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SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FORFOOD TECHNOLOGIST

Occupation: Food Technologist

Occupation Description:

The Food Technologist develops new food products, focusing on refining recipe formulation for mass production purposes, which includes extending the shelf life, calculating recipe proportions and recommending substitute ingredients to improve the taste and colour profile of food products. He/She is expected to participate in ehancing food quality standards and suggest modifications to existing organisational processes. He also assists in quality audits and recommends ways to reduce waste production.

He operates in a set-up similar to a food production environment. He should be comfortable with exposure to physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear uniform and standard protection gear.

Important Points to Note about this DocumentThis 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 1.0. 1


The skills expected of the Food Technologist are summarised as below:

Skill Category Skill

Analytical, Conceptual and

Evaluative

1. Apply Systems Thinking in Problem-Solving and Decision-Making

Business Continuity

Management2. Manage Crisis Situations

Business Negotiation

3. Participate in Dispute Resolution4. Participate in Negotiations

Central Kitchen Production

5. Create New Process Prototypes6. Formulate New Food Production Standards and Standard

Operating Procedures7. Refine Recipe Formulation for Mass Production

Change Management 8. Lead Team to Implement Change

Communications 9. Identify and Establish Internal and External Stakeholder Relationships

Food and Beverage

Production10. Apply Principles of Organic and Biological Chemistry



Food and Beverage Service 11. Understand Nutritional Knowledge and Dietary Requirements

Innovation

12. Contribute to Innovation Process within Own Scope of Work in the Business Unit

13. Provide Suggestions for Modifications to Existing Processes14. Recommend Ways to Reduce Waste Production

People and Relationship Management

15. Manage Cross Functional and Culturally Diverse Teams

People Development

16. Develop and Motivate Team Members through Capability Development

Personal Management and

Development

17. Develop Self to Maintain Professional Competence at Managerial Level

Planning and Implementation 18. Provide Information for Management Decision Making

Project Management 19. Implement Project Administration Processes

Quality 20. Assist in Quality Audits21. Manage Non-Compliance Quality Cases



Risk Management 22. Facilitate Compliance with Legislative and Regulatory

Requirements

Site/Outlet and Equipment

Management23. Manage Site/Outlet and Equipment Maintenance



Skill Code ES-ACE-501G-1

Skill Category Analytical, Conceptual and Evaluative

Skill Sub-Category(where applicable) N/A

Skill Apply Systems Thinking in Problem Solving and Decision Making

Skill Description

This skill describes the ability to apply systems thinking to assess organisational issues. It also includes formulating and implementing solutions to address issues typically encountered by one assuming a managerial role.

Knowledge and Analysis

The ability to understand:

Definitions of systems thinking Benefits of systems thinking Organisation from a systems perspective Situations that can affect the achievement of desired goals and

outcomes Comparison of the various system thinking tools and their application Comparison of the various systems thinking approaches and their

application to problem-solving Characteristics and application of the decision-making models Limitations of appropriate evaluation process to assess effectiveness of

chosen solutions Possible success indicators of chosen solutions

It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.

Application and Adaptation

It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.

The ability to:

Analyse issues that affect the achievement of desired goals and outcomes in the macro context

Apply systems thinking approaches and processes to identify the root causes of non-achievement of desired goals and outcomes and the homeostasis of the organisation

Develop an implementation plan for the chosen solutions to resolve issues that affect the achievement of desired goals and outcomes in an organisation



Assess the effectiveness of the chosen solutions using an appropriate evaluation process

Innovation and Value Creation

The ability to:

Use systems thinking tools to formulate possible solutions to resolve issues that affect the achievement of desired goals and outcomes

Select suitable solutions using established criteria to resolve issues that affect the achievement of desired goals and outcomes

Recommend corrective actions to improve chosen solutions

It refers to the ability to 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:

Document the process of applying systems thinking in problem-solving It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

Engage in self-reflection to view problems from a holistic manner taking into account overall structures, patterns and cycles

It refers to the ability to develop and improve one’s self within and outside of one’s area of work.

Range of Application



Definitions of systems thinking must include:

A way of helping a person to view systems from a holistic perspective that includes seeing overall structures, patterns and cycles in systems, rather than seeing only isolated events in the system

A way to identify the root causes of issues in organisations and to address them

A way of understanding that emphasises the relationships among a system's parts, rather than the parts themselves

Systems thinking approaches and their application to problem-solving must include: Soft Systems Methodology (SSM) which includes:

o Identification of outputs, attributes, criteria, measurements scales and models

o Search for and generate different alternativeso Designing interventions to various componentso Confirming system with relevant stakeholders

Total Systems Intervention (TSI) which includes:o Creativity phase: Focuses on different aspects of the organisation’s

functioningo Choice phase: Choosing a set of methodologies to suit particular

characteristics of the organisation’s situation o Implementation phase: Generating specific proposal for change

Systems design which includes:o Forecastingo Model building and simulation o Optimisation and control

