sf food skills standards ast pastry chef 2017and overseeing other pastry chefs or kitchen staff in...

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR

ASSISTANT PASTRY CHEF

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

Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

1

Occupation: Assistant Pastry Chef

Occupation Description:

The Assistant Pastry Chef assists in the day-to-day operations of a bakery or pastry

kitchen. This includes collaborating with the Head Baker on daily tasks and schedules,

and overseeing other pastry chefs or kitchen staff in the absence of the Head Pastry Chef.

He/She will also assess inventory and supplies, maintaining safe and sanitary working

conditions, help develop recipes and menus, and/or suggest alternative baking methods.

He should have the ability to communicate with customers, co-workers, and management,

have basic math skills needed to understand and implement recipes and measurements.




2

The skills expected of the Assistant Pastry Chef are summarised as below:

Skill Category Skill

Analytical,

Conceptual and

Evaluative

1. Solve Problems and Make Decisions at Managerial Level

Business

Continuity

Management

2. Execute Crisis Management Plans

Business

Negotiation 3. Apply Basic Negotiation Skills and Techniques

Communications 4. Articulate and Discuss Ideas

Food and

Beverage

Production

5. Bake Artisan and Decorative Breads

6. Bake for Health

7. Develop Chocolate Artistry

8. Develop Menus

9. Fabricate Chocolate Decorations

10. Maintain Halal Certification Requirements

11. Make Hot and Cold Desserts

12. Plan Pastry Menus and Perform Recipe Costing

13. Prepare Advanced Confectionery

14. Prepare Advanced Entremets and Tarts

15. Prepare Chocolates Decorations and Make Pralines

16. Prepare Cold Set and Pudding Asian Desserts

17. Prepare Dry Heat and Moist Heat Asian Desserts

18. Prepare Macaroons

19. Supervise Food Production

20. Use Food Additives




3

Information and

Results 21. Manage Service Performance

Innovation 22. Manage Productivity Improvements

Leadership 23. Role Model the Service Vision

People and

Relationship

Management

24. Coach for Service Performance

25. Develop a Work Team

26. Lead Workplace Communication and Engagement

27. Manage a Diverse Service Environment

28. Supervise, Motivate and Empower Staff

People

Development 29. Conduct Orientation and Training

Personal

Management and

Development

30. Develop Self to Maintain Professional Competence at

Supervisory Level

Planning and

Implementation

31. Maintain Inventories

32. Manage Operations for Service Excellence




4

Quality 33. Manage Quality System and Processes

Sales and

Marketing 34. Maintain Displays

Site/Outlet and

Equipment

Management

35. Implement Site/Outlet and Equipment Maintenance Plans

Workplace Safety

and Health 36. Manage Workplace Safety and Health System

Workplace Safety

and Hygiene 37. Conduct Food and Beverage Hygiene Audit




5

Skill Code ES-ACE-402G-1

Skill Category Analytical, Conceptual and

Evaluative

Skill Sub-Category

(where applicable) N/A

Skill Solve Problems and Make Decisions at Managerial Level

Skill Description

This skill describes the ability to examine the causes of performance

deficiency and its impact on an organisation. It also includes managing team

dynamics to identify and address performance deficiency.

Knowledge and

Analysis

It refers to gathering,

cognitive processing,

integration and

inspection of facts and

information required to

perform the work tasks

and activities.

The ability to understand:

• Advantages and disadvantages of the various methods to collect

relevant and current information on organisational performance

standards and quality control policies

• Sources of information to identify performance deficiency

• Advantages and disadvantages of the various methods to identify

performance deficiency

• Types of analytical tools and techniques and their application in the

problem- solving and decision-making process

• Principles of group dynamics and teamwork and techniques to manage

team dynamics

• Types of decision-making models for arriving at the preferred solution

and their features

• Factors affecting the effectiveness of an implementation plan

• Tools and techniques to identify performance deficiency or cause of

failure in implemented solution and implementation plan and their

features

• Advantages and disadvantages of various ways to formalise

implemented solution as part of current Standard Operating Procedures

(SOPs)

• Organisational procedures for amending and disseminating SOPs




6

Application and

Adaptation

It refers to the ability to


and activities required

of the occupation, and

the ability to react to

and manage the

changes at work.

The ability to:

• Collect relevant and current information on organisational performance

standards and quality control policies

• Identify the types of performance deficiency and examine the causes

and their impact on organisation-related aspects

• Identify the root causes of the problems with team members using

appropriate group facilitation techniques

• Determine a preferred solution using appropriate methods and draw up

an implementation plan to implement the solution at the workplace

• Formalise implemented solution as part of the organisation’s current

standard operating procedures

• Evaluate the effectiveness of the implemented solution and

implementation plan using appropriate techniques and criteria

Innovation and Value

Creation The ability to:

• Generate creative ideas using appropriate idea generation and group

facilitation techniques

• Shortlist the most viable ideas based on a set of pertinent criteria using

appropriate problem-solving and decision-making techniques and tools

• Evaluate the impact of shortlisted ideas using appropriate problem-

solving and decision-making techniques and tools

• Develop a corrective action plan for any shortfalls identified in the

implemented solution and conduct a follow-up review of modifications

made


generate purposive

ideas to improve work

performance and/or

enhance business

values that are aligned

to organisational goals.

Social Intelligence

and Ethics The ability to:

• Manage team dynamics and differing opinions through the use of

conflict management techniques It refers to the ability to

use affective factors in

leadership, relationship

and diversity

management guided by

professional codes of

ethics.




7

Learning to Learn The ability to:

• Reflect on own strengths and weaknesses and its impact in solving

problems and making decisions It refers to the ability to

develop and improve

one’s self within and

outside of one’s area of

work.

Range of Application N/A

(where applicable)

It refers to the critical

circumstances and

contexts that the skill

may be demonstrated.

Version Control

Version Date Changes Made Edited by

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




8

Skill Code BM-BCM-304E-1

Skill Category Business Continuity

Management

Skill Sub-Category


Skill Execute Crisis Management Plan

Skill Description

This skill describes the ability to execute crisis management plan. It

also includes coordinating crisis response and recovery activities,

executing individual roles during disruptive events and validating crisis

management plan.

Knowledge and

Analysis



integration and




and activities.


• Crisis management plan, including crisis response and recovery

activities

• Critical business functions

• Business continuity plans

• Emergency control exercises

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assist in the coordination and integration of crisis response and

recovery activities in accordance with recovery and business

continuity plans to respond to disruptive events

• Execute individual roles within the crisis management plan to

respond to disruptive events




9


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Participate in the organisation’s emergency control exercises to

validate and make improvements to the crisis management plan to

ensure organisational readiness

Social Intelligence

and Ethics




and diversity

management guided

by professional codes

of ethics.

The ability to:

• Manage own emotions to maintain composure and display self-

confidence and resilience when dealing with challenges in a crisis

situation

• Respond appropriately to negative emotional cues of organisation

members during a crisis situation to provide reassurance

Learning to Learn


develop and improve


outside of one’s area

of work.

The ability to:

• Augment own knowledge on crisis management by subscribing to

diverse learning channels to ensure continuous learning for

workplace application

Range of Application

(where applicable)


circumstances and



N/A




10

Version Control


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



Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 11

Skill Code BM-BN-301E-1

Skill Category Business Negotiation

Skill Sub-Category


Skill Apply Basic Negotiation Skills and Techniques

Skill Description

This skill describes the ability to apply basic negotiation skills and

techniques to achieve organisation’s desired position in a negotiation.

It also includes identifying negotiation outcomes and responsibilities,

preparing background information and documenting negotiation.

Knowledge and

Analysis



integration and




and activities.


• Negotiation objectives

• Context of negotiation

• Social and cultural differences which may affect negotiations

• Interpersonal skills

• Communication and conflict resolution techniques

• Relevant precedents

• Components of minutes

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Identify negotiation outcomes in commercial situations to

establish organisation’s desired position in the negotiation

• Identify roles and responsibilities needed to support negotiation

objectives

• Prepare relevant background information to understand other

parties’ position

• Use negotiation processes and techniques to assist in achieving

desired negotiation outcomes

• Record negotiations for evaluation and documentation purposes





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify opportunities to strive for negotiation outcomes to add

value to the organisation

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Manage self to maintain composure and self-confidence when

conducting negotiations

Learning to Learn


develop and improve



work.

The ability to:

• Engage in self-reflection to identify own areas for improvement in

negotiation techniques

• Improve own negotiation techniques by subscribing to learning

channels and participating in review platforms with supervisors

and peers to enhance own negotiation skills


(where applicable)


circumstances and



N/A




Version Control


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




Skill Code BM-COM-404E-1

Skill Category Communications

Skill Sub-Category


Skill Articulate and Discuss Ideas

Skill Description

This skill describes the ability to articulate and discuss ideas. It includes

selecting, reviewing and refining approaches to communicate ideas,

identifying and implementing specific ways to encourage responses,

substantiating and challenging viewpoints, as well as exchanging ideas

to reach intended outcomes.

