the correct equipment for the sandwich type according to your workplace standard

None

PC11. collect all the ingredients required for making basic sauces

None

PC12. blanch the required vegetables as per organizational SOPs

None

PC13. prepare the roux (thickening agent) as per organizational SOPs

None

a. weigh out fat and flour on a portioning scale

None

b. melt the fat in a heavy bottom skillet or sauté pan over medium heat.

None

c. add flour to the fat None d. continuously stir till it gets thickened

None

PC14. add the roux to make different sauces as per organizational SOPs

None

PC15. collect the required vegetables for salad preparation as per organizational SOPs

None

PC16. wash and chop them as directed by the Commies 1 / Chef-de-Partie

None

PC17. present salads as per organizational SOPs

None

PC18 ask senior cook if any change in presentation is required

None

PC19. making changes, if any, as directed by the Commies 1 / Chef-de-Partie and keep it at a specified place for

None

5




serving

PC20. arrange all the required ingredients for the preparation of cold starters as per organizational SOPs

None

PC21. prepare cold starters as directed by the Commies 1 / Chef-de-Partie

K6. The types of unexpected situations that may occur when preparing hot and cold sandwiches

PC22. decorate and present it as per Commies 1 / Chef-de-Partie’s directions

None

Knowledge and Understanding (K) Organizational Context (Knowledge of the company / organization and its processes)- The user/individual on the job needs to know and understand:

None

KA1. legislation, standards, policies, and procedures followed in the company relevant to own employment and performance conditions

K1. Safe and hygienic working practices when preparing areas and equipment for preparing hot and cold sandwiches

None

K2. Why it is important to follow food safety requirements when preparing sandwiches

None

KA2. relevant occupational health and safety requirements applicable in the work place

K1. Safe and hygenic working practices when preparing areas and equipment for preparing hot and cold sandwiches

None


None

KA3. organization culture and typical customer profile

None

KA4. company’s service level agreements and policies

None

6




KA5. company’s code of conduct

None

KA6. organization pricing, discount policy

None

KA7. organization policy on documentation, reporting, etc.

None

KA8. sources for information pertaining to employment terms, entitlements, job role and responsibilities

None

KA9. reporting structure, inter-dependent functions, lines and procedures in the work area

None

KA10. organisation standard on quality, hygiene

K1. Safe and hygenic working practices when preparing areas and equipment for preparing hot and cold sandwiches

None


None

Technical Knowledge The user/individual on the job needs to know and understand:

None

KB1. site layouts and kitchen area

None

KB2. different recipes as per menu available

None

KB3. taste of customers None KB4. different type of food ingredients in the kitchen

None

KB5. food material handling procedure

K3. How to check bread products and fillings meet your workplace requirements and are fit for use

None

K5. The correct storage requirements for sandwiches and fillings not for immediate use

None

7




KB6. different types of kitchen and cuisines prepared in respective kitchen

None

KB7. recipe of food items in the restaurant


None

KB8. quantity levels of different ingredient for food preparation


None

KB9. chief food ingredient used in specific food type (Chinese, Italian, etc)

None

KB10. portion size to be prepared for each dish


None

KB11. usage of gas and other kitchen appliances

None


NOS Mapping Descriptions Indian QP Title Commis Chef UK Qualification Level 2 NVQ

Diploma in Food Production and Cooking




8


Competency Mapping




P3. Check that all ingredients meet the dish, food safety and your workplace requirements

None

PC2. wash, peel, chop and/or cut food items including

P3. Check that all ingredients meet the dish, food safety and

None

Indian NOS Assist in food

preparation UK NOS Produce basic hot

sauces

Scope This unit/task covers the following: • Prepare for cooking • Make sauces • Prepare salads • Prepare cold starters

Overview This standard is about producing, cooking and finishing basic hot sauces. It covers how you would safely prepare the sauce, appropriate cooking methods and finishing and presentation skills.

9




fruits, vegetables and meats as per the instructions of the cook

your workplace requirements


P2. Ensure that the equipment (including waste containers) is clean, appropriate for the task, undamaged, where it should be and switched on ready for use

None


P4. Prepare and cook the sauces to meet dish requirements

None



None


None


None


None


P8. Safely store any cooked sauces not for immediate use according to workplace and food safety requirements

None



None


None


None

10






None



None



None

c. add flour to the fat P4. Prepare and cook the sauces to meet dish requirements

None

d. continuously stir till it gets thickened


None



None

P5. Ensure the finished sauce has the correct colour, texture, consistency and flavour

None

P6. Ensure that the sauce is cooked and held at the correct temperature

None

P7. Present and finish the sauce to meet customer and your workplace requirements

None


None


None


None


None

PC19. making changes, if any, as directed by the

None

11




Commies 1 / Chef-de-Partie and keep it at a specified place for serving PC20. arrange all the required ingredients for the preparation of cold starters as per organizational SOPs

None


None


None

Knowledge and Understanding (K) Organizational Context (Knowledge of the company / organizationand its processes)- The user/individual on the job needs to know and understand:

None


K1. Safe and hygenic working practices when preparing, cooking and finishing basic hot sauces

None

K2. Why it is important to follow food safety requirements when preparing, cooking and finishing basic hot sauces

None



None


None


None

KA4. company’s service level None

12




agreements and policies KA5. company’s code of conduct

None


None


None


None


K4. Why and to whom you should report any problems with the the ingredients

None



None


None



None


K10. The types of unexpected situations that may occur when preparing, cooking and finishing basic hot sauces

KB3. taste of customers K6. Healthy eating options when preparing, cooking and finishing basic hot sauces

KB4. different type of food ingredients in the kitchen

None

13





K3. How to check that the ingredients meet your workplace requirements, are fit for use and of the correct quality and quantity required

None

K9. The correct storage requirements for basic hot sauces not for immediate consumption

None


None



None


None


None



None


None

KB12. taste of different ingredients and dish


None

KB13. best usage date of different ingredients and dish

K3. How to check that the ingredients meet your workplace requirements, are fit for use and of the correct

None

14




quality and quantity required

KB14. specifications related to a dish such as temperature to be cooked, quantity of ingredients, time of cooking, etc.

K5. How to carry out the relevant preparation, cooking and finishing methods for each sauce and which sauces are suitable for each method of cooking

None

K7. The correct use of alcohol in sauces and why it is used

None

KB15. attractive presentation of different dish

K8. How to present basic hot sauces in a way that meets your customers' high expectations and your workplace standards

None

KB16. effective usage of food materials

None

KB17. handling procedure of sharp objects in the kitchen such as knife and safe storage


None

KB18. usage of sterilized dishware, kitchenware for food preparation

None

KB19. basic knowledge of computer operations and word processing

None

KB20. web-search and internet surfing

None

KB21. basic English and Foreign language as relevant to the job requirement

None

KB22. problems relating to 'Self Reference Criterion' when dealing with customers

None

KB23. personal grooming standards

None

KB24. significance of giving attention to details

None

15




KB25. what permits and checks are required for working on the premises

None

16


Section II:Compares the competencies in Indian NOS with those of UK NOS.

NOS Mapping Descriptions Indian QP Title Commis Chef UK Qualification Level 2 NVQ Diploma

in Food Production and Cooking




Indian NOS Assist in food preparation

UK NOS Produce cold starters and salads


Overview This standard is about producing basic cold starters and salads. It covers how you would safely prepare the dishes, finishing, dressing and presentation skills.

