Free Commas Chef Course (1year Diploma)
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requires the individual to have good observational learning aptitude, attention to details, presentable demeanour, politeness, interpersonal skills, healthy habits and be commitment Commis Chef Course. Free Commas Chef Course (1year Diploma)
Free Commas Chef Course (1year Diplomat Preparation for cooking Commas Chef Course
PC1. retrieve food items from the storage area, fridge or freezer as per the instructions of the cookC2. wash, peel, chop and/or cut food items including fruits, vegetables and meats as per the instructions of the cook Free Commas Chef Course (1year Diploma)
PC3. put food cooking equipment like pressure cooker etc. containing raw food items on gas stove for boiling or do the basic cooking as per the instructions of the senior cook Free Commas Chef Course (1year DiplomaPC4. do the basic preparatory work like mixing of spices, etPC5. weigh or measure ingredients PC6. prepare dough as per senior cook’s instructio PC7. grind spices for usages Free Commas Chef Course (1year Diploma)
PC8. portion or wrap food items or dishes using food wrappers for further processing as per the instructions of the senior cooPC9. store semi-cooked / left out cooked food in containers in the fridge or freezer as per the instructions of the cook
PC10. collect all the required items / ingredients at cooking area for food production Free Commas Chef Course (1year Diploma)
Making sauces:- To be competent, the user/ individual must be able to:PC11. collect all the ingredients required for making basic sauces Commis Chef Course.PC12. blanch the required vegetables as per organizational SOPsPC13. prepare the roux (thickening agent) as per organizational SOPs, e.g., weigh out fat and flour on a portioning scale, melt the fat in a heavy bottom skillet or sauté pan over medium heat, add flour to the fat, continuously stir till it gets thickened Free Commas Chef Course (1year Diploma)PC14. add the roux to make different sauces as per organizational SOPsPreparing salads:- To be competent, the user/ individual must be able to: PC15. collect the required vegetables for salad preparation as per organizational SOPs PC16. wash and chop them as directed by the Commies 1 or Chef-de-PartieFree Commas Chef Course (1year Diploma)17 present salads as per organizational SOPsPC18. ask senior cook if any change in presentation is required Free Commas Chef Course (1year Diploma making changes, if any, as directed by the Commies 1 or Chef-de-Partie and keep it at a specified place for serving
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Free Commas Chef Course (1year Diploma)
Preparing cold starters Commis Chef Course:- To be competent, the user/ individual must be able toPC20. arrange all the required ingredients for the preparation of cold starters as per organizational SOPC21. prepare cold starters as directed by the Commies 1 or Chef-de-Partied Free Commas Chef Course (1year DiplomPC22. decorate and present it as per Commies 1 or Chef-de-Partie’s directions Free Commas Chef Course (1year Diploma) Cleaning kitchen before start of day’s operation so be competent, the user/ individual must be able toC1. obtain the cleaning specification from organization’sPC2. move and protect raw food items and kitchen equipment, if requirePC3. use the cleaning equipment that is suitable for the specific cleaning operation and locatioPC4. separate the faulty or damaged cleaning equipment and inform about them to the senior cook5. check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working orPC6. carry out the cleaning as per organizationaSOP PC7. follow the manufacturer’s instructions and safe working practices when taking apart, handling kitchen equipment used for food producPC8. check that the kitchen equipment in correct working order after the cleaning Commis Chef Course.Free Commas Chef Course (1year Diploma) C9. record and report to senior cook about faults e.g. missing or damaged food equipment parts, pest infestation etc. Free Commas Chef Course (1year Diploma)
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Free Commas Chef Course (1year Diploma)
Preparing kitchen for food operations Commis Chef Course:- To be competent, the user/ individual must be able to: PC10. check that all the food preparation and cooking tools and kitchen equipment are available in the kitchen Free Commas Chef Course (1year DipPC11. turn on the appropriate kitchen equipment at the correct time and to the correct setPC12. arrange all the tools and kitchen equipment in the kitchen as per organizational PC13. assist chef in the preparation of mise-en-Closing kitchen at the end of day’s operations:- To be competent, the user/ individual must be able PC14. check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturers’ and organization’s instructions Free Commas Chef Course (1year DiplomC15. clean and dry all other kitchen tools and equipment and store them as per organizationaPC16. check food storage area is properly secured Free Commas Chef Course (1year DPC17. follow all the workplace procedures related to keeping kitchen hygienic before closing down the kitchen after day’s operations