Strategic Assumption Surfacing and Testing (SAST) includes:o Group formation: A large group of people split into various groupso Assumption surfacing and rating: Groups discuss and list all

assumptions inherent in systemso Within group dialectic debate:

Eliminates irrelevant assumptions Ensures that assumption is self-evident and significant in

the outcome of the strategy chosen and implemented o Between groups dialectic debate:

Extracts agreed assumptions

(where applicable)

It refers to the critical circumstances and contexts that the skill may be demonstrated.



o Debates on contentious assumptions to achieve agreement Final synthesis Groups all come together to propose and resolve all

outstanding controversies Policy decisions will be made then

o Critical Systems Heuristic (CSH) which includes: To identify boundary judgements systematically

Version Control

Version Date Changes Made Edited by

ES-ACE-501G-1 1-Sep-16 Initial Version WDA



Skill Code BM-BCM-407E-1

Skill Category Business Continuity Management

Skill Sub-Category(where applicable)

N/A

Skill Manage Crisis Situations

Skill Description

This skill describes the ability to execute crisis management plan to manage crisis situations. It also includes allocating resources, executing and documenting response and recovery activities and communicating organisational crisis management key messages to relevant stakeholders.




Operational roles and responsibilities of a manager handling a crisis

Documentation components for crisis response and recovery activities

Communication plan for managing crisis



The ability to:

Allocate resources to manage response-handling in accordance with crisis management plan

Identify crisis response and recovery activities for implementation in accordance with recovery strategies and business continuity strategies to ensure alignment of activities

Document crisis response and recovery activities data in accordance with information format requirements to facilitate follow-up actions

Implement 'return-to-normal' procedures in accordance with crisis management plan to ensure alignment of activities

Communicate organisational crisis management key messages to relevant stakeholders to provide updates

Innovation and The ability to:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

9


Value Creation


Review crisis management process to identify areas for improvement


It refers to the ability to use affective factors in leadership, relationship 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 emotional cues of organisation members during a crisis situation to manage negative emotional climate and provide reassurance

Learning to Learn


The ability to:

Augment own knowledge on crisis management by subscribing to diverse learning channels and discussion platforms to ensure continuous learning for workplace application


(where applicable)


N/A



Version Control


BM-BCM-407E-1 1-Sep-16 Initial Version WDA



Skill Code BM-BN-402E-1

Skill Category Business Negotiation


Skill Participate in Dispute Resolution

Skill Description This skill describes the ability to prepare and participate in dispute resolution to reach agreeable outcomes.




Types of disputes Evidence to support case Communication and conflict resolution techniques Relevant precedents Relevant legislation and regulations



The ability to:

Prepare case to gather support for position Participate in dispute resolution processes to achieve desired

dispute resolution outcomes Reach dispute resolution outcomes to obtain concurrence from

both parties


It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned

The ability to:

Identify opportunities to strive for negotiation outcomes to add value to the organisation and achieves a win-win outcome for both parties



to organisational goals.



The ability to:

Manage self to maintain composure, self-confidence and resilience when dealing with challenges in the conflict resolution process

Learning to Learn


The ability to:

Engage in self-reflection to identify areas for improvement in managing dispute resolution process

Improve own conflict resolution skills by seeking feedback from peers and supervisors to enhance own capability in managing conflicts


(where applicable)


Relevant legislation and regulations must include:

Billing policies Organisational human resources policies Financial regulations and policies Employment Act Industrial Relations Act Workplace Safety and Health Act Employment of Foreign Manpower Act International legislation

Version Control


BM-BN-402E-1 1-Sep-16 Initial Version WDA



Skill Code BM-BN-401E-1

Skill Category Business Negotiation


Skill Participate in Negotiations

Skill Description

This skill describes the ability to participate in negotiations. It includes preparing alternatives and outcomes to support negotiation objectives, applying communication and conflict resolution techniques during negotiation, taking follow-up actions to close negotiation, as well as evaluating negotiation outcomes to identify areas of improvement.




Components of negotiation plans Negotiation roles and responsibilities Negotiation processes and techniques Relevant precedents Relevant legislation and regulations



The ability to:

Plan and prepare alternatives and outcomes for both parties in negotiations to support negotiation objectives

Apply communication and conflict resolution techniques to achieve desired negotiation outcomes

Finalise negotiation and take necessary follow-up actions to close negotiation


It refers to the ability to generate purposive ideas to improve work performance and/or

The ability to:

Monitor and evaluate negotiation outcomes against objectives in accordance with organisational procedures to determine potential areas of improvement for future negotiations



enhance business values that are aligned to organisational goals.



The ability to:

Manage self to maintain composure and self-confidence when conducting negotiations

Learning to Learn


The ability to:

Study past dispute resolutions to identify best practices that may be applied to the current negotiation situation


(where applicable)


Relevant legislation and regulations may relate to:

Billing policies Organisational human resources policies Financial regulations and policies Employment Act Industrial Relations Act Workplace Safety and Health Act Employment of Foreign Manpower Act International legislation

Version Control


BM-BN-401E-1 12-Oct-16 Initial Version SSG



Skill Code FSS-CKP-5004-1.1

Skill Category Central Kitchen Production

Skill Sub-Category (where applicable)

Research and Development

Skill Create New Process Prototypes

Skill DescriptionThis skill describes the ability to create new process prototype. It also includes conducting experiments, testing of prototypes and conducting roll-out plans.