17


Competency Mapping





None



None

P4. Prepare and combine the ingredients to meet dish requirements



None



None



None


None


None


None


P7. Safely store any ingredients not for immediate use according to workplace and food safety requirement

None

18






None



None



None

P4. Prepare and cook the vegetables and other ingredients to meet dish requirements

None


None


None


None


None


None



None



None


P5. Ensure the finished dish has the correct colour, texture, consistency and flavour

None

19




P6. Present and finish the dish to meet customer and your workplace requirements

None


P5. Ensure the finished dish has the correct colour, texture, consistency and flavour

None


None

PC19. making changes, if any, as directed by the Commies 1 / Chef-de-Partie and keep it at a specified place for serving

None



None



None



None

Knowledge and Understanding (K) Organizational Context(Knowledge of the company /organization and itsprocesses)- The user/individualon the job needs to know andunderstand:

None


K1. Safe and hygienic working practices when preparing cold starters and salads

None

K2. Why it is important to follow food safety requirements when preparing and finishing cold starters and salads

None

20






None


None


None


None


None


None


None


None


K4. Why and to whom you should report any problems with ingredients

None



None


None



None


K6. Healthy eating options when preparing and finishing

21




cold starters and salads

KB3. taste of customers K9. The types of unexpected situations that may occur when preparing and finishing cold starters and salads


None


K3. How to check that the ingredients meet your workplace requirements and are fit for use, of the correct quality and quantity

None

K8. The correct storage requirements for ingredients not for immediate consumption

None


None



None



None


None



None


None

22






None



None


K5. How to carry out the relevant preparation and finishing methods for each dish and which accompaniments or dressings are suitable for each dish

None


K7. How to present cold starters and salads in a way that meets your customers’ high expectations and your workplace standards

None


None



None


None


None


None


None


None

KB23. personal grooming None

23




standards KB24. significance of giving attention to details

None


None

24





Indian QP Code THC/Q0406 UK Qualification Code 600/4413/5

Indian NOS Code THC N0415 UK NOS Code PPL2PRD4 Indian NOS Assist in food

preparation UK NOS Produce basic

vegetable dishes Scope This unit/task covers

the following: • Prepare for cooking• Make sauces• Prepare salads• Prepare cold starters

Overview This standard is about producing, cooking and finishing basic vegetable dishes. It covers how you would safely prepare the dish, appropriate cooking methods and finishing and presentation skills. It also covers the cooking and finishing of vegetables in a simple form, e.g. boiled or steamed carrots, roast potatoes.

25


Competency Mapping




P3. Check that vegetables and all other ingredients meet the dish, food safety and your workplace requirements

None


P3. Check that vegetables and all other ingredients meet the dish, food safety and your workplace requirements

None

P4. Prepare and cook the vegetables and other ingredients to meet dish requirements



None


None


None


None


None


None


P8. Safely store any cooked vegetable dishes not for immediate use according to workplace and food safety requirements

P6. Ensure that the vegetable dish is cooked and held at the correct temperature

26






None


None


None


None


None


None


None


None


None


None


None


None


P5. Ensure the finished vegetable dish has the correct colour, texture and flavour

None

27




serving


None


None


P7. Present and finish the vegetable dish to meet customer and your workplace requirements

Knowledge and Understanding (K) Organizational Context(Knowledge of the company /organization and itsprocesses)- The user/individualon the job needs to know andunderstand:KA1. legislation, standards, policies, and procedures followed in the company relevant to own employment and performance conditions

K1. Safe and hygenic working practices when preparing, cooking and finishing basic vegetable dishes

None

K2. Why it is important to follow food safety requirements when preparing, cooking and finishing basic vegetable dishes

None



None


None


None

KA4. company’s service level None

28




agreements and policies KA5. company’s code of conduct

None


None


None


None


K4. Why and to whom you should report any problems with the vegetables or other ingredients

None



None


None



None


K7. Healthy eating options when preparing, cooking and finishing basic vegetable dishes

KB3. taste of customers K10. The types of unexpected situations that may occur when preparing, cooking and finishing basic vegetable products


None


None

29





None


K3. How to check that vegetables and other ingredients meet your workplace requirements, are fit for use and of the correct quality and quantity required

None



None


None



None


None



None



None

KB14. specifications related to a dish such as temperature to be cooked, quantity of

K5. How to carry out the relevant preparation, cooking and finishing methods for each

None

30




ingredients, time of cooking, etc.

dish and which vegetables are suitable for each method of cooking


K8. How to present basic vegetable dishes in a way that meets your customers' high expectations and your workplace standards

None


None


None


None


None


None


None


None


None


None


None

31








Indian NOS Assist in food preparation

UK NOS Produce basic meat dishes


Overview This standard is about how you produce, cook and finish basic meat dishes. It covers how you would safely prepare the dish, appropriate cooking methods and finishing presentation skills.

32


Competency Mapping




P3. Check that meat and all other ingredients meet the dish, food safety and your workplace requirements

None


P3. Check that meat and all other ingredients meet the dish, food safety and your workplace requirements

None

P4. Prepare and cook the meat and other ingredients to meet dish requirements

None



None


None


None


None


None


None


P8. Safely store any cooked meat dishes not for immediate use according to workplace and food safety requirements

P6 Ensure that the meat dish is cooked and held at the correct temperature

33






None


None


None


None

a. weigh out fat and flour on aportioning scale

None

b. melt the fat in a heavybottom skillet or sauté pan overmedium heat.

None

c. add flour to the fat None d. continuously stir till it getsthickened

None


None


None


None


None


None


P5. Ensure the meat dish has the correct colour, texture and flavour

None

34




serving


None


None


P7. Present and finish the meat dish to meet customer and your workplace requirements



K1. Safe and hygenic working practices when preparing, cooking and finishing basic meat dishes

None

K2. Why it is important to follow food safety requirements when preparing, cooking and finishing basic meat dishes

None



None


None


None


None

35





None


None


None


None


K4. Why and to whom you should report any problems with the meat or other ingredients

None



None


None

Technical Knowledge The user/individual on the job needs to know and understand: KB1. site layouts and kitchen area

None


K7. Healthy eating options when preparing, cooking and finishing basic meat dishes

KB3. taste of customers 10. The types of unexpectedsituations that may occur whenpreparing, cooking and finishingbasic meat products


None


None

None

36





None


K3. How to check that the meat and other ingredients meet your workplace requirements, are fit for use and of the correct quality and quantity required

None



None


None



None


None



None



None


K5. How to carry out the relevant preparation, cooking and finishing methods for each dish

None


K8. How to present basic meat dishes in a way that meets your customers' high expectations

None

37




and your workplace standards


None


None


None


None


None


None


None


None


None


None

38








Indian NOS Assist in food preparation UK NOS Produce basic poultry

dishes

Scope

This unit/task covers the following: • Prepare for cooking• Make sauces• Prepare salads• Prepare cold starters

Overview

This standard is about how you produce, cook and finish basic poultry dishes. It covers how you would safely prepare the dish, appropriate cooking methods and finishing and presentation skills.

39


Competency Mapping




None


P4. Prepare and cook the poultry and other ingredients to meet dish requirements

None



None


None


None


None


None


None


P8. Safely store any cooked poultry dishes not for immediate use according to workplace and food safety requirements

P6. Ensure that the poultry dish is cooked and held at the correct temperature



None

PC11. collect all the None

40




ingredients required for making basic sauces PC12. blanch the required vegetables as per organizational SOPs

None


None

a. weigh out fat and flour on aportioning scale

None

b. melt the fat in a heavybottom skillet or sauté pan overmedium heat.