upplies and materials:- To be competent, the user/ individual must be able to: Free Commas Chef Course (1year DiplPC1. receive all the provisions, supplies and daily consumables sent by supplier(s) as per companyPC2. check all the incoming stock against the invoice and bills Free CommC3. sort provisions, supplies and daily consumables for proper storing Commis Chef CouDistributing and storing supplies and materials Commis Chef Course:- To be competent, the user/ individual must PC4. distribute supplies and daily consumables to different work statPC5. re-fill kitchen condiment bottles and shakers Free Commas Chef Course (1year DiploPC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructPC7. ensure that supplies and daily consumables are stored in the appropriate conditions Free Commas Chef Course (1year Diploma)
Free Commas Chef Course (1year Diploma Keeping track of supplies and material utilization:- To be competent, the user/ individual must be able8. keep track of the quantities of supplies used on day-to-day basis Free Commas Chef Course (1year Diploma)PC9. keep track of the fuel consumptions and report to Commies 1 / Chef-de-Partied to decide about re-ordering PC10. inform Commies 1 / Chef-de-Partie about re-ordering of materials Free Commas Chef Course (1year DPC11. carry out daily and weekly procedures to check movements of stocks
PC12. understand menu planning and ways to control stocks
PC13. ensure stock is controlled and rotated
PC14. ensure effective usage of materials and zero wastage
Interacting with superior Commis Chef Course:- To be competent, the user/ individual must be able to:
PC1. receive job order and instructions from reporting superior Free Commas Chef Course (1year Diploma)
PC2. understand the work output requirements, targets, performance indicators and incentives
PC3. deliver quality work on time and report any anticipated reasons for delays
PC4. escalate unresolved problems or complaints to the relevant senior Commis Chef Course.
PC5. communicate maintenance and repair schedule proactively to the superior
PC6. receive feedback on work standards Free Commas Chef Course (1year Diploma)
PC7. document the completed work schedule and handover to the superior
Communicating with colleagues:- To be competent, the user/ individual must be able to:
PC8. exhibit trust, support and respect to all the colleagues in the workplace
PC9. aim to achieve smooth workflow Free Commas Chef Course (1year Diploma)
PC10. help and assist colleagues with information and knowledge
PC11. seek assistance from the colleagues when required Commis Chef Course.
PC12. identify the potential and existing conflicts with the colleagues and resolve
PC13. pass on essential information to other colleagues on timely basis
PC14. maintain the etiquette, use polite language, demonstrate responsible and disciplined behaviours to the colleagues Free Commas Chef Course (1year Diploma)
PC15. interact with colleagues from different functions clearly and effectively on all aspects to carry out the work among the team and understand the nature of their work Free Commas Chef Course (1year Diploma)
PC16. put team over individual goals and multi task or share work where necessary supporting the colleagues Free Commas Chef Course (1year Diploma)
PC17. highlight any errors of colleagues, help to rectify and ensure quality output
PC18. work with cooperation, coordination, communication and collaboration, with shared goals and supporting each other’s performance Free Commas Chef Course (1year Diploma)
Communicating effectively with customers:- To be competent, the user/ individual must be able to: PC19. ask more questions to the customers and identify their needs Free Commas Chef Course (1year Diploma)
PC20. possess strong knowledge on the product, services and market
PC21. brief the customers clearly
PC22. communicate with the customers in a polite, professional and friendly manner
PC23. build effective but impersonal relationship with the customers Commis Chef Course.
PC24. ensure the appropriate language and tone are used to the customers
PC25. listen actively in a two way communication
PC26. be sensitive to the gender, cultural and social differences such as modes of greeting, formality, etc.
PC27. understand the customer expectations correctly and provide the appropriate products and services
PC28. understand the customer dissatisfaction and address to their complaints effectively
PC29. maintain a positive, sensible and cooperative manner all time
PC30. ensure to maintain a proper body language, dress code, gestures and etiquettes towards the customers
PC31. avoid interrupting the customers while they talk Free Commas Chef Course (1year Diploma)
PC32. ensure to avoid negative questions and statements to the customers Commis Chef Course.
PC33. inform the customers on any issues or problems before hand and also on the developments involving them
PC34. ensure to respond back to the customer immediately for their voice messages, e-mails, etc.
PC35. develop good rapport with the customers and promote suitable products and services
PC36. seek feedback from the customers on their understanding to what was discussed
PC37. explain the terms and conditions clearly Free Commas Chef Course (1year Diploma)
Engaging with customers for assessing service quality requirements:-
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To be competent, the user/ individual must be able to:
PC1. keep in mind the profiles of expected customers
PC2. understand the target customers and their needs as defined by the company
PC3. organize regular customer events and feedback session frequently
PC4. build a good rapport with the customers including the ones who complain Commis Chef Course.