Organisational standards and current standard operating procedures (SOPs)

Impact of process changes on workflow, training requirements, production efficiency and maintaining food quality

Importance of considering technological changes, industry best practices and staff feedback

Principles of operational efficiency and costs Impact of new processes and prototypes on operations and

costs Importance of risk management during new process

development Required testing of process prototypes Elements of process rollout plans



The ability to:

Generate ideas for new process prototypes Develop new process prototypes Refine product prototypes based on experimentation results

and data collection Monitor properties of process prototypes and ensure that all

regulatory requirements and organisation quality standards are met

Create process rollout plans, including changes to workflow for current production processes in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to:



Creation


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



The ability to:

Align organisational compliance procedures and policies with food handling legislative requirements to meet quality standards

Build and develop relationships with new and/or existing customers and internal and external stakeholders

Act as a role model and inspire teams by showing trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives

Deal with ethical and/or professional issues and make judgements in accordance to organisation's current practices and/or guidelines

Learning to Learn


The ability to:

Apply cognitive skills and past experiences to generate technical and/or business solutions in unfamiliar areas

Constantly update own learning in relevant work areas to adapt to changing environment

Attempt to apply learnings from other areas of work


(where applicable)


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 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-CKP-5004-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore




Skill Category Central Kitchen Production


Standards and Guidelines

Skill Formulate New Food Production Standards and Standard Operating Procedures

Skill Description

This skill describes the ability to set the food production standards and Standard Operating Procedures (SOPs) for kitchen production as a guide to establish what is a quality food product and allow for QC audits against this standard. It also includes introducing new standards and SOPs to cater to new trends observed in the market to ensure relevance and competitiveness.




Importance of food production standards and SOPs for new product development or new processes in ensuring quality and efficiency

New trends and best practices for food production standards and SOPs

Process of developing new standards and SOPs Safety and hygiene requirements that need to be adhered to

under licensing requirements Normal operating procedures for new equipment Impact of new food standards and SOPs on production

factors, cost and quality Process of creating new quality checks based on new

standards and SOPs Importance of developing a plan to implement new food

standards and SOPs


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to

The ability to:

Identify key quality requirements for food products and/or equipment output

Identify key process steps, take reference to trends, best practices and employee feedback in formulating production standards and SOPs

Evaluate long term impact of new standards and SOPs on cost, quality, brand and other business functions



and manage the changes at work.

Justify the need for the new SOPs and standards Validate new food production standards and SOPs with the

relevant parties Facilitate preparation of quality checklists to monitor

adherence to quality standards Develop implementation plans for the roll-out of new food

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



The ability to:

Conceptualize and champion the innovation and co-creation of technical or business solutions to deliver impactful outcomes for the organisation



The ability to:

Propose changes to the food handling legislative requirements to enhance industry quality standards

Support and approve ideas to build and develop relationships with newand/or existing customers and internal and external stakeholders

Display a high level of organisational awareness and social and leadership skills to foster a culture of openness and cohesion to embrace diversity

Define the organisational guidelines and practices for dealing with ethical and/or professional issues

Learning to Learn


The ability to:

Mentor and coach others through sharing of own learnings and experiences

Formulate integrative knowledge to advance organisational goals and reap meaningful business outcomes

Lead the development of brand values and standards aligned to the business objectives

Drive brand consistency through setting and communicating standards on work output




(where applicable)



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



Version Control



Singapore




Skill Category Central Kitchen Operation



Skill Refine Recipe Formulation for Mass Production

Skill Description

This skill describes the ability to refine recipe formulation for new products to be mass produced in the kitchen. It also includes increasing the shelf life of the food products, substitution of ingredients and scaling of recipe proportions from batch quantities to mass production.




Organisational requirements for recipe specifications Methods of substituting ingredients without drastically

impacting flavour or quality Importance of portion control on company profitability and

food quality Food hygiene and safety license requirements Impact of recipe ingredients, cooking techniques and

parameters on mass production Equipments production and processing parameters when

producing new food products Common techniques, processes and substitute ingredients

used for preservation and/or extension of products’ shelf life Importance of extending products’ shelf life and determining

products’ best-before dates Elements of new food product rollout plans for the production

lines


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to

The ability to:

Establish key internal food quality standards Develop production guidelines Create recipe formulation for production Refine recipe specifications for cooking in mass quantities Check new food products against food hygiene and safety

requirements



and manage the changes at work.

