Workplace Competencies - California Restaurant Association
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FOOD SAFETY + PREPARATION PROCEDURES
Must possess or be fully prepared to pass test and obtain the ServSafe® California Food Handler Card
Demonstrates frequent and thorough hand washing procedures.
Demonstrates steps for avoiding contamination and cross-contamination of food.
Understands proper storage for proteins and other time and temperature sensitive products.
Understands food allergies.
Practice the basic procedures for the safety of employees and guests, including the procedures for emergency situations.
Understand the source and purpose of information in the Material Safety Data Sheets (MSDS) and know the proper use of personal protective equipment (PPE).
COMMUNICATION + PROFESSIONALISM
Speaks and listens effectively, clearly and courteously to guests and fellow employees.
Asks appropriate questions and seeks supervisory approval when needed.
Complete work assignments on time with high quality.
Model professional behavior by using appropriate business etiquette, dress and protocols.
Think critically to make informed decisions, solve problems and find innovative solutions.
Constantly model personal integrity and ethical behavior.
Perform effectively in both individual and team environments.
Successfully balance multiple tasks and relationships appropriately and responsibly.
KITCHEN ESSENTIALS + BASIC FOOD PREPARATION
Reads instructions, recipes and menus quickly and with comprehension.
Converts weights and measures accurately.
Demonstrate professional knife skills, including storage, use and transfer of knives safely.
Demonstrates competence in basic cooking skills and techniques.
Apply the procedures for cleaning and maintaining facilities and equipment.
Design plating techniques that display accurate portioning and aesthetic presentation skills.
Develop food preparation plan that maximizes profit and minimizes waste.
Apply basic nutrition principles and know how to use food preparation techniques to ensure nutrient conservation.
Interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals.
Create nutritious dishes and menus that meet the availability of ingredients and customer demand.
Ability to analyze the importance of customer service to the success of the establishment and recognize methods to maintain long-term customer relationships.
Recognizes common customer complaints and the service solutions for preventing or resolving complaints.
Sets a table with linen, flatware, glassware, and condiments in accordance with several types of service.
Greets and seats guests with a smile and is always friendly.
Takes guests' orders accurately.
Demonstrates knowledge of menu items and is able to describe them to guests.
Provides or obtains information for guests who ask about allergens in menu items.
Serves a guest meal efficiently, including serving and removing food and beverage items.
Processes and presents the guest sales check properly and gives guests correct change.
DEPENDABILITY + PRESENTATION
Arrives at work alert, well groomed and dressed appropriately.
Takes initiative by offering to help whenever possible and appropriate.
Understand the responsibilities of management, such as ensuring safe work conditions and complying with important laws and regulations that affect employment such as wage and hour laws and accommodation of minors.
Understand the connection between effective management and business procedures to important outcomes, such as profitability, workplace atmosphere, guest satisfaction and business growth.
Calculate a recipe cost accurately and determines a recipe’s yield accurately.
Accurately evaluate importance of menu as primary source of revenue generation and cost control.
PURCHASING AND INVENTORY
Stores food and beverages correctly to ensure security and food safety.
Practice the procedures for maintaining inventories, ordering food, equipment and supplies.
Identify major market segments of the industry and understand how marketing principles and procedures can be applied to attract target audiences.
Design and understand business plans including: the mission statement, vision, target market, location, financing and community and ecological context of the business.
Communicates the operation’s theme and style of service to guests and supervisors.
Understand basic marketing principles for maximizing revenue based on supply and demand and competition.
Plans for post high school
Interested in learning more about CRAEF scholarships?
Verify student passes final exam with a 70% or higher
Verify student passes ProStart class with 70% or higher
Student obtained ServSafe® CA Food Handler Card or ServSafe® Manager Card.
Student completed competencies. (A minimum of 35 competencies required)
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