SF Food Services Sector Info 20170714

Skills Framework
for Food Services

A Guide to Occupations and Skills
PUBLISHED IN AUGUST 2017

Contents
About the Skills Framework 01
Food Services: A Transforming Landscape 02
Key Statistics 03
Employment Landscape 04
Employment Trends 06
Emerging Skills 08
Desired Attributes of Food Services Talents 09
Initiatives and Schemes 10
Food Services Career Tracks 13
Realise Your Potential - Take The Next Step Forward 15
Skills Map
• Beverage Service 17
• Food and Beverage Service 31
• Pastry and Baking 49
• Culinary Arts 63
• Central Kitchen Production 81
• Quality Assurance 93
• Research and Development 98
Supporting Organisations and Acknowledgements 101
Wage Information 103
Skills Framework for Food Services: Career Pathways 104

The information in this publication serves as a guide for individuals, employers and training providers. SkillsFuture Singapore,
Workforce Singapore, and SPRING Singapore provide no warranty whatsoever about the contents of this document, and do not warrant that the
courses of action mentioned in this document will secure employment, promotion, or monetary benefits.
PUBLISHED IN AUGUST 2017

About the Skills Framework
The Skills Framework is a SkillsFuture initiative developed for the Singapore workforce to
promote skills mastery and lifelong learning. Jointly developed by SkillsFuture Singapore,
Workforce Singapore and SPRING Singapore, together with employers, industry associations,
education and training providers and unions, the Skills Framework for Food Services
provides useful information on:
1 2 3 4 5
Sector and
Employment
Career
Pathways
Occupations
and Job Roles
Existing and
Emerging Skills
Training
Programmes for
Food Services: A Transforming Landscape
Opportunities Skills Upgrading
and Mastery
The food services sector, comprising some 7,000 establishments and
employs about 170,000 workers, contributes to 0.8% of Singapore’s
gross domestic product. Growing affluence has led to demand for a DID YOU KNOW?
greater variety of dine-out experiences, while a busier lifestyle calls for
With the Skills Framework, individuals are equipped to make informed decisions about
more quick-service and order-in options. The food scene in Singapore is
career choices, as well as take responsibility for skills upgrading and career planning.
also gaining recognition among global consumers, providing a boost to
Whether it is Japanese fusion,
our tourism industry, giving rise to new opportunities for food services
artisan coffee and cupcakes, or
companies venturing overseas. To meet the evolving needs of local
local delights like carrot cake and
consumers and capture a greater share of the global food and beverage
chicken rice, Singapore boasts a
market, the food services sector, with the support of government agencies,
tantalising cosmopolitan spread.
are working to enhance productivity and transform business models.

This has given Singapore a
As the sector undergoes transformational changes through the use of
reputation for being a vibrant
automation and technology, businesses and workers at all levels will
gastronomic hub that supports
need to be re-skilled to acquire new, deeper knowledge and skills, with
both domestic demand and the
some job roles being enlarged or re-designed to meet the complex
Assess Career Prepare for Find Avenues Renew, Upgrade tourism industry, and is crucial
Interests Desired Jobs to Close Skills Gap and Deepen Skills
and growing needs of the sector. In a city where food plays an integral
towards driving the growth of the
part of our culture, the food services sector offers new and exciting job
Singapore economy.
opportunities for individuals considering a career in the sector.
• Discover • Understand • Identify • Plan for career
employment skills and relevant training development /
opportunities competencies programmes to transition 6%
required equip oneself with Fast Food
• Understand the required skills • Recognise skills 52% Outlets
career pathways and competencies and competencies Others

required for the
• Recognise • Participate in intended job role
personal attributes on-the-job training
required opportunities • Identify training
provided by programmes to
companies upgrade and 6%
deepen skills
36%
Food Caterers
Restaurants
Source: Food Print - Food Services Sectoral Manpower Plan 2016
1 2
Key Statistics Employment Landscape
The food services sector supports around 170,000 employees ranging from young adults to
mature individuals.
More than
More than
$8.9 billion Profile of Employed Residents in Accommodation and Food Services, June 2015
in annual operating receipt
5,000
enterprises
4%
Aged 15-19
Around
7,000
establishments
14%
Aged 20-29
14%
Aged 30-39
More than
170,000 48%
workers
Aged 50 & over
20%
Aged 40-49
Source: Department of Statistics, 2015 Source: Comprehensive Labour Force Survey, Manpower Research & Statistics Department, Ministry of Manpower.
SPRING’s Estimates, 2015
Note: Food Services sector excludes hawker stalls. Employment excludes self-employed persons.
3 4
Employment Trends
Jobs and Skills Pillar

supporting the Food Services
CURRENT MANPOWER NEW MANPOWER Industry Transformation Map (ITM)
PROFILE PROFILE
Develop skilled and

Reduced reliance productive workforce
on non-PMET jobs
Equip our food services workforce
with the relevant skills outlined by the
Skills Framework.
PMET
17%
NON-PMET Better jobs for all

Drive sector transformation
83%
through new and manpower
efficient dining formats
Facilitate manpower-lean dining

formats, such as ready-to-eat
Stronger meals, food vending machines and
83% of employed Singaporean productive coffee shops, to serve
residents in non-PMET jobs core more meal occasions without
compromising quality and variety.
Improve Front- and

There are various jobs that support the front-of-house (FoH) and back-of-house (BoH) functions of food
Back-of-House efficiency
and beverage outlets, as well as jobs that support the operation and growth of the food establishments.
Occupations such as Waiters, Supervisors/Captains, Cooks, Chefs and Restaurant Managers form 74% Redesign jobs with the help of
of occupations. technology-enabled operations.
At the FoH (i.e., customer-facing), on top of possessing basic skills in inventory management, staff may be
expected to operate more complex systems such as manpower scheduling tools to assist in decision-making.

At the BoH (i.e., food preparation), more outlet chains are moving into central kitchens for economies of
scale. Chefs who are redeployed to oversee large-scale production lines and ensure quality control and
assurance would need to be trained in areas such as facilitating innovation and implementing change,
and creating new process prototypes in Central Kitchen Operations. This change also paves the way for
emerging roles like Research and Development Chefs and Food Technologists who hold specialist roles in
the central kitchen.
5 6
Emerging Skills
EMERGING TRENDS SKILLS IN DEMAND
Get manpower-lean Innovation Ability to:

To remain competitive amidst the ongoing manpower
crunch, it is imperative to transform your food • Manage and review systems and processes
services business to operate in an innovative and • Innovate with new culinary ingredients
manpower-lean format.
• Create new product prototypes and recipe formulation
• Contribute to innovation process within own scope of
work in business unit
To enhance operational efficiency

and promote service innovation
Adopt productivity tools to

Productivity
improve operational efficiency
Ability to:
A food services business can improve its operational
efficiency through the adoption of digital service (i.e., • Manage productivity improvement
automation of the ordering and payment processes via
tablets, mobile apps and kiosks), kitchen automation • Cultivate productivity and innovation mindset
and centralised dishwashing. • Leverage technology for productivity and innovation
• Manage high volume food production operations
To improve productivity and

become more manpower-lean
Job Redesign
Redesign jobs, reskill workforce,
strengthen HR capabilities Ability to:
With productivity tools, job roles at both FoH and • Adopt digital services solution
BoH will be redesigned, with fewer manual tasks and
• Operate automated cooking equipment for
greater focus on managing operational efficiencies and
cooking food products
customer experiences. Human resource capabilities
also need to be strengthened to cultivate a quality • Develop service operations
workforce.
• Use essential features of a computer
To maximise
operational efficiency
7 8
Desired Attributes of
Food Services Talents Initiatives and Schemes
The food services sector attracts talents with the following attributes: There are a range of initiatives and schemes available to both individuals and businesses to promote skills
upgrading. From broad-based workshops to reskill workers across multiple tiers to work-learn programmes
that provide fresh graduates with accelerated career progressions, food services professionals can expect
support from various government agencies and statutory boards.
FOR INDIVIDUALS
Education and Career Guidance Skills-Based Modular Courses

Education and Career Guidance (ECG) is A wide range of short, skills-focused modular
about equipping students, as well as adults, courses relevant to industry needs to provide
with the necessary knowledge, skills and Singaporeans with more opportunities to
values to make informed education and acquire relevant skills.
career decisions. With the help of trained
ECG counsellors, students will be exposed to
a wide range of education and career options, SkillsFuture Credit
and given the opportunities to make informed Credit of $500 for all Singapore Citizens aged
post-secondary education choices. 25 and above to defray costs for a wide range
of skills-related courses to encourage skills
Singaporeans in the workforce can benefit development and lifelong learning.
from career coaching, employability skills
workshops, networking sessions and more
through the Workforce Singapore (WSG)
Career Centres and the Employment and SkillsFuture Earn and Learn Programme
Employability Institute (e2i). SkillsFuture Earn and Learn is a work-learn
Service-oriented Passionate Team Player programme designed to give graduates
Possesses a strong Possesses a desire to Possesses the ability to from the ITE and polytechnics a headstart in
service mindset to create continuously improve and stay work well with a diverse careers related to their discipline of study.
Enhanced Internships
a positive experience up-to-date with industry trends workforce with the common Suitable candidates will be matched with a
The Enhanced Internships are designed to
for customers and knowledge goal of providing quality job related to their field of study and undergo
provide students with a more meaningful
dining experience structured on-the-job training and mentorship
internship experience through more
in participating companies, allowing them
structured learning and support at the
to gain industry experience and attain an
workplace. Participating companies will
industry-recognised certification concurrently.
work closely with the Institute of Technical
Education (ITE) and polytechnics to deliver
a positive and meaningful internship
experience for their interns. SkillsFuture Fellowships
Monetary award of $10,000 to recognise
Singapore Citizens with deep skills, who are
Resilience Well-groomed Meticulous champions of lifelong learning, and committed
Adapts to challenges Presents a pleasant and Pays attention to to contributing to the skills development of others.
well in a fast-changing confident front when interacting detail and accuracy
environment with customers
9 10
Initiatives and Schemes
SkillsFuture Mid-Career SkillsFuture Study Award

Enhanced Subsidy The monetary award of $5,000 enables FOR INDIVIDUALS & EMPLOYERS
Singaporeans aged 40 and above will receive adults in their early and mid-career to
higher subsidies of up to 90% of course fees develop and deepen their skills in the food
for over 8,000 SSG-supported courses and services sector.
at least 90% of programme cost for Ministry
of Education-subsidised full-time and part-
time courses. MySkillsFuture Career Support Programme
MySkillsFuture is a one-stop online portal Singapore Citizen Professionals, Managers,
that enables Singaporeans to chart their own Executives and Technicians (PMETs), who are
career and lifelong learning pathways, through made redundant and/or unemployed and actively
access to industry information and tools to looking for jobs for 6 months or more can take
search for training programmes to broaden on new jobs paying $3,600 or more with training,
FOR EMPLOYERS to help them settle into the new job.
and deepen skills. It incorporates the national
Jobs Bank, presenting an integrated platform
for users to access resources related to jobs,
education and skills training. Reskilling for Jobs - Work Trial
Individuals can gain experience through a short
SkillsFuture Employer Awards Capability Development Grant (CDG) term work trial and be offered employment
The SkillsFuture Employer Awards is a CDG supports SMEs in engaging HR P-Max where they can receive incentives of up to
tripartite initiative that recognises employers consultants to build their capabilities across The Place-and-Train programme matches $5,100. Employers can assess a jobseeker’s
who have made significant efforts in investing key HR areas to attract, develop and retain job-seeking Professionals, Managers, fit via a cost-free short term work stint before
in their employees’ skills development and are their talent. CDG supports up to 70% funding Executives and Technicians (PMETs) to offering employment.
strong advocates for SkillsFuture and building for qualifying expenses such as consultancy, suitable positions in SMEs, and assists
a lifelong learning culture in their workplace. training, certification and equipment costs. SMEs to better recruit, train, manage and
retain their newly-hired PMETs. SME Talent Programme
The SME Talent Programme helps SMEs
SkillsFuture SME Mentors Programme attract students from Universities,
HR Diagnostic Tool
The SkillsFuture SME Mentors Programme Professional Conversion Programme Polytechnics and the Institute of Technical
The HR Diagnostic tool is a starting point to
aims to enhance the capabilities of SMEs in the The Professional Conversion Programme Education (ITE) by providing funding for
assess how developed the SME’s HR practices
area of learning and development. Qualified is a placement programme that assists student internships and projects. SMEs
and processes are.
SkillsFuture SME Mentors will be deployed to PMETs in reskilling to switch careers, and may receive support for internships which
SMEs on a 9-month mentoring programme to take on new jobs that are in demand, and in have structured learning objectives aligned
It provides a diagnosis of the state of the
help diagnose learning and development gaps, industries with good career prospects. to SkillsFuture Enhanced Internship
SME’s HR practices and processes, identifies
provide guidance on developmental plans and guidelines and include mentoring by
strengths and areas of improvement. It
upgrade the training capability of supervisors supervisors. As a result, students can look
then recommends and prioritises solutions
in SMEs. forward to meaningful internships and
to enhance human capital capabilities for
higher monthly stipends.
business growth.
Initiatives and Schemes by:

SkillsFuture Singapore Workforce Singapore SPRING Singapore
For more information on the initiatives and schemes, please visit

www.skillsfuture.sg | www.wsg.gov.sg | www.spring.gov.sg
11 12
Food Services Career Tracks
FRONT-OF-HOUSE CENTRAL KITCHEN
BACK-OF-HOUSE
BEVERAGE FOOD AND PASTRY AND CULINARY CENTRAL KITCHEN QUALITY RESEARCH AND
SERVICE BEVERAGE SERVICE BAKING ARTS PRODUCTION ASSURANCE DEVELOPMENT
Beverage Service Food and Beverage Pastry and Baking Culinary Arts Central Kitchen Production Quality Assurance (QA) is Research and Development (R&D)
refers to the roles (F&B) Service roles are is a specialisation refers to the art of refers to the preparing another scope of work within occurs at the Central Kitchen. R&D
that prepare the those responsible for within the category of preparation, cooking and processing of food at a the Central Kitchen. It works to comes in two main forms: first, to
drinks that are served maintaining the quality food preparation and and presentation of central location before they ensure that the food prepared explore how new technology can
to customers at food of food and service services. This sector food for meals. People are delivered to outlets. is of the same quality, so that improve processes, and second, to
and beverage outlets. at F&B outlets. Roles is specifically involved working in the culinary there is consistency across the develop new and improved products.
Beverage service include but are not in the area of creation arts, especially in different F&B outlets.
may occur at a variety limited to management and production of establishments like
of places, including of staff and budgeting baked goods. restaurants, are
but not limited to at F&B outlets. usually called chefs
restaurants, bars or cooks.
and hotels.
13 14
Realise Your Potential
- Take The Next Step Forward Skills Map
Now that you have some idea of what a career in the food services sector can offer and the available
government initiatives and schemes to support your career goals, you are ready to take the next step!
NEW ENTRANTS EXPERIENCED PROFESSIONALS

Use the Skills Framework for Food Services to Use the Skills Framework for Food Services to
find out about careers in the sector find out how to chart your career
UNDERSTAND the career PLAN for vertical career Beverage Service Pg. 17-30 Food and Beverage Service Pg. 31-48
pathways and the attributes progression within
needed to take on a particular the track that you are
occupation in the sector currently in, or for
lateral career moves
across the tracks
UNDERSTAND the skills and

competencies required for the IDENTIFY skill gaps that
job role and identify relevant you are lacking in your
training programmes to help you current or next job role
become a qualified personnel Pastry and Baking Pg. 49-62 Culinary Arts Pg. 63-80
IDENTIFY relevant training programmes
TRAINING PROGRAMMES
Programmes that equip new entrants

Embark on
with skills and knowledge for specific
your career in
occupations in the sector at their
food services Lifelong learning for Central Kitchen Production Pg. 81-92 Quality Assurance Pg. 93-97
respective entry levels
skills deepening to
meet existing and
emerging demands
Programmes for experienced employees of the sector
or individuals to broaden or deepen
specific skills and knowledge for various
occupations in the sector
For a list of training programmes available for the food services sector,
please visit: www.skillsfuture.sg/skills-framework Research and Development Pg. 98-100
15 16
Beverage Service
OCCUPATIONS PAGE
Barista 19
Bartender 20
Wine Server/Wine Waiter (Commis Sommelier) 21
Barista Supervisor/Senior Barista 22
Bartender Supervisor 23
Wine Specialist (Demi Sommelier) 24
Head Barista 25
Head Bartender (Mixologist) 26
Sommelier 28
Head Sommelier 29
Group Beverage Manager 30
Barista/Trainer She has come to appreciate the challenges she faced,
Operations Manager as it has made her more empathetic to the students she
45
(Head of Operations/Assistant Operations Director/Assistant F&B Director/Banquet Director)
Josephine Teo meets. She observes that many students, especially
mature workers, seem to have the same fears she had
Operations Director (F&B Director) 47 Bettr Barista Coffee Academy
at first: they are overly-cautious and worried about how
Chief Executive Officer (Managing Director) 91 they perform.
NO LIMITS TO LEARNING
“It’s natural for anyone to be worried about learning
Josephine Teo’s foray into the food services sector something new. But I think matured workers in particular
started only in 2013 at the age of 48 when she first signed should view their experiences as an advantage as they
up for the holistic training programme at the Bettr can understand and learn things faster, and are more
Barista Coffee Academy. organised and efficient,” she says.
Her new career in food services took off quickly, but She believes that the Skills Framework is a useful guide for
she is quick to add that it was not all a bed of roses. She anyone keen in developing skill mastery in a specialised
recalls many challenges when she first began her barista field such as a Coffee Barista. The Framework enables
training. After being away from school for so many years, Josephine to be aware of the specialised knowledge and
it was not easy to learn about the different coffee beans, skills needed for this niche job role. For instance, a barista
to calibrate coffee and create beautiful latte art. needs to provide customers with a positive experience
while being able to solve problems and make decisions
“I persisted because learning anything new requires at supervisory level, skills that many people don’t think
commitment and patience,” Josephine explains. With are essential. As a trainer, knowing such information
time and practice, barista work became part of her helps her customise and align her training programmes
natural repertoire of skills. Seeing her potential, her to the national framework. In addition, capturing such job
bosses encouraged her to broaden and deepen her skills roles under a national framework sends a strong signal
and knowledge in barista work. She took it a step further that a barista is a recognised profession that involves
by completing the WSQ Advanced Certificate in Training specialised knowledge and skills, beyond just making
and Assessment (ACTA) and getting herself certified as a coffee. Josephine added, “This in turn professionalises
barista trainer to share her knowledge and passion with the sector and job role, and enables the general public
anyone who is keen to join the sector. to have a better appreciation and respect for the work
that we do. It gives people a better understanding of
the food services sector, the career development and
opportunities, and in turn attracts new entrants and
“... I think matured workers in particular enhance retention in the sector.”
should view their experiences as an
Looking back at her last four years in food services, she
advantage as they can understand says: “I definitely did not expect to end up here. There is
and learn things faster, and are more good progression and a promising future, and I am glad to
organised and efficient.” be able to give back to others in my role as a trainer now.”
17 18
Barista Bartender
OCCUPATION DESCRIPTION OCCUPATION DESCRIPTION
The Barista takes responsibility for FoH operations, prepares a variety of coffee-based beverages and teas according to The Bartender is responsible for preparing and serving alcoholic and non-alcoholic drinks to customers. This includes
their organisation’s unique recipes and procedures, and serves the drinks, along with pastries and cookies. He/she will being able to mix and match ingredients in order to create classic and innovative drinks in accordance with customers’
also recommend drinks to new customers, promote new recipes, keep the serving area neat and clean, keep equipment needs and expectations. He/she must set up the bar area at the start of a shift, fill glassware cabinets, load ice machines,
and services fully operational by following operating instructions, troubleshoot breakdowns, and maintain inventories by and remove any clutter left by the previous shift.
replenishing coffee bean/ tea bag supplies, pastries and cookies for coffee bar.
He must be friendly, outgoing and possess good communication skills. He should be organised, and be able to think and act
To provide customers with a positive experience, he should possess a friendly disposition, good communication skills and quickly and effectively while maintaining self-composure.
be able to work in a team.
He is expected to be able to accept working in a noisy environment and working with hazards.
He is expected to work on a shift pattern to cover early mornings and late evenings, and may also need to work some
weekends and public holidays. He should have the stamina to stay on his feet for long periods.
SKILLS CATEGORIES SKILLS
SKILLS CATEGORIES SKILLS Analytical, Conceptual and Evaluative • Solve problems and make decisions at supervisory level
Analytical, Conceptual and Evaluative • Solve problems and make decisions at supervisory level Customer Experience • Establish relationships for customer confidence
Customer Experience • Establish relationships for customer confidence Food and Beverage Service • Interact with and serve F&B customers
• Maintain F&B service environment
Food and Beverage Service • Interact with and serve F&B customers • Prepare and serve alcoholic beverages
• Maintain F&B service environment • Prepare and serve cold beverages
• Prepare and serve cold beverages • Prepare for beverage service (mise en place)
• Prepare and serve hot beverages • Understand and master cocktail components
• Prepare for beverage service (mise en place)
• Provide specialty coffee service Innovation • Manage productivity improvements
Innovation • Manage productivity improvements People and Relationship Management • Facilitate effective communication and engagement at the workplace
• Facilitate effective work teams
People and Relationship Management • Facilitate effective communication and engagement at the workplace
• Facilitate effective work teams Quality • Supervise quality procedures
Quality • Supervise quality procedures Workplace Safety and Health • Maintain workplace safety and health policies and procedures
Workplace Safety and Health • Maintain workplace safety and health policies and procedures Workplace Safety and Hygiene • Follow F&B safety and hygiene policies and procedures
Workplace Safety and Hygiene • Follow F&B safety and hygiene policies and procedures
19 20
Wine Server/Wine Waiter Barista Supervisor/Senior Barista
(Commis Sommelier)
OCCUPATION DESCRIPTION
The Barista Supervisor/Senior Barista prepares and coaches the preparation of coffee-based beverages, teas and food
according to their organisation’s unique recipes and procedures. He/she will provide guidance and advice to the barista,
The Wine Server/Wine Waiter (Commis Sommelier) serves wine, takes orders for wine, and/or merchandise and collect manage the barista’s work schedule, open and close the cafe, attend to walk-in customers promptly and manage inventory
payment from customers. He/she will present wine menus to customers and answer questions about menu items, make and supplies.
recommendations upon request, check with customers to ensure that they are enjoying their wine experience, and take
action to correct any problems. He should possess substantial barista experience and coffee knowledge to supplement his ability to provide barista
training to staff, and investigate and resolve complaints concerning quality and service to ensure positive customer service
He must be customer service-oriented and be able to perform quality work efficiently with minimal supervision. in all areas.
He is expected to work flexible hours, and may also need to work on evenings, some weekends and public holidays. He must be well-organised and detail-oriented, maintain good morale and have a professional attitude.
He is expected to report potential safety hazards and all employee accidents to the Manager-On-Duty, as well as any
operational inconsistencies.
Analytical, Conceptual and Evaluative • Solve problems and make decisions at supervisory level
Customer Experience • Establish relationships for customer confidence
Analytical, Conceptual and Evaluative • Solve problems and make decisions at managerial level
Food and Beverage Service • Interact with and serve F&B customers
• Prepare and serve wine Business Continuity Management • Execute crisis management plans
• Prepare for beverage service (mise en place)
Business Negotiation • Apply basic negotiation skills and techniques
Innovation • Manage productivity improvements
Communications • Articulate and discuss ideas
• Facilitate effective work teams Food and Beverage Service • Coordinate F&B service
• Prepare and serve hot beverages
Quality • Supervise quality procedures • Provide quality control for service
• Provide specialty coffee service
Workplace Safety and Health • Maintain workplace safety and health policies and procedures • Supervise bar service
Workplace Safety and Hygiene • Follow F&B safety and hygiene policies and procedures Information and Results • Manage service performance
Leadership • Be a role model of the service vision
People and Relationship Management • Coach for service performance

• Develop a work team
• Lead workplace communication and engagement
• Manage a diverse service environment
• Supervise, motivate and empower staff
People Development • Conduct orientation and training
Personal Management • Develop self to maintain professional competence at supervisory level

and Development
Planning and Implementation • Maintain inventories

• Manage operations for service excellence
Quality • Manage quality system and processes
Sales and Marketing • Maintain displays
Site/Outlet and • Implement site/outlet and equipment maintenance plans

Equipment Management
Workplace Safety and Health • Manage workplace safety and health system
21 22
Bartender Supervisor Wine Specialist
(Demi Sommelier)
The Bartender Supervisor ensures that the customer receives the highest quality of services by assisting in the
operational running of the bar and ensuring that bartenders are fulfilling their duties to the best of their abilities.
He/she will provide excellent customer service, maintain high standards of hygiene, health and safety, and maintain The Wine Specialist (Demi Sommelier) is responsible for managing and supervising the wine and gourmet foods
strict stock and financial control. department, inventory, in-stock position, pricing integrity, merchandising, labour, and other operational processes to meet
organisation standards. He/she must follow the organisation sales and production planning standards, and should ensure
He should have high standards of honesty and integrity, possess an outgoing personality and be able to deal calmly and that the department achieves the standards and performance as outlined in the work plan. He will also ensure that all new
confidently with a diverse range of customers. wine servers/wine waiters receive proper training and supervision, and correct ordering, receiving, unloading, storage, and
rotation of merchandise and the building of displays.
He is expected to work on a shift pattern to cover early mornings and late evenings, and may also need to work on some
weekends and public holidays. He should provide quality customer service, and have high levels of planning and organisational skills. He is expected to
observe punctuality and reliability, and be able to work both independently and in a team environment.
SKILLS CATEGORIES SKILLS He normally works a shift system, including evenings, weekends and holidays. He is expected to spend most of his time
performing FoH duties, working between customers’ tables and the bar area.
Business Continuity Management • Execute crisis management plans SKILLS CATEGORIES SKILLS
Business Continuity Management • Execute crisis management plans
Food and Beverage Service • Coordinate F&B service
• Prepare and serve alcoholic beverages Business Negotiation • Apply basic negotiation skills and techniques
• Prepare and serve wine
• Provide quality control for service
• Supervise bar service Food and Beverage Service • Coordinate F&B service
• Understand and master cocktail components • Prepare and serve alcoholic beverages
Information and Results • Manage service performance
• Provide quality control for service
Innovation • Manage productivity improvements • Supervise bar service
• Understand new world wine producing countries
Leadership • Be a role model of the service vision • Understand old world wine producing countries
• Understand sparkling, sweet and fortified wines
People and Relationship Management • Coach for service performance • Understand viticulture, vinification and wine packaging
• Lead workplace communication and engagement Information and Results • Manage service performance
• Supervise, motivate and empower staff Innovation • Manage productivity improvements
People Development • Conduct orientation and training Leadership • Be a role model of the service vision
Personal Management • Develop self to maintain professional competence at supervisory level People and Relationship Management • Coach for service performance
and Development • Develop a work team
Planning and Implementation • Maintain inventories • Manage a diverse service environment
• Manage operations for service excellence • Supervise, motivate and empower staff
Quality • Manage quality system and processes People Development • Conduct orientation and training
Sales and Marketing • Maintain displays Personal Management • Develop self to maintain professional competence at supervisory level
and Development
Equipment Management Planning and Implementation • Maintain inventories