Introduce automation by analysing prototype recipes and available equipment

Evaluate and apply various techniques to improve products’ shelf life while maintaining the taste profiles of the new products

Create new product rollout plans for the production line, in consultation with relevant production staff, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



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




The ability to:



Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisors 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


Apply cognitive skills and past experience to generate




technical and/or business solutions in unfamiliar areas Coach others to overcome constraints at work Constantly update learning in relevant work areas 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)







Version Control



Singapore



Skill Code LPM-CHG-301C-0

Skill Category Change Management


Skill Lead Team to Implement Change

Skill Description

This skill describes the ability to implement change processes within a team. It also includes identifying opportunities for innovation and implementing changes to work practices and continuous improvements to systems and processes.




Legal and ethical considerations relating to the implementation of change and continuous improvement

Organisational policies and procedures relating to the implementation of change and continuous improvement

Relevant professional or industry codes of practice and standards relating to the implementation of change and continuous improvement

The relationship between high level strategy and changes required in the processes and operations of teams

The relationship between high level strategy and continuous improvement systems and processes at the team level

Implications and impact on employees and the organisation arising from change processes and continuous improvement systems and processes

Key concepts and importance of a learning organisation in relation to organisational change

Models and methods for managing change Theories and principles of change management





The ability to:

Participate in the development of a learning organisation to support the development of individuals within the team and work environment

Support and model enterprising behaviours and risk taking within the team to drive desired behaviours

Prepare and communicate plan for implementation of change and reinforce intended outcomes and benefits to the team to facilitate change implementation

Assign roles and responsibilities to implement change strategies and processes

Identify systems and behaviours that may support or limit change processes and work with team members to plan for predictable consequences of change

Provide support and resources to support change activities Communicate organisational continuous improvement processes

and encourage team members to take responsibility for their participation



The ability to:

Analyse workplace performance and processes to identify opportunities for innovation, improved work practices and better use of technology

Monitor performance of teams and individuals to identify opportunities for further improvement



The ability to:

Demonstrate empathy by acknowledging and addressing the feelings and perspectives of team members arising from the impact of change implementation to ensure individual needs are addressed



Learning to Learn


The ability to:

Keep abreast of change management systems and processes by subscribing to diverse learning channels and participating in peer discussion platforms to enhance own knowledge for workplace application


(where applicable)


N/A

Version Control


LPM-CHG-301C-0 1-Sep-16 Initial Version WDA



Skill Code BM-COM-301E-1

Skill Category Communications


N/A

Skill Identify and Establish Internal and External Stakeholder Relationships

Skill Description

This skill describes the ability to establish and maintain internal and external stakeholder relationships to support organisational objectives. It also includes identifying stakeholder groups and assessing relationships between organisation and different stakeholder groups.




Definition of stakeholders Criteria for grouping stakeholders Factors to consider when assessing stakeholder relationships Communication techniques Importance of trust in establishing stakeholder relationships Methods of building trust and addressing gaps within relationships

based on strengths and weaknesses



The ability to:

Identify types of stakeholder groups to determine relevant parties to engage with

Assess the relationships between organisation and different stakeholder groups to support and enhance communication efforts

Assess stakeholders’ relationships with each other to determine alignment of goals


It refers to the ability to generate purposive ideas to improve work

The ability to:

Create networking opportunities to enhance relationships with various stakeholder groups to support organisational objectives



performance and/or enhance business values that are aligned to organisational goals.



The ability to:

Demonstrate social awareness to adapt to the emotional context of the social exchange to maintain stakeholder relationships

Learning to Learn


The ability to:

Engage in regular self-reflection to identify ways to improve stakeholder relationships to support organisational objectives


(where applicable)


N/A

Version Control




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



Skill Code FSS-FBP-5011-1.1

Skill Category Food and Beverage Production


N/A

Skill Apply Principles of Organic and Biological Chemistry

Skill Description

This skill describes the ability to understand and apply organic chemistry, constituents of biological systems, their properties and significance to biological science. It also includes applying general organic chemistry, carbohydrates, proteins and enzymes, and lipids.




Basic concepts of structure and functional groups in organic chemistry

Nomenclatures, structural isomerism, properties and reactions of Hydrocarbons

Fundamentals of organic chemistry Types and differences of Hydrocarbons Basic concepts of stereo-isomerism Structures, functions and properties of Carbohydrates,

Proteins, Enzymes and Lipids Differences between essential and non-essential amino acids Differences between saturated and unsaturated fatty acids

and cis- and trans- fatty acids Roles of organic chemistry in food production Interrelations of food, health and environment Chemical changes in foods during processing and storage



The ability to:

Describe International Union of Pure and Applied Chemistry nomenclature system

Identify the important families of organic compounds by structures and functional groups

Describe common uses of Ethane, Alcohols and Phenols, Amines

Describe the chemical properties of Carbohydrates, Proteins



and Enzymes, Lipids Identify various types of Carbohydrates, Proteins and

Enzymes, Lipids Run qualitative test for identifying Carbohydrates, Proteins

and Enzymes, Lipids Describe the common functions of Carbohydrates, Proteins

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



The ability to:

Conceptualise and champion the innovation and co-creation of technical or business solutions to deliver impactful outcomes for the organisation



The ability to:

Propose changes to the food handling legislative requirements to enhance industry quality standards

Support and approve ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders

Display a high level of organisational awareness and social and leadership skills to foster a culture of openness and cohesion to embrace diversity

Define the organisational guidelines and practices for dealing with ethical and/or professional issues

Learning to Learn


The ability to:

Mentor and coach others through sharing of own learnings and experiences

Formulate integrative knowledge to advance organisational goals and reap meaningful business outcomes

Lead the development of brand values and standards aligned



to the business objectives Drive brand consistency through setting and communicating

standards on work output


(where applicable)







Version Control


FSS-FBP-5011-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Skill Code FSS-FBS-3005-1.1

Skill Category Food and Beverage Service


Skill Understand Nutritional Knowledge and Dietary Requirements

Skill Description

This skill describes the ability to understand basic nutritional knowledge and dietary requirements. It also includes understanding Healthy Diet Pyramid and guidelines, applying strategies for healthy choices and special dietary requirements.




Healthy Diet Pyramid and types of food in different food groups

Nutritional components of food and their primary sources Impact of processing (from washing and trimming to cooking)

on food nutrition Hidden sugars, salts, fats and oils in processed foods Importance of using cooking techniques to preserve

nutritional values of food Potential use of healthy choices as a marketing tool Importance of using strategies that allow customers to

manage use of certain foods Common food sensitivities, allergies, and possible reactions Special dietary requirements for personal or religious reasons Importance of being sensitive to customers’ needs



The ability to:

Apply portion size to food preparation Apply cooking techniques that preserve nutritional qualities of

food Apply strategies to reduce negative health impact of some

foods Apply strategies to help customers make a healthy choices

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





The ability to:

Suggest ways to maintain quality of products and/or ingredients

Share feedback on current process



The ability to:

Comply with food handling legislative requirements to meet quality standards

Build rapport with customers Build rapport with co-workers 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 behavior at the workplace Demonstrate cultural, religious and gender sensitivity

Learning to Learn


The ability to:

Engage in self-reflection to improve on quality of task assigned

Evaluate own strengths and weaknesses to improve skills and knowledge

Accept feedback from co-worker and/or supervisor in a considerate and constructive manner

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

Understand the brand values and standards and apply the brand standards in day to day work

Monitor own output to ensure consistency is maintained


(where applicable)


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-FBS-3005-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Skill Code BM-IM-301E-1

Skill Category Innovation


N/A

Skill Contribute to Innovation Process within own Scope of Work in the Business Unit

Skill Description

This skills describes the ability to identify opportunities for innovation and improved work practices within own scope of work. It also includes collaborating with stakeholders, pilot testing of ideas and supporting implementation of innovation initiatives.




Broad concepts of innovation Steps in innovation process Behaviours that support innovation Individual role in contributing to innovation culture



The ability to:

Present ideas to relevant stakeholders for feedback to improve ideas and develop possible variations

Assist in pilot testing and prototyping to determine effectiveness of innovation initiatives within a business unit

Support implementation of innovation initiatives in a business unit in accordance with innovation strategies to meet organisational requirements





The ability to:

Analyse work systems and processes to identify opportunities for innovation and improved work practices within own scope of work



The ability to:

Demonstrate empathy and appreciation of others' views and issues when working on innovation initiatives to maintain positive working relationships

Learning to Learn


The ability to:

Collaborate with others to identify, discuss and develop effective ways of working


(where applicable)


N/A

Version Control




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

Skill Code FSS-INO-5001-1.1




Skill Provide Suggestions for Modifications to Existing Processes

Skill DescriptionThis skill describes the ability to provide suggestions for modifications to existing processes based on observations from working experience in the production kitchen.




Organisational standards and SOPs Importance of constant process improvements on costs,

efficiency and quality Importance of providing suggestions from on-the-job

experience in the kitchen to facilitate process improvements Importance of identifying inefficient processes Impact of wastage and/or quality concerns on costs and

brand reputation Importance of collecting feedback when improving processes Appropriate avenues for providing suggestions and collecting

feedback


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the

The ability to:

Identify inefficiencies and areas for improvement in current processes (i.e. high non-compliance and/or wastage)

Investigate and highlight plausible factors that lead the identified inefficiencies

Collate feedback and share suggestions for process modifications, in accordance with organisational procedures and recipes, food and Workplace Safety and Health



changes at work.requirements



The ability to:

Identify areas of improvement in processes



The ability to:

Monitor 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 supervisors in daily activities to achieve organisational objectives

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

Learning to Learn


The ability to:

Identify gaps in own learning and select approaches to close learning gaps and improve on quality of tasks assigned

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

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 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)







Version Control


FSS-INO-5001-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Skill Code FSS-INO-4002-1.1



Quality and Hygiene Standards

Skill Recommend Ways to Reduce Waste Production

Skill Description

This skill describes the ability to recommend ways to reduce waste production. It also includes recommendations on simple changes in internal processes that may reduce the amount of waste production and increase cost efficiency.