Knowledge and

Analysis



integration and




and activities.


• Factors to consider when selecting best approaches to

communicate ideas

• Modes of communication

• Techniques of engaging others

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Select appropriate approaches to communicate ideas in an

effective manner to achieve intended outcomes

• Identify and implement specific ways to encourage responses

from communicating parties

• Substantiate or challenge viewpoints using a logical approach

to achieve intended outcomes

• Exchange ideas until outcomes are reached to ensure

agreement from communicating parties





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Review and refine approaches to communicate ideas to

improve communication process and outcomes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Demonstrate empathy and appreciation of others’ views and

issues when articulating and discussing ideas to ensure

individual views are acknowledged and addressed

Learning to Learn


develop and improve



work.

The ability to:

• Engage in self-reflection to identify areas for improvement in

own ability to articulate and discuss ideas

• Improve own ability to articulate and discuss ideas by

subscribing to diverse learning channels and participating in

review platforms with peers and supervisors to ensure

continuous learning


(where applicable)


circumstances and



N/A




Version Control


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




Skill Code FSS-FBP-4005-1.1

Skill Category Food and Beverage

Production

Skill Sub-Category

(where applicable) Baking

Skill Bake Artisan and Decorative Breads

Skill Description

This skill describes the ability to assemble and prepare ingredients

and equipment for baking artisan and decorative breads. It also

includes preparing, evaluating and storing artisan and decorative

breads.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment for preparing artisan

and decorative breads

• Types of industrial tools and equipment

• Types, characteristics and quality indicators of ingredients

used for baking artisan and decorative breads

• Procedures for mixing and fermenting dough for artisan and

decorative breads

• Importance of flavours in artisan and decorative breads

• Formulation of breads (types of flour, water and hardness of

water, protein level and types of protein)

• Types and methods of preparing, shaping and proofing

dough for artisan and decorative breads

• Methods to bake dough for artisan and decorative breads

• Indicators of doneness

• Methods of presenting and storing finished products

• Quality standards of artisan and decorative breads

• Common faults in baking artisan and decorative breads and

how to prevent them

Application and

Adaptation




The ability to:

• Assemble tools and equipment for artisan and decorative

breads

• Measure, prepare and check the quality of ingredients for

artisan and decorative breads






and manage the

changes at work.

• Adjust bread percentage for lean dough and enriched dough

• Prepare dough for artisan and decorative breads

• Prepare artisan and decorative breads which may include

shaping, giving flavour and filling where applicable, proofing

and baking the dough

• Cool artisan and decorative breads

• Present finished products or store appropriately to prolong

shelf life in accordance with organisational procedures and

recipes, food and Workplace Safety and Health (WSH)

requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in baking processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Monitoring organisational compliance with food handling

legislative requirements to meet quality standards

• Ensure good rapport with customers and internal

stakeholders

• Develop and maintain relationships by showing trust, respect

and support towards co-workers and/or supervisor in daily

activities to achieve organisational objectives

• Exhibit and ensure that team members demonstrate integrity

and ethical behaviour at the workplace

Learning to Learn


develop and improve


The ability to:

• Identify gaps in learning and select approach to close the

learning gap and improve on quality of task assigned

• Provides feedback to co-worker and/or supervisor in a

considerate and constructive manner





work.

• Keep up to date on industry trends in the food and beverage

sector

• Identify available opportunities to learn from co-worker and/or

supervisor for ownself and suggest opportunities for

subordinates

• Ensure that others understand and apply the brand standards

• Be a role model for subordinates to adopt the brand

standards

• Develop SOPs which ensure consistency in work output

• Monitor others to ensure that consistency is maintained in

their work output


(where applicable)


circumstances and



Food safety and health requirements must include:

• National Environment Agency (NEA) environmental Public

Health (Food Hygiene) Regulations

• Workplace Safety and Health Regulations under the WSH

Act 2006 and all updates and current policies

• Hazard Analysis and Critical Control Points management

system (HACCP)

• Relevant food regulations under the Agri-Food and Veterinary

Authority of Singapore (AVA) (e.g. Sale of Food Act)

Version Control


FSS-FBP-4005-1.1 4 August 2017 Initial Version SSG and SPRING

Singapore






Production

Skill Sub-Category

(where applicable) Baking

Skill Bake for Health

Skill Description

This skill describes the ability to assemble ingredients, tools and

equipment for healthy baking, and modify existing formulas to

include more nutrient dense ingredients that are compliant with

dietary restrictions.

Knowledge and

Analysis



integration and




and activities.


• Science of baking

• Types of ingredients which could be substituted for healthier

options

• Methods and importance of increasing the nutrient density of

baked products

• Methods to reduce gluten, wheat, egg and sugar in baking

formulas

• Formulas for low-fat or dairy-free

• Health promotion campaigns in Singapore

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Substitute ingredients for healthier options

• Utilise gluten free flour, applesauce, whole grain flour to

achieve a more nutrient-dense formula

• Adjust baking steps when substituting ingredients in

accordance with organisational procedures and recipes, food

and Workplace Safety and Health (WSH) requirements





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in baking processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector



subordinates



standards



their work output





(where applicable)


circumstances and









system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category


Skill Develop Chocolate Artistry

Skill Description

This skill describes the ability to assemble and prepare ingredients

and equipment for developing chocolate artistry. It also includes

temper chocolate, prepare enrobed bon bons, and prepare moulded

bon bons.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment for developing

chocolate artistry

• Types, characteristics and quality indicators of ingredients

used to develop chocolate artistry

• Differences of confiture and compound chocolate

• Methods and importance of tempering chocolate

• Characteristics of properly tempered chocolate

• Types of fillings for chocolate artistry and methods to prepare

them

• Timing to fill and seal tempered chocolate for proper

crystallisations

• Importance and impact of humidity level in storing chocolate

artistry products



• Quality standards of chocolate artistry

• Common faults in developing chocolate artistry and how to

prevent them

Application and

Adaptation




The ability to:

• Assemble tools and equipment for chocolate artistry and bon

bons


chocolate artistry and bon bons






and manage the

changes at work.

• Temper chocolates using various methods which may include

tempering, seedling and tabling

• Prepare variety of fillings

• Prepare chocolate moulds which may include filling the

moulds, allowing the filling to crystallise and enrobing fillings

in tempered chocolate

• Unmould chocolate artistry




requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in the chocolate artistry processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve


The ability to:









work.


sector



subordinates



standards

• Develop standard operating procedures (SOPs) which ensure

consistency in work output


their work output


(where applicable)


circumstances and









system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category


Skill Develop Menus

Skill Description

This skill describes the ability to plan and develop new menus in a

commercial food service setting. It also includes evaluating and

updating existing menus to meet changing requirements.

Knowledge and

Analysis



integration and




and activities.


• Research findings that impacts menu selection

• Methods of analysing research findings to facilitate decision-

making in menu revisions

• External and internal factors that affect menu item selection

• Importance of updating menus on a regular basis

• Methods and processes of menu development

• Methods of costing menu items

• Approaches to standardising recipes

• Common pitfalls in menu development

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Conduct research on industry trends for menu items and

design, needs of target markets and competition

• Review existing menus based on the external factors

• Draft new menus, submit revisions to menus and determine

costs of new or revised menu items

• Manage menu selections

• Review and proof of newly developed menus or revised

menus, in accordance with organisational procedures and

recipes, food and Workplace Safety and Health requirements





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector



subordinates



standards



their work output





(where applicable)


circumstances and




• National Environment Agency (NEA) Environmental Public



Act


system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category


Skill Fabricate Chocolate Decorations

Skill Description

This skill describes the ability to fabricate and assemble chocolate

decorations. It also includes chocolate tempering, moulding, and

piping.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment for fabricating

chocolate decorations

• Types, characteristics and indicators of quality of ingredients

used for fabricating chocolate decoration

• Purpose and techniques of the tempering chocolate process

• Types of patterns for moulded chocolate and piped chocolate

decorations

• Methods to assemble chocolate decorations


• Quality standards for chocolate decorations

• Common faults in fabricating chocolate decorations and how

to prevent them

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assemble tools and equipment for chocolate decorations


chocolate decorations

• Temper chocolates using various methods

• Mould and pipe chocolate

• Assemble chocolate decorations




requirements





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in the chocolate decorations

fabrication processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector



subordinates



standards

• Develop standard operating procedures which ensure



their work output





(where applicable)


circumstances and









system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category


Skill Maintain Halal Certification Requirements

Skill Description

This skill describes the ability to maintain halal certification

requirements. It also includes being aware of basic concepts of halal

food, complying with halal food production guidelines, being aware of

the role of a halal liaison officer and being aware of legislation and

halal certification programmes.

Knowledge and

Analysis



integration and




and activities.