None

c. add flour to the fat None d. continuously stir till it getsthickened

None


None


None


None


None


None

PC19. making changes, if any, as directed by the Commies 1 / Chef-de-Partie and keep it at a specified place for serving

P5. Ensure the finished poultry dish has the correct colour, texture and flavour

None


None

41





None


P7. Present and finish the poultry dish to meet customer and your workplace requirements



K1. Safe and hygenic working practices when preparing, cooking and finishing basic poultry dishes

None

K2. Why it is important to follow food safety requirements when preparing, cooking and finishing basic poultry dishes

None



None


None


None


None


None


None

KA7. organization policy on None

42




documentation, reporting, etc. KA8. sources for information pertaining to employment terms, entitlements, job role and responsibilities

None


K4. Why and to whom you should report any problems with the poultry or other ingredients

None



None


None

Technical Knowledge The user/individual on the job needs to know and understand: KB1. site layouts and kitchen area

None


K6. Healthy eating options when preparing, cooking and finishing basic poultry dishes

KB3. taste of customers K9. The types of unexpected situations that may occur when preparing, cooking and finishing basic poultry products


None


None


None

43





K3. How to check that the poultry and other ingredients meet your workplace requirements, are fit for use and of the correct quality and quantity required

None



None


None



None


None



None



None


K5. How to carry out the relevant preparation, cooking and finishing methods for each dish

None

44





K7. How to present basic poultry dishes in a way that meets your customers' high expectations and your workplace standards

None


None


None


None


None


None


None


None


None


None


None

45








Indian NOS Assist in food preparation UK NOS

Produce basic bread and dough products

Scope

This unit/task covers the following: • Prepare for cooking• Make sauces• Prepare salads• Prepare cold starters

Overview

This standard is about producing, cooking and finishing basic bread and dough products. It covers how you would safely prepare the dish, appropriate cooking methods and finishing and presentation skills.

46


Competency Mapping





None



None



None


None


None


P4. Prepare and cook the bread and dough products to meet dish requirements

None


None


None


P8. Safely store any bread and dough products not for immediate use according to workplace and food safety requirements

P6. Ensure the finished bread and dough product has the correct colour, texture and flavour

PC10. collect all the required items / ingredients at cooking area for food

P2. Ensure that the equipment (including waste containers) is clean, appropriate for the task,

None

47




production undamaged, where it should be and switched on ready for use


None


None


None


None


None


None


None


None


None


None


None

PC19. making changes, if any, as directed by the Commies 1 / Chef-de-Partie and keep it at a specified place

P5. Ensure the finished bread and dough product has the correct colour, texture, consistency and flavour

None

48




for serving PC20. arrange all the required ingredients for the preparation of cold starters as per organizational SOPs

None


None


P7. Present and finish the bread and dough products to meet customer and your workplace requirements

Knowledge and Understanding (K) Organizational Context(Knowledge of the company /organizationand its processes)-The user/individual on the jobneeds to know andunderstand:KA1. legislation, standards, policies, and procedures followed in the company relevant to own employment and performance conditions

K1. Safe and hygienic working practices when preparing, cooking, cooling and finishing basic bread and dough products

None

K2. Why it is important to follow food safety requirements when preparing, cooking and finishing basic bread and dough products

None



None


None

49





None


None


None


None


None


None


K4. Why and to whom you should report any problems with the ingredients

None



None


None



None


K6. Healthy eating options when preparing, cooking and finishing basic bread and dough products

50




KB3. taste of customers K9. The types of unexpected situations that may occur when preparing, cooking and finishing basic bread and dough products


None


None

None KB6. different types of kitchen and cuisines prepared in respective kitchen

None



None



None


None



None


None



None

51






None


None


K7. How to present basic bread and dough products in a way that meets your customers’ high expectations and your workplace standards

None


None


None


None


None


None


None


None


None


None

52





None







Indian NOS Code THC N0416 UK NOS Code PPL2PC2 (PPL2GEN15)

Indian NOS Set up and close kitchen

UK NOS Set up and close kitchen

Scope

"This unit/task covers the following: • Clean the kitchen before start of day’s operations • Prepare kitchen for food operations • Close kitchen at the end of day’s or shift’s operations"

Overview

This unit is about ensuring that all equipment is ready for kitchen operations. It also covers ensuring that common ingredients are ready for the cooking process. Finally it details the skills required to shut down the kitchen at the end of the shift

53


Competency Mapping



PC1. obtain the cleaning specification from organization’s SOP

P10 complete work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when preparing food items ready for operations

None

PC2. move and protect raw food items and kitchen equipment, if required

P8 prepare ingredients to the organisational needs and quality requirements

None

PC3. use the cleaning equipment that is suitable for the specific cleaning operation and location


None

PC4. separate the faulty or damaged cleaning equipment and inform about them to the senior cook

P4 report any unhygienic or defective tools or kitchen equipment, or other problems to the proper person

None

PC5. check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order

P2 check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order

None

PC6. carry out the cleaning as per organizational SOP

P12 check that tools are cleaned and stored to organisational and legal requirements

None

PC7. follow the manufacturer’s instructions and safe working practices when taking apart, handling kitchen equipment used for food production

P5 complete work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when preparing the kitchen for the food operations

None

54





None

PC8. check that the kitchen equipment in correct working order after the cleaning

P12 check that tools are cleaned and stored to organisational and legal requirements

None

PC9. record and report to senior cook about faults e.g. missing or damaged food equipment parts, pest infestation etc.

P4 report any unhygienic or defective tools or kitchen equipment, or other problems to the proper person

None

PC10. check that all the food preparation and cooking tools and kitchen equipment are available in the kitchen

P2 check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order

None

PC11. turn on the appropriate kitchen equipment at the correct time and to the correct setting

P3 turn on appropriate kitchen equipment at the correct time and to the correct setting

None

PC12. arrange all the tools and kitchen equipment in the kitchen as per organizational SOP

P6 prepare work and carry it out in an efficient manner

None

PC13. assist chef in the preparation of mise-en-place


None

55




PC14. check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturers' and organization’s instructions

P14 check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturers' and organisation's instructions

None

PC15. clean and dry all other kitchen tools and equipment and store them as per organizational SOP


None

PC16. check food storage area is properly secured

P13 check food storage equipment meets organisational and legal requirements for kitchen closure

None

PC17. follow all the workplace procedures related to keeping kitchen hygienic before closing down the kitchen after day’s operations

P16 conduct work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when closing down the kitchen after operations

None

Knowledge and Understanding (K)


K10 organisational and legal requirements for food storage equipment when the kitchen is closed

None


None


None

56





None


None


None


None


None

KA9. reporting structure, inter-dependent functions, lines and procedures in the

K2 why and to whom all incidents should be reported

None

K12 who you should report problems to

None

KA10. work area None


None



None


None

KB3. taste of customers None


K8 what the organisational menu requirements are in terms of the type, quality and number of ingredients

None

KB5. food material handling None

57




procedure



None



None



None

KB9. chief food ingredient used in specific food type (Chinese, Italian, etc.)