PC5. have frequent discussions with regular customers on general likes and dislikes in the market, latest trends, customer expectations, etc
. PC6. receive regular feedbacks from the clients on current service, complaints, and improvements to be made, etc
. PC7. compulsively seek customer rating of service to help develop a set of regularly improved procedures
PC8. ingrain customer oriented behaviour in service at all level
PC9. aim to gain their long lasting loyalty and satisfaction
PC10. engage with customers on without intruding on privacy
Achieving customer satisfaction:- To be competent, the user/ individual must be able to:
PC11. ensure clarity, honesty and transparency with the customers
PC12. treat the customers fairly and with due respect
PC13. focus on executing company’s marketing strategies and product development
PC14. focus on enhancing brand value of company through customer satisfaction
Fulfilling customer requirement:-
To be competent, the user/ individual must be able to:
PC15. ensure that customer expectations are met
PC16. learn to read customers’ needs and wants
PC17. willingly accept and implement new and innovative products and services that help improve customer satisfaction
PC18. communicate feedback of customer to senior, especially, the negative feedback
PC19. maintain close contact with the customers and focus groups Commis Chef Course.
PC20. offer promotions to improve product satisfaction level to the customers periodically
PC21. weigh the cost of fulfilling unscheduled customer requests, consult with senior and advise the customer on alternatives
Following behavioural, personal and telephone etiquettes:- Free Commas Chef Course (1year Diploma)
To be competent, the user/ individual must be able to:
PC1. greet the customers with a handshake or appropriate gesture based on the type of customer on their arrival
PC2. welcome the customers with a smile
PC3. ensure to maintain eye contact
PC4. address the customers in a respectable manner
PC5. do not eat or chew while talking
PC6. use their names as many times as possible during the conversation
PC7. ensure not to be too loud while talking
PC8. maintain fair and high standards of practice
PC9. ensure to offer transparent prices
PC10. maintain proper books of accounts for payment due and received
PC11. answer the telephone quickly and respond back to mails faster
PC12. ensure not to argue with the customer
PC13. listen attentively and answer back politely
PC14. maintain personal integrity and ethical behaviour
PC15. dress professionally PC16. deliver positive attitude to work
PC17. maintain well groomed personality
PC18. achieve punctuality and body language
PC19. maintain the social and telephonic etiquette
PC20. provide small gifts as token of appreciation and thanks giving to the customer
PC21. use appropriate tone, pitch and language to convey politeness, assertiveness, care and professionalism
PC22. demonstrate responsible and disciplined behaviours at the workplace
PC23. escalate grievances and problems to appropriate authority as per procedure to resolve them and avoid conflict
Treating customers with high degree of:- To be competent, the user/ individual must be able to: PC24. use appropriate titles and terms of respect to the customers Free Commas Chef Course (1year Diploma)
PC25. use polite language
respect and professionalism:- PC26. maintain professionalism and procedures to handle customer grievances and complaints
PC27. offer friendly, courteous and hospitable service and assistance to the customer upholding levels and responsibility
PC28. provide assistance to the customers maintaining positive sincere attitude and etiquette Free Commas Chef Course (1year Diploma)
PC29. provide special attention to the customer at all time Free Commas Chef Course (1year Diploma)
Achieving customer satisfaction:- To be competent, the user/ individual must be able to:
PC30. achieve 100% customer satisfaction on a scale of standard
PC31. gain customer loyalty
PC32. enhance brand value of company
Educating customer on specific facilities and services available:-
To be competent, the user/ individual must be able to: PC1. educate the tourists, employers and the colleagues at workplace on women rights and the respect that is to be given to them Free Commas Chef Course (1year Diploma)
PC2. inform about company’s policies to prevent women from sexual harassments, both physical and verbal, and objectifications by other customers and staff Free Commas Chef Course (1year Diploma)
PC3. list all the facilities available with respect to transportation facilities, night trips and safeguards, reporting abuse, maternity related and other grievance Free Commas Chef Course (1year Diploma)
PC4. inform about methods adopted to ensure safety and personal and baggage security of women, e.g., CCTV cameras, security guards, women’s helpline Free Commas Chef Course (1year Diploma)
PC5. provide the necessary comfort to the female traveller customers such as secure and safe environment, chain locks/latches, smoke detector, comfortable accommodation, etc Free Commas Chef Course (1year Diploma)
. PC6. maintain compliant behavioural etiquette while dealing with women customers such as asking permission before entering room and for cleaning, avoiding touch contact, using abusive language or gesture, etc. Free Commas Chef Course (1year Diploma)
PC7. ensure that the customer feels safe at all times without being over threatened by the security procedures and related environment
PC8. ensure that in the event of terrorist attacks customers are calmly handled, led to safer places and instructed properly in order to achieve zero casualties Free Commas Chef Course (1year Diploma)
Providing different age and gender specific customer service:-
To be competent, the user/ individual must be able to:
PC9. ensure the quality of facilities and services offered cater to the needs of every individual, be it man, woman, child, particularly the very young and the aged Free Commas Chef Course (1year Diploma)
PC10. be aware of the customer unique needs and wants of each category of customer, e.g., for an infant, for a young woman, for an old person, others Free Commas Chef Course (1year Diploma)
PC11. coordinate with team to meet these unique needs, also keeping in mind theirdiverse cultural backgrounds
PC12. provide entertainment programs and events suited for the children tourists
PC13. educate parents and attendants of senior citizens on basic safeguards and procedures for them in case of emergencies
PC14. arrange for transport and equipment as required by senior citizens
PC15. ensure availability of medical facilities and doctor
Following standard etiquette with women at workplace:-
To be competent, the user/ individual must be able to:
PC16. treat women equally across both the horizontal as well as vertical segregation of roles in the workplace
PC17. ensure a fair and equal pay to the women as men, more of formal training, advancement opportunities, better benefits, etc.