• Basic concepts of halal and its importance to Islamic religious

beliefs

• Halal food guidelines

• Possibilities for cross-contamination to occur during food

production activities

• Sources of food additives and its importance to achieving

halal requirements

• Key aspects and procedures of halal legislation and

certification programmes

• Roles and qualifications of halal liaison officers

• Importance of having a monitoring system for halal

requirements

• Best practices of halal food production and/or preparation

Application and

Adaptation






The ability to:

• Identify products that are halal

• Read food labels to verify halal certification

• Maintain halal certifications

• Work with halal liaison officers

• Familiarise self with all necessary processes, applications

and requirements for halal certification programmes




and manage the

changes at work.

• Check for possibilities of cross-contamination in accordance

with organisational procedures and recipes, food and

Workplace Safety and Health requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in production processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector



subordinates



standards






their work output


(where applicable)


circumstances and







Act


system (HACCP)



Maintaining halal certification requirements must include:

• Being aware of basic concepts of halal food

• Complying with halal food production guidelines

• Being aware of role of halal liaison officers

• Being aware of legislation and halal certification programmes

Version Control



Singapore






Production

Skill Sub-Category

(where applicable) Beverage

Skill Make Hot and Cold Desserts

Skill Description

This skill describes the ability to apply the knowledge and skills in

making hot and cold desserts. It also includes the types and uses of

kitchen tools, equipment and ingredients.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of kitchen tools and equipment

• Types, characteristics, functions and quality indicators of ingredients

• Recipes and methods of preparing different types of hot and cold desserts

• Importance of using correct ratio and proportion of ingredients

• Importance of controlling time and temperature when preparing desserts

• How eggs work as thickener and importance of tempering eggs

• Principles of hot water bath for baking

• Principles of cooking sugar

• Stages and characteristics of whipped heavy cream, whipped egg products and whipped egg white

• How gelatine works as a stabilizer in gelatine-based cream desserts

• Principles of ice crystal formation and overrun in ice cream and gelato preparation

• Purposes of pasteurisation and homogenisation

• Impact of cold temperature on flavour of cold desserts

• Variety of flavouring variations, add-on ingredients and base options for ice cream and gelato and their impact on product cost


• Storage conditions and shelf life of hot and cold desserts

• Quality characteristics of hot and cold dessert products

• Common faults in making hot and cold desserts that affects the quality of the product and how to prevent them

• Food and Workplace Safety and Health (WSH) requirements




Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assemble kitchen tools and equipment for preparing desserts

• Prepare ingredients for making hot desserts

• Cook batter/mixture for hot desserts

• Prepare ingredients and assemble cold desserts

• Store hot and cold dessert products

• Reinstate work station


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Suggest ways to maintain quality of ingredients for desserts

• Generate ideas to create new hot and cold desserts

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Comply with food and WSH requirements

• Communicate with co-worker and/or supervisor to achieve

organisational objectives

• Demonstrate trust, respect and support towards co-worker

and/or supervisor in daily activities to achieve organisational

objectives

• Demonstrate integrity and ethical behaviour at the workplace

• Demonstrate ability to lead and manage co-workers

Learning to Learn


develop and improve



work.

The ability to:

• Accept feedback from co-worker and/or supervisor in a


• Evaluate own strengths and weaknesses to improve skills

and knowledge


supervisor





sector


(where applicable)


circumstances and









system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category

(where applicable) Service Preparation

Skill Plan Pastry Menus and Perform Recipe Costing

Skill Description This skill describes the ability to apply the knowledge and skills to

plan and develop a pastry menu and calculate the recipe cost.

Knowledge and

Analysis



integration and




and activities.


• Types, classifications and functions of menus

• Stages in planning and food cost control

• Types and steps of pastry menu planning

• Emerging designs and current pastry dietary trends

• Types of allergens and different dietary requirements

• Common mistakes in the design of a pastry menu

• Factors to consider in compiling pastry items in a menu

• Components and calculation of pastry recipe costs

• Procedures for calculation of cost factors

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Plan pastry menu based on menu types, classifications and

functions

• Calculate pastry recipe costs

• Check calculation of cost factors based on planned menu in

accordance with organisational procedures and recipes, food

and Workplace Safety and Health (WSH) requirements


Creation


generate purposive

The ability to:

• Suggest ways to design and plan the pastry menus that are

cost effective





performance and/or

enhance business



• Identify areas of improvement to production processes with

reference to organisational procedures

• Generate ideas to create new menus that appeal to

customers

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Ensure good rapport with internal stakeholders


and support towards co-worker and/or supervisor in daily

activities to achieve organisational objective



Learning to Learn


develop and improve



work.

The ability to:



• Provide feedback to co-workers and/or supervisor in a



supervisor


sector, in particular emerging design trends and current

pastry dietary trends


(where applicable)


circumstances and









system (HACCP)






Version Control



Singapore






Production

Skill Sub-Category


Skill Prepare Advanced Confectionery

Skill Description

This skill describes the ability to prepare advanced confectionery. It

also includes preparing and checking quality of ingredients, and

plating the finished products.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment for preparing

advanced confectionary

• Types, characteristics and indicators of quality of cooking/

baking ingredients of advanced confectionary

• Methods to prepare advanced confectionery

• Methods to cook sugar

• Types of acids and setting agents

• Precautions in handling dairy products

• Types of flavouring agents used in preparation of advanced

confectionary



• Quality standards of advanced confectionary

• Common faults in preparing advanced confectionary and how

to prevent them

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assemble tools and equipment for advanced confectionary


advanced confectionary

• Prepare advanced confectionary using various methods

• Serve finished products together with clean, dry and

appropriate crockery and cutlery at appropriate temperatures

• Plate and present finished products or store appropriately to

prolong shelf life in accordance with organisational




procedures and recipes, and food and workplace safety

(WSH) and health requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in preparing advanced

confectionery processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector


supervisor for own self and suggest opportunities for

subordinates



standards




• Develop standard operation procedures which ensure



their work output


(where applicable)


circumstances and









system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category


Skill Prepare Advanced Entremets and Tarts

Skill Description This skill describes the ability to prepare, assemble, evaluate and

store advanced entremets and tarts.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment needed to prepare

entremets and tarts

• Types, characteristics and purpose of ingredients

• Methods to prepare entremets and tarts

• Importance of temperature of the dough when preparing for

entremets and tarts

• Methods to prepare fillings for entremets and tarts

• Entremets and tarts decorating techniques

• Uses and methods of preparing isomalt



• Quality standards of entremets and tarts

• Common faults in preparing entremets and tarts and how to

prevent them

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assemble tools and equipment for entremets and tarts


entremets and tarts

• Prepare entremets, tarts and their fillings

• Decorate entremets and tarts topping

• Plate and present finished products or store appropriately to

prolong shelf life in accordance with organisational

procedures and recipes, food and Workplace Safety and

Health (WSH) requirements





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Identify areas of improvement in preparing advanced

entremets and tarts processes

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector


supervisor for own self and suggest opportunities for

subordinates



standards




• Develop standard operation procedures which ensure



their work output


(where applicable)


circumstances and









system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category

(where applicable) Pastry

Skill Prepare Chocolate Decorations and Make Pralines

Skill Description

This skill describes the ability to apply the knowledge and skills in

tempering couverture, preparing chocolate decorations and making

pralines.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of kitchen tools and equipment

• Types, characteristics and varieties of chocolates and fillings

• Chocolate melting and tempering techniques

• Characteristics of poor tempering techniques

• Methods of making different types of chocolate decorations

• Recipes and methods of making fillings for chocolate pralines and moulding chocolate pralines

• Importance of using correct ratio and proportion of ingredients

• Importance of controlling time and temperature at various stages of preparation

• Methods for setting and finishing chocolate pralines

• Methods of cooling and storing chocolate decorations and pralines

• Quality characteristics of chocolate decorations and chocolate pralines

• Common faults in chocolate and pralines products and how to prevent them

• Food and workplace safety and health requirements

Application and

Adaptation






The ability to:

• Assemble kitchen tools and equipment

• Prepare ingredients for making chocolate decorations and pralines

• Melt and temper chocolates

• Produce chocolate decorations

• Make fillings, produce, set and finish chocolate pralines

• Cool and store chocolate decorations and chocolate pralines




and manage the

changes at work.

• Reinstate work station in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Suggest ways to maintain quality of ingredients

• Identify areas of improvement to production processes with reference to organisational procedures

• Generate ideas to produce creative chocolate decorations

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Ensure compliance with food and workplace safety and health requirements

• Ensure good rapport with internal stakeholders

• Develop and maintain relationships by showing trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objective

• Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace

Learning to Learn


develop and improve



work.