None


None


None


None


None



None


None


None

58





K1 why knives/utensils should be handled correctly

None


None


None


None


None


None


None


None


None

Skills (S) Core Skills/ Generic Skills: Reading Skills The user/ individual on the job needs to know and understand how to:

SA1. read and interpret instructions, procedures, information and signs in the workplace

None

SA2. interpret and follow operational instructions and prioritise work

P1 prioritise work and carry it out in an efficient manner

None

P11 prioritise work and carry it out in an efficient manner

None

Writing Skills: The user/ individual on the job needs to know and understand how to:

59




SA3. complete appropriate documentation

None

SA4. prepare reports for management review

None

SA5. prepare menu and recipe document as applicable

None

Oral Communication (Listening and Speaking skills)The user/ individual on the job needs to know and understand how to: SA6. communicate effectively with guests and respond to their queries

None

SA7. communicate with people in respectful form and manner in line with organizational protocol

None

SA8. communicate with different department heads

None

Professional Skills Decision Making The user/ individual on the job needs to know and understand how to: SB1. decide on the quantity of ingredient to be used in each recipe

None

SB2. decide on preparing a dish with available constraints

None

SB3. decide on time required for preparation and inform guest accordingly

None

Plan and Organize: The user/ individual on the job needs to know and understand how to:

SB4. take responsibility for own work outcomes

None

SB5. time management and adhering to work timings, and other organizational policies

None

60




SB6. manage distractions to be disciplined at work

None

Customer Centricity The user/ individual on the job needs to know and understand how to:

SB7. importance of personal grooming

None

SB8. significance of etiquette such as maintaining the appropriate physical distance with guest during conversation

None

SB9. importance of being patient and courteous with all types of guests

None

SB10. being polite and courteous under all circumstances

None

SB11. develop a rapport with customers

None

SB12. listen carefully and interpret their requirement

None

SB13. interact with employees and understand for any concerns, suggestions for improvement

None

Critical Thinking The user/ individual on the job needs to know and understand how to:

None

SB14. participate in on-the-job and other learning, training and development interventions and assessment

None

SB15. seek to improve and modify own work practices

None

SB16. to estimate the time taken for any food preparation process

None

SB17. to assess effort required for any dish preparation

None

61







Indian NOS Code THC N0417 UK NOS Code PPL1PRD3 Indian NOS Monitor stock

movement

UK NOS Maintain an efficient use of resources in the kitchen

Scope "This unit/task covers the following: • Receive supplies and materials • Distribute and store supplies and materials • Keep track of supplies and materials utilization • Achieve work quality and standards"

Overview This standard is about how you work in an efficient way to ensure that all physical resources are used efficiently and waste is limited.

62


Competency Mapping



PC1. receive all the provisions, supplies and daily consumables sent by supplier(s) as per company’s SOP

P1. Ensure that all resources for kitchen operations are readily accessible and that equipment is working correctly

None

PC2. check all the incoming stock against the invoice and bills

P1. Ensure that all resources for kitchen operations are readily accessible and that equipment is working correctly

None

PC3. sort provisions, supplies and daily consumables for proper storing

None

PC4. distribute supplies and daily consumables to different work stations

None

PC5. re-fill kitchen condiment bottles and shakers

None

PC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructions

None

PC7. ensure that supplies and daily consumables are stored in the appropriate conditions

None

PC8. keep track of the quantities of supplies used on day

None

PC9. keep track of the fuel consumptions and report to Commies 1 / Chef

P2. Ensure that you work in an efficient manner, switching equipment off after use where possible whereby reducing the unnecessary waste of energy

None

PC10. inform Commies 1 / Chef

P4. Ensure that you report any problems with equipment, resources or potential waste to the appropriate person

None

PC11. carry out daily and weekly procedures to check

None

63




movements of stocks PC12. understand menu planning and ways to control stocks

None

PC13. ensure stock is controlled and rotated

None

PC14. ensure effective usage of materials and zero wastage

P3. Ensure that waste packaging is disposed of correctly to minimize space

None

Knowledge and Understanding (K:)

Organizational Context (Knowledge of the company / organization and its processes): The user/individual on the job needs to know and understand:


None


None


None


None


None


None


None


None

KA9. reporting structure, inter-dependent functions,

K4. Why and to whom potential waste should be reported

None

64




lines and procedures in the work area KA10. organisation standard on quality, hygiene

None

Technical Knowledge: The user/individual on the job needs to know and understand: KB1. site layouts and kitchen area

None


None

KB3. taste of customers None KB4. roles and responsibilities of commis

None

KB5. how to train, assist and guide the commis on food preparation

None

KB6. assessing performance of commis on the dish prepared

None

KB7. food safety standards K1. Safe, hygienic and energy saving working practices when using resources in the kitchen

None

KB8. sanitation guidelines followed in the outlet

K1. Safe, hygienic and energy saving working practices when using resources in the kitchen

None

KB9. importance of personal hygiene


None

KB10. maintenance of kitchen and cleanliness in the work area


None

KB11. usage of stocks used in kitchen

None

KB12. how to control food waste

K2. The different types of waste produced in kitchen operations and how to minimise these

None

KB13. identification of quality of food material used (visual, smell, taste, label, etc)

None

KB14. usage of sterilized dishware, kitchenware for food

None

65




preparation KB15. basic knowledge of computer operations and word processing

None


None


None


None


None


None


None

Skills (S) : Core Skills/ Generic Skills: Reading Skills : The user/individual on the job needs to know and understand:


None


None

Writing Skills : The user/ individual on the job needs to know and understand how to:


None


None


None

Oral Communication (Listening and Speaking skills): The user/

66




individual on the job needs to know and understand how to: SA6. communicate effectively with guests and respond to their queries

None


None


None

Professional Skills: Customer Centricity: The user/ individual on the job needs to know and understand: SB1. importance of personal grooming

None


None

SB3. develop a rapport with commis and assist them in food preparation

None


None


None


None


None

Critical Thinking: The user/individual on the job needs to know and understand how to: SB8. participate in on-the-job and other learning, training and development interventions

None

67




and assessment SB9. seek to improve and modify own work practices

None








Indian NOS Monitor stock movement

UK NOS Maintain an efficient use of food resources

Scope

"This unit/task covers the following: • Receive supplies and materials • Distribute and store supplies and materials • Keep track of supplies and materials utilization • Achieve work quality and standards"

Overview

This standard is about how you work in an efficient way to ensure that all food resources are used efficiently and waste is limited.

68


Competency Mapping



PC1. receive all the provisions, supplies and daily consumables sent by supplier(s) as per company’s SOP

P1. Ensure that sufficient food resources for the anticipated number of customers is available

None

P3. Check that the available food items are of the type and quality required according to your workplace and food safety standards

None

PC2. check all the incoming stock against the invoice and bills


None


None

PC3. sort provisions, supplies and daily consumables for proper storing


None


None

PC4. distribute supplies and daily consumables to different work stations

P4. Ensure that food resources for immediate use are readily accessible to the appropriate staff

None

PC5. re-fill kitchen condiment bottles and shakers

P3. Check that the available food items are of the type and quality required according to your workplace and food safety

None

69




standards

PC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructions

P7. Ensure that you accurately and legibly label food items not for immediate use and store in the correct manner at the correct temperature

None

PC7. ensure that supplies and daily consumables are stored in the appropriate conditions

P7. Ensure that you accurately and legibly label food items not for immediate use and store in the correct manner at the correct temperature

None

PC8. keep track of the quantities of supplies used on day

P9. Record any food wastage using the correct documentation

None

PC9. keep track of the fuel consumptions and report to Commies 1 / Chef

None

PC10. inform Commies 1 / Chef

P2. Identify any potential shortages to the appropriate person

None

PC11. carry out daily and weekly procedures to check movements of stocks

None

PC12. understand menu planning and ways to control stocks

P5. Ensure that you follow portion controls in line with your workplace standards