PC18. involve women in the decision making processes and management professions
PC19. avoid specific discrimination and give women their due respect
PC20. motivate the women in the work place towards utilizing their skills
PC21. educate the tourists, employers and the colleagues at workplace on women rights and the respect that is to be given to them
PC22. establish policies to protect the women from sexual harassments, both physical and verbal, and objectifications by customers and colleagues
PC23. frame women friendly work practices such as flexible working hours, maternity leave, transportation facilities, night shift concessions, women grievance cell.
PC24. ensure the safety and security of women in the workplace, particularly when their nature of job is to deal with night shifts, attend guest rooms, back end work, etc.
PC25. ensure safety and security of women at all levels
Securing company’s IPR:- To be competent, the user/ individual must be able to:
PC1. prevent leak of new plans and designs to competitors by reporting on time
PC2. be aware of any of company’s product, service or design patents
PC3. report IPR violations observed in the market, to supervisor or company head
Respecting customer’s copyright:-
To be competent, the user/ individual must be able to:
PC4. read copyright clause of the material published on the internet and any other printed material PC5. protect infringement upon customer’s business or design plans
PC6. consult supervisor or senior management when in doubt about using information available from customer
PC7. report any infringement observed by anyone in the company
Ensuring cleanliness around workplace:-
To be competent, the user/ individual must be able to:
PC1. keep the workplace regularly clean and cleared-off of food waste or other litter
PC2. ensure that waste is disposed-off as per prescribed standards or in trash cans earmarked for waste disposal
PC3. ensure that the trash cans or waste collection points are cleared everyday
PC4. arrange for regular pest control activities at the workplace
PC5. to maintain records for cleanliness and maintenance schedule
PC6. ensure the workplace is well ventilated with fresh air supply
PC7. check the air conditioner and other mechanical systems on a regular basis and maintain them well PC8. ensure the workplace is provided with sufficient lighting Free Commas Chef Course (1year Diploma)
PC9. ensure clean work environment where food is stored, prepared, displayed and served
PC10. ensure safe and clean handling and disposal of linen and laundry, storage area, accommodation, public areas, storage areas, garbage areas, etc. Free Commas Chef Course (1year Diploma)
PC11. identify and report poor organizational practices with respect to hygiene, food handling, cleaning
PC12. ensure adequate supply of cleaning consumables such as equipment, materials, chemicals, liquids
PC13. ensure to clean the store areas with appropriate materials and procedures
PC14. identify the different types of wastes, e.g., liquid, solid, food, non-food, and the ways of handling them for disposal
personal hygiene practices:- To be competent, the user/ individual must be able to:
PC15. wash hands on a regular basis, particularly on touching any dirty surfaces, before and after handling food, after using the toilet, etc.
PC16. ensure to wash hands using suggested material such as soap, one use disposable tissue, warm water, etc.