Common reasons for food spoilage resulting in disposal and how to prevent them

Impact of daily food wastage on operational costs and efficiency

Importance of highlighting food spoilage to appropriate management

Elements of documentation for disposal Importance of retaining and filing disposal documentation Signs of equipment faults leading to sub-quality food that

requires disposal New processes and technologies to prevent wastage and

spoilage Impact of waste reduction plans and strategies on operations

and costs



The ability to:

Verify that waste identified for disposal satisfies disposal conditions

Monitor waste disposal process to ensure that guidelines for disposal of waste and food items are followed

Identify trends of food spoilage and/or wastage Examine possible causes for food spoilage or wastage Develop waste reduction plans and conduct briefings to

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





The ability to:

Identify areas of improvement in processes



The ability to:

Monitor 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 supervisors in daily activities to achieve organisational objectives


Learning to Learn


The ability to:

Identify gaps in own learning and select approaches to close learning gaps and improve on quality of tasks assigned

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


Identify available opportunities to learn from co-workers and/or supervisors for self 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)







Version Control


FSS-INO-4002-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Skill Code ES-IP-501G-1

Skill Category People and Relationship Management


N/A

Skill Manage Cross Functional and Culturally Diverse Teams

Skill Description

This skill describes the ability to manage workplace diversity and manage a diverse work team to achieve an organisation’s goals. It also includes creating a positive work environment for diverse teams and establishing effective communication systems and strategies in communication and conflict resolution.



Types of diversity markers and their implications in a work team Characteristics of major cultural dimensions Common cultural diversity issues at the workplace Team management strategies Designing common goals and objectives Maximizing team effectiveness and synergy Ways in which diversity issues affect interpersonal relationships Components of a communication system to facilitate communication

among members of a diverse work team Application of social competence in the context of diversity Impact of cultural taboos on the effectiveness of a diverse work team Strategies to convey negative news or performance to members of

diverse cultures



It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and

The ability to:

Examine the differences among the background of members in a diverse work team and their implications on maximizing team effectiveness and synergy to achieve common goals and objectives

Establish a system to facilitate communication among members within a diverse work team by applying effective communication techniques and social competence



manage the changes at work.


The ability to:

Assess diversity issues that have implications on a work team working towards common goals and objectivesIt refers to the ability to

generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.


The ability to:

Align diverse work teams towards common goals and objectives Establish a positive work culture in a diverse work team Moderate diverse perspectives and opinions across team members

from different disciplines and cultures



Appreciate and empathise with the diverse needs, thoughts and feelings of team members in achieving desired outcomes





(where applicable)


N/A

Version Control


ES-IP-501G-1 1-Sep-16 Initial Version WDA



Skill Code LPM-DEV-301C-0

Skill Category People Management


N/A

Skill Develop and Motivate Team Members through Capability Development

Skill DescriptionThis skill describes the ability to identify and address skill development needs of team members to enhance team capability. It also includes motivating team members’ independence on capability development.




Legal and ethical considerations relating to the identification of individual capability development requirements

Organisational policies and procedures relating to employee capability development

Relevant professional or industry codes of practice and standards relating to management of capability development as a team leader

Communication channels relevant for disseminating information regarding capability development

Market trends and developments on new and emerging skill requirements, and learning and development



The ability to:

Review team and organisational business plans to identify new and emerging skill requirements

Communicate expectations of team performance and work with team members to identify current and future skill requirements

Translate team members’ skill requirements into learning and development plans to facilitate training and development implementation

Identify learning and development opportunities to support the development of team member skills

Encourage and support team members to identify, develop and share their skills and experiences to improve their capabilities and performance and enhance team effectiveness

Innovation and Value The ability to:



Creation


Review effectiveness of the team’s capability development approach to identify areas for improvement



The ability to:

Demonstrate empathy by understanding performance lapse of team members and encouraging them to learn from mistakes to improve future performance

Learning to Learn


The ability to:

Engage in regular self-reflection to identify own areas for improvement in motivating team learning

Improve own ability to motivate team learning by subscribing to diverse learning channels and participating in peer discussion platforms to enhance workplace performance


(where applicable)


N/A



Version Control


LPM-DEV-301C-0 1-Sep-16 Initial Version WDA



Skill Code LPM-PER-401C-0

Skill Category Leadership


Skill Develop Self to Maintain Professional Competence at Managerial Level

Skill DescriptionThis skill describes the ability to communicate effectively and influence decision making as a manager of team leaders. It also includes demonstrating commitment to self- development.