None

PC13. ensure stock is controlled and rotated

None

PC14. ensure effective usage of materials and zero wastage

P5. Ensure that you follow portion controls in line with your workplace standards

None

P6. Ensure that you work in an efficient manner which reduces the risk of cross contamination

None

70







None


None


None


None


None


None


None


None


None

71





None

Technical Knowledge: The user/individual on the job needs to know and understand:


None


None

KB3. taste of customers None

KB4. roles and responsibilities of commis

None

KB5. how to train, assist and guide the commis on food preparation

K8. The types of unexpected situations that may occur when performing food operations

KB6. assessing performance of commis on the dish prepared

None

KB7. food safety standards K1. Safe and hygienic working practices when using food resources

None

KB8. sanitation guidelines followed in the outlet

K1. Safe and hygienic working practices when using food resources

None

KB9. importance of personal hygiene


None

KB10. maintenance of kitchen and cleanliness in the work area


None

KB11. usage of stocks used in kitchen

K7. The importance of maintaining efficient stock levels

None

72




KB12. how to control food waste

None

KB13. identification of quality of food material used (visual, smell, taste, label, etc)

K5. What quality points to look for when using food items

None


K3. Why food containers must be sealed, labelled and stored correctly

None


None


None


None


None


None


None


None

Skills (S) : Core Skills/ Generic Skills: Reading Skills : The user/individual on the job needs to know and understand:

The user/ individual on the job needs to know and understand how to:

None

73





None


None

Writing Skills : The user/ individual on the job needs to know and understand how to:


None


None


None

Oral Communication (Listening and Speaking skills): The user/ individual on the job needs to know and understand how to:

SA6. communicate effectively with guests and respond to their queries

None


None


None

Professional Skills: Customer Centricity: The user/ individual on the job needs to know and understand how to:

74




SB1. importance of personal grooming

None


None

SB3. develop a rapport with commis and assist them in food preparation

None


None


None


None


None

Critical Thinking: The user/individual on the job needs to know and understand how to:

SB8. participate in on-the-job and other learning, training and development interventions and assessment

None

SB9. seek to improve and modify own work practices

None

75







Indian NOS Code THC N9901 UK NOS Code PPL1GEN4

Indian NOS Communicate with customer and colleagues

UK NOS Work effectively as part of a hospitality team

Scope This unit/task covers the following: • Interact with superior • Communicate with colleagues • Communicate effectively with customers

Overview This standard is about making a useful contribution to the work of a team, i.e. the people you work with. `Team' includes your line manager or supervisor as well as other people in your team working at the same level as yourself. The standard includes accurately following instructions; working on time; helping others when they need help; communicating with the people you work with; getting feedback on what you do well and where you could improve and continuing to learn and develop yourself.

76


Competency Mapping



PC1. receive job order and instructions from reporting superior

P3. Accurately follow instructions

None

PC2. understand the work output requirements, targets, performance indicators and incentives

P1. Ensure you understand the requirements of the work

None

P2. Ask questions about things you do not understand

None

PC3. deliver quality work on time and report any anticipated reasons for delays

P3. Accurately follow instructions

None

P4. Take ownership for completing required tasks to the agreed level

None

P6. Keep your work area as clean and tidy as possible

None

PC4. escalate unresolved problems or complaints to the relevant senior

P11. Report any problems with working relationships to the relevant person

None

PC5. communicate maintenance and repair schedule proactively to the superior

None

PC6. receive feedback on work standards

P13. Seek feedback on your work, receive and deal with this feedback positively

P15. Agree what you have to do to improve your work

P14. Identify, with the relevant person, aspects of your work which are up to standard and areas that you could improve

P16. Agree a development plan with the relevant person

PC7. document the completed work schedule and handover to the superior

PC8. exhibit trust, support and respect to all the colleagues in the workplace

None

PC9. aim to achieve smooth workflow

P5. Keep everything you need for your work organised and available

P17. Review and develop your plan

PC10. help and assist colleagues with information

P8. Give team members help when they ask for it within the

None

77




and knowledge limits of your job role and if does not prevent you from completing your own work on time

PC11. seek assistance from the colleagues when required

P7. Ask for help or support from the relevant person if you need it

None

PC12. identify the potential and existing conflicts with the colleagues and resolve


None

PC13. pass on essential information to other colleagues on timely basis

P9. Pass on important information to team members as soon as possible

None

PC14. maintain the etiquette, use polite language, demonstrate responsible and disciplined behaviours to the colleagues

P10. Maintain good working relationships with team members

None

PC15. interact with colleagues from different functions clearly and effectively on all aspects to carry out the work among the team and understand the nature of their work

P10. Maintain good working relationships with team members

None

PC16. put team over individual goals and multi task or share work where necessary supporting the colleagues

None

PC17. highlight any errors of colleagues, help to rectify and ensure quality output

None

PC18. work with cooperation, coordination, communication and collaboration, with shared goals and supporting each other’s performance

P12. Communicate clearly and effectively with team members

None

PC19. ask more questions to the customers and identify their needs

None

PC20. possess strong knowledge on the product,

None

78




services and market PC21. brief the customers clearly

None

PC22. communicate with the customers in a polite, professional and friendly manner

None

PC23. build effective but impersonal relationship with the customers

None

PC24. ensure the appropriate language and tone are used to the customers

None

PC25. listen actively in a two way communication

None

PC26. be sensitive to the gender, cultural and social differences such as modes of greeting, formality, etc.

None

PC27. understand the customer expectations correctly and provide the appropriate products and services

None

PC28. understand the customer dissatisfaction and address to their complaints effectively

None

PC29. maintain a positive, sensible and cooperative manner all time

None

PC30. ensure to maintain a proper body language, dress code, gestures and etiquettes towards the customers

None

PC31. avoid interrupting the customers while they talk

None

PC32. ensure to avoid negative questions and statements to the customers

None

PC33. inform the customers None

79




on any issues or problems before hand and also on the developments involving them PC34. ensure to respond back to the customer immediately for their voice messages, e-mails, etc.

None

PC35. develop good rapport with the customers and promote suitable products and services

None

PC36. seek feedback from the customers on their understanding to what was discussed

P13. Seek feedback on your work, receive and deal with this feedback positively

None

PC37. explain the terms and conditions clearly

None


None


None

KA1. company’s policies on personnel management, effective team work at workplace

None

KA2. company’s Human Resources policies

None

KA3. company’s reporting structure


None

K15. When, how and why you should report any problems with working relationships

None

KA4. company’s documentation policy

None

KA5. company’s customer profile

None

80





None

KB1. methods for effective communication with various categories of people and the different departments in the organization

K16. How to communicate clearly and why it is important

None

KB2. significance of team coordination and productivity targets of the organisation

K2. The benefits to you and your team of planning and organising your work

None

K7. Why effective teamwork is important

None

K9. The responsibilities of the team and why it is important to the organisation as a whole

None

KB3. how to record the job activity as required on various types of documents

None

KB4. how to use computer or smart phone to communicate effectively and productively

None

KB5. significance of helping colleagues with specific issues and problems

None

KB6. importance of meeting quality and time standards as a team

None

KB7. how to practice effective listening

None

KB8. communicate effectively with customers

None

KB9. effective use of voice tone and pitch for communication

None

KB10. how to demonstrate ethics and convey discipline to the customers

None

KB11. how to build effective working relationship with mutual trust and respect within the team