23 24
Head Barista Head Bartender
(Mixologist)
The Head Barista is responsible for all aspects of the coffee bar. He/she should be capable of completing all daily
operations of the coffee bar. This includes customer service, preparing and presenting of beverages and information,
operational procedures, merchandising, payroll, scheduling, ordering, and managing sales and profitability. The Head Bartender (Mixologist) is responsible for providing the highest level of hospitality when preparing and serving
alcoholic and non-alcoholic beverages. He/she will perform all necessary tasks to serve alcoholic and non-alcoholic
He should have excellent communication and teaching skills, keep a calm, mature, and professional demeanour when beverages according to the organisation’s standard, and conduct weekly training sessions on beverage pouring practice,
needed, and possess a proactive approach to problem-solving and staff management. cocktail mixing, bottle flaring and up-selling. He must achieve total customer satisfaction and organisational profitability
through effective utilisation of all resources, and work towards the timely set up of the bar areas and the completion of all
mise en place works in line with the opening hours.
He should have excellent customer service and possess interpersonal skills. He is expected to be well groomed with an
outgoing and friendly attitude, and a high aptitude for customer care. He should also be a hands-on and proactive person,
Analytical, Conceptual and Evaluative • Apply systems thinking in problem-solving and decision-making
be able to work well under pressure in a fast paced environment and be a great team player who thrives in working with a
Business Continuity Management • Manage and implement business continuity plans multi-cultural team and customers alike.
• Manage crisis situations
He is expected to work on a shift pattern to cover early mornings and late evenings, and may also need to work on some
Business Negotiation • Participate in dispute resolution weekends and public holidays.
• Participate in negotiations
Change Management • Lead team to implement change

Communications • Identify and establish internal and external stakeholder relationships
Food and Beverage Production • Manage cost and quality controls
• Manage F&B operations Business Continuity Management • Manage and implement business continuity plans
Food and Beverage Service • Analyse alcoholic beverage business
• Manage customer service Business Negotiation • Participate in dispute resolution
• Understand cuisines and cultures of the world • Participate in negotiations
Information and Results • Analyse service quality and customer satisfaction Change Management • Lead team to implement change
Innovation • Contribute to innovation process within own scope of work in the business unit Communications • Identify and establish internal and external stakeholder relationships
• Foster service innovation
Leadership • Lead with service vision • Manage F&B operations
People and Relationship Management • Manage cross functional and culturally diverse teams Food and Beverage Service • Analyse alcoholic beverage business
• Optimise workforce for service excellence • Manage customer service
• Prepare and serve cocktails and mocktails
People Development • Conduct staff performance assessment process • Prepare molecular mixology beverages
• Develop and motivate team members through capability development • Understand and analyse spirits
• Manage training • Understand and master cocktail components
• Understand cuisines and cultures of the world
Personal Management • Develop self to maintain professional competence at managerial level
and Development Information and Results • Analyse service quality and customer satisfaction
Planning and Implementation • Administer purchasing and receiving procedures Innovation • Contribute to innovation process within own scope of work in the business unit
• Implement loss/risk prevention • Foster service innovation
• Provide information for management decision making
Leadership • Lead with service vision
Project Management • Implement project administration processes
People and Relationship Management • Manage cross functional and culturally diverse teams
Risk Management • Facilitate compliance with legislative and regulatory requirements • Optimise workforce for service excellence
• Manage compliance with F&B hygiene policies and procedures
People Development • Conduct staff performance assessment process
Site/Outlet and • Manage site/outlet and equipment maintenance • Develop and motivate team members through capability development
Equipment Management • Manage training
25 26
Head Bartender Sommelier
(Mixologist)
The Sommelier possesses in-depth knowledge of wine and uses it in a variety of settings. The sommelier typically creates
wine lists, orders wines, and maintains and rotates wine stock. He/she also makes wine suggestions to go with particular
types of food, based on their knowledge of wine pairing, or suggests wines based on customers’ taste preferences. He is
Personal Management • Develop self to maintain professional competence at managerial level also responsible for training wait staff on wine, often by conducting wine tastings.
and Development
He/she must be passionate about wine, possess good communication and interpersonal skills, and be a good team player
Planning and Implementation • Administer purchasing and receiving procedures
with a strong commitment to customer service.
• Implement loss/risk prevention
He normally works on a shift system, including evenings, weekends and holidays.
Risk Management • Facilitate compliance with legislative and regulatory requirements SKILLS CATEGORIES SKILLS
Site/Outlet and • Manage site/outlet and equipment maintenance Analytical, Conceptual and Evaluative • Apply systems thinking in problem-solving and decision-making
Business Continuity Management • Manage and implement business continuity plans
Business Negotiation • Participate in dispute resolution


• Manage customer service
• Manage wine business
• Understand cuisines and cultures of the world
• Understand new world wine producing countries
• Understand old world wine producing countries
• Understand sparkling, sweet and fortified wines
• Understand viticulture, vinification and wine packaging
Information and Results • Analyse service quality and customer satisfaction
Innovation • Contribute to innovation process within own scope of work in the business unit
• Optimise workforce for service excellence

• Develop and motivate team members through capability development
• Manage training

and Development

Risk Management • Facilitate compliance with legislative and regulatory requirements

• Manage compliance with food and beverage hygiene policies and procedures
27 28
Head Sommelier Group Beverage Manager
The Head Sommelier is responsible for the wine education of all Food Services colleagues, sourcing new products and The Group Beverage Manager acts as a key point of contact between the beverage team and other FoH operations, and
keeping up to date with offers as well as customers’ tastes and requirements. He/she will control and maintain stock bears responsibility for the smooth running of all F&B outlets, including its profit generation. He/she will lead, train and
levels in the main cellar and in the outlets as well as maximise sales, identify opportunities and create a wine culture in the develop a team of sommeliers, bartenders and relevant staff supporting the beverage business function, to ensure delivery
organisation in order to enhance revenues. of excellent standards of service in accordance to organisational procedures.
He should be able to demonstrate exceptional service standards, and has a keen eye for detail and the ability to build He should have experience in resolving customer issues/complaints as well as demonstrate overall excellent customer
rapport and long term relationships with customers. service. He should possess solid time management, organisation and prioritisation skills as well as strong communication
and interpersonal skills.
He normally works a shift system, including evenings, weekends and holidays. He should have the stamina to stay on his
feet for long periods of time, spend most of his time performing FoH duties, working between customers’ tables and the He normally works a shift system, including evenings, weekends and holidays.
bar area.

Business Continuity Management • Direct management of crisis situations
Analytical, Conceptual and Evaluative • Apply systems thinking in problem-solving and decision-making • Integrate business continuity management into organisation’s operations
Business Continuity Management • Manage and implement business continuity plans Business Negotiation • Manage and direct negotiations
Change Management • Facilitate innovation and lead team leaders to implement change
• Participate in negotiations Communications • Manage programmes and activities to enhance stakeholder relationships
Change Management • Lead team to implement change Finance • Develop and implement budgets
Communications • Identify and establish internal and external stakeholder relationships Food and Beverage Production • Manage cost and quality controls
• Manage F&B operations
Food and Beverage Production • Develop menus
• Manage cost and quality controls Food and Beverage Service • Analyse alcoholic beverage business
• Manage F&B operations • Design restaurant concepts
• Manage customer service Innovation • Champion service innovation
• Manage wine business • Innovate the customer experience
• Understand cuisines and cultures of the world • Leverage technology for productivity and innovation
• Manage innovation in the business function
People Development • Develop team leaders through capability development and coaching
Innovation • Contribute to innovation process within own scope of work in the business unit • Manage training
Personal Management • Develop self to maintain professional competence at senior management level
Leadership • Lead with service vision and Development
People and Relationship Management • Manage cross functional and culturally diverse teams Planning and Implementation • Develop service operations
• Optimise workforce for service excellence • Foster entrepreneurship
• Manage and review systems and processes
People Development • Conduct staff performance assessment process • Manage external service providers
• Manage training Project Management • Conduct project after-action review
Personal Management • Develop self to maintain professional competence at managerial level Risk Management • Manage and monitor the operation of compliance management requirements and system
and Development • Manage compliance with food and beverage hygiene policies and procedures
• Manage loss/risk prevention
Planning and Implementation • Administer purchasing and receiving procedures • Manage risk across business units
• Implement loss/risk prevention • Operationalise and manage corporate governance policy for the business unit
Sales and Marketing • Foster e-business in F&B
Project Management • Implement project administration processes • Manage revenue management
• Optimise sales
• Manage compliance with F&B hygiene policies and procedures Site/Outlet and • Manage site/outlet and equipment maintenance
Site/Outlet and • Manage site/outlet and equipment maintenance
29 30
Food and Beverage Service
OCCUPATIONS PAGE
Runner (Busser/Food Checker) 33

Server (Waiter/Waitress) 34
Service Crew 35
Host/Hostess (Guest Relations Officer) 36
Crew Leader (Captain/Team Leader) 37
Service Supervisor
38
(F&B Supervisor/Floor Manager/Shift Manager/Head Waiter)
Executive
39
(F&B Executive/Restaurant Executive/Banquet Executive/Management Trainee)
Assistant Outlet Manager
(Asst Restaurant Manager/Asst Store Manager/ 40
Asst Bar Manager/Asst Banquet Manager/Asst Room Service Manager)
Outlet Manager
42
General Manager two outlets as well as their catering business. Overseeing
10 managers, his role includes, but is not limited to,
(Restaurant Manager/Store Manager/Bar Manager/Banquet Manager/Room Service Manager) sales, and coordinating large-scale events like banquets
Multi-Outlet Manager Jageer Singh – the biggest of which was a lunch for 10,000 people.
44 Riverwalk Tandoor
(Area Manager/District Manager/F&B Manager)
He believes that much of what he has achieved has been
Operations Manager THE ROAD TO SUCCESS BEGINS WITH HARD WORK due to his positive attitude, humility and willingness
45 to work hard. He recalls, “I wasn’t calculative with the
(Head of Operations/Asst Operations Director/Asst F&B Director/Banquet Director)
Jageer Singh’s foray into the food services (F&B) sector hours I worked, and I made every effort to finish my daily
Operations Director (F&B Director) 47 tasks and tried to please the customers, even if that
began in 2005 as a waiter at Harry’s Bar. Fresh out of
national service, Jageer recalls a tough first few days meant I had to work overtime.”
Chief Executive Officer (Managing Director) 91
of work and having almost zero patience when dealing
with customers. Ever optimistic, he persevered, and as His work ethic did not go unnoticed by his supervisors,
he improved his communication skills, he quickly fell in who were willing to mentor him, and gave him added
love with the food services sector and how it offered him responsibilities that helped him in his personal
a chance to meet people from all walks of life. development. While he believes some things can only
be learned on the job, he is excited to see that the Skills
After a month, his improved work performance was Framework for Food Services has clearly defined job
recognised and he was promoted to assistant bartender. roles and possible job choices, so individual employees
Just three months after that, he became a full-fledged are clear about how to reach their career goals. “The
bartender with the establishment. career pathway helps staff identify the relevant skills
needed to advance in their career. In my current role as a
It has been 12 years since, and Jageer has steadily climbed General Manager, the Skills Framework is a good guide
the ranks to become General Manager at Riverwalk for me to assess my team, plan their training and chart
Tandoori. Today, he manages the operations of the group’s their career development.”
Looking back at his journey, Jageer is grateful for the