PC17. wash the cups, glasses or other cutlery clean before and after using them
PC18. ensure to maintain personal hygiene of daily bath, clean clothing and uniform, footwear, head gear, cutting nails, healthy diet, using deodorant, etc. Free Commas Chef Course (1year Diploma)
PC19. ensure to maintain dental hygiene in terms of brushing teeth every day, using mouthwash regularly, using mouth freshener after eating, avoiding smoke at workplace, etc. Free Commas Chef Course (1year Diploma)
PC20. ensure no cross contaminations of items such as linen, towels, utensils, etc. occurs in the workplace
Taking precautionary health measures:- To be competent, the user/ individual must be able to:
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PC21. report on personal health issues related to injury, food, air and infectious diseases
PC22. ensure not to go for work if unwell, to avoid the risk of being spread to other people
PC23. use a tissue, cover the mouth and turn away from people while sneezing or coughing
PC24. wash hands on using these tissues after coughing and sneezing and after using the wastes
PC25. ensure to use single use tissue and dispose these tissues immediately
PC26. coordinate for the provision of adequate clean drinking water
PC27. ensure to get appropriate vaccines regularly
PC28. avoid serving adulterated or contaminated food
PC29. undergo preventive health check-ups at regular intervals
PC30. take prompt treatment from the doctor in case of illness
PC31. have a general sense of hygiene and appreciation for cleanliness for the benefit of self and the customers or local community
Taking precautionary measures to avoid work hazards:-
To be competent, the user/ individual must be able to:
PC1. assess the various hazards in the work areas
PC2. take necessary steps to eliminate or minimize them
PC3. analyse the causes of accidents at the workplace
PC4. suggest measures to prevent such accidents from taking place
PC5. take preventive measures to avoid risk of burns and other injury due to contact with hot surfaces such as stoves, gas, fire, hot liquids, hot foods, hot oil, etc. Free Commas Chef Course (1year Diploma)
PC6. suggest methods to improve the existing safety procedures at the workplace
standard safety procedure:- To be competent, the user/ individual must be able to:
PC7. be aware of the locations of fire extinguishers, emergency exits, etc.
PC8. practice correct emergency procedures
PC9. check and review the storage areas frequently
PC10. stack items in an organized way and use safe lifting techniques to reduce risk of injuries from handling procedures at the storage areas
PC11. ensure to be safe while handling materials, tools, acids, chemicals, detergents, etc.
PC12. store the chemicals and acids in a well-ventilated and locked areas with warning signs displayed PC13. ensure safe techniques while moving furniture and fixtures
PC14. ensure to reduce risk of injury from use of electrical tools
PC15. read the manufacturer’s manual carefully before use of any equipment
PC16. unplug the electrical equipment before performing housekeeping, cleaning and maintenance to avoid injuries
PC17. keep the floors free from water and grease to avoid slippery surface
PC18. ensure to use non slip liquids and waxes to polish and treat floors, if required
PC19. use rubber mats to the places where floors are constantly wet
PC20. ensure safety from injuries of cuts to loss of fingers, while handling sharp tools such as knives, needles, etc
. PC21. use flat surfaces, secure holding and protective wear while using such sharp tools
PC22. use health and safety practices for storing, cleaning, and maintaining tools, equipment, and supplies
PC23. practice ergonomic lifting, bending, or moving equipment and supplies
Using safety tools or Personal Protective Equipment:-
To be competent, the user/ individual must be able to:
PC24. ensure the workers have access to first aid kit when needed
PC25. ensure all equipment and tools are stored and maintained properly and safe to use
PC26. ensure to use personal protective equipment and safety gear such as gloves, mask, headwear, footwear, glasses, goggles, etc. for specific tasks and work conditions where required
PC27. ensure to display safety signs at places where necessary for people to be cautious
PC28. ensure electrical precautions such as insulated clothing, adequate equipment insulation, dry work area, switch off the power supply when not required, etc.
PC29. ensure availability of general health and safety equipment such as fire extinguishers, first aid equipment, safety equipment, clothing, safety installations such as fire exits, exhaust fans, etc., are available
Achieving safety standards:- To be competent, the user/ individual must be able to:
PC30. document all the first aid treatments, inspections, etc., conducted to keep track of the safety measures undertaken
PC31. comply with the established safety procedures of the workplace
PC32. report to the supervisor on any problems and hazards identified
PC33. ensure zero accident at workplace
PC34. adhere to safety standards and ensure no material damage
Job Role : Commis :-
Chef Qualification Pack :-
Sector Skill Council:-
- Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for each
PC. 2. Each NOS will assessed both for theoretical knowledge and practical which is being proportionately demonstrated in the table below.
3 The assessment for the theory part will be based on knowledge bank of questions created by the SSC
. 4. To pass the Qualification Pack, every trainee should score a minimum of 60% in all Generic NOS’s and 75% in Other NOS’s.
5. In case of successfully passing only certain number of NOS’s, the trainee is eligible to take subsequent assessment on the balance NOS’s to pass the Qualification pack.