K14. The types of positive behaviour that help the team to work well and the types that do not

None

81




KB12. importance of dealing with grievances effectively and in time

K15. When, how and why you should report any problems with working relationships

None

Skills (S) : Core Skills/ Generic Skills: Reading Skills: The user/ individual on the job needs to know and understand how to:

None

SA1. read job sheets, company policy documents and information displayed at the workplace

None

SA2. read notes/comments from the supervisor

None


None

SA3. fill up documentation pertaining to job requirement

None


None

SA4. interact with team members to work efficiently

K10. How to maintain good working relationships and co-operate with team members

None

SA5. communicate effectively with superior to achieve smooth workflow

K10. How to maintain good working relationships and co-operate with team members

None

K14. The types of positive behaviour that help the team to work well and the types that do not

None

K16. How to communicate clearly and why it is important

None

SA6. communicate effectively with the customers to build a good rapport with them

None

SA7. use language that the customer or colleague understands

None

SA8. use the communications None

82




systems of the company, e.g., telephone, fax, public announcement systems SA9. E-mail and use Internet for communicating

None

SA10. use of audio-visual aids to communicate complex issues

None

Professional Skills: Decision Making : The user/ individual on the job needs to know and understand how to:

None

SB1. spot and communicate potential areas of disruptions to work process and report the same

K11. How to determine if helping a team member will prevent you from completing your own work on time

None

K12. The limits of your job role and what you can and cannot do when helping team members

None

SB2. report to supervisor and deal with a colleague individually, depending on the type of concern

K11. How to determine if helping a team member will prevent you from completing your own work on time

None

K12. The limits of your job role and what you can and cannot do when helping team members

None

Problem Solving : The user/ individual on the job needs to know and understand how to:

None

SB1. coordinate with different departments and multi-task as necessary

None

SB2. contribute to quality of team work and achieve smooth workflow

None

SB3. share work load as required

None

SB4. delegate work in consultation with superior or as necessary instead of allowing

None

83




work to pile up Critical Thinking: The user/ individual on the job needs to know and understand how to:

None

SB1. improve work processes by interacting with others and adopting best practices

None

SB2. resolve recurring inter-personal conflicts

None






Indian NOS Maintain standard of etiquette and hospitable conduct

UK NOS Maintain personal behaviour standards in hospitality

Scope "This unit/task covers the following: • Follow behavioural,personal andtelephone etiquettes• Treat customers withhigh degree of respectand professionalism• Achieve customersatisfaction"

Overview Our behaviour within the workplace can contribute positively to creating a productive and harmonious environment in which employees can be inspired and achieve their full potential. However, when behaviour is inappropriate or dysfunctional it can have serious

84


Competency Mapping



PC1. greet the customers with a handshake or appropriate gesture based on the type of customer on their arrival

P1. Present yourself in line with organisational requirements

None

PC2. welcome the customers with a smile


None

PC3. ensure to maintain eye contact


None

PC4. address the customers in a respectable manner


None

PC5. do not eat or chew while talking


None

PC6. use their names as many times as possible during the

P1. Present yourself in line with organisational

None

Scope Overview consequences on productivity, job satisfaction and on the physical and psychological wellbeing of staff. All team members have a duty of care to each other and must comply with organisational and brand standards to prevent and minimise behaviour which may adversely affect the harmony of the workplace and/or cause harm or injury to others.

85




conversation requirementsPC7. ensure not to be too loud while talking

None

PC8. maintain fair and high standards of practice

None

PC9. ensure to offer transparent prices

None

PC10. maintain proper books of accounts for payment due and received

None

PC11. answer the telephone quickly and respond back to mails faster

None

PC12. ensure not to argue with the customer

None

PC13. listen attentively and answer back politely

None

PC14. maintain personal integrity and ethical behaviour

P6. Work with integrity in a safe, fair and professional manner

None

PC15. dress professionally None PC16. deliver positive attitude to work

None

PC17. maintain well groomed personality

None

PC18. achieve punctuality and body language

None

PC19. maintain the social and telephonic etiquette

None

PC20. provide small gifts as token of appreciation and thanks giving to the customer

None

PC21. use appropriate tone, pitch and language to convey politeness, assertiveness, care and professionalism

None

PC22. demonstrate responsible and disciplined behaviours at the workplace


None

P6. Work with integrity in a safe, fair and professional

None

86




manner PC23. escalate grievances and problems to appropriate authority as per procedure to resolve them and avoid conflict

None

PC24. use appropriate titles and terms of respect to the customers

None

PC25. use polite language None PC26. maintain professionalism and procedures to handle customer grievances and complaints

None

PC27. offer friendly, courteous and hospitable service and assistance to the customer upholding levels and responsibility

P5. Comply with brand standards inside and outside the organisation / represent your organisation positively

None

PC28. provide assistance to the customers maintaining positive sincere attitude and etiquette

None

PC29. provide special attention to the customer at all time

None

PC30. achieve 100% customer satisfaction on a scale of standard

None

PC31. gain customer loyalty None PC32. enhance brand value of company

None



KA1. company’s policies on behavioural etiquette and

K1. What organisational standards are and why they

K2. How standards vary between different

87




professionalism exist organisations K 3. What the organisation's brand standards are and why it is important to comply with them

None


None


None


None


None


None

KB1. significance of professional and polite etiquette and behaviour

K1. What organisational standards are and why they exist

None

KB2. the need and reason for achieving customer satisfaction


None

KB3. procedural behavioural patterns framed by the organisation

K5. How to represent your organisations' brand standards positively internally and externally

None

K7. What behaviour is acceptable both on and off the organisation's premises and why it is important to behave in this way

None

KB4. methods for gaining customer satisfaction

None

KB5. standard operating procedure and service quality standards


None

K 3. What the organisation's brand standards are and why it is important to comply with them

None

K4. Why it is important to None

88




comply with organisational standards for clothing and personal presentation

KB6. measure of customer satisfaction

None

KB7. significance of brand enhancement via word-of-mouth

K 3. What the organisation's brand standards are and why it is important to comply with them

K9. How social media can impact on brand standards

K 8. How to promote brand standards

None

KB8. the hospitality and tourism environment

None

KB9. company’s growth strategy and productivity targets

None

Skills (S) : Core Skills/ Generic Skills: Reading Skills: The individual on the job needs to know and understand: SA1. how to read job sheets, company policy documents and information displayed at the workplace

None

SA2. how to read notes and comments from the supervisor or customer

None

Writing Skills: The individual on the job needs to know and understand: SA3. how to fill up documentation pertaining to job requirement

None

Oral Communication (Listening and Speaking skills): The individual on the job needs to know and understand:

None

SA4. how to interact with team members to work efficiently

None

SA5. how to communicate effectively with the customers

None

89




by building a rapport with them and maintaining the etiquette SA6. how to avoid ‘Self Reference Criterion’ effect while interacting with guests

None

Professional Skills: Decision Making : The individual on the job needs to know and understand:

None

SB1. how to spot and report potential areas of disruption to work process

None

SB2. how to address the complaints and handle dissatisfied customers

None

Problem Solving: The user/ individual on the job needs to know and understand:

SB1. how to coordinate with different departments to achieve smooth workflow

None

SB2. contribution to quality of customer satisfaction via team work

None

SB3. how to share work load as required

None

Critical Thinking: The user/ individual on the job needs to know and understand:

The user/ individual on the job needs to know and understand:

None

SB2. how to adopt suggested best practices

None

SB3. how to resolve recurring inter-personal conflicts

None

SB4. how to address or escalate recurring problems reported by customers

None

SB5. measure performance against company’s standards

None

SB6. motivate self and None

90




colleagues to work effectively given the boundaries of organisational structure, infrastructure and personnel management SB7. use the authority, power and politics issues to serve customer effectively

None

91







Indian NOS Maintain health and hygiene

UK NOS Maintain food safety in a kitchen environment

Scope "This unit/task covers the following: • Ensure cleanlinessaround workplace inhospitality and touristareas• Follow personalhygiene practices• Take precautionaryhealth measures"

Overview This standard covers the main skills and knowledge needed for preparing, cooking, and holding food safely, and focuses on the four main areas of control - cooking, cleaning, chilling and preventing cross contamination, in addition to supplies being satisfactory. It provides staff with a broad understanding of reviewing hazards and hazard procedures as part of their day to day role in maintaining food safety.