The ability to:

• Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned

• Provide feedback to co-workers and/or supervisor in a considerate and constructive manner

• Identify available opportunities to learn from co-worker and/or supervisor

• Keep up to date on industry trends in the food and beverage sector





(where applicable)


circumstances and




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

• Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies

• Hazard Analysis and Critical Control Points management system (HACCP)

• Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

Version Control



Singapore





Skill Category

Food and Beverage

Production

Production

Skill Sub-Category

(where applicable) Asian Cuisine

Skill Prepare Cold Set and Pudding Asian Desserts

Skill Description

This skill describes the ability to prepare cold set and pudding Asian

desserts. It also includes preparing and checking quality of

ingredients, preparing the cold set and pudding Asian desserts, and

plating finished products.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment


• Types, use and substitute for gelatin

• Methods to blend mixture for cold set and

• Cooking techniques for cold set and pudding Asian dessert

• Correct consistency of cold set and pudding Asian dessert

• Types of garnish for cold set and pudding Asian dessert and methods to prepare them

• Indicator of doneness


• Quality standards of cold set and pudding Asian desserts

• • Common faults and how to prevent them

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assemble tools and equipment

• Measure, prepare and check the quality of ingredients

• Prepare mixture for cold set and pudding Asian dessert

• Cool finished products until they reach serving temperature

• Garnish finished products where applicable

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


Creation

The ability to:






generate purposive


performance and/or

enhance business



Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Monitoring organisational compliance with food handling legislative requirements to meet quality standards

• Ensure good rapport with customers and internal stakeholders

• Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives


Learning to Learn


develop and improve



work.

The ability to:


• Provides feedback to co-worker and/or supervisor in a considerate and constructive manner


• Identify available opportunities to learn from co-worker and/or supervisor for own self and suggest opportunities for subordinates


• Be a role model for subordinates to adopt the brand standards


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





(where applicable)


circumstances and








Version Control



Singapore






Production

Skill Sub-Category

(where applicable) Asian Cuisine

Skill Prepare Dry Heat and Moist Heat Asian Desserts

Skill Description

This skill describes the ability to prepare dry heat and moist heat

Asian desserts. It also includes preparing and checking quality of

ingredients, preparing the various dry heat and moist heat Asian

desserts, and plating finished products.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment


• Methods to mix ingredients to form a dough or paste for dry heat and moist heat Asian dessert

• Cooking techniques for dry heat and moist heat Asian dessert

• Types and uses, smoking points, breakdown signs and recovery time of cooking oil

• Correct consistency and cooking temperature of Asian dessert

• Types of garnish for cold set and pudding Asian dessert and methods to prepare them



• Quality standards of dry heat and moist heat Asian desserts

• Common faults and how to prevent them

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assemble tools and equipment

• Measure, prepare and check the quality of ingredients

• Prepare mixture for dough, batter or paste for dry heat and moist heat Asian dessert

• Cook dry heat and moist heat Asian dessert

• Cut finished products into desired shape where necessary

• Garnish finished products where applicable

• Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational




procedures and recipes, food and Workplace Safety and Health requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:


Social Intelligence

and Ethics




and diversity



ethics.

The ability to:





Learning to Learn


develop and improve



work.

The ability to:













(where applicable)


circumstances and








Version Control



Singapore






Production

Skill Sub-Category

(where applicable)

Skill Prepare Macaroons

Skill Description This skill describes the ability to prepare, assemble, evaluate and

store macaroons.

Knowledge and

Analysis



integration and




and activities.


• Types and uses of tools and equipment used for preparing macaroons

• Types, characteristics and indicators of quality of baking ingredients of macaroons

• Considerations for the preparation of macaroons

• Methods of making meringue

• Characteristics of meringue



• Quality standards of macaroons

• Common faults in macaroons and how to prevent them

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Assemble tools and equipment for macaroons

• Measure, prepare and check the quality of ingredients for macaroons

• Prepare and assemble components of macaroons with the use of tools and equipment or by hand

• Decorate macaroons

• Serve macaroons together with clean, dry and appropriate crockery and cutlery at temperatures defined by recipes

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





Creation


generate purposive


performance and/or

enhance business



The ability to:


Social Intelligence

and Ethics




and diversity



ethics.

The ability to:





Learning to Learn


develop and improve



work.

The ability to:













(where applicable)


circumstances and








Version Control



Singapore






Production

Skill Sub-Category

(where applicable)

Skill Supervise Food Production

Skill Description

This skill describes the ability to supervise food production. It also

includes implementing food production standards, co-ordinating food

production team, controlling waste and loss and supervising opening

and closing shifts.

Knowledge and

Analysis



integration and




and activities.


• Quality control system in food production setting

• Indicators of quality for different types of food

• Food storage requirements for different types of food

• National Environmental Agency licenses for food production

• Various operational issues and bottlenecks in food production

processes

• Common wastage and losses and their impacts to operation

• Waste disposal and management procedures

• Procedures for shipping, receiving, issuing and storage

• Tasks for opening and closing a shift

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Implement quality control procedures

• Inspect for adherence of health, safety and hygiene

standards throughout operations

• Oversee food production activities

• Oversee opening and closing shift activities

• Receive, store, ensure minimum level and highlight

requirement to replenish stock

• Brief and guide staff on meeting quality standards and

adjustment made to the working procedures




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


Creation


generate purposive


performance and/or

enhance business



The ability to:


Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Monitor organisational compliance with food handling



stakeholders






Learning to Learn


develop and improve



work.

The ability to:



• Provide feedback to co-worker and/or supervisor in a



sector



subordinates



standards






their work output


(where applicable)


circumstances and









system (HACCP)



Version Control



Singapore






Production

Skill Sub-Category

(where applicable)

Skill Use Food Additives

Skill Description This skill describes the ability to understand common food additives

and the regulations governing their use.

Knowledge and

Analysis



integration and




and activities.


• Types and general uses of natural and synthetic food additives

• Different effect of food additives in altering the food’s taste, appearance, aroma and durability

• Types of natural and chemical flavouring and colouring agents

• Types of emulsifying agents for cakes and bread

• Types of food stabilizers

• Common allergies and hypersensitive body reactions to food additives

• Stability and shelf life of food products containing food additives and methods to label products properly

• Quantity of food additives to be used

• Safety and regulatory requirements under Singapore Food Regulations (NEA and AVA requirements)

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Prepare and use natural and chemical preservatives to ingredients or baked products

• Use natural colouring materials

• Use emulsifying agents

• Use food stabilizers

• Apply label to food products in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements





Creation


generate purposive


performance and/or

enhance business



The ability to:


Social Intelligence

and Ethics




and diversity



ethics.

The ability to:





Learning to Learn


develop and improve



work.

The ability to:













(where applicable)


circumstances and








Version Control



Singapore




Skill Code SVCF-IR-301C-1

Skill Category Information and Results

Skill Sub-Category


Skill Manage Service Performance

Skill Description

This skill describes the ability to manage service quality and customer

satisfaction in an organisation. This includes assessing service performance

gaps, communicating and monitoring service performance levels.

Knowledge and

Analysis



integration and




and activities.


• Importance of organisation’s service standards

• Types of service performance gaps

• Methods to gather service performance data

• Methods to communicate the organisation’s service performance to the

team

• Platforms to motivate service team to uphold organisation service

standards

• Methods to motivate team to achieve service excellence

• Methods to monitor effectiveness of actions taken

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Gather data related to the organisation’s service performance

• Analyse organisation’s service performance data with organisation’s

service standards and industry performance data to ascertain

performance gaps

• Monitor service performance levels for effectiveness of actions taken





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Propose suggestions to address service performance gaps

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Communicate service performance levels to motivate team to achieve

service excellence

Learning to Learn


develop and improve



work.

The ability to:

• Use past mistakes as learning opportunities to motivate team to

achieve service excellence

• Keep abreast of customer satisfaction by collecting customer feedback

to maintain levels of service excellence





(where applicable)


circumstances and



An organisation’s service standards may be defined as the commitment to

a level of service performance that an organisation’s customers can

expect. This includes:

• Standards for customer enquiries which set out how customers may

contact the organisation for queries, e.g. queries may be received by

email, telephone, mail or fax

• Standards for timeliness which indicate how long a customer should

wait to be served, e.g. waiting times

• Standards for accuracy which stipulate that information provided to

customers should be up to date, free of errors, and complete

Methods to collect service performance data may include:

• Interviews with customers

• Observations of service environment

• Surveys and feedback forms from customers

• Data from organisation’s service performance monitoring systems

comparing service performance data with organisation service

standards

Suggestions to address service performance gaps must include:

• Details of area of improvement

• Impact of non-improvement

• Suggestions for improvement

• Considerations for suggested improvement

• Possible impact of improvement on the organisation

Methods to motivate service team to achieve service excellence may

include:

• Addressing challenges faced by the team in upholding organisation’s

service standards

• Recognising individuals who consistently meet or exceed expectations

• Celebrating service team’s success when organisation service

standards are met or exceeded

• Inviting suggestions from team on how to close service gaps

• Coaching individuals to improve service performance




Version Control


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




Skill Code FSS-INO-4003-1.1

Skill Category Innovation

Skill Sub-Category


Skill Manage Productivity Improvements

Skill Description

This skill describes the ability to identify opportunities for productivity

measurement and improvement at workplace. It also includes

selecting and implementing relevant techniques and tools for

productivity improvement and managing productivity at the workplace.