Legal and ethical considerations relating to organisational communication and decision making

Organisational policies and procedures relating to organisational communication and development of professional competence

The relationship between high level strategy and the development and implementation of business plans and processes at department level

Types of decision making models, methods and techniques Implications and impact of communication processes on

stakeholders Implications and impact of own leadership style and capability

on employees and the organisation



The ability to:

Use appropriate methods of communication to delegate responsibilities and duties to team leaders

Seek feedback from team leaders to enhance team cohesion and ensure common understanding of goals and requirements

Model effective communication techniques and behaviours to demonstrate organisational values and ethics

Contribute to the development of implementation plans to support strategic priorities and facilitate decision making process to garner support for the implementation plans





The ability to:

Address barriers to communication to improve collaboration and effectiveness when working with team leaders



The ability to:

Influence team leaders to pursue actions to support the achievement of the organisation’s strategic priorities

Recognise own emotional states, their causes and effects on one's communication with others to maintain positive interpersonal relationships

Learning to Learn


The ability to:

Identify areas for improvement and training to maintain currency of knowledge and skills through self-assessment and evaluation on current and future requirements of own work role


(where applicable)


N/A



Version Control


LPM-PER-401C-0 1-Sep-16 Initial Version WDA



Skill Code BM-SPI-401E-1

Skill Category Planning and Implementation


Skill Provide Information for Management Decision Making

Skill Description

This skill describes the ability to provide information to management to facilitate decision-making. It also includes identifying and analysing information, updating management on issues requiring decision-making and making recommendations to facilitate decision-making.




Types of management decisions Sources of information Relevant stakeholders affected by management decisions



The ability to:

Identify information needed for management decision-making to facilitate decision-making process

Find and analyse necessary information to seek management inputs

Determine relevant measures to monitor outcomes of management decisions

Update and inform management on business issues that require management decisions to seek management’s direction


It refers to the ability to generate purposive ideas to improve work

The ability to:

Substantiate and make recommendations on business issues to management to facilitate decision-making



performance and/or enhance business values that are aligned to organisational goals.



The ability to:

Acknowledge management's views and focus to influence management in their decision making to attain the intended objective

Learning to Learn


The ability to:

Improve own capability in information gathering and analysis by subscribing to diverse learning channels to enhance workplace performance


(where applicable)


N/A

Version Control




BM-SPI-401E-1 1-Sep-16 Initial Version WDA



Skill Code BM-PM-307E-1

Skill Category Project Management


Skill Implement Project Administration Processes

Skill Description

This skill describes the ability to implement project administration processes. It includes planning and coordinating project administration, coordinating project closure and documentation, as well as providing inputs to refine project administration policies and procedures to ensure process effectiveness.




Project administration templates Maintenance of project information Relevant stakeholders



The ability to:

Plan project administration to ensure smooth project implementation

Coordinate project administration in accordance with project administration policies and procedures to ensure smooth project implementation

Coordinate project closure to ensure proper archive of project documentation


It refers to the ability to generate purposive ideas to improve work performance and/or

The ability to:

Provide inputs on areas of improvement for the project administration policies and procedures to ensure effectiveness of project administration processes



enhance business values that are aligned to organisational goals.



The ability to:

Demonstrate empathy and appreciation of others’ views and issues when implementing project administration processes to maintain positive working relationships

Learning to Learn


The ability to:

Engage in self-reflection to identify areas for improvement in implementing project administration processes to enhance future performance


(where applicable)


N/A

Version Control


BM-PM-307E-1 4-Aug-17 Initial Version SSG



Skill Code FSS-QUA-4002-1.1

Skill Category Quality


Quality Management System

Skill Assist in Quality Audits

Skill Description

This skill describes the ability to apply the skills and knowledge required for preparing and assisting in both internal and external quality audits. It also includes identifying the audit parameters and resources and importance of clarifying all discrepancies.




Impact of audits on ensuring the quality of the central kitchen Standards and guidelines of central kitchen products and

processes Principles and process of quality audits in central kitchens (in-

house and external) Importance of identifying audit parameters and resources Principles of gathering fair and unbiased information and

evidence Steps in reviewing quality documentation and evaluating

audit findings Importance of clarifying all discrepancies, issues and

concerns from audits during closing meetings Importance of communicating areas for improvement Differences in roles and tasks for in-house audits and

external audits Responsibilities and duties during external quality audits



The ability to:

Conduct necessary preparation work for audit meetings and finalise audit schedules based on stakeholders’ availabilities

Assist in finalising audit parameters by seeking approval of appropriate management on suitability of identified audit parameters and resources

Gather and analyse information for audits to ensure quality practices are followed and highlight quality lapses and areas of concern in accordance with organisational procedures and



recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:

Identify areas of improvement in current quality process



The ability to:

Ensure good rapport with internal stakeholders Develop and maintain relationships by showing trust, respect

and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives


Be a role model for subordinates to adopt the brand standards

Learning to Learn


The ability to:

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


Identify available opportunities to learn from co-workers and/or supervisors and suggest opportunities for subordinates


(where applicable)

It refers to the critical circumstances and



Workplace Safety and Health Regulations under the WSH



contexts that the skill may be demonstrated.