92


Competency Mapping



PC1. keep the workplace regularly clean and cleared-off of food waste or other litter

P1. Ensure surfaces and equipment are clean and in good condition use clean and suitable cloths and equipment for wiping and cleaning between tasks

None

P3. Dispose of waste promptly, hygienically and appropriately

None

PC2. ensure that waste is disposed-off as per prescribed standards or in trash cans earmarked for waste disposal


None

PC3. ensure that the trash cans or waste collection points are cleared everyday


None

PC4. arrange for regular pest control activities at the workplace

P5. Identify, take appropriate action on and report to the appropriate person, any signs of pests

None

PC5. to maintain records for cleanliness and maintenance schedule

P14. Keep necessary records up-to-date

None

P19. Keep necessary records up-to-date

None

PC6. ensure the workplace is well ventilated with fresh air supply

None

PC7. check the air conditioner and other mechanical systems on a regular basis and maintain them well

None

PC8. ensure the workplace is provided with sufficient lighting

None

PC9. ensure clean work environment where food is stored, prepared, displayed and

P1. Ensure surfaces and equipment are clean and in good condition use clean and

None

93




served suitable cloths and equipment for wiping and cleaning between tasks

PC10. ensure safe and clean handling and disposal of linen and laundry, storage area, accommodation, public areas, storage areas, garbage areas, etc.

None

PC11. identify and report poor organizational practices with respect to hygiene, food handling, cleaning

P6. Avoid unsafe behaviour that could contaminate the food you are working with

P16. Follow your organisation's procedures for items that may cause allergic reactions

PC12. ensure adequate supply of cleaning consumables such as equipment, materials, chemicals, liquids

None

PC13. ensure to clean the store areas with appropriate materials and procedures

P10. Ensure storage areas are clean, suitable and maintained at the correct temperature for the type of food

None

PC14. identify the different types of wastes, e.g., liquid, solid, food, non-food, and the ways of handling them for disposal

P8. Look at and retain any important labelling information

PC15. wash hands on a regular basis


None

PC16. ensure to wash hands using suggested material such as soap


None

P17. Prevent cross-contamination, such as between raw foods, foods already cooking/reheating and ready-to-eat foods

None

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PC17. wash the cups None

PC18. ensure to maintain personal hygiene of daily bath


None

PC19. ensure to maintain dental hygiene in terms of brushing teeth every day


None

PC20. ensure no cross contaminations of items such as linen


None

PC21. report on personal health issues related to injury, food, air and infectious diseases


None

PC22. ensure not to go for work if unwell, to avoid the risk of being spread to other people


None

PC23. use a tissue, cover the mouth and turn away from people while sneezing or coughing


None

PC24. wash hands on using these tissues after coughing and sneezing and after using the wastes


None

PC25. ensure to use single use tissue and dispose these tissues immediately


None

PC26. coordinate for the provision of adequate clean drinking water

None

PC27. ensure to get appropriate vaccines regularly

None

PC28. avoid serving adulterated or contaminated food


None

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PC29. undergo preventive health check-ups at regular intervals

None

PC30. take prompt treatment from the doctor in case of illness

None

PC31. have a general sense of hygiene and appreciation for cleanliness for the benefit of self and the customers or local community

None



KA1. company’s policies on health and hygiene at workplace

K1. How to operate a food safety management system

None


None


K10. Who you should report to if you believe there are food safety hazards

None


K8. The role of record-keeping None


None


KB1. food safety and hygiene standards as stipulated by


None

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FSSAI, HACCP and ISO 22000

KB2. health risks to the worker or customer

K3. What might happen if these hazards are not controlled

None

K17. The types of pests that you may find in catering operations, and recognising the signs that they may be there

None

KB3. healthy work practices None

KB4. equipment and hand swab tests

None

KB5. internal hygiene-audit tests

None

KB6. personal protective equipment to be worn and care

K12. Why it is important only to use clean and suitable clothes when cleaning between tasks, and how to ensure this is done

None

KB7. purpose and usage of protective gears such as gloves , protective goggles, masks, etc. while working

K12. Why it is important only to use clean and suitable clothes when cleaning between tasks, and how to ensure this is done

None

KB8. acceptable ventilation standards

None

KB9. technical layout standards and placements of equipment

None

KB10. safe disposal methods for waste

K15. Why it is important to clear and dispose of waste promptly and safely, and how to do so

None

KB11. compliance norms for established health and hygiene procedures at workplace


None

KB12. safe handling of chemicals

None

KB13. standard material K18. Why it is important to make sure food deliveries are

None

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handling procedure undamaged, at the correct temperature and within date and how to do this

K34. The types of cooked foods you may need to chill or freeze because they are not for immediate consumption and how to do so safely

None

KB14. standard operating procedure (SOP) for maintaining cleanliness and checklists


None

K11. Why surfaces and equipment must be clean, hygienic and suitable for the intended use before beginning a new task and how to ensure this

None

KB15. precautionary rules to follow for maintaining health and hygiene

None

KB16. municipal or community rules for handling and disposing-off waste

None

Skills (S) : Core Skills/ Generic Skills: Reading Skills : The user/ individual on the job needs to know and understand how to:

SA1. read and interpret relevant organisational policies, procedures and diagrams that identify good health and hygiene practices

None

SA2. understand internationally or nationally accepted signage related to hygiene and health

None

SA3. read job sheets, company policy documents and information displayed at the

None

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workplace

SA4. read notes or comments from the supervisor or customer

None


SA5. fill up any documentation required to maintain health and hygiene

None


SA6. receive instructions from doctor and supervisor on medical care

None

SA7. verbally report hygiene hazards and poor organisational practice

None

Professional Skills Decision Making : The user/ individual on the job needs to know and understand how to:

SB1. how to select appropriate hand tools and personal protection equipment

None

SB2. how to select the cleaning procedures and effective hygiene practices as required

None

Critical Thinking: The user/ individual on the job needs to know and understand how to:

SB3. how to use the acids, detergents, lubricants, etc., for cleaning

None

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SB4. how to use waste disposal equipment at workplace such as large bins, waste disposal stations, and others

None



Indian QP Title Commis Chef UK Qualification Level 2 NVQ Diploma in Food Production and Cooking




Indian NOS Maintain safety at workplace

UK NOS Maintain health and safety in hospitality

Scope "This unit/task covers the following: • Take precautionary measures to avoid work hazards • Follow standard safety procedure • Use safety tools or personal protective equipment • Achieve safety standards"

Overview This standard is about basic health and safety in a hospitality environment. The standard covers following procedures to maintain a healthy and safe workplace, helping to spot workplace hazards promptly and dealing with them in line with workplace procedures, and following emergency procedures if incidents or accidents occur.