Knowledge and

Analysis



integration and




and activities.


• Concept and definition of productivity

• Factors affecting productivity

• Productivity measurements and their uses in the organisation

• Barriers to productivity improvement

• Methods of describing and establishing productivity

improvements

• Methods of overcoming barriers to productivity improvement

• Components and methods to collect and analyse productivity

performance data

• Methods of implementing tools and techniques for

productivity improvement

• Advantages and disadvantages of different tools and

techniques for productivity improvement

• Roles of management in improving productivity

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Define the concept of productivity in the organisation’s

context

• Identify opportunities to improve and measure productivity

• Develop business cases and proposals for new opportunities

• Identify barriers to productivity and ways to overcome them

• Establish systems to measure productivity

• Recognise impact of qualitative factors on productivity

measurement




• Evaluate tools and techniques for productivity improvement

• Implement productivity improvement processes and cost

reduction strategies

• Monitor and analyse productivity performance data using

analysis tools

• Report and recommend productivity improvements for

endorsement in accordance with organisational procedures

and recipes, food and Workplace Safety and Health

requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Analyse potential key areas (technical and/or business

related) for process improvement and/or value creation to the

organisation and suggest ways to adapt existing techniques

drawing from personal experiences and feedback

• Generate ideas to create new products

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Aligning organisational compliance procedures and policies

with food handling legislative requirements to meet quality

standards

• Generate ideas to build and develop relationships with new

and/or existing customers and internal and external

stakeholders

• Act as a role model and inspire team by showing trust,

respect and support towards co-workers and/or supervisor in

daily activities to achieve organisational objectives

• Deal with ethical and/or professional issues and make

judgement in accordance to organisation's current practice

and/or guidelines

Learning to Learn


develop and improve


The ability to:

• Apply cognitive skills and/ or past experience to generate

technical or business solutions in unfamiliar areas

• Coach others to overcome constraints at work





work.

• Constantly update learning in relevant work area to adapt to

changing environment

• Attempt to apply learnings from other areas of work

• Be a brand ambassador and “live” the brand

• Provide recommendations on changes to brand standards to

align with the evolving needs of the business and external

environment

• Ensure that there are standard procedures in place and

consistency in work output is maintained


(where applicable)


circumstances and







Act


system (HACCP)



Version Control


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

Singapore




Skill Code SVCF-LS-301C-1

Skill Category Leadership

Skill Sub-Category


Skill Role Model the Service Vision

Skill Description

This skill describes the ability to demonstrate the characteristics of a role

model and promoting a customer-centric culture within the team to achieve

service excellence. It also includes encouraging a team in service delivery

and monitoring the performance of the team and oneself.

Knowledge and

Analysis



integration and




and activities.


• Characteristics of a role model

• Organisation’s vision, mission and values

• Methods to demonstrate the organisation’s vision, mission and values

• Methods to encourage team to deliver service

• Methods to promote a customer centric culture

• Methods to monitor performance of self and team

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Demonstrate the characteristics of a role model that reflect the

organisation's vision, mission and values

• Promote a customer-centric culture within the service environment to

achieve service excellence





Creation


generate purposive


performance and/or

enhance business



N/A

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Encourage team to deliver service in accordance with organisation

guidelines

Learning to Learn


develop and improve



work.

The ability to:

• Monitor performance of self and team to ensure consistency with the

organisation’s guidelines through customer feedback





(where applicable)


circumstances and



A role model sets an example for others by walking the talk and acting in

ways that are consistent with organisational vision, goals and objectives.

This must include:

• Performing tasks at all levels of the team structure

• Employing effective communication techniques

• Displaying the qualities and characteristics of a service professional

A customer-centric culture is one where there is strong desire for teams to

provide value-added, positive consumer experience that leads to sustained

competitive advantage in both the short-term and long-term for

organisational success.

Version Control


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




Skill Code SVCF-PP-301C-1

Skill Category People and Relationship

Management

Skill Sub-Category


Skill Coach for Service Performance

Skill Description

This skill describes the ability to coach individuals for service performance.

It also includes using coaching techniques to close service gaps and

monitoring the progress of individuals for improvements in service

performance.

Knowledge and

Analysis



integration and




and activities.


• Characteristics and roles of a coach in coaching for service

performance

• Components of a coaching plan

• Methods to identify areas of improvement

• Techniques for coaching

• Barriers to learning

• Techniques for monitoring individuals for improvements in service

performance

• Methods to provide feedback to individuals on service performance

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Review feedback on individuals’ work performance to identify root

causes of performance gaps

• Prepare coaching plan for individuals taking into account barriers to

learning

• Use coaching techniques to address service performance issues

• Monitor progress of individuals for improvements in service

performance through customer feedback





Creation


generate purposive


performance and/or

enhance business



N/A

Social Intelligence

and Ethics




and diversity



ethics.

N/A

Learning to Learn


develop and improve



work.

The ability to:

• Reflect on own coaching style to review the suitability and effectiveness

in coaching individuals





(where applicable)


circumstances and



A coaching plan is used to guide and manage coaching delivery to ensure

that coaching objectives are met. The coaching plan must outline:

• Objectives of coaching, which should include areas for development for

the individuals

• Roles and responsibilities of the coach and the individuals

• Areas of development for the individual

• Coaching techniques and styles

• Key milestones

• Methods to monitor progress

• Providing feedback

Version Control


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




Skill Code ES-IP-402G-1


Management

Skill Sub-Category


Skill Develop a Work Team

Skill Description

This skill describes the ability to establish teams and allocate resources in

achieving organisational goals. It also includes cultivating open

communication for teamwork and evaluating the progress of the team.

Knowledge and

Analysis



integration and




and activities.


• Critical factors in building a high performance team

• Characteristics and impact of team synergy on team performance

• Techniques for team building and development

• Coaching process aligned to organisational vision and business goals

• Platforms and tools to create opportunities for team members to

contribute ideas and skills

• Components of systems to recognise contributions of team members

• Implications of diversity issues on coaching

• Components of systems for development of staff

• Motivational theories related to rewards and recognition for staff

• Ways to determine trends in team performance




Application and

Adaptation






and manage the

changes at work.

The ability to:

• Analyse the types of teams required and their value in achieving

organisational goals

• Identify and elect work team members and align roles, responsibilities,

objectives and expectations of the work team to organisational goals

• Delegate tasks and allocate resources to facilitate work team towards

the achievement of goals and objectives, taking into consideration

diversity issues

• Evaluate impact of task and role delegation among team members on

team synergy and make adjustments where necessary in accordance

to criteria set

• Encourage teamwork and foster commitment and sense of ownership

among team members based on team building and development

techniques

• Assess the barriers to group interaction and communication and

establish infrastructure to facilitate knowledge management and work

team coaching which is aligned to organisational vision and business

goals


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Monitor and evaluate team progress and performance in achievement

of goals and objectives




Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Communicate the roles, responsibilities, objectives and expectations to

the work team and empower team members to accomplish them

• Communicate feedback to team using the most suitable means and

data and provide recommendations to improve performance

• Recognise and reward team work and performance taking into

consideration implications of diversity issues

Learning to Learn


develop and improve



work.

The ability to:

• Seek feedback from peers and supervisors to improve own future

performance


(where applicable)


circumstances and



N/A

Version Control


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




Skill Code ES-IP-401G-1


Management

Skill Sub-Category


Skill Lead Workplace Communication and Engagement

Skill Description

This skill describes the ability to lead workplace communication through the

implementation of communication strategies and mechanisms. It also

includes using negotiation strategies to achieve organisational goals and

win-win outcomes.

Knowledge and

Analysis



integration and




and activities.


• Communication strategies, tools and methods associated with the

various communication mechanisms to meet organisational goals and

objectives and their features

• Types and dimensions of organisational culture and their

characteristics

• Dimensions of conflict or dispute

• Desired goals to be achieved as a outcome of negotiation

• Motivations, priorities, interests and inclinations of stakeholders

involved in a negotiation

• Importance of considering cultural factors and various diversity issues

that affect the communication in a negotiation process

• Factors affecting the prioritising of goals and evaluation of possible

trade-offs

• Steps to develop relevant details and supporting arguments for

negotiation

• Negotiation styles and tactics for countering other party’s style and their

characteristics

• Sources of power, conflict and obstacles to a successful negotiation

and their implications in a negotiation




Application and

Adaptation The ability to:

• Conduct research on best practices in workplace communication,

evaluate their suitability for adoption and establish benchmarks for the

organisation

• Develop communications plan to implement communication strategies

and mechanisms to meet organisational goals and objectives

• Evaluate employees’ level of acceptance of organisation’s vision,

mission and core values and take corrective actions where needed

• Evaluate effectiveness of communication strategies and mechanisms

and implementation plan according to criteria set

• Establish the actual causes of conflict or dispute and plan for

negotiation taking into account organisational goals and objectives

• Assess negotiation situation and develop negotiation strategies taking

into consideration diversity issues

• Evaluate negotiation process and delegate appropriate follow-up

actions in a timely manner based on accurate and objective analytical

techniques






and manage the

changes at work.