opportunities the food services sector has given him.
“The career pathway helps staff He observes that in addition to the official learning
channels, the sector has provided him with a constant
identify the relevant skills needed to opportunity to learn on the job and hone his skills in
advance in their career. In my current areas such as communication and planning. His advice
role as a General Manager, the Skills to those interested in joining the sector, “If you can show
your worth to the company, you will be able to scale
Framework is a good guide for me to greater heights.”
assess my team, plan their training
and chart their career development.”
31 32
Runner Server
(Busser/Food Checker) (Waiter/Waitress)
The Runner (Busser/Food Checker) is responsible for serving F&B with exceptional service to customers, and bussing and The Server (Waiter/Waitress) is the main point of contact between the restaurant and its customers. He/she is responsible
setting tables as needed. This includes ensuring that all dishes match the order ticket including modifications and special for presenting them with the menu, taking orders, answering questions on meal items, making food recommendations
requests, and delivering the correct food to the corresponding tables. when requested, and serving the food and/or beverages. He also performs cashiering duties, which include preparing bills
that itemise total meal costs and sales taxes.
He/she is also responsible for computing food or beverage service bills, verifying completeness of customer orders, and
operating machines similar to cash registers to compute charges. He must be able to work under pressure to serve customers quickly and efficiently, and be courteous, tactful, and attentive
in dealing with customers in all circumstances. He will also work well with kitchen staff to ensure that customers receive
He needs to be neatly groomed, clean and polite. He is part of the restaurant’s team, so having a team-player attitude is ideal. prompt service.
SKILLS CATEGORIES SKILLS SKILLS CATEGORIES SKILLS
Food and Beverage Production • Maintain quality control procedures Analytical, Conceptual and Evaluative • Solve problems and make decisions at operations level
Food and Beverage Service • Maintain F&B service environment Customer Experience • Contribute to customer service over various platforms
• Prepare for service (mise en place) • Project a positive and professional image
• Provide buffet service • Provide go-the-extra-mile service
• Respond to service challenges
Innovation • Engage in service innovation initiatives
Food and Beverage Production • Maintain quality control procedures
People and Relationship Management • Communicate and relate effectively at the workplace
• Work in a team Food and Beverage Service • Interact with and serve F&B Customers
• Maintain F&B service environment
Workplace Safety and Health • Comply with workplace safety and health policies and procedures • Prepare for service (mise en place)
Workplace Safety and Hygiene • Follow F&B safety and hygiene policies and procedures Infocomm Technology • Use essential features of a computer
• Use primary functions and applications of a tablet
Innovation • Cultivate a productivity and innovative mindset
Leadership • Demonstrate the service vision
People and Relationship Management • Work in a diverse service environment
Planning and Implementation • Implement operations for service excellence
Workplace Safety and Health • Provide safety and security for customers
33 34
Service Crew Host/Hostess
(Guest Relations Officer)
The Service Crew is responsible for taking customers’ orders in a restaurant setting, answering questions on meal items,
making recommendations on meal bundles, serving food/beverages to customers, and performing cashiering duties. At
times, the service crew may also be required to prepare food. The Host/Hostess (Guest Relations Officer) is responsible for greeting arriving customers, welcoming them into the
establishment, and appointing a server/waiter to the customer. He/she is also responsible for estimating wait times for
He/she should have a pleasant personality, be able to work under pressure, and maintain an adequate energy level. customers, monitoring the guest waiting list, and ensuring that the needs of the customers are met while they are waiting.
When required, he is expected to perform the tasks of a Waiter to bring dishes to customers, and help in clearing and
SKILLS CATEGORIES SKILLS setting tables.
He should demonstrate a cheerful and friendly attitude, and possess great communication skills and a passion for quality
Analytical, Conceptual and Evaluative • Solve problems and make decisions at operations level
customer service.
Customer Experience • Contribute to customer service over various platforms
• Project a positive and professional image
• Provide go-the-extra-mile service SKILLS CATEGORIES SKILLS
• Respond to service challenges
Food and Beverage Production • Maintain F&B production environment
• Maintain quality control procedures Customer Experience • Establish relationships for customer confidence
Food and Beverage Service • Interact with and serve F&B Customers Food and Beverage Service • Interact with and serve F&B Customers
• Maintain F&B service environment • Perform hosting duties
• Prepare for service (mise en place)
• Process payments Innovation • Manage productivity improvements
• Provide counter/take-away service
Infocomm Technology • Use essential features of a computer • Facilitate effective work teams
Quality • Supervise quality procedures
Workplace Safety and Health • Maintain workplace safety and health policies and procedures
35 36
Crew Leader Service Supervisor
(Captain/Team Leader) (F&B Supervisor/Floor Manager/Shift Manager/
Head Waiter)
The Crew Leader (Captain/Team Leader) is responsible for supervising staff working the floor, assigning their work
stations and resolving work-related problems. He/she oversees reservations and ensures the shift runs smoothly. He
normally holds this position in fast food restaurants and mid-range restaurants. The Service Supervisor (F&B Supervisor/Floor Manager/Shift Manager/Head Waiter) leads and ensures service standards,
food hygiene and safety standards are upheld by the team on each shift.
In special occasions such as service for a large private party, he takes on further responsibilities to issue instructions to
wait staff and the kitchen, and coordinate orders when the room becomes busy. His/her role includes planning and preparing staff duty rosters and off-day scheduling, providing on-the-job training
for staff, and handling work-related problems and resolving them in a positive and professional way. When required, he
He should possess excellent organisational skills with the ability to plan own workload, manage multiple tasks and oversees reservations and assigns work stations to staff. He also performs administrative tasks such as managing payroll
priorities, and work in a high production volume environment. He should also possess excellent customer facing skills with and writing budgets.
a focus on service recovery, and be able to form effective working relationships with other team members with the ability
to lead and motivate. He should possess good communication skill, and be able to interact well with his staff and customers with the diplomacy
to defuse anger, collect accurate information and to resolve problems.

Food and Beverage Service • Interact with and serve F&B Customers
• Provide quality control for service Business Negotiation • Apply basic negotiation skills and techniques
Innovation • Manage productivity improvements Communications • Articulate and discuss ideas
People and Relationship Management • Facilitate effective communication and engagement at the workplace Food and Beverage Service • Coordinate F&B service
• Facilitate effective work teams • Provide quality control for service
• Supervise bar service
Leadership • Be a role model of the service vision


and Development


Workplace Safety and Hygiene • Conduct F&B hygiene audit
37 38
Executive Assistant Outlet Manager
(F&B Executive/Restaurant Executive/ (Asst Restaurant Manager/Asst Store Manager/
Banquet Executive/Management Trainee) Asst Bar Manager/Asst Banquet Manager/
Asst Room Service Manager)
The Executive (F&B Executive/Restaurant Executive/Banquet Executive/Management Trainee) assists in implementing OCCUPATION DESCRIPTION
business plans and staff control, handling people issues, and performing store-level support functions including customer
service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance, and back office support. He/she is The Assistant Outlet Manager (Asst Restaurant Manager/Asst Store Manager/Asst Bar Manager/Asst Banquet Manager/
in charge of banquet operations, training of staff, and ensures that they are equipped with the necessary skills to provide Asst Room Service Manager) implements business plans relating to staff control, handles people issues, performs
excellent customer service. store-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention,
maintenance, and back office support. He/she is responsible for the recruitment, training and motivating staff, and
He should be a passionate, energetic and self-motivated individual who can deliver exceptional performance. He needs to assisting the outlet manager in day-to-day activities of an outlet.
be meticulous, and possess good administration skills, strong interpersonal skills and the ability to work with others.
He should be well-groomed with an outgoing and friendly attitude, be able to work well under pressure in a fast paced
environment, and be a great team player who thrives in working with a multi-cultural team and customers.

Customer Experience • Managing the customer experience
• Service quality and professional etiquette
Food and Beverage Production • Maintain halal certification requirements
Food and Beverage Service • Provide quality control for service
Customer Experience • Manage the customer experience
• Maintain service quality and professional etiquette
Finance • Monitor income and expenses
Food and Beverage Production • Maintain halal certification requirements
Leadership • Role model the service vision
Food and Beverage Service • Provide quality control for service
• Supervise bar service
• Supervise, motivate and empower staff Innovation • Contribute to innovation process within own scope of work in the business unit
and Development People and Relationship Management • Manage cross functional and culturally diverse teams
• Manage operations for service excellence People Development • Conduct orientation and training
• Conduct staff performance assessment process
Sales and Marketing • Maintain displays • Manage training

39 40
Assistant Outlet Manager Outlet Manager
(Asst Restaurant Manager/Asst Store Manager/ (Restaurant Manager/Store Manager/Bar Manager/
Asst Bar Manager/Asst Banquet Manager/ Banquet Manager/ Room Service Manager)
Asst Room Service Manager)
The Outlet Manager (Restaurant Manager/Store Manager/Bar Manager/Banquet Manager/Room Service Manager) bears
SKILLS CATEGORIES SKILLS the overall responsibility for the profitability of the chain restaurant outlet. He/she performs outlet-level support functions,
such as customer service, scheduling, handling day-to-day operations, cashiering, closing of the till, ordering inventory,
Personal Management • Develop self to maintain professional competence at managerial level and back office support.
and Development
He oversees the recruitment, training and motivation of staff, and maintains quality control, hygiene, and health and safety
standards in the dining area. This includes managing inventories and interacting with customers, wait staff and support
employees to maximise revenue generation and consistently enhancing the customer experience.
He needs to be diligent, dedicated, and enthusiastic, possess exceptional interpersonal skills, and be someone who is able
to maintain composure in stressful situations.
Site/Outlet and • Manage site/outlet and equipment maintenance SKILLS CATEGORIES SKILLS
Workplace Safety and Hygiene • Conduct F&B hygiene audit Analytical, Conceptual and Evaluative • Apply systems thinking in problem-solving and decision-making


Customer Experience • Manage the customer experience

• Maintain service quality and professional etiquette
Finance • Monitor income and expenses

Food and Beverage Service • Manage customer service

• Manage training
41 42
Outlet Manager Multi-Outlet Manager
(Restaurant Manager/Store Manager/Bar Manager/ (Area Manager/District Manager/F&B Manager)
Banquet Manager/Room Service Manager)
The Multi-Outlet Manager (Area Manager/District Manager/F&B Manager) contributes to strategic business planning
and operations, and is responsible for the monthly financial performance and day-to-day operations of the outlets under
his/her purview. He is often involved in the process of recruiting and hiring team members, conducting performance
Personal Management • Develop self to maintain professional competence at managerial level evaluations, and leading and directing the growth of all outlets.
and Development
He should be organised, open-minded and creative, and be a self-starter with a positive ‘can do’ attitude to get the job
done more effectively and efficiently. He must also be able to work in a fast paced environment.
Project Management • Implement project administration processes SKILLS CATEGORIES SKILLS

• Integrate business continuity management into organisation’s operations
Equipment Management Business Negotiation • Manage and direct negotiations
Communications • Manage programmes and activities to enhance stakeholder relationships
Finance • Develop and implement budgets
Food and Beverage Production • Oversee cost controlling and food purchasing activities
• Plan and develop menus for food service establishments
Food and Beverage Service • Design restaurant concepts

Innovation • Champion service innovation

• Innovate the customer experience
• Leverage technology for productivity and innovation
and Development
Planning and Implementation • Comply with legal requirements

• Develop service operations
• Foster entrepreneurship
• Manage external service providers
Project Management • Conduct project after-action review
Risk Management • Manage and monitor the operation of compliance management requirements and system
• Manage risk across business units
• Operationalise and manage corporate governance policy for the business unit

• Optimise sales

43 44
Operations Manager Operations Manager
(Head of Operations/Asst Operations Director/ (Head of Operations/Asst Operations Director/
Asst F&B Director/Banquet Director) Asst F&B Director/Banquet Director)
OCCUPATION DESCRIPTION SKILLS CATEGORIES SKILLS
The Operations Manager (Head of Operations/Asst Operations Director/Asst F&B Director/Banquet Director) is responsible
Planning and Implementation • Develop a business plan
for overall sales revenue while managing costs and operating budget. He/she creates and maintains Standard Operations
• Establish business strategies for the business function
Procedures (SOP) for the F&B business, including F&B administration and food safety and hygiene practices.
• Establish operational plans for the business function
He further ensures and maintains brand standards and establishes the brand concept and strategy. This includes managing
• Strategise service operations
day-to-day operations, maintaining the quality, standards and meeting the expectations of the customers on a daily basis.
Project Management • Lead programme and project after-action review
He should demonstrate team management, delegation, problem-solving skills and be able to multi-task.
Risk Management • Develop a risk management framework, policy and process
SKILLS CATEGORIES SKILLS Sales and Marketing • Foster e-business in F&B

• Manage revenue management
Business Continuity Management • Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
Business Negotiation • Direct negotiation policy and develop negotiation limits
Change Management • Facilitate innovation and lead managers to manage change
Communications • Establish and maintain strategic business partner relationships

• Resolve conflicts with stakeholders
Customer Experience • Develop service recovery framework

• Drive customer loyalty for service excellence
Finance • Develop and establish financial budget and plan
Food and Beverage Production • Oversee cost controlling and food purchasing activities
Information and Results • Drive service quality and customer satisfaction
Innovation • Facilitate innovation process within the organisation
Leadership • Champion a service excellence ethos

• Lead managers to develop organisational and governance strategies
People and Relationship Management • Foster business relationships and organisational diversity
• Strategise workforce for service excellence
People Development • Develop managers and high-potential employees through organisational

talent capability reviews
Personal Management • Develop self to maintain professional competence to lead an organisation

and Development
45 46
Operations Director
(F&B Director) Notes
The Operations Director (F&B Director) plans short and long-term F&B operations in line with the company’s vision.
He/she manages both the front-and back-of-house operations to achieve customer satisfaction and quality service
while meeting or exceeding financial goals.
He is responsible for managing and achieving profitability and quality for all F&B operations. This includes ensuring
that the F&B operation is in compliance with company, brand, state, and laws/regulations.
He is also responsible for the proper accounting and reconciliation of the Point of Sale systems and revenues, and for
finding creative ways to attract clientele to the restaurant and bar.
He should be able to communicate both verbally and in writing, with employees, customers and management in an
attentive, friendly, courteous and service-oriented manner. He is also expected to have the abilities to work in a
fast-paced environment.