Act 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-QUA-4002-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Skill Code FSS-QUA-5004-1.1

Skill Category Quality


Quality Management System

Skill Manage Non-Compliance Quality Cases

Skill Description

This skill describes the ability to advise on corrective actions for non-compliance quality cases and products that fail product quality tests. It also includes investigating and making decisions on whether the issues are transient or if internal processes and guidelines require revision.




Guidelines and regulations for food quality, safety and hygiene

Impact of food quality deviations on cost and brand image Processes, principles and importance of root cause analyses

in determining whether quality issues are transient or systemic

Importance of preparation, cooking, procurement and storage processes in ensuring product quality

Best practices in quality assurance and quality processes Importance of revising internal processes and guidelines for

recurring non-complaint cases Importance of developing implementation plans for proposed

changes



The ability to:

Implement intervention measures in one-off situations and ensure follow-up checks are conducted

Investigate the root causes of major and/or recurring quality issues by reviewing the affected processes with relevant supervisors

Take reference from best practices and collaborating with management to implement changes to internal processes

Create implementation plans for proposed changes to internal processes for major and/or recurring quality issues

Conduct post-implementation feedback and appropriate Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

64


follow-up checks in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:




The ability to:



Coach others to overcome constraints at work 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


Learning to Learn


The ability to:

Apply cognitive skills and past experience to generate technical or business solutions in unfamiliar areas

Constantly update own learning in relevant work areas to adapt to changing environment

Attempt to apply learnings from other areas of work


(where applicable)









Version Control


FSS-QUA-5004-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Skill Code BM-RM-301E-1

Skill Category Risk Management


Skill Facilitate Compliance with Legislative and Regulatory Requirements

Skill Description

This skill describes the ability to facilitate organisation’s compliance with legislative and regulatory requirements. It also includes communicating compliance requirements, assessing and integrating organisational policies and procedures to ensure compliance and preparing follow-up reports.




Legislative and regulatory requirements for the relevant industry and operating environment

Objectives of legislative and regulatory compliance



The ability to:

Identify legislative and regulatory requirements applicable to the organisation in accordance to organisational strategies and objectives to facilitate compliance management

Communicate key legislative and regulatory requirements and related management systems to relevant stakeholders to facilitate legislative compliance

Assess internal and regulatory organisations’ policies and procedures to ensure compliance

Identify and document possible areas of non-compliance in business activities in accordance with information format requirements to facilitate follow-up action

Assist in the integration of procedures to ensure adherence to legislative and regulatory requirements in daily scope of work

Prepare management report for follow-up action





The ability to:

Assist in the review of adherence to legislative and regulatory requirements in accordance with organisational guidelines and policies to identify areas for improvement



The ability to:

Apply ethical code of practice in the review of organisational compliance to ensure adherence to legislation and regulatory requirements

Learning to Learn


The ability to:

Keep abreast of the latest legislative and regulatory requirements applicable to the organisation by subscribing to various information channels to ensure currency of knowledge and organisational compliance


(where applicable)


Legislative and regulatory requirements may be existing or forthcoming and must include:

Post incorporation Accounting and Corporate Regulatory Authority (ACRA) regulatory requirements, which must include:o Organisation secretaryo Annual general meetingo Financial year end



o Annual returno Directors' reporto Registration number

Inland Revenue Authority of Singapore (IRAS) filing requirements, which must include:o Timeline for filing requirementso Estimated chargeable incomeo Tax return filingo Audited or unaudited accounts

Accountants Act Business Registration Act Companies Act Companies Act Reform Personal Data Protection Act Workplace Safety and Health Act Employment Act

Version Control


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



Skill Code FSS-SEM-5001-1.1

Skill CategorySite/Outlet and Equipment Management


Skill Manage Site/Outlet and Equipment Maintenance

Skill Description

This skill describes the ability to manage site and/or outlet and equipment maintenance. It also includes developing site and/or outlet maintenance plans, purchasing and/or leasing equipment, developing equipment maintenance plans, managing servicing contracts, evaluating site and/or outlet and equipment maintenance plans, and managing environmental programmes.




Methods of maintenance planning and its pros and cons Manufacturer's guidelines, timelines and specifications Factors impacting equipment needs (i.e. expansion,

automation, equipment life cycle) Procedures for buying or leasing equipment Methods to develop maintenance schedules Servicing contracts and its common components Maintenance records Environment friendly programmes and its importance towards

business in long-term



The ability to:

Develop maintenance planning based on business plan, industry and technology trends, and current and future equipment standards

Review manufacturers' maintenance specifications and expected end-of-life cycle

Manage site/outlet equipment maintenance and service providers

Maintain maintenance records Study maintenance records and make adjustment to

maintenance plans when necessary Plan and develop environment-friendly programme in line

with organization objectives Conduct environment audits and make appropriate changes



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



The ability to:





The ability to:


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


Learning to Learn


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 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

Range of Application Food safety and health requirements must include:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

71


(where applicable)






Version Control


FSS-SEM-5001-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Definitions of the Five (5) Domains

Domain Definition


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 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 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 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.


skillsfuture - home · web viewit also includes conducting experiments, testing of prototypes and...

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