Creation The ability to:

• Evaluate gaps and barriers in workplace communication based on

determined benchmarks and establish communication strategies and

mechanisms that meet organisational goals and objectives


generate purposive


performance and/or

enhance business






Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Use communication strategies to influence organisational culture and

motivate employees to commit to the organisation’s vision, mission and

core values

• Conduct negotiation to achieve organisational goals and win-win

outcomes by applying negotiation strategies and effective

communication skills


• Reflect on gaps in own communication and negotiation style to make

adjustments for future interactions


develop and improve



work.

Range of Application N/A

(where applicable)


circumstances and



Version Control


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




Skill Code SVCF-PP-302C-1


Management

Skill Sub-Category


Skill Manage a Diverse Service Environment

Skill Description

This skill describes the ability to manage a diverse service environment. It

also includes promoting inclusiveness, building team cohesion and

managing diversity challenges and opportunities that may have implications

on service delivery.

Knowledge and

Analysis



integration and




and activities.


• Types of diversity markers and their implications at work

• Strategies to build team cohesion to achieve organisational service

excellence

• Methods to assess diversity challenges and opportunities

• Methods to manage diversity challenges and opportunities in the

service environment

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Incorporate team building activities into work schedules to build an

inclusive work environment

• Build team cohesion to achieve organisational service excellence

• Manage diversity challenges and opportunities that have implications

on service delivery





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Translate diversity challenges into opportunities to foster team

cohesion and enhance service delivery

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Conduct sharing sessions to build awareness of diversity among team

members


• Enhance one’s handling of team diversity by keeping abreast of team

diversity issues through feedback channels and by observing employee

interactions


develop and improve



work.

Range of Application Inclusiveness may be defined as showing respect for people from diverse

backgrounds. An inclusive environment is one that creates a sense of

belonging and encourages and supports its members with positive and

specific feedback.

Diversity in the workplace refers to the presence of people from a wide

range of backgrounds and possessing different traits.

Strategies to build team cohesion to achieve organisational service

excellence must include:

(where applicable)


circumstances and






• Assigning roles, duties and responsibilities among team members to

achieve common goals and objectives

• Specifying the importance of working towards common goals

• Ensuring understanding of organisation’s vision, mission and values

among team members

• Building relationships with team members

• Building and maintaining trust, respect and rapport with team, which

must include:

o Supporting mutual concern and camaraderie

o Affirming respect for individual behaviours and differences

o Facilitating team building activities to develop a strong team

identity

o Arranging for job rotation for team members to better appreciate

others

work process

o Encouraging mutual acceptance among team members

o Fostering a culture of transparency in the organisation to

encourage openness to share among team members

Version Control


SVCF-PP-302C-1 1-Sep-16 Initial Version WDA




Skill Code FSS-PPM-4001-1.1

Skill Category

People and

Relationship

Management

Skill Sub-Category

(where applicable)

Skill Supervise, Motivate and Empower Staff

Skill Description

This skill describes the ability to supervise, motivate and empower

staff. It also includes planning staff rosters and addressing job

performance concerns, in accordance with organisational

procedures.

Knowledge and

Analysis



integration and




and activities.


• Organisational policies and procedures for planning staff

rosters

• Processes for developing staff rosters

• Factors to consider in assigning tasks to staff

• Effective listening and communication skills

• Methods to motivate and empower staff

• Means to empower team members to achieve organisational

goals

• Methods of conducting on-the-job supervision to enhance

work performance

• Techniques for providing positive and negative feedback to

staff

• Processes for resolving employee conflicts

Application and

Adaptation






The ability to:

• Comply with legal, industry and organisational requirements

in roster planning

• Review and make amendments or adjustments to duty

rosters, in response to contingencies

• Communicate roster details, including tasks and

expectations, to staff

• Apply effective leadership skills, including being a role model

to motivate staff




and manage the

changes at work.

• Employ means to effectively enhance co-worker relationships

to achieve organisational goals

• Apply effective empowerment for organisational effectiveness

• Conduct on-the-job supervision to ensure organisational

goals are achieved

• Address staff performance concerns based on assigned

tasks

• Resolve conflicts between staff, in accordance with

organisational policy


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Provide positive and negative feedback to improve staff job

performance

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Empathise, listen and read staff proactively to address job

performance concerns when motivating staff

Learning to Learn


develop and improve



work.

The ability to:

• Self-reflect and review own effectiveness in supervising,

motivating and empowering staff

• Update own learning in ways to supervising, motivating and

empowering staff





(where applicable)


circumstances and



N/A

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Skill Code FSS-PDV-5001-1.1

Skill Category People Development

Skill Sub-Category


Skill Conduct Orientation and Training

Skill Description This skill describes the ability to conduct orientations, plan training

sessions, conduct and evaluate trainings.

Knowledge and

Analysis



integration and




and activities.


• Purpose of orientation and training sessions

• Orientation and training checklists

• Impact of successful orientation and/or training on business

operations

• Techniques and importance of gathering feedback from

participants

• Concept of adult learning principles and individual learning

styles

• Techniques for delivering training material

• Importance of using demonstrations to enhance learning

• Purpose and importance of performance evaluations

• Different forms of evaluation

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Create orientation and training plans, after determining needs

and objectives

• Conduct orientation and on-the-job trainings and create

positive learning environments

• Adapt orientation and/or training to meet learning styles

• Seek feedback from participants

• Assess the impact of training towards change in actual

performance

• Adjust training and orientation plans in accordance with

organisational procedures and recipes, food and Workplace

Safety and Health requirements





Creation


generate purposive


performance and/or

enhance business



The ability to:


Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Monitor organisational compliance with food handling


• Establish good rapport with customers and internal

stakeholders


and support towards co-workers and/or supervisors in daily


• Exhibit integrity and ethical behaviour at the workplace

Learning to Learn


develop and improve



work.

The ability to:

• Identify gaps in learning and select approaches to close the

learning gaps and improve on quality of tasks assigned

• Provide feedback to co-workers and/or supervisors in a


• Keep up-to-date on industry trends in the food and beverage

sector

• Identify available opportunities to learn from co-workers

and/or supervisors for self



standards



their work output





(where applicable)


circumstances and







Act


system (HACCP)



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Skill Code LPM-PER-301C-0

Skill Category Personal Management and Development

Skill Sub-Category (where applicable)

N/A

Skill Develop Self to Maintain Professional Competence at Supervisory Level

Skill Description

This skill describes the ability to communicate effectively in a team and

lead team decision making. It also includes developing and

maintaining one’s professional competence.

Knowledge and

Analysis



integration and




and activities.


• Legal and ethical considerations relating to team

communication, development of professional competence, and

decision making within the team

• Organisational policies and procedures relating to

communication at all levels within the organisation, and

development of professional competence

• Implications and impact of decision making processes on

employees and the organisation

• Types of communication style practiced at the workplace

• Statistical analysis skills to support decision making processes

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Seek comments and feedback to ensure message is received

and understood

• Gather necessary information for decision making and explain

process to team members to facilitate decision making process

• Work with team to develop, assess and select most appropriate

decision to meet team and organisation objectives based on

success rate and risk factor considerations





Creation


generate purposive


performance and/or

enhance business



The ability to:

• Address barriers to communication to improve team

collaboration and effectiveness

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Use appropriate communication style and verbal and non-verbal

cues to communicate ideas and concepts in the workplace

• Recognise own emotional states, their causes and effects on

one's communication with others to maintain positive

interpersonal relationships

Learning to Learn


develop and improve



work.

The ability to:

• Review performance to identify strengths and limitations of

one’s professional competence and seek opportunities to

address gaps in relation to one’s work role

• Maintain communication and engagement with team members

and supervisor to identify new and emerging areas of

professional practice


(where applicable)


circumstances and



N/A




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Skill Code FSS-PN1-4001-1.1

Skill Category Planning and

Implementation

Skill Sub-Category


Skill Maintain Inventories

Skill Description

This skill describes the ability to maintain inventories. It also includes

maintaining minimum stock and product levels, maintaining storage

areas and taking inventory.

Knowledge and

Analysis



integration and




and activities.


• Concept, definition, and importance of minimum stock levels

• Methods to perform receiving, stocktaking and inventory

count systematically

• Importance and methods of securing and maintaining storage

areas and access control

• Methods to handle unusable inventory

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Maintain minimum stock levels and replenish stock to

appropriate levels

• Execute stock counts

• Receive and store stocks according to guidelines

• Monitor and maintain condition and operation of storage area

• Impact of inventory levels on cost (i.e. just in time delivery)


Creation


generate purposive


performance and/or

The ability to:





97

enhance business



Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector



subordinates



standards



their work output


(where applicable)


circumstances and

N/A




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Skill Code SVCF-PL-301C-1

Skill Category Planning and

Implementation

Skill Sub-Category


Skill Manage Operations for Service Excellence

Skill Description

This skill describes the ability to manage resources, along with the use of

organisational guidelines to manage service operations. It also includes

implementing service operations to achieve service excellence, resolving

performance issues and monitoring feedback from customers.