Finance • Develop and establish financial budget and plan



and Development


Sales and Marketing • Manage revenue management
47 48
This did not discourage her from dabbling in food
Pastry and Baking

services. She spent seven years in Melbourne working
in a cafe and cooked for her friends to keep honing her
culinary skills. Upon returning to Singapore, she decided
to pursue her dream of becoming a chef.
Jasmin feels that the Skills Framework for Food Services

is informative as it gives an overview of the potential
career path and opportunities that the sector can offer.
OCCUPATIONS PAGE She laments that if such a framework existed 20 years
ago, it would have made it easier in convincing her
Assistant Pastry Cook 51 parents on the prospects of the food services sector, and
would have enabled her to zoom in on the relevant area of
Assistant Baker 52 study and specialisation at an earlier age.
Pastry Cook 53
Driven by passion and inner desire to excel in her
Baker 54 profession, Jasmin enrolled at At-Sunrice GlobalChef
Academy to develop her skills and knowledge on food
Assistant Pastry Chef 55 science. “I learned that pastry is like chemistry. If you
Head Baker 57 understand how ingredients react, you can twist recipes
to create anything you like,” she says.
Pastry Chef 58
A firm advocate of lifelong learning, Jasmin believes every
Executive Pastry Chef 60 great chef has something new to offer. The continuing
Executive Chef 78 search for new techniques, ingredients and knowledge
is essential to a successful and sustainable career. Ever
Chief Executive Officer (Managing Director) 91 keen to learn, she spent a week learning about chocolate
at the esteemed Valrhona E’cole School in Paris and she
continues to look forward to other learning opportunities.
She shares, “The Skills Framework for Food Services
will allow me to identify a wide range of skills within and
Group Pastry Chef beyond my current job scope. It will also allow me to
guide my young aspiring pastry chefs to identify the right
courses to bridge their skills gaps.”
Jasmin Chew To those who face the same challenges as she did, she
has this to say, “Follow your passion as it will drive
Synergy in the Sky Pte Ltd/ Stellar at 1-Altitude you to excel and succeed. Have courage to grow, and
be willing to take on responsibilities. With the right
FIRM ADVOCATE IN LIFELONG LEARNING attitude and mindset, you can definitely carve out a
career for yourself”.
With over two decades of experience in the food services
sector, Group Pastry Chef of Synergy in the Sky Pte Ltd,
Jasmin Chew, revels the challenges she faced while
pursuing her passion in the Food Services sector.
“The Skills Framework for Food
One of the biggest hurdles Jasmin faced was gaining the Services will allow me to identify a
support of her parents. Fresh from completing her GCE
“O” levels, Jasmin had expressed interest in pursuing a wide range of skills within and beyond
career in the food services sector. Her parents, however, my current job scope. It will also
persuaded her to pursue a career in graphic design allow me to guide my young aspiring
instead in Melbourne.
pastry chefs to identify the right
courses to bridge their skills gaps.”
49 50
Assistant Pastry Cook Assistant Baker
The Assistant Pastry Cook assists in the production of cakes, pastries, garnishes, ice-creams, and baked items. This The Assistant Baker prepares the basic dough to be used with various items using pre-approved recipes. This involves
includes gathering ingredients and equipment to prepare desserts and pastries, while following standard recipes and mixing dough in automatic mixes, preparing pie fillings, baking goods in the rotary oven, and applying finishing touches
procedures to deliver high quality food and consistent baked goods. such as icing cakes and pastries.
He/she should be a fast learner, possess good time management skills, be creative, have good organisational and He/she should be a fast learner, possess good time management skills, be creative, have good communication skills,
communiction skills, and be able to multi-task. He must be able to perform physical tasks, work in a high volume have a high sense of urgency, and be able to multi-task. He must also be able to perform physical tasks and work in a high
production environment, and maintain a clean working environment. volume production environment.
Analytical, Conceptual and Evaluative • Solve problems and make decisions at operations level Analytical, Conceptual and Evaluative • Solve problems and make decisions at operations level
Customer Experience • Contribute to customer service over various platforms Customer Experience • Contribute to customer service over various platforms
• Project a positive and professional image • Project a positive and professional image
• Provide go-the-extra-mile service • Provide go-the-extra-mile service
• Respond to service challenges • Respond to service challenges
Food and Beverage Production • Demonstrate baking techniques, mixing methods, and piping skills Food and Beverage Production • Demonstrate baking techniques, mixing methods, and piping skills
• Maintain quality control procedures • Maintain quality control procedures
• Make basic cakes • Make basic breads
• Make cookies • Prepare equipment and ingredients
• Make muffins and scones • Prepare pre-mix, frozen and bake-off products
• Make tarts and short-crust pastry
• Prepare deep fried ready-to-use products Infocomm Technology • Use essential features of a computer
• Prepare equipment and ingredients • Use primary functions and applications of a tablet
• Prepare pre-mix, frozen and bake-off products
• Prepare sweet and savoury fillings, sauces and creams
Infocomm Technology • Use essential features of a computer
51 52
Pastry Cook Baker
The Pastry Cook is responsible for preparing, baking and decorating pastries, cakes and other dough or pastry-based The Baker is responsible for making a wide range of breads, pastries, and other baked goods. This includes opening the
confectioneries. This includes consulting recipes in order to plan the products, weighing and measuring ingredients, bakery for business, ensuring all baking equipment and baking area is clean prior to and post production of any baked
making various baked goods, and finally glazing or decorating them. He/she may also make savoury pastries that use items, and ensuring compliance with regulations. He/she will also check the quality and weight of ingredients, ensuring
cheese, salt or other savoury food products. These are done while ensuring ovens and cooking equipment are clean and that consistency is met. He must possess an interest in food and a passion for baking, as well as a strong work ethic and
that there is a constant supply of ingredients. the ability to work independently with minimal supervision.
He may work in specialist cake and pastry shops or patisseries, the manufacturing firms of large food production He must also be a willing team player and work well with others in both a kitchen and commercial setting.
organisations, the bakery departments of supermarkets or in cruise ships.
He must present a positive and professional image, and be self-motivated and customer service-oriented. He must also SKILLS CATEGORIES SKILLS
have strong interpersonal skills as well as strong communication skills, both written and verbal.
SKILLS CATEGORIES SKILLS Customer Experience • Establish relationships for customer confidence
Food and Beverage Production • Make café style breads

• Make hot and cold desserts
Customer Experience • Establish relationships for customer confidence • Make yeast-raised pastries
• Prepare advanced cakes
Food and Beverage Production • Make choux pastries • Prepare advanced western egg and dairy products
• Make puff pastry products
• Make yeast-raised pastries Food and Beverage Service • Understand nutritional knowledge and dietary requirements
• Prepare advanced cakes
• Prepare advanced western egg and dairy products
Food and Beverage Service • Understand nutritional knowledge and dietary requirements
53 54
Assistant Pastry Chef Assistant Pastry Chef
OCCUPATION DESCRIPTION SKILLS CATEGORIES SKILLS
The Assistant Pastry Chef assists in the day-to-day operations of a bakery or pastry kitchen. This includes collaborating
with the Head Baker on daily tasks and schedules, and overseeing other Pastry Chefs or kitchen staff in the absence of the
Head Pastry Chef. He/she will also assess inventory and supplies, maintaining safe and sanitary working conditions, help Sales and Marketing • Maintain displays
develop recipes and menus, and/or suggest alternative baking methods.
He should have the ability to communicate with customers, co-workers, and management, and have basic math skills Equipment Management
needed to understand and implement recipes and measurements.

Food and Beverage Production • Bake artisan and decorative breads

• Bake for health
• Develop chocolate artistry
• Develop menus
• Fabricate chocolate decorations
• Maintain halal certification requirements
• Make hot and cold desserts
• Plan pastry menus and perform recipe costing
• Prepare advanced confectionery
• Prepare advanced entremets and tarts
• Prepare chocolates decorations and make pralines
• Prepare cold set and pudding asian desserts
• Prepare dry heat and moist heat asian desserts
• Prepare macaroons
• Supervise food production
• Use food additives
Leadership • Role model the service vision


and Development

55 56
Head Baker Pastry Chef
The Head Baker leads the bakery, instructs and supervises subordinates in the preparation of baked items. This includes The Pastry Chef prepares a wide variety of goods such as cakes, cookies, pies, bread etc, following traditional and modern
baking more complex recipes, adapting new baking methods to vary the menu, recommending new equipment or changes recipes. This includes creating new and exciting desserts to renew the menus and engage the interest of customers, and
in existing equipment on a need basis, and ensuring sufficient stocks and supplies for daily operations. decorating pastries using different icings, toppings etc, to ensure the presentation is beautiful and exciting. He/she
monitors stocks for baking ingredients such as flour, sugar etc, and makes appropriate orders within budget, while
He/she should have excellent communication skills, both written and verbal, possess a positive attitude and have the ability checking the quality of materials and the condition of equipment and devices used for cooking.
to work effectively with co-workers and suppliers alike. He must be detail-oriented and manage competing priorities and
multiple deadlines in a fast paced environment, while adapting to organisational and environmental changes. He should demonstrate great attention to detail and creativity, possess organisational and leadership skills, be willing to
upgrade professional knowledge, possess in-depth knowledge of sanitation principles, food preparation, baking techniques
and nutrition, and have strong working knowledge of baking with ingredient limitations (pastries that are gluten free,
sugarless etc).
Communications • Articulate and discuss ideas • Manage crisis situations
Food and Beverage Production • Bake artisan and decorative breads Business Negotiation • Participate in dispute resolution
• Bake for health • Participate in negotiations
• Develop menus
• Maintain halal certification requirements Change Management • Lead team to implement change
• Plan pastry menus and perform recipe costing
• Prepare cold set and pudding asian desserts Communications • Identify and establish internal and external stakeholder relationships
• Supervise food production Finance • Monitor income and expenses
Food and Beverage Production • Apply principles of food psychosociology
Information and Results • Manage service performance • Design contemporary plated desserts
• Develop ice cream recipes
Innovation • Manage productivity improvements • Develop menus
• Interpret culinary nutrition
Leadership • Role model the service vision • Manage cost and quality controls
• Develop a work team Food and Beverage Service • Understand cuisines and cultures of the world
• Manage a diverse service environment Information and Results • Analyse service quality and customer satisfaction
People Development • Conduct orientation and training • Foster service innovation
Personal Management • Develop self to maintain professional competence at supervisory level Leadership • Lead with service vision
and Development
Planning and Implementation • Maintain inventories • Optimise workforce for service excellence
Quality • Manage quality system and processes • Develop and motivate team members through capability development
• Manage training
Site/Outlet and • Implement site/outlet and equipment maintenance plans and Development
57 58
Pastry Chef Executive Pastry Chef
SKILLS CATEGORIES SKILLS OCCUPATION DESCRIPTION
The Executive Pastry Chef provides direct and general supervison to the culinary team. He/she oversees the pastry and
baking functions of the kitchen(s) including menu development, inventory and purchasing of supplies. This includes
cost control, testing and developing recipes and menus, monitoring customer satisfaction and maintaining an inventory
of ingredients, while striving to achieve cost-efficiency, handling tasks such as supervising employees, performance
management, creating budgets and adhering to sanitation regulations.
Risk Management • Facilitate compliance with legislative and regulatory requirements He must possess the artistic ability to make desserts appealing to the eye, good communication and management skills
• Manage compliance with food and beverage hygiene policies and procedures and sufficient math skills to work within a budget when ordering ingredients.
Site/Outlet and • Manage site/outlet and equipment maintenance He is expected to be able to multi-task, thrive in a stressful environment and be able to maintain a clean working environment.

• Integrate business continuity management into organisation’s operations
Business Negotiation • Manage and direct negotiations
Food and Beverage Production • Apply principles of basic microbiology

• Apply principles of food additives in menu creation
• Manage culinary operations
• Manage food and beverage operations
• Manage high-volume food production operations
• Oversee cost controlling and food purchasing activities

• Manage training
and Development
Planning and Implementation • Develop service operations

59 60
Executive Pastry Chef
Notes
Risk Management • Conduct project after-action review
• Manage and monitor the operation of compliance management requirements
and system

• Optimise sales

61 62
marinating the meat is done in batches of 100kg at a time,
Culinary Arts
the chef will need to be proficient in using technology to
do this.
Although a chef’s role usually involves working with a