100


Competency Mapping



PC1. assess the various work hazards

P1. Identify any hazards or potential hazards and deal with these correctly

None

PC2. take necessary steps to eliminate or minimize them


None

PC3. suggest methods to improve the existing safety procedures at the workplace

None

PC4. analyse the causes of accidents at the workplace

None

PC5. suggest measures to prevent such accidents from taking place

None

PC6. take preventive measures to avoid risk of burns and other injury due to contact with hot surfaces such as stoves, gas, fire, hot liquids, hot foods, hot oil, etc.


None

PC7. be aware of the locations of fire extinguishers, emergency exits, etc.

None

PC8. practice correct emergency procedures

P4. Practise emergency procedures correctly

None

PC9. check and review the storage areas frequently

P5. Follow your organisation's security procedure

None

PC10. stack items in an organized way and use safe lifting techniques to reduce risk of injuries from handling procedures at the storage areas

P3. Follow your organisation's health and safety procedures in all your work

None

PC11. ensure to be safe while using handling materials, tools, acids, chemicals, detergents, etc.


None

PC12. store these chemicals and acids in a well-ventilated and locked areas with warning


None

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signs not to touch PC13. ensure safe techniques while moving furniture and fixtures


None

PC14. ensure to reduce risk of injury from use of mixers, slicers, grinders, heaters, fridge, ironer and other electrical tools


None

PC15. read the manufacturers manual carefully before use of any equipment


None

PC16. unplug the electrical equipment before performing housekeeping, cleaning and maintenance to avoid injuries


None

PC17. keep the floors free from water and grease to avoid slippery surface


None

PC18. ensure to use non slip liquids and waxes to polish and treat floors


None

PC19. use rubber mats to the places where floors are constantly wet


None

PC20. ensure safety from injuries of cuts to loss of fingers, while handling sharp tools such as knives, needles, etc.


None

PC21. use flat surfaces, secure holding and protective wear while using such sharp tools


None

PC22. use health and safety practices for storing, cleaning, and maintaining tools, equipment, and supplies


None

PC23. practice personal safety when lifting, bending, or moving equipment and supplies


None

PC24. ensure the workers have access to first aid kit when

P3. Follow your organisation's health and safety procedures in

None

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needed all your work PC25. ensure all equipment and tools are stored and maintained properly and safe to use


None

PC26. ensure to use personal protective equipment and safe wear like gloves, mask, headwear, footwear, glasses, goggles, etc. for specific tasks and work conditions where required


None

PC27. Ensure to display safety signs at places where necessary for people to be cautious


None

PC28. take all electrical precautions like insulated clothing, adequate equipment insulation, dry work area, switch off the power supply when not required, etc.


None

PC29. ensure availability of general health and safety equipment such as fire extinguishers, first aid equipment, safety equipment, clothing, safety installations like fire exits, exhaust fans, etc. are available


None

PC30. document all the first aid treatments, inspections, etc. conducted to keep track of the safety measures undertaken


None

PC31. comply with the established safety procedures of the workplace


None

PC32. report to the supervisor on any problems and hazards identified

P 2. Report any accidents or near accidents quickly and accurately to the appropriate person

None

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PC33. ensure zero accident at workplace

None

PC34. adhere to safety standards and ensure no material damage


None



KA1. company’s policies on safety procedures at workplace

K4. Where you can get information about health and safety in your workplace

None

K9. How to follow your organisation’s procedures for dealing with incidents and emergency’s and why it is important to do so

None


None


None


None


None


None

KB1. personal protective equipment should be worn and how it is cared for

K3. The types of personal protective equipment to be worn

None

KB2. purpose and usage of protective gears such as gloves, protective goggles, masks, etc. while working

K3. The types of personal protective equipment to be worn

None

KB3. how to provide the first aid treatment at workplace

K10. Where to find first aid equipment and who the

None

104




registered first-aider is in your workplace

KB4. significance of accidental risks to the worker and productivity loss

K2. Why it is important to work in a healthy and safe way

None

KB5. reporting procedure or hierarchy for signs of damage and potential hazards

K6. How to warn other people about hazards and why this is important

None

K7. Why and how you should report accidents and near accidents and who you should report these to

None

KB6. methods to minimize accidental risks

K5. The types of hazards that you may find in your workplace and how to deal with these within your limit of authority

None

K8. Types of incidents and emergencies that may happen in your workplace

None

K12. The possible causes of fire in your workplace and what you can do to minimise the risk of fire

None

KB7. safe handling chemicals, acids, etc. for cleaning

K1. Your responsibilities under the Health and Safety at Work etc Act and COSHH

None

KB8. material handling procedure

K11. Ways of working safely that are relevant to your job, including safe lifting and handling techniques, and why these are important

None

KB9. standard operating procedure for safety drills and equipment maintenance

None

KB10. precautionary activities to be followed for work place safety


None

K14. Why you should never approach a fire unless it is safe

None

105




to do so KB11. optimal operation of tools and electrical equipment


None

KB12. emergency procedures to be followed in case of an mishap such as fire accidents, etc.

K6. How to warn other people about hazards and why this is important

None

K13. Where to find fire alarms, when and how to set them off

None

K14. Why you should never approach a fire unless it is safe to do so

None

K15. Why it is important to follow fire safety laws

None

Skills (S) : Core Skills/ Generic Skills: Reading Skills: The user/ individual on the job needs to know and understand how to:

SA1. read and interpret relevant organisation policies, procedures and diagrams that identify safety practices.

None

SA2. read job sheets, company policy documents and information displayed at the workplace

None

SA3. read notes/comments from the supervisor

None


SA4. fill up documentation to one’s role

None


None

SA5. verbally report safety hazards and poor organisation

None

106




practice SA6. communicate supervisor about the work safety issues

None

SA7. receive instructions from supervisor on minimizing the accidental risks

None

SA8. communicate co-workers about the precautions to be taken for accident free work

None

Professional Skills: Decision Making : The user/ individual on the job needs to know and understand how to: SB1. select appropriate hand tools and personal protection equipment

None

SB2. identify first aid needs in case and of an injury

None

Analytical Thinking: The user/ individual on the job needs to know and understand how to: SB1. use safety equipment such as fire extinguisher during fire accidents

None

SB2. store chemicals and tools in a safe way

None

SB3. use tools and equipment without causing any injury to fellow workers

None

General Note: In the THSC NOS, Range statement is not separated out. It is integrated holistically into the PCs and technical knowledge within the QPs.

Overall the job roles and requisite competencies match well between the UK and Indian NOS. In situations where wording is different careful consideration was given to the competency and if covered in a different language it was identified and marked separately. Both SSCs are happy that an in such cases too, it is an accurate correlation of skills and knowledge underneath the differing wording. The QPs provide a structure which can be mirrored for the most part in NVQ Diplomas from the UK.

107


There are NOS in the Indian QP which do not map to any NOS within the UK qualification, please see below:

- THC/N9902: Maintain customer-centric service orientation- THC/N9904: Follow gender and age sensitive service practices- THC/N9905: Maintain IPR of organisation and customers

These requirements are over and above what is required to achieve the UK Qualification.

108

Documents

Transnational Skill Standards€¦ · TRANSNATIONAL SKILL STANDARDS FOR TOURISM AND HOSPITALITY INDUSTRY Section I:Mapping for Commis Chef THC/Q0406with UK Qualification Level 2 NVQ