Knowledge and

Analysis



integration and




and activities.


• Types of resources required by the organisation for service operations

• Organisation’s guidelines to support service operations

• Methods to implement guidelines for service operations

• Types of performance issues related to service operations

• Process of resolving performance issues

• Sources of feedback on service operations

• Process of monitoring feedback on service operations

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Identify resource requirements required at various points of the

organisation’s service value chain

• Ensure adequacy of resources for implementation of service operations

plan

• Re-deploy resources to cater to high volume traffic

• Review service performance issues to determine root causes and likely

impact on customer

• Implement solutions to resolve performance issues

• Monitor feedback from customers and team on service operations




100


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Review resource requirements to optimise resource allocation

• Evaluate solutions to resolve performance issues

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Brief service team on their role in implementation of service operations

plan

Learning to Learn


develop and improve



work.

The ability to:

• Keep abreast of trends in resource allocation to ascertain viability of

new methods to the organisation




101


(where applicable)


circumstances and



An organisation’s service value chain is made up of multiple stakeholders at

different levels, all of whom have a part to play within the organisation in

upholding the organisation’s service standards.

Sources of a service value chain must include:

• Service blueprint

• Customer journey map

A service operations plan is an organisational roadmap that charts out the

key organisational functions and resources which are required in order to

meet, or exceed, customer expectations. It must include:

• Preparation for service operations

• Execution of service operations to customer

• Organisation guidelines to support service operations

• On-going monitoring for adherence to organisation’s service standards

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Skill Code FSS-QUA-5005-1.1

Skill Category Quality

Skill Sub-Category

(where applicable)

Quality Management

System

Skill Manage Quality Systems and Processes

Skill Description

This skill describes the ability to manage customer expectations,

monitor costs of quality and assuring work processes are performing

in an acceptable manner using statistical techniques.

Knowledge and

Analysis



integration and




and activities.


• National and international quality standards

• Workplace quality system requirements

• Scopes of quality systems and processes

• Customer expectations

• Dimensions of quality

• Costs of quality

• Communication means

• Use of statistical process control tools for measuring and

tracking quality performance

• Quality issues resolution processes

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Determine workplace quality system requirements based on

the adopted national and/or international quality standards

• Gather customer expectations data on quality aspects of

products and services

• Perform statistical evaluation of work processes related to

products’ and services’ quality performance

• Disseminate statistical evaluation outcomes to relevant

stakeholders within the organisation for decision-making

• Plan quality cost savings and/or improvement activities to

manage costs of quality at the workplace

• Track the quality performance of the products and services in

accordance with organisational quality system requirements




103

• Resolve issues associated with non-conformity to quality

standards

• Prepare reports on quality performance of the products and

services to fulfil the quality system requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Conduct costs of quality analysis related to the products and

services and identify areas for improvement in accordance

with organisational quality system requirements

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Communicate customers’ expectations on quality aspects of

products and services to relevant stakeholders within the

organisation, in accordance with organisational procedures

• Lead and manage co-workers and staff to achieve the

desired results on costs of quality at the workplace

Learning to Learn


develop and improve



work.

N/A


(where applicable)


circumstances and

N/A




104



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Skill Code FSS-SNM-4001-1.1

Skill Category Sales and Marketing

Skill Sub-Category


Skill Maintain Displays

Skill Description This skill describes the ability to maintain displays. It also includes

planning, setting up and maintaining displays.

Knowledge and

Analysis



integration and




and activities.


• Consideration factors in planning displays

• Maintenance guidelines for displays, including security,

safety, housekeeping and hygiene

• Types of display units

• Various resources from suppliers

• Principles of visual display and merchandise presentation

• Methods and tools to clean the display

• Common information on the display units

• Customers' reactions to displays

• Procedures of dismantling of displays

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Review display plans

• Source for required resources for displays

• Prepare and set up displays items, units and equipment

• Check visual appeal of displays regularly

• Maintain cleanliness and visual appeal of displays

• Dismantle displays appropriately in accordance with

organisational procedures.




106


Creation


generate purposive


performance and/or

enhance business



The ability to:


Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector



subordinates



standards



their work output




107


(where applicable)


circumstances and







Act


system (HACCP)



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Skill Code FSS-SEM-4002-1.1

Skill Category

Site/Outlet and

Equipment

Management

Skill Sub-Category


Skill Implement Site/Outlet and Equipment Maintenance Plans

Skill Description

This skill describes the ability to implement site and/or outlet and

equipment maintenance plans. It also includes determining site and/or

outlet maintenance requirements, scheduling and monitoring

maintenance activities, monitoring use and maintenance of equipment

and implementing environmental programmes.

Knowledge and

Analysis



integration and




and activities.


• Site and/or outlet maintenance plans and their importance to

performing maintenance work

• Equipment usage and maintenance requirements according

to manufacturers' instructions

• Resources needed to carry out maintenance tasks

• Common sources of information about maintenance needs

and schedules

• Importance of ensuring maintenance activities follow

manufacturers' guidelines, timelines and specifications

• Training requirements for maintenance staff and equipment

operators

• Importance of environment-friendly programmes for

operations in long-term

• Methods of motivating staff to carry out environmentally

conscious procedures

Application and

Adaptation






The ability to:

• Determine maintenance needs and priorities

• Develop and implement maintenance schedules

• Source for necessary resources

• Maintain proper documentation on maintenance




109

and manage the

changes at work.

• Ensure staff are trained appropriately for using and

maintaining the equipment

• Identify opportunities for implementing environmental

programmes

• Develop environmental programme action plans and share

with staff

• Provide updates to management with progress reports


Creation


generate purposive


performance and/or

enhance business



The ability to:


Social Intelligence

and Ethics




and diversity



ethics.

The ability to:




stakeholders






Learning to Learn


develop and improve



work.

The ability to:






sector




110



subordinates



standards



their work output


(where applicable)


circumstances and







Act


system (HACCP)



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Skill Code ES-JS-401G-1

Skill Category Workplace Safety and

Health

Skill Sub-Category


Skill Manage Workplace Safety and Health System

Skill Description

This skill describes the ability to administer a Workplace Safety and Health

(WSH) system at the managerial level. It also includes working in

consultation with WSH personnel and committees in accordance with the

WSH Act and establishing and evaluating WSH policies and risk control

measures.

Knowledge and

Analysis



integration and




and activities.


• The responsibilities of the designated personnel and committees under

WSH Act and its subsidiary legislation

• The responsibilities of employees, supervisors and management in

WSH

• Organisation’s WSH system, general policies, procedures, programmes

and evaluation guidelines

• Management arrangements relating to regulatory compliance, hazards

and risks, control measures and relevant expertise required

• Importance of benchmarking WSH performance against national and

international standards

• Business continuity planning and risk assessment related to infectious

disease outbreak

• Potential impact of infectious disease outbreak on organisational

business financials, staff and customers

• Importance of assessing and reviewing workplace risk management

activities in accordance with the guidelines provided by the WSH Act




112

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Develop WSH policies and training programmes that meet identified

training needs of employees and clearly express organisation’s

commitment in accordance with the guidelines provided by WSH Act

• Implement and maintain a relevant and consistent WSH system in the

organisation

• Incorporate WSH responsibilities and duties into job descriptions of all

employees and facilitate the allocation of financial and human

resources for the operation of WSH system in the organisation

• Set up a system for monitoring and evaluating WSH records that allow

identification of patterns of workplace injury and disease within the area

of managerial responsibility

• Assess and evaluate the effectiveness of the WSH system and related

policies, procedures and programmes according to the organisation’s

aims with respect to WSH

• Develop a risk assessment procedure that is integrated within systems

of work and procedures in the organisation

• Assess the risks presented by identified hazards and develop

measures to control assessed risks according to hierarchy of control,

relevant WSH legislation, codes practice and trends identified from the

WSH records systems

• Develop procedures for on-going control of risks associated with

hazardous events that meet legislation requirements in consultation

with appropriate emergency services

• Address hazard identification and risk control at the planning, design

and evaluation stages of any change within the area of managerial

responsibility to ensure that adequate risk control measures are

included

• Facilitate the provision of resources to enable implementation of new

risk control measures in accordance with the organisational procedures




113


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Resolve issues raised through consultation and develop improvements

to the WSH system according to the procedures for issue resolution to

ensure more effective achievement of the organisation’s aims with

respect to WSH

• Monitor and improve existing risk management activities and risk

control measures to ensure procedures are adopted effectively

throughout the area of managerial responsibility

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Establish and maintain appropriate participative and

consultative processes and outcomes readily accessible to employees

according to the relevant WSH legislation and consistent with the

organisation’s overall process for

consultation

Learning to Learn


develop and improve



work.