Assist in food preparation:-
PC1. retrieve food items from the storage area, fridge or freezers per the instructions of the cook
PC2. wash, peel, chop and/or cut food items including fruits, vegetables and meats as per the instructions of the cook
PC3. put food cooking equipment like pressure cooker etc. containing raw food items on gas stove for boiling or do the basic cooking as per the instructions of the senior cook
PC4. do the basic preparatory work like mixing of spices etc,
PC5. weigh or measure ingredients
PC6. prepare dough as per senior cook’s instructions
PC7. grind spices for usages
PC8. portion or wrap food items or dishes using food wrappers for further processing as per the instructions of the senior cook
PC9. store semi-cooked / left out cooked food in containers in the fridge or freezer as per the instructions of the cook
PC10. collect all the required items / ingredients at cooking area for food production
PC11. collect all the ingredients required for making basic sauces Performance Criteria
PC12. blanch the required vegetables as per organizational SOPs
PC13. prepare the roux (thickening agent) as per organizational SOPs
a. weigh out fat and flour on a portioning scale
b. melt the fat in a heavy bottom skillet or sauté pan over medium heat.
c. add flour to the fat
d. continuously stir till it gets thickened
PC14. add the roux to make different sauces as per organizational SOPs
PC15. collect the required vegetables for salad preparation as per organizational SOPs
PC16. wash and chop them as directed by the Commies 1 / Chef-de-Partie
PC17. present salads as per organizational SOPs
PC18 ask senior cook if any change in presentation is required
PC19. making changes, if any, as directed by the Commies 1 / Chef-de-Partie and keep it at a specified place for serving
PC20. arrange all the required ingredients for the preparation of cold starters as per organizational SOPs
PC21. prepare cold starters as directed by the Commies 1 / Chef-de-Partie
PC22. decorate and present it as per Commies 1 / Chef-de-Partie’s directions
![](https://gprsstudio.com/wp-content/uploads/2023/10/0e8298bc-2d4d-4ccf-8c22-5ffb8e20db82_cover.webp)
Set up and close kitchen:-
PC1. obtain the cleaning specification from organization’s SOP
PC2. move and protect raw food items and kitchen equipment, if required
PC3. use the cleaning equipment that is suitable for the specific cleaning operation and location
PC4. separate the faulty or damaged cleaning equipment and inform about them to the senior cook
PC5. check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order Performance Criteria
PC6. carry out the cleaning as per organizational SOP
PC7. follow the manufacturer’s instructions and safe working practices when taking apart, handling kitchen equipment used for food production
PC8. check that the kitchen equipment in correct working order after the cleaning
PC9. record and report to senior cook about faults e.g. missing or damaged food equipment parts, pest infestation etc.
PC10. check that all the food preparation and cooking tools and kitchen equipment are available in the kitchen
PC11. turn on the appropriate kitchen equipment at the correct time and to the correct setting
PC12. arrange all the tools and kitchen equipment in the kitchen as per organizational SOP
PC13. assist chef in the preparation of mise-en-place
PC14. check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturers’ and organization’s instructions
PC15. clean and dry all other kitchen tools and equipment and store them as per organizational SOP
PC16. check food storage area is properly secured
PC17. follow all the workplace procedures related to keeping kitchen hygienic before closing down the kitchen after day’s operations
Monitor stock movement:- PC1. receive all the provisions, supplies and daily consumables sent by supplier(s) as per company’s SOP
PC2. check all the incoming stock against the invoice and bills
PC3. sort provisions, supplies and daily consumables for proper storing
PC4. distribute supplies and daily consumables to different work stations
PC5. re-fill kitchen condiment bottles and shakers
PC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructions
PC7. ensure that supplies and daily consumables Performance Criteria are stored in the appropriate conditions
PC8. keep track of the quantities of supplies used on day
PC9. keep track of the fuel consumptions and report to Commies 1 / Chef
PC10. inform Commies 1 / Chef
PC11. carry out daily and weekly procedures to check movements of stocks
PC12. understand menu planning and ways to control stocks
PC13. ensure stock is controlled and rotated
PC14. ensure effective usage of materials and zero wastage
Communicate with customer and colleagues:-
PC1. receive job order and instructions from reporting superior
PC2. understand the work output requirements, targets, performance indicators and incentives
PC3. deliver quality work on time and report any anticipated reasons for delays
PC4. escalate unresolved problems or complaints to the relevant senior
PC5. communicate maintenance and repair schedule proactively to the superior
PC6. receive feedback on work standards
PC7. document the completed work schedule and handover to the superior
PC8. exhibit trust, support and respect to all the colleagues in the workplace
PC9. aim to achieve smooth workflow
PC10. help and assist colleagues with information and knowledge
PC11. seek assistance from the colleagues when required
PC12. identify the potential and existing conflicts with the colleagues and resolve
PC13. pass on essential information to other colleagues on timely basis
PC14. maintain the etiquette, use polite language, Performance Criteria demonstrate responsible and disciplined behaviours to the colleagues
PC15. interact with colleagues from different functions clearly and effectively on all aspects to carry out the work among the team and understand the nature of their work
PC16. put team over individual goals and multi task or share work where necessary supporting the colleagues
PC17. highlight any errors of colleagues, help to rectify and ensure quality output
PC18. work with cooperation, coordination, communication and collaboration, with shared goals and supporting each other’s performance
PC19. ask more questions to the customers and identify their needs
PC20. possess strong knowledge on the product, services and market
PC21. brief the customers clearly
PC22. communicate with the customers in a polite, professional and friendly manner
PC23. build effective but impersonal relationship with the customers
PC24. ensure the appropriate language and tone are used to the customers
PC25. listen actively in a two way communication
PC26. be sensitive to the gender, cultural and social differences such as modes of greeting, formality, etc.
