Competences

a. Manage catering operations by complying with guidelines to the design of the kitchen & health and
safety regulations, producing standard recipes, job descriptions, standard operating procedures
and budgeting reports.
b. Create well-designed menus, concepts and operating procedures with a clear identified target
market and devise different strategies to increase sales which Manage catering operations by
complying with guidelines to the design of the kitchen Manage catering operation. Manage catering
operations by complying with guidelines to the design of the kitchen & health and safety
regulations, producing standard recipes, job descriptions, standard operating procedures and
budgeting reports.
c. Create well-designed menus, concepts and operating procedures with a clear identified target
market and devise different strategies to increase sales which can be presented to the customer.
d. Ensure that high standards of service are achieved through effective and correct use of technology,
equipment, methods and strategies.
e. Collaborate with colleagues in the collating of data to compile the project and ensure good team
work;
f. Systemically understand key aspects of F&B and kitchen Management acquired during this course
to teach Hospitality students by following the syllabus provided by the local education authority.
g. Complying with guidelines to the design of the kitchen & health and safety regulations, producing
standard recipes, job descriptions, standard operating procedures and budgeting reports.
h. Create well-designed menus, concepts and operating procedures with a clear identified target
market and devise different strategies to increase sales which can be presented to the customer.
i. Ensure that high standards of service are achieved through effective and correct use of technology,
equipment, methods and strategies.
j. Collaborate with colleagues in the collating of data to compile the project and ensure good team
work;
k. Systemically understand key aspects of F&B and kitchen Management acquired during this course
to teach Hospitality students by following the syllabus provided by the local education authority.
l. Health and safety regulations, producing standard recipes, job descriptions, standard operating
procedures and budgeting reports.
m. Create well-designed menus, concepts and operating procedures with a clear identified target
market and devise different strategies to increase sales which can be presented to the customer.
n. Ensure that high standards of service are achieved through effective and correct use of technology,
equipment, methods and strategies.
o. Collaborate with colleagues in the collating of data to compile the project and ensure good team
work;
p. Systemically understand key aspects of F&B and kitchen Management acquired during this course
to teach Hospitality students by following the syllabus provided by the local education authority
can be presented to the customer.
q. Ensure that high standards of service are achieved through effective and correct use of technology,
equipment, methods and strategies.
r. Collaborate with colleagues in the collating of data to compile the project and ensure good team
work;
s. Systemically understand key aspects of F&B and kitchen Management acquired during this course
to teach Hospitality students by following the syllabus provided by the local education authority.

Knowledge 

a. Systematically understand key components of food and beverage and kitchen management.;
b. Demonstrate key awareness of the organization structure and operation procedures of the F&B
and kitchen department.
c. Deploy originality in the application of knowledge when creating concepts for catering operations
as well as marketing and selling strategies.
d. Act autonomously in critical decision making to ensure that high service standards are met.
e. Demonstrate self-direction and originality when teaching Food, Beverage and Kitchen Management
in a vocational education environment.

Skills

a. Systematically plan, construct and design different philosophical concepts, operating procedures,
marketing and selling strategies for a catering establishment according to the clients’ needs and
requirements
b. Act autonomously in planning and implementing roster schedules, SOPs and menus within
budgeted parameters;
c. Prepare and create job descriptions for members of staff in line with the standard format required;
d. Comprehensively understand issues of Health and safety and food hygiene during the design and
operation of Food and Beverage and/or Kitchen operation;