The ability to:

• Update own knowledge in WSH legislation, codes of practice and

industrial standards and conduct training for new operations and

equipment


(where applicable)


circumstances and



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

• Working in compliance with the WSH Act

• Observing safe work procedure

• Reporting unsafe working conditions and work practices

• Reporting work-related incidents and accidents

Identify the responsibilities of a WSH committee must include:

• Acting as an advisory body

• Identifying hazards and obtaining information about them




114

• Recommending corrective actions and monitoring results of

implemented solutions

• Conducting accident investigations and workplace inspections

• Making recommendations to the management regarding actions

required to resolve health and safety concerns

Identify the responsibilities of a supervisory personnel, must include:

• Ensuring that worker uses suitable and adequate personal protective

equipment, and handles appropriate and non-faulty tools and

equipment

• Advising workers of potential and actual hazards and control measures

• Taking every reasonable precaution in the circumstances for the

protection of workers.

• Implementing and monitoring safe work conditions

• Implementing safe work practices and monitoring for compliance

Identify the responsibilities of a WSH personnel must include:

• Exercising general supervision of compliance to the provision of WSH

Act and its subsidiary legislations made to ensure a safe and healthy

workplace

• Conducting WSH inspections in accordance with planned inspection,

schedule and recommending corrective actions where needed

• Monitoring effectiveness of implemented corrective actions

• Conducting investigation on incidents

• Promoting WSH

Identify the responsibilities of management must include:

• Establishing and maintaining a workplace safety management system

to self-regulate WSH issues

• Establishing and maintaining a WSH committee

• Taking reasonable and practicable measures so far as to ensure a safe

and healthy workplace for all employees

• Training employees on identification of potential hazards, compliance

with appropriate control measures and how to handle emergencies

• Supplying personal protective equipment to employees and ensuring

they know how to use the equipment safely and properly

• Reporting workplace accidents immediately to the relevant authorities

Establish and maintain the framework for WSH must include:

• Policy development and updating




115

• Determining the ways in which WSH will be managed. This must

include distinct WSH management activities, or inclusion of WSH

functions within a range of management functions and operations such

as:

o Maintenance of plant and equipment

o Purchasing of materials and equipment

o Designing operations, work flow and materials handling

o Planning or implementing alterations to site, plant, operations or

work systems

• Mechanisms for review and allocation of human, technical and financial

resources needed to manage WSH, including defining and allocating

WSH responsibilities for all relevant positions

• Mechanisms for keeping up-to-date with relevant information and

updating the management arrangements for WSH, for example,

information on health effects of hazards, technical developments in risk

control and environmental monitoring and changes to legislation

• Mechanisms to assess and update WSH management arrangements

relevant to legislative requirements

• A system for communicating WSH information to employees,

supervisors and managers within the enterprise

Establish and maintain a WSH training programme must include:

• Arrangements for on-going assessment of training needs, for example,

relating to:

o Workers, supervisors and managers

o Specific hazards

o Specific tasks or equipment or process or chemical

o Emergencies and evacuations

o Training required under WSH legislation

• Allocation of resources for WSH training, including acquisition of

training resources, development of staff training skills and purchase of

training services

• Induction training

• Training for new operations, materials or equipment

Establish and maintain a system for WSH records must include:

• Identifying records required under WSH legislation, for example:

o Workers’ compensation records

o Hazardous substances registers

o Safety Data Sheets (formerly known as Material Safety Data

Sheets)

o Major accident and injury notifications




116

o Certificates and licences

• Manufacturers and suppliers WSH information

• WSH audits and inspection reports

• Maintenance and testing reports

• Workplace environmental monitoring and health surveillance records

• Records of instruction and training

• First aid and medical treatment records

Benchmark WSH performance must include:

• Accident frequency rate

• Accident severity rate

• Fatality rate

Establish and maintain forms of participation and consultation that are

specific to the workplace must include:

• Formal and informal meetings which include WSH

• WSH committees

• Suggestions, requests, reports and concerns put forward by employees

to management

• WSH inspections

• Audits

• Risk assessment and control

• Procedures for reporting of hazards, risks and WSH issues by

managers and employees

• Inclusion of WSH in other meetings and processes

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Skill Code FSS-WSH-3002-1.1

Skill Category Workplace Safety

and Hygiene

Skill Sub-Category

(where applicable)

Quality and Hygiene

Standards

Skill Conduct Food and Beverage Hygiene Audits

Skill Description

This skill describes the ability to conduct food and beverage hygiene

audits in accordance to regulatory and/or organisational requirements.

It also includes conducting audits on personal hygiene practices,

usage of safe ingredients, handling of food safety, food storage and

cleanliness and upkeep of utensils, equipment and service and/or

storage areas.

Knowledge and

Analysis



integration and




and activities.


• Regulations and standards on food and beverage hygiene

• Food and beverage hygiene audit plans

• Audit methods

• Audit principles, procedures and techniques

• Physical areas, work processes and practices to be audited

• Methods of document reviews to collect and verify

information

• Methods of using audit evidence to generate audit findings

• Methods to manage disagreements among operations teams,

co-workers, management and other relevant personnel

• Types of follow-up audits

• Sources of food contamination and prevention methods

• Hazard Analysis Critical Control Point (HACCP) principles,

critical limits and control measures

• Food allergens

• Impact of site design and construction on food hygiene

• Organisational dress codes

• Required personal protective clothing

• Importance and guidelines for personal hygiene

• Approved food sources

• Indicators of food spoilage

• Proper use of equipment and utensils




118

• Food catering guidelines

• Food packaging techniques

• Organisational and legislative guidelines for conducting

audits on food transportation and temperature control during

transportation

• Standards for food transportation and temperature control

during transportation

• Standards for housekeeping and cleaning

• Methods for cleaning and disinfecting food premises

• Indicators of pest infestation

• Methods for control and disposal of pests

• Basic principles of cleaning processes for cutlery, utensils,

equipment, surfaces and/or floors

• Desirable environmental conditions

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Plan for food and beverage hygiene audits

• Conduct food and beverage hygiene audits on:

o Good personal hygiene practices

o Safe usage of ingredients

o Safe handling of food

o Safe storing of food

o Cleanliness and upkeep of utensils, equipment and

premises in accordance with organisational procedures

and recipes, food and Workplace Safety and Health

requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Review workflows and operations periodically in accordance

to regulatory and/or organisational requirement

• Identify and recommend areas of improvement and/or

corrective actions to meet regulatory and/or organisational

requirement




119

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Communicate with operations teams, co-workers,

management and other relevant personnel on audit issues to

meet regulatory and/or organisational requirement

Learning to Learn


develop and improve



work.

The ability to:

• Update knowledge and skills on good food and beverage

safety and hygiene standards by engaging in peer reviews

and professional development platforms, such as training and

attaining certifications; and by subscribing to various news

channels and various government agencies that regulate

food safety and workplace safety


(where applicable)


circumstances and



Regulations and standards on Food and Beverage Hygiene must

include:

• Environmental Public Health Act and its subsidiary legislation

• National Environment Agency licensing requirements,

grading and Points Demerit System (PDS)


Act and all updates and current policies

• Sale of Food Act and its subsidiary legislation

• Wholesome Meat and Fish Act and its subsidiary legislation

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Definitions of the Five (5) Domains

Domain

Definition

Knowledge and

Analysis

Knowledge includes the gathering of facts and information through

traditional and digital forms. Analysis involves the cognitive processing,

integration and inspection of single or multiple sources of facts and

information required to perform work tasks and activities and takes into

consideration, the work contexts in which the tasks and activities are

carried out. The result of knowledge and analysis produce judgements

on work tasks/activities/issues/areas, and the conceptualisation of

solutions to solve problems at work.

Application and

Adaptation

Application involves the ability to perform work tasks and activities

defined by the requirements of the occupation. Adaptation involves the

ability to react to and manage the changes in the work contexts. The

result of application and adaptation leads to the production of psycho-

motor actions and behavioural reactions to the work

tasks/activities/issues/areas, and the execution of the planned solutions

to solve problems at work.

Innovation and

Value Creation

Innovation includes the ability to generate purposive ideas to improve

work performance and/or enhance business values that are aligned to

the organisational goals. As a result of innovation, the organisation is

able to reap the values from individual or team contributors to achieve

organisational growth.

Social Intelligence

and Ethics

Social intelligence includes the ability to appreciate and use affective

factors in leadership, relationship and diversity management guided by

professional codes of ethics as effective individuals or team

contributors.

Learning to Learn

Learning-to-learn includes the ability to improve on self-development

within and outside of one’s area of work. It involves the continual

inspection of one’s knowledge, analytical, application, adaptive,

innovative and social skills that are needed to perform the work

optimally and/or solve problems effectively.

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