PC27. understand the customer expectations correctly and provide the appropriate products and services
PC28. understand the customer dissatisfaction and address to their complaints effectively
PC29. maintain a positive, sensible and cooperative manner all time
PC30. ensure to maintain a proper body language, dress code, gestures and etiquettes towards the customers
PC31. avoid interrupting the customers while they talk
PC32. ensure to avoid negative questions and statements to the customers
PC33. inform the customers on any issues or problems before hand and also on the developments Performance Criteria involving them
PC34. ensure to respond back to the customer immediately for their voice messages, e-mails, etc
PC35. develop good rapport with the customers and promote suitable products and services
PC36. seek feedback from the customers on their understanding to what was discussed
PC37. explain the terms and conditions clearly
Maintain customercentric service orientation:-
PC1. keep in mind the profiles of expected customers
PC2. check all the incoming stock against the invoice and bills
PC3. sort provisions, supplies and daily consumables for proper storing
PC4. distribute supplies and daily consumables to different work station
PC5. re-fill kitchen condiment bottles and shakers
PC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructions
PC7. ensure that supplies and daily consumables
Performance Criteria are stored in the appropriate conditions
PC8. keep track of the quantities of supplies used on day
PC9. keep track of the fuel consumptions and report to Commies 1 / Chef
PC10. inform Commies 1 / Chef
PC11. carry out daily and weekly procedures to check movements of stocks
PC12. understand menu planning and ways to control stocks
PC13. ensure stock is controlled and rotated
PC14. ensure effective usage of materials and zero wastage
Communicate with customer and colleagues:-
PC1. receive job order and instructions from reporting superior
PC2. understand the work output requirements, targets, performance indicators and incentives
PC3. deliver quality work on time and report any anticipated reasons for delays
PC4. escalate unresolved problems or complaints to the relevant senior
PC5. communicate maintenance and repair schedule proactively to the superior
PC6. receive feedback on work standards
PC7. document the completed work schedule and handover to the superior
PC8. exhibit trust, support and respect to all the colleagues in the workplace
PC9. aim to achieve smooth workflow
PC10. help and assist colleagues with information and knowledge
PC11. seek assistance from the colleagues when required
PC12. identify the potential and existing conflicts with the colleagues and resolve
PC13. pass on essential information to other colleagues on timely basis
PC14. maintain the etiquette, use polite language, Performance Criteria demonstrate responsible and disciplined behaviours to the colleagues
PC15. interact with colleagues from different functions clearly and effectively on all aspects to carry out the work among the team and understand the nature of their work
PC16. put team over individual goals and multi task or share work where necessary supporting the colleagues
PC17. highlight any errors of colleagues, help to rectify and ensure quality output
PC18. work with cooperation, coordination, communication and collaboration, with shared goals and supporting each other’s performance
PC19. ask more questions to the customers and identify their needs
PC20. possess strong knowledge on the product, services and market
PC21. brief the customers clearly
PC22. communicate with the customers in a polite, professional and friendly manner
PC23. build effective but impersonal relationship with the customers
PC24. ensure the appropriate language and tone are used to the customers
PC25. listen actively in a two way communication
PC26. be sensitive to the gender, cultural and social differences such as modes of greeting, formality, etc
PC27. understand the customer expectations correctly and provide the appropriate products and services
PC28. understand the customer dissatisfaction and address to their complaints effectively
PC29. maintain a positive, sensible and cooperative manner all time
PC30. ensure to maintain a proper body language, dress code, gestures and etiquettes towards the customers
PC31. avoid interrupting the customers while they talk
PC32. ensure to avoid negative questions and statements to the customers
PC33. inform the customers on any issues or problems before hand and also on the developments involving them
PC34. ensure to respond back to the customer immediately for their voice messages, e-mails, etc
PC35. develop good rapport with the customers and promote suitable products and services
PC36. seek feedback from the customers on their understanding to what was discussed
PC37. explain the terms and conditions clearly
Maintain customercentric service orientation:-
PC1. keep in mind the profiles of expected customers
PC2. understand the target customers and their needs as defined by the company
PC3. organize regular customer events and feedback session frequently
PC4. build a good rapport with the customers including the ones who complain
PC5. have frequent discussions with regular customers on general likes and dislikes in the market, latest trends, customer expectations, etc.