team of cooks, a research & development (R&D) chef
works with food scientists instead. This means that
instead of focusing just on flavour and presentation,
the R&D chef’s priority would be to increase the dishes’
OCCUPATIONS PAGE shelf-life and nutrition.
Kitchen Assistant He states, “There are no short cuts. Work hard, but also
65 work smart.” To him, working hard means learning
(Kitchen Crew/Kitchen Helper/General Helper)
all the skills required and working smart means
Cook (Commis Cook 2/3) 66 understanding how ingredients come together, and
Senior Cook the ability to manoeuvre different recipes, finding
68 solutions to problems, and mentoring others effectively.
(Commis 1/Station Cook/Line Cook/Demi Chef)
Station Chef (Chef de Partie/Lead Chef) 70 Chef Heman explains that what differentiates a chef from
a cook, is what a chef can do in addition to cooking. A good
Assistant Head Chef chef is fluent in managing a team and has a good grasp
72
(Asst Outlet Chef/Sous Chef/Junior Sous Chef) of all the kitchen operations. Food costs, manpower
Head Chef (Outlet Chef/Chef de Cuisine) 74 costs and logistical planning are all crucial aspects of a
chef’s job.
Executive Sous Chef 76
In his time, he picked up many skills while doing hands-
Executive Chef 78 on work in the kitchen. He is glad that there is a Skills
Chief Executive Officer (Managing Director) 91 Framework that provides information like the skills
required for each job role, complements on-the-job
learning and helps aspiring cooks hone their skills. In
particular, he recognises that the Skills Framework
Executive Chef/ takes a holistic approach in skills upgrading and skills
mastery. Chef Heman further elaborates, “Not only
Chief Culinary Officer does the Skills Framework state the technical skills
needed to perform the role, it also identifies soft skills
like maintaining customer engagement and innovating
customer experience - skills that are important for
Chef Heman Tan Front-of-House roles.”
Author of “The Iron Man Chef’s Guide To Life”
Through Chef Heman’s wealth of experience, he has one
GOING BEYOND GOOD FOOD advice for those who are in the food services sector.
“Focus on acquiring, broadening and deepening your
Despite being a man of multiple talents and titles – skills. Get the job done, and make sure it is done properly.”
including being acclaimed ceramic artist and triathlete –
Chef Heman Tan declares his first love to be in the kitchen.
Being a chef has given him the privilege of combining his
passion for ceramics and cooking to create “edible art”.
“Not only does the Skills Framework
Today at 50 years of age, Chef Heman has 30 years of state the technical skills needed to
experience in the F&B industry, a journey which has seen perform the role, it also identifies
him take on different roles. soft skills like maintaining customer
He explains that he finds the food services sector offers engagement and innovating customer
multiple avenues to learn and grow – even the title “chef” experience - skills that are important
can mean very different scopes of work. For example, for Front-of-House roles.”
he says, a chef in a regular establishment may marinate
meat by hand. However, in the central kitchen, as
63 64
Kitchen Assistant Cook
(Kitchen Crew/Kitchen Helper/General Helper) (Commis Cook 2/3)
The Kitchen Assistant (Kitchen Crew/Kitchen Helper/General Helper) assists in food preparation and ensures that utensils The Cook (Commis Cook 2/3) is responsible for preparing and/or directing the preparation of food to be served,
and work areas are clean at the end of the work shift and ready for the next shift. This includes cooking and packaging complying with all applicable sanitation, health and personal hygiene standards. He/she needs to follow established
batches of food. He/she also prepares and serves beverages such as coffee and fountain drinks, ensures the kitchen food production programmes and procedures. This includes appropriate use of facility supplies and equipment to
equipment and structure is maintained in safe and good working order at all times, and assists in stocktaking and storage. minimise loss, waste and fraud.
He is expected to follow oral instructions and procedures and requires manual dexterity, auditory and visual skills to He is expected to follow written and oral instructions and procedures, and requires manual dexterity, auditory and
complete tasks. visual skills to complete tasks.
He is expected to be on his feet most of the time while on duty, work under pressure at busy mealtimes, and may need to He is frequently exposed to heat, steam, fire and noise as he operates in a kitchen environment.
work in a crowded work environment.
Food and Beverage Production • Demonstrate basic knife skills Analytical, Conceptual and Evaluative • Solve problems and make decisions at operations level
• Grill ready-to-use products
• Maintain food and beverage production environment Customer Experience • Contribute to customer service over various platforms
• Maintain quality control procedures • Project a positive and professional image
• Prepare equipment and ingredients • Provide go-the-extra-mile service
• Prepare fish and seafood for cooking • Respond to service challenges
• Prepare meat and poultry for cooking
Food and Beverage Production • Demonstrate basic dry heat cooking methods
• Prepare vegetables, fruits, nuts and mushrooms
• Demonstrate basic knife skills
• Prepare western cold sauces
• Demonstrate basic moist heat cooking methods
• Receive and store products
• Grill ready-to-use products
• Understand halal food requirements
• Grind wet flour
Innovation • Engage in service innovation initiatives • Maintain F&B production environment
• Maintain quality control procedures
People and Relationship Management • Communicate and relate effectively at the workplace • Prepare agemono
• Work in a team • Prepare asian herbs and spices
• Prepare basic asian condiments
Workplace Safety and Health • Comply with workplace safety and health policies and procedures • Prepare basic asian stocks and soups
• Maintain safe and secure working environments • Prepare basic chinese deep fried dishes
• Prepare basic chinese noodle dishes
Workplace Safety and Hygiene • Follow F&B safety and hygiene policies and procedures • Prepare basic chinese rice dishes
• Prepare basic chinese soup/ broth dishes
• Prepare basic chinese steamed dishes
• Prepare basic chinese vegetables/tofu dishes
• Prepare basic dim sum dishes
• Prepare basic indian breads
• Prepare basic indian condiments
• Prepare basic indian snacks and savouries
• Prepare basic indian traditional beverages
• Prepare basic indian traditional sweetmeats
• Prepare basic malay desserts
• Prepare basic malay vegetable dishes
• Prepare basic western egg and dairy products
• Prepare basic western grains and legumes
• Prepare basic western stocks and soups
• Prepare cold plates and garnishes
• Prepare deep fried ready-to-use products
• Prepare dosai
• Prepare equipment and ingredients
• Prepare fish and seafood for cooking
65 66
Cook Senior Cook
(Commis Cook 2/3) (Commis 1/Station Cook/Line Cook/Demi Chef)
The Senior Cook (Commis 1/Station Cook/Line Cook/Demi Chef) manages food preparation processes by food stations and
Food and Beverage Production • Prepare japanese appetisers
ensures that appropriate standards and hygiene are adhered to. This includes preparing and cooking a variety of foods
• Prepare japanese noodle dishes
and ensuring that all food items are ready at the right time, and in the right order. He/she manages the development and
• Prepare japanese sauces and soups
supervision of junior kitchen staff and oversees the maintenance of the kitchen by tracking stock levels and preparing
• Prepare malay condiments
stations before the start of each service, while ensuring that utensils and work areas are clean and ready for the next shift.
• Prepare malay fried dishes
• Prepare malay gravies He must be patient and calm under the stress of hot and cramped cooking quarters. He is required to finish his work on
• Prepare malay grilled dishes time without sacrificing quality. He must also be creative and ready to improvise whenever ingredients and resources are
• Prepare malay rice dishes not available.
• Prepare malay sauces
• Prepare meat and poultry for cooking
• Prepare pasta
• Prepare pre-mix, frozen and bake-off products SKILLS CATEGORIES SKILLS
• Prepare sandwiches
• Prepare spices, seasonings and marinades Analytical, Conceptual and Evaluative • Solve problems and make decisions at supervisory level
• Prepare vegetables, fruits, nuts and mushrooms
• Prepare western cold sauces Customer Experience • Establish relationships for customer confidence
• Prepare western foundation sauces
Food and Beverage Production • Demonstrate advanced asian preparation and techniques
• Receive and store products
• Demonstrate sous vide method
• Understand halal food requirements
• Grind wet flour
Infocomm Technology • Use essential features of a computer • Identify meat and its fabrication and utilisation in culinary
• Use primary functions and applications of a tablet • Identify seafood and its fabrication and utilisation in culinary
• Prepare advanced asian condiments
Innovation • Cultivate a productivity and innovative mindset • Prepare basic chinese appetisers
• Prepare basic chinese barbequed meat and poultry
Leadership • Demonstrate the service vision • Prepare basic chinese braised dishes
• Prepare basic chinese desserts
People and Relationship Management • Work in a diverse service environment • Prepare basic chinese stewed dishes
• Prepare basic chinese stir fried dishes
• Prepare basic indian snacks and savouries
Workplace Safety and Health • Maintain safe and secure working environments • Prepare basic indian traditional sweetmeats
• Provide safety and security for customers • Prepare basic malay desserts
• Prepare basic tandoori meats
Workplace Safety and Hygiene • Follow F&B safety and hygiene policies and procedures • Prepare bento sets
• Prepare donburi
• Prepare indian rice dishes
• Prepare malay condiments
• Prepare malay gravies
• Prepare malay grilled dishes
• Prepare masala and curry paste
• Prepare mushimono
• Prepare nabemono
• Prepare nimono
• Prepare north indian gravies
• Prepare pre-mix, frozen and bake-off products
• Prepare sandwiches
67 68
Senior Cook Station Chef
(Commis 1/Station Cook/Line Cook/Demi Chef) (Chef de Partie/Lead Chef)
The Station Chef (Chef de Partie/Lead Chef) oversees a section of the kitchen, such as pastry, butchery, fish, sauces,
Food and Beverage Production • Prepare singapore heritage dishes
and vegetables. This includes preparing, cooking and presenting dishes within his/her speciality. He manages and trains
• Prepare sushi
demi-chef de parties or commis working with him, help the sous chef and head chef to develop new dishes and menus.
• Prepare yakimono
He ensures high standards of food hygiene, and adheres to the rules of health and safety. He monitors portion and waste
• Understand asian food culture and techniques
control to maintain profit margins.
He should have excellent interpersonal and communication skills, the ability to delegate appropriately, possess an
People and Relationship Management • Facilitate effective communication and engagement at the workplace organsational flair and grasp of profit margins and demonstrate a high standard of personal hygiene.
Quality • Supervise quality procedures SKILLS CATEGORIES SKILLS

Food and Beverage Production • Demonstrate advanced dry heat cooking techniques
• Demonstrate advanced moist heat cooking techniques
• Grind wet flour
• Identify meat and its fabrication and utilisation in culinary
• Identify seafood and its fabrication and utilisation in culinary
• Prepare advanced chinese baked/barbequed dishes
• Prepare advanced chinese braised dishes
• Prepare advanced chinese deep fried dishes
• Prepare advanced chinese noodle dishes
• Prepare advanced chinese soup and broth dishes
• Prepare advanced chinese steamed dishes
• Prepare advanced chinese stewed dishes
• Prepare advanced chinese vegetable/tofu dishes
• Prepare advanced dim sum dishes
• Prepare advanced western egg and dairy products
• Prepare advanced western sauces
• Prepare advanced western soups
• Prepare basic peranakan cuisine
• Prepare basic tandoori meats
• Prepare bento sets
• Prepare donburi
• Prepare la mien and la mien dishes
• Prepare malay gravies
• Prepare malay grilled dishes
• Prepare malay noodle dishes
• Prepare malay stew-type dishes
• Prepare mushimono
• Prepare nabemono
• Prepare nimono
• Prepare north indian gravies
• Prepare singapore heritage dishes
69 70
Station Chef Assistant Head Chef
(Chef de Partie/Lead Chef) (Asst Outlet Chef/Sous Chef/Junior Sous Chef)
The Assistant Head Chef (Assistant Outlet Chef/Sous Chef/Junior Sous Chef) oversees and directs all aspects of the kitchen
Food and Beverage Production • Prepare south indian fish or meat dishes
operation, and provides functional assistance and direction. In the absence of the Head Chef, he/she coordinates functions
• Prepare south indian non-vegetarian gravies
and activities with other F&B department heads. This includes overseeing and managing stock levels, supervising kitchen
• Prepare south indian vegetarian dishes
staff and overseeing food preparation which adheres to appropriate standards and hygiene.
• Prepare south indian vegetarian gravies
• Prepare western specialty grain products
In addition, he manages staff scheduling, anticipates and resolves problems that occurs within the kitchen.
• Prepare yakimono
• Supervise food production He must have good working knowledge of the English language, possess the ability to read and understand instructions,
• Understand asian food culture and techniques and be able to communicate with customers, co-workers and management coherently.
Innovation • Manage productivity improvements SKILLS CATEGORIES SKILLS

Workplace Safety and Hygiene • Apply food safety management systems for food service establishments
• Conduct F&B hygiene audit Food and Beverage Production • Apply F&B concepts and setup
• Apply principles of gastronomy
• Demonstrate curing methods
• Demonstrate regeneration process
• Maintain halal certification requirements
• Master recipes from various cuisines
• Perform culinary application and techniques
• Prepare advanced chinese appetisers
• Prepare advanced chinese baked/barbequed dishes
• Prepare advanced chinese rice dishes
• Prepare advanced chinese stir fried dishes
• Prepare advanced chinese vegetable/tofu dishes
• Prepare advanced dim sum dishes
• Prepare advanced malay vegetable dishes
• Prepare advanced peranakan cuisine
• Prepare advanced western salads and garnishes
• Prepare and serve teppanyaki
• Prepare cold set and pudding asian desserts
• Prepare la mien and la mien dishes
• Prepare sashimi
• Prepare south indian fish or meat dishes
• Prepare south indian non-vegetarian gravies
• Prepare south indian vegetarian dishes
• Prepare south indian vegetarian gravies
• Prepare western specialty meat, poultry, fish and seafood products
• Supervise food production
• Understand american food culture and techniques
• Understand asian food culture and techniques
• Understand european food culture and techniques
• Understand mediterranean food culture and techniques
71 72
Assistant Head Chef Head Chef
(Asst Outlet Chef/Sous Chef/Junior Sous Chef) (Outlet Chef/Chef de Cuisine)
The Head Chef (Outlet Chef/Chef de Cuisine) is the overall in-charge for the kitchen’s daily operations. He/she will create
new dishes and menus, interview and hire new staff, create a work roster, and maintain/raise the profit margins for the
employer. Additionally, he will monitor and control stock levels to ensure correct stock rotation procedures are followed, as
well as liaise with the relevant suppliers for food orders to ensure all purchases come within budget. He will also enforce
Leadership • Role model the service vision proper implementation of health and safety procedures in the kitchen.
People and Relationship Management • Coach for service performance He should possess sound decision making skills, have good organisational skills, be able to work long hours and
• Develop a work team communicate effectively to ensure a properly functioning restaurant.
Personal Management • Develop self to maintain professional competence at supervisory level Analytical, Conceptual and Evaluative • Apply systems thinking in problem-solving and decision-making
and Development
Planning and Implementation • Maintain inventories • Manage crisis situations
Quality • Manage quality system and processes • Participate in negotiations
Sales and Marketing • Maintain displays Change Management • Lead team to implement change
Site/Outlet and • Implement site/outlet and equipment maintenance plans Communications • Identify and establish internal and external stakeholder relationships
Food and Beverage Production • Apply principles of culinary science
Workplace Safety and Health • Manage workplace safety and health system • Apply principles of food chemistry
• Apply principles of food psychosociology
• Apply principles of gastronomy
• Conduct F&B hygiene audit
• Innovate with new culinary ingredients
• Interpret culinary nutrition
• Manage cost and quality controls
• Manage inventory control system
• Master cook and chill methods
• Master culinary trends and techniques in asian cuisines
• Master recipes from various cuisines
• Prepare herb and spice blends of various cuisines
• Use herbs and spices in various cuisine preparation and presentation
Food and Beverage Service • Understand cuisines and cultures of the world
73 74
Head Chef (Outlet Chef/Chef de Cuisine) Executive Sous Chef
The Executive Sous Chef is responsible for running the pass, informing the cooks of the orders, monitoring the speed
and rhythm of coursing, and plating the presentation of dishes throughout service. This includes the duty of coordinating
all the sections in the kitchen and ensuring the quality of food prepared is correct before serving it to the customers.
• Manage training
He/she is required to provide constant training for kitchen staff where necessary. Together with the Assistant Food
Manager, he will ensure tasks such as re-enforcement, regulation training, equipment control, and inventory management
and Development are accomplished.
Planning and Implementation • Administer purchasing and receiving procedures He is expected to work long hours, demonstrate teamwork and be customer-centric, and have excellent communication
• Comply with legal requirements skills to ensure that the restaurant is functioning properly at all times.
Risk Management • Facilitate compliance with legislative and regulatory requirements Business Continuity Management • Direct management of crisis situations
• Manage compliance with food and beverage hygiene policies and procedures • Integrate business continuity management into organisation’s operations
Site/Outlet and • Manage site/outlet and equipment maintenance Business Negotiation • Manage and direct negotiations
Food and Beverage Production • Apply principles of culinary science

• Apply principles of food chemistry
• Apply sensory analysis to food and beverage preparation and presentation
• Innovate with new culinary ingredients
• Manage cost and quality controls
• Manage inventory control system
• Master cook and chill methods
• Master culinary trends and techniques in asian cuisines

• Manage training
and Development
Planning and Implementation • Comply with legal requirements

• Develop service operations
75 76
Executive Sous Chef Executive Chef
The Executive Chef is responsible for all food production which includes food served at the restaurant, banquet functions,
and other outlets. His/her role includes developing menus, food purchase, staff supervision, and developing and monitoring
Risk Management • Manage and monitor the operation of compliance management requirements and system
food quality and labour budget for the department, while maintaining the highest quality and sanitation standards.
He should be able to interact well with supervisors, management, co-workers, and customers to be able to produce a high
volume of work in a timely manner and of high quality. He is expected to work long hours, demonstrate teamwork and be
customer-centric, and have excellent communication skills to ensure that the restaurant is functioning properly at all times.

• Optimise sales SKILLS CATEGORIES SKILLS
Equipment Management Business Continuity Management • Develop and maintain business continuity strategies, policies and guidelines


Finance • Develop and establish financial budget and plans
Food and Beverage Production • Apply principles of basic microbiology

• Apply principles of food additives in menu creation
• Apply principles of food chemistry
• Apply principles of organic and biological chemistry
• Apply sensory analysis to food and beverage preparation and presentation


77 78
Executive Chef
Notes
and Development



79 80
Central Kitchen Production
OCCUPATIONS PAGE
Kitchen Assistant (Operator) 83

Central Kitchen Cook (Senior Operator) 84
Central Kitchen Section Lead 85
Central Kitchen Sous Chef (Area Supervisor) 86
Production Planner 87
Head of Central Kitchen Operations (Production Manager) 88
Central Kitchen Director (Factory Manager) 90
Chief Executive Officer (Managing Director) 91
Head of Central Kitchen So I learned the hard way and picked up skills I needed
while performing the job. The Skills Framework for Food
Jerome Ang Services is an indispensable guide for anyone who wants
to join the Food Services sector, whether you are a fresh
Super Bean International Pte Ltd
graduate or someone looking for a mid-career switch.”
DIFFERENT AVENUES OF OPPORTUNITY The experience also taught him the importance of always
staying relevant, and with the support from his bosses, he
Over the course of 22 years working in food services, has since completed over 13 courses, including logistics,
Jerome Ang has found the sector to be full of opportunities design thinking and strategic production planning,
– there are numerous avenues for learning, unique work acquiring skills and competencies to better himself.
experiences and career ladders to climb.
Today, at 42 years old, he is pursuing a part-time Diploma
He began at the age of 20, as a waiter in the nightlife in Applied Science (Food Science & Nutrition). Jerome
scene. From there, he rose to become a manager and admits that he was initially a little uncomfortable about
in 2007, took on a role with more regular hours. His his age, but was inspired to continue when he met
current employer, Mr Bean, recognised his managerial classmates much older than him. Through his course
experience and offered him a role as an area manager. of study, Jerome better understands the different
nutritional needs that people have at different stages of
His determination and can-do attitude allowed him their life.
to be promoted quickly to Central Kitchen Manager.
Today, he manages day-to-day operations in the central He looks forward to completing his diploma, and hopes
kitchen and oversees production lines, food quality to pursue a degree programme in future to equip him
and workplace safety. He also delves into R&D for new with the knowledge to improve Mr. Beans’ operations. He
products and better processes, and helps source for new added that the Skills Framework serves as a good guide
food manufacturing technology. in helping him identify emerging trends and the relevant
knowledge and skills that he will need to keep himself
He recalls, “Back then, there wasn’t a structured system relevant. “I believe the Skills Framework will strengthen
like the Skills Framework available for me to refer to. employability and retention in the companies as people
are now made aware of their possible career progression
and development.”
“You must constantly upgrade yourself To those who are keen in making a mid-career switch,
and be willing to learn to cope with the he has this to say: “The food services sector, like any
other sector, is constantly evolving and changing at a
changing environment. Be willing to fast pace. You must constantly upgrade yourself and be
accept these changes and do your best willing to learn to cope with the changing environment.
to stay competitive.” Be willing to accept these changes and do your best to
stay competitive.”
81 82
Kitchen Assistant Central Kitchen Cook
(Operator) (Senior Operator)
The Kitchen Assistant (Operator) is responsible for supporting the activities of the Central Kitchen production team so The Central Kitchen Cook (Senior Operator) is responsible for preparing, cooking and baking food products according to
that production schedules are being followed. This includes preparing the work stations, preparing ingredients for the defined Standard Operating Procedures (SOPs), and in a timely manner. He/she may also supervise the kitchen assistants’
cooks, as well as packaging food products. He/She is expected to clean and reinstate work stations, operate cooking work outputs on a daily basis (i.e. ingredient preparation, packaging) and ensure that workstations and cooking equipment
equipment and dispose of waste as per defined Standard Operating Procedures (SOPs). He is also expected to apply are cleaned and maintained on a regular basis. He is also expected to apply food production standards and SOPs related to
food production standards and SOPs related to safety and hygiene policies and procedures, as well as other SOPs set safety and hygiene policies and procedures, as well as other SOPs set out by the Quality Assurance Department.
out by the Quality Assurance Department.
He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He
He is expected to follow oral instructions and procedures and requires manual dexterity, auditory and visual skills to should be comfortable with repetitive work activities, working in accordance to schedules, operating machinery, as well as
complete tasks. exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in
an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).
He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He
should be comfortable with repetitive work activities, working in accordance to a schedules, operating machinery, as well
as exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be
in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).
Analytical, Conceptual and Evaluative • Solve problems and make decisions at operations level
SKILLS CATEGORIES SKILLS Central Kitchen Production • Follow production schedules

• Operate automated cooking equipment for cooking food products
Central Kitchen Production • Follow production schedules • Process food orders
• Operate automated cooking equipment for cooking food products • Set up work stations
• Package food products
• Prepare ingredients Customer Experience • Project a positive and professional image
• Set up work stations
Food and Beverage Production • Dispose of waste
Food and Beverage Production • Dispose of waste • Follow food poduction standards and standard operating procedures
• Follow food poduction standards and standard operating procedures • Maintain quality control procedures
• Maintain quality control procedures
Infocomm Technology • Use essential features of a computer
People and Relationship Management • Communicate and relate effectively at the workplace • Use primary functions and applications of a tablet
• Work in a team
Site/Outlet and • Re-instate work station
Quality • Supervise packaging of food products
Workplace Safety and Health • Comply with workplace safety and health policies and procedures
• Supervise preparation of ingredients
• Maintain safe and secure working environments
Site/Outlet and • Conduct basic equipment troubleshooting
Equipment Management • Reinstate work stations
83 84
Central Kitchen Section Lead Central Kitchen Sous Chef
(Area Supervisor)
The Central Kitchen Section Lead supervises the daily operations of their assigned section. He/she ensures that production
targets are met and food products meet required production standards. He may suggest minor modifications to food quality
standards and Standard Operating Procedures (SOPs). He monitors the set-up and cleanliness of work stations and applies The Central Kitchen Sous Chef supervises the daily operations of Central Kitchen to ensure that production targets of
Food Safety Management System at the workplace. He manages the production schedule, schedules work activities and his/her assigned sections are met and food products meet required production standards. He may suggest minor
supervises quality procedures of assigned sections. He supervises the production staff on their preparation of ingredients, modifications to food quality standards and Standard Operating Procedures (SOPs). He monitors the set-up and cleanliness
cooking of food products and packaging of the food products. He also monitors equipment performance levels and of work stations and applies Food Safety Management System at the workplace. He also monitors equipment performance
conducts basic equipment troubleshooting. He trains the production staff on the use of cooking equipment and works with levels and conducts basic equipment troubleshooting. He guides production staff on cooking techniques and use of cooking
the headquarters to ensure appropriate training is provided where needed. equipment and works with the headquarters to ensure appropriate training is provided where needed.
He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He
He should be comfortable with working in accordance to a schedule, operating machinery, as well as exposure to physically should be comfortable with working in accordance to a schedule, operating machinery, as well as exposure to physically
demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in an environment with demanding work conditions (i.e. long standing hours, hot and/or cold temperatures). He may be in an environment with
potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists). potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).
Analytical, Conceptual and Evaluative • Solve problems and make decisions at supervisory level Analytical, Conceptual and Evaluative • Solve problems and make decisions at managerial level
Central Kitchen Production • Manage production schedule Business Continuity Management • Execute crisis management plans
• Schedule work activities according to production schedules
• Supervise work station set up Business Negotiation • Apply basic negotiation skills and techniques
Food and Beverage Production • Supervise cooking of food products Central Kitchen Production • Manage production schedule
• Schedule work activities according to production schedules
Innovation • Manage productivity improvements • Supervise work station set up
• Provide suggestions for minor modifications to food quality standards and SOPs
• Recommend ways to reduce waste production Communications • Articulate and discuss ideas
People and Relationship Management • Facilitate effective communication and engagement at the workplace Food and Beverage Production • Supervise cooking of food products
People Development • Conduct orientation and training • Provide suggestions for minor modifications to food quality standards and SOPs
• Train cooks to operate automated cooking equipment • Provide suggestions for modifications to existing processes
• Recommend ways to reduce waste production
• Supervise preparation of ingredients People and Relationship Management • Develop a work team
• Supervise quality procedures • Lead workplace communication and engagement
Equipment Management • Reinstate work stations People Development • Conduct orientation and training
• Train cooks to operate automated cooking equipment
Workplace Safety and Hygiene • Apply food safety management systems for food service establishments and Development

• Supervise preparation of ingredients
• Supervise quality procedures

Equipment Management • Implement site/outlet and equipment maintenance plans
• Reinstate work stations
85 86
Production Planner Head of Central Kitchen Operations
(Production Manager)
The Production Planner is responsible for planning production outputs and setting the production schedule for the Central
Kitchen. He/she reviews and processes food orders, collates them and applies some level of forecasting to determine
buffer stock levels in order to generate the production schedules for the Central Kitchen Production team. He is expected The Head of Central Kitchen Operations (Production Manager) oversees and directs all operations of the production
to monitor overall production output levels and prepare yield reports for the tracking of output production trends. function. He/she supervises sous chefs and their staff to ensure production targets, portion sizing, product quality and
specifications are reached within their area of supervision. He manages the production schedule and monitors the overall
He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to production output levels. He is responsible for formulating new food production standards and Standard Operating
physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform and Procedures (SOPs). He monitors quality assurance on an overall level through conducting spot checks. He also investigates
standard protection gears. production/quality issues in the kitchen and recommends solutions. He monitors and recommends ways to reduce waste
production.
He needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts.
SKILLS CATEGORIES SKILLS He should be comfortable with exposure to physically demanding work conditions (i.e. long standing hours, hot and/or cold
temperatures). He might be required to wear a uniform and standard protection gears.
Business Continuity Management • Execute crisis management plans SKILLS CATEGORIES SKILLS
Central Kitchen Production • Generate production schedules • Integrate business continuity management into organisation’s operations
• Monitor delivery schedules
• Monitor overall production output levels Business Negotiation • Manage and direct negotiations
• Process food orders
Central Kitchen Production • Forecast resource requirements
• Review order intakes
• Formulate new food production standards and SOPs
Communications • Articulate and discuss ideas • Manage production schedule
• Monitor overall production output levels
Innovation • Manage productivity improvements • Translate prototype creation guidelines to actual production
• Recommend ways to reduce waste production • Translate recipe formulation for mass production
People and Relationship Management • Lead workplace communication and engagement Change Management • Facilitate innovation and lead team leaders to implement change
Personal Management • Develop self to maintain professional competence at supervisory level Communications • Manage programmes and activities to enhance stakeholder relationships
and Development
Food and Beverage Production • Manage central production operations
Planning and Implementation • Maintain inventories • Manage high-volume food production operations
• Manage production line
Quality • Prepare yield reports
Innovation • Leverage technology for productivity and innovation
Workplace Safety and Health • Manage workplace safety and health system • Manage innovation in the business function
• Provide suggestions for modifications to existing processes
• Manage training
• Train cooks to operate automated cooking equipment
and Development
Planning and Implementation • Manage and review systems and processes

87 88
Head of Central Kitchen Operations Central Kitchen Director
(Production Manager) (Factory Manager)
The Central Kitchen Director (Factory Manager) is responsible for managing the overall performance of the Central
Quality • Investigate large variances in yield production
Kitchen and is expected to maintain an oversight on the different departments. He/she monitors overall production
• Manage non-compliance quality cases output levels while ensuring that quality levels are maintained which include investigating variances in yield production
• Manage quality system and processes and managing non-compliance cases where necessary. He is also expected to play a role in the setting of new food
production standards and Standard Operating Procedures (SOPs) and provide high level inputs on Research and
Risk Management • Manage and monitor the operation of compliance management requirements
and system
Development (R&D) activities.
He needs to operate 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 a uniform and
standard protection gears.

Equipment Management • Reinstate work stations SKILLS CATEGORIES SKILLS
Central Kitchen Production • Formulate new food production standards and SOPs
• Monitor overall production output levels
• Provide high-level input on R&D activities

Finance • Develop and establish financial budget and plans
Food and Beverage Production • Manage central production operations

Leadership • Lead managers to develop organisational and governance strategies


and Development

Quality • Investigate large variances in yield production

• Manage non-compliance quality cases

89 90
Chief Executive Officer
(Managing Director) Notes
The Chief Executive Officer (Managing Director) leads the development and execution of the company’s long-term strategy
with a view to creating shareholder value. He/she is ultimately responsible for all day-to-day management decisions and
implementing the company’s long and short-term plans.
He acts as a direct liaison between the board and company management, and communicates to the board on behalf of
management, and to shareholders, employees, government authorities, other stakeholders, and the public on behalf of the
company. He will strategise on expansion and operation improvement plans, springboard expansion and elevating business
to the next level, model and set the company’s culture, values and behaviour, build and lead the senior executive team, and
allocate capital to the company’s priorities.
He is a dynamic person with personal initiative, leadership and communication skills. He is also a good strategic thinker
with the ability to work hands-on while keeping his eye on the big picture.

Business Continuity Management • Endorse business continuity framework, strategies, policies and plans
Change Management • Facilitate innovation and lead change at the organisational level
Communications • Direct relationships with stakeholders
Finance • Set organisation’s finance philosophy and strategies
Innovation • Lead and be accountable for innovation within the organisation
Leadership • Lead organisation to develop organisational strategic priorities, culture

And governance
People and Relationship Management • Build positive relationships with the board
• Establish organisational relationships and lead organisational diversity
People Development • Lead organisational succession planning, capability development and

Employee engagement
Planning and Implementation • Direct organisational strategies and set targets
Project Management • Steer programme
Risk Management • Endorse the principles of corporate governance and compliance in the organisation
• Set risk appetite and risk goals
Sales and Marketing • Direct organisational sales and marketing strategies and business targets
91 92
“You can’t see germs with the naked eye and people often
Quality Assurance
want to do what is convenient,” she explains. To reinforce
the importance of food handling, Esther takes proactive
steps and have procedures in checks to pinpoint non-
conformance for immediate corrective actions. While this
can make her seem like a “policeman”, it is something
she sees as worthwhile, and with great meaning.
Esther adds that a good QA Manager is someone

OCCUPATIONS PAGE assertive and meticulous, and credits her training
in food technology for providing her with this. She was
Quality Control Inspector 95 therefore happy to see that skills such as “People and
Relationship Management”, “Communications” and
Quality Control Supervisor 96 “Change Management” being featured in the Skills
Quality Manager 97 Framework for Food Services.
Her knowledge in microbiology and experience gained

from working in a pharmaceutical company and food
production company, has given her the opportunity to
lead the microbiology laboratory to research the shelf-
life of BreadTalk products. She also works closely with
the R&D department to improve the quality of new and
existing products, a role that enables her to contribute
to the growth of the company which is accredited with
ISO22000.
She is also heartened to know that the Skill Framework

covers emerging trends such greater use of technology
for food production and preparation. The shift from
manual to automated operations, will evolve the
approach and procedures for which quality control is
QA Manager done. “With more machinery, new processes and larger
scale of production, I will definitely need to acquire
new skills to meet the demands of growing trends. The
Esther Ang Ghim Cheng training courses listed in the Skills Framework provides
the opportunity to stay relevant in my job.”
BreadTalk Pte Ltd
It has been an enriching journey for her to get to where
QUALITY, FOOD SAFETY AND HYGIENE AS she is today, but she strives to keep on promoting and
A CULTURE improving food safety, with an eventual goal of establishing
BreadTalk as the regional leader in food safety.
A Quality Assurance (QA) Manager’s role is easily
summed up as the “food safety police”. At BreadTalk,
Esther Ang Ghim Cheng’s role as a QA Manager is to
maintain the highest quality of food safety and hygiene
procedures in the central kitchen and outlets.
With more machinery, new processes
and larger scale of production, I will
She admits that it is difficult to get people to follow definitely need to acquire new skills
certain steps and procedures, as they may be viewed to meet the demands of growing
as troublesome or onerous, even though these steps
are important and essential. She cited putting on gloves trends. The training courses listed in
and a mask as common steps that people tend to skip as the Skills Framework provides the
they do not understand the importance of such steps in opportunity to stay relevant in my job.
food preparation.
93 94
Quality Control Inspector Quality Control Supervisor
The Quality Control Inspector assesses the quality of food products for compliance with food safety requirements, the The Quality Control Supervisor supervises the quality control inspectors and oversees overall quality inspection activities
organisation’s food quality standards and Standard Operating Procedures (SOPs). He/she is expected to be familiar of the Central Kitchen. He/she is expected to undertake corrective actions for non-compliance cases that can be resolved
with food product standards and SOPs, and applies these standards when supervising Quality procedures. He is also within defined procedures. He helps to prepare quality assurance guidelines for all staff and prepares regular audit reports
expected to conduct quality assurance checks. to be submitted to the regulatory authorities. He suggests minor modifications to food quality standards and Standard
Operating Procedures (SOPs).
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 a uniform He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to
and standard protection gears. He needs to be comfortable with repetitive activities and manage conflicts with physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform and
internal employees. standard protection gears. He needs to be comfortable with repetitive activities and manage conflicts with
internal employees.
Analytical, Conceptual and Evaluative • Solve problems and make decisions at supervisory level Analytical, Conceptual and Evaluative • Solve problems and make decisions at managerial level
Food and Beverage Production • Follow food poduction standards and SOPs Business Continuity Management • Execute crisis management plans
Innovation • Manage productivity improvements Business Negotiation • Apply basic negotiation skills and techniques
People and Relationship Management • Facilitate effective communication and engagement at the workplace Communications • Articulate and discuss ideas
Quality • Conduct quality assurance checks • Provide suggestions for minor modifications to food quality standards and SOPs
Workplace Safety and Health • Maintain workplace safety and health policies and procedures People and Relationship Management • Develop a work team
Workplace Safety and Hygiene • Apply food safety management systems for food service establishments • Supervise, motivate and empower staff

and Development
Quality • Assist in quality audits

• Prepare quality assurance documentation
• Supervise quality procedures
• Undertake corrective action for non-compliance quality cases within
defined procedures

95 96
Quality Manager
Research and Development
The Quality Manager holds overall responsibility for the quality control and assurance function in the Central Kitchen.
He/she develops and revises the quality assurance framework for the organisation and modifies the existing food
production standards and Standard Operating Procedures (SOPs) when necessary. He is also expected to lead and report
on quality audits, identify and resolve problems highlighted in yield reports and manage non-compliance cases. He also
OCCUPATIONS PAGE
monitors and recommends ways to reduce waste production.
Food Technologist 99
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 a uniform Research and Development Chef 100
and standard protection gears. He needs to be comfortable with repetitive activities and manage conflicts with
internal employees.


Central Kitchen Production • Modify existing food quality standards and SOPs
• Provide suggestions for modifications to existing processes

• Conduct staff performance assessment process
• Manage training

and Development
Planning and Implementation • Provide information for management decision making
Quality • Analyse yield reports

• Develop quality assurance framework
• Lead quality audit
• Manage quality system and processes


97 98
Food Technologist Research and Development Chef
The Food Technologist develops new food products, focusing on refining recipe formulation for mass production purposes. The Research and Development Chef works closely with Food Technologist to develop new food products for the Central
This includes extending the shelf life, calculating recipe proportions, and recommending substitute ingredients to improve Kitchen. This includes creating the product prototype and refining the taste profile based on experimentation. He/she
the taste and colour profile of food products. He/she is expected to participate in enhancing food quality standards and suggests modifications to existing organisational processes where relevant. He assists in quality audits and is involved
suggest modifications to existing organisational processes. He also assists in quality audits and recommends ways to in the formulation of food production standards and Standard Operating Procedures (SOPs). He is also consulted on
reduce waste production. food products that fail the quality or taste checks and to suggest ways to salvage the batch of food products.
He operates in a set-up similar to a food production environment. He should be comfortable with exposure to physically He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to
demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform and standard physically demanding work conditions (i.e. hot or cold temperatures) and may also be required to wear uniform and
protection gear. standard protection gears.
Analytical, Conceptual and Evaluative • Apply systems thinking in problem-solving and decision-making Business Negotiation • Manage and direct negotiations
Business Continuity Management • Manage crisis situations Central Kitchen Production • Create new product prototypes and recipe formulation
• Participate in negotiations Change Management • Facilitate innovation and lead team leaders to implement change
Central Kitchen Production • Create new process prototypes Communications • Manage programmes and activities to enhance stakeholder relationships
• Refine recipe formulation for mass production Food and Beverage Production • Innovate with new culinary ingredients
Change Management • Lead team to implement change Innovation • Innovate the customer experience
Communications • Identify and establish internal and external stakeholder relationships • Provide suggestions for modifications to existing processes
Food and Beverage Production • Apply principles of organic and biological chemistry People Development • Develop team leaders through capability development and coaching
Food and Beverage Service • Understand nutritional knowledge and dietary requirements Personal Management • Develop self to maintain professional competence at senior management level
and Development
• Provide suggestions for modifications to existing processes Planning and Implementation • Foster entrepreneurship
• Recommend ways to reduce waste production • Manage and review systems and processes
People and Relationship Management • Manage cross functional and culturally diverse teams Project Management • Conduct project after-action review
People Development • Develop and motivate team members through capability development Quality • Assist in quality audits
Personal Management • Develop self to maintain professional competence at managerial level Risk Management • Operationalise and manage corporate governance policy for the business unit
and Development
Sales and Marketing • Optimise sales
Planning and Implementation • Provide information for management decision making
Quality • Assist in quality audits


99 100
Supporting Organisations and Supporting Organisations and
Acknowledgements Acknowledgements
SkillsFuture Singapore (SSG) enhances the competitiveness of our workforce by encouraging workers to learn Molly Roffey’s Irish Pub Pte Ltd Resort World at Sentosa Pte Ltd Sushi Tei Pte Ltd
for life and advance with skills. In today’s economy, most jobs require not just knowledge, but also skills. SSG
Montreux Jazz International Royal Crown (Foods) Pte Ltd Swiss-bake Pte Ltd
collaborates with employers, industry associations, the Union and training organisations, to develop and strengthen
the Continuing Education and Training system that is skills-based, open and accessible, as a mainstream pathway MOS Foods Singapore Pte Ltd Royal Plaza on Scotts Synergyinthesky Pte Ltd
for all workers - young and older, from rank and file to professionals and executives - to upgrade and advance in National Environment Agency (NEA) Royal T Group Pte Ltd Tatsu Sushi
their careers and lives. Ninety Nine F&B Pte Ltd Sakae Holdings Ltd Telepathic Private Limited
Novotel Singapore Clarke Quay Salad Stop Pte Ltd The American Club
1-Altitude Déliciae Hospitality Management Humpback
Pte Ltd NTUC Foodfare Co-operative SATS Ltd The Culinary Institute of
8 Bar Pte Ltd Indian Chefs Culinary Association Limited America
Domino’s Pizza Singapore Pte Ltd (Singapore) Sea King Seafood Trading
8 Steps Holding Pte Ltd Oedo Food Services Pte Ltd The Drunken Poet
Elsie’s Kitchen Catering Services Indian Restaurants Association Select Group Pte Ltd
ABR Holdings Limited Pte. Ltd (Singapore) (iRAS) One Farrer Pte Ltd The Lo & Behold Group
Selfish Gene Café
Agri-Food & Veterinary Authority of Fairmont Singapore InterContinental Singapore Orchard Hotel Singapore The Palm Beach Group
Singapore (AVA) Sentosa Development Corporation
Fart Tarz Café International Food & Beverage Pan Pacific Orchard The Ritz Carlton Millenia
All Best Foods Pte Ltd Association (IFBA) Seoul Yummy (KDM Group Pte Ltd) Singapore
Finders Keepers Bar Paradise Group Holdings Pte Ltd
Ananda Bhavan Singapore Ipanema World Music Bar Shangri-La International Hotel The Seafood Company Pte Ltd
FOC Restaurant Park Hotel Group Management Ltd
Artisan Bakery Jew Kit Group Pte Ltd The Singapore Curry Pte Ltd
Food and Beverage Management ParkRoyal Hotels & Resorts Shangri-La’s Rasa Sentosa Resort
Asian Culinary Institute (ACI) Association Singapore (FBMA) Jia Jia Le Cuisine F&B Pte Ltd & Spa The Soup Spoon Pte Ltd
Singapore Patisserie G
Food Creations Pte Ltd JK Excellent Food Pte Ltd Singapore Chefs’ Association The Wok People Pte Ltd
Association of Bartenders & Penta Asia Food LLP
Sommeliers Singapore Food, Drinks and Allied Workers JP Pepperdine Group Singapore Halal Culinary Federation The Zest Group
Union (FDAWU) Pines Food Delight Pte Ltd (SHCF)
At-Sunrice GlobalChef Academy JR Group Holdings Pte Ltd Thirtythree Pte Ltd
Frasers Hospitality Pte Ltd Pizza Hut Singapore Pte Ltd Singapore Hotel and Tourism
Ba.Li.Ba Jumbo Group Limited Education Centre (SHATEC) Timbre Group Pte Ltd
Fresh Fruits Lab Pollen
Bay Hotel Singapore Kay Lee Roast Pte Ltd Singapore Junior Chefs Club Tung Lok Group
Furama Riverfront Preparazzi Gourmet
Belgarath Investments Pte Ltd Kentucky Fried Chicken Song Fa Bak Kut Teh Wheat BaumKuchen
Gao Ji Food (S) Pte Ltd Management Pte Ltd Privé Group Pte Ltd
Bettr Barista Pte Ltd Soup Restaurant Group Limited Wongtohgoh Pte Ltd
Gardenia Foods (S) Pte Ltd Kimly Food Holdings Pte Ltd Project Dignity Pte Ltd
Blowfish Entertainment Starbucks Corporation Yum Cha Restaurants
Genting Singapore PLC