PC6. receive regular feedbacks from the clients on current service, complaints, and improvements to be made, etc
PC7. compulsively seek customer rating of service to help develop a set of regularly improved procedures
PC8. ingrain customer oriented behaviour in service at all leve
PC9. aim to gain their long lasting loyalty and satisfaction
PC10. engage with customers without intruding on privacy
PC11. ensure clarity, honesty and transparency with the customers
PC12. treat the customers fairly and with due respect
PC13. focus on executing company’s marketing strategies and product development
PC14. focus onenhancingbrand value of company through customer satisfaction
PC15. ensure that customer expectations are met
PC16. learn to read customers’ needs and wants
PC17. willingly accept and Implement new and innovative products and services that help improve customer satisfaction
PC18. communicate feedback of customer to senior, especially, the negative feedback
PC19. maintain close contact with the customers and focus groups
PC20. offer promotions to improve product satisfaction level to the customers periodically
PC21. weigh the cost of fulfilling unscheduled customer requests, consult with senior and advise the customer on alternatives
Technical Knowledge:-
The user/individual on the job needs to know and understand:
KB1. personal protective equipment should be worn and how it is cared for
KB2. purpose and usage of protective gears such as gloves , protective goggles, masks, etc. while working
KB3. how to provide the first aid treatment at workplace
KB4. significance of accidental risks to the worker and productivity loss
KB5. reporting procedure or hierarchy for signs of damage and potential hazards
KB6. methods to minimize accidental risks
KB7. safe handling chemicals, acids, etc. for cleaning KB8. material handling procedure
KB9. standard operating procedure for safety drills and equipment maintenance
KB10. precautionary activities to be followed for work place safety
KB11. optimal operation of tools and electrical equipment
KB12. emergency procedures to be followed in case of an mishap such as fire accidents, etc.
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If you Need Certificate the you should have to attended all Classes Regularly Time to Time and And Share A Registration Number For your Attendance, Which we will provide you after complete admission. When Your 80% Attendance will be Complete then You should attend Assessment or Exam For Certificate And Mark sheet.
There Are Some Terms And conditions to eligible for Certificate And Mark sheet
- Need 80% Online Class Attendance By Registration Number
- attend Online Exam and Interview
- You Have To Pay Certificate Currier Charge Rs 2000 (Two thousand Rupees Only)
Charges
Only You have to pay Rs 2000/-(two thousand Rupees Only ) For The Certificate Courier Charge,
When you selected For Free Certificate And Mark sheet Or pay based Certificate And Mark sheet then your government registration process will be start , We give you a Registration Certificate , When you Will Start Your Online Class Every Day you will Put The Registration number With Us for attendance.
As Example Registration Certificate will be like the
This Certificate is valid for All India Government and private both sector and this certificate is also valid 129 Countries of The World, And by this certificate you can Attend All ou interviews And job Section ..
Terms & Conditions of Offline Class
Offline Class —(Totally Free Of Cost)
Offline class Its mean you Direct Go to Our Institute and Take admission there, after the admission you have to join direct class
there is a totally free of cost no charge ,, even you will get Rs 50 every day from Government
every day , There Is a three Time Of classes
a) 8:00am to 12:00pm
b)12:00pm to 4:00pm
c)4:00 pm to 8:00 pm
you can take any time for class regarding your needs , you have to select any one time for regular attending the class
But one thing Must be Remember you have to attain at least 80% of total class, As example if class is 180 days then you have to attain minimum 150 days , other wise your registration will be cancel, and you cant sit on exam and you will also not get certificate
Terms & Conditions of Online Class
Online Class Time – 12:00 pm to 01:00pm ( Two Days In a Week ) , If You have No Time at 12: 00 pm then You can see the class before 8:00 pm after that your attendance will be close,
Online Class And Mark sheet Details
Online Class And Mark sheet Details,
All over India GPRS Studio Provide you Free Online Class And Free Certificate..
Online Classes are Totally Free for All Indian, You can Attend Our Online Classes in Youtube Channel GPRS Studio at home by your Phone /Laptop/ Mobile/Computer etc .
Its total 6 Months Class .. Two days In a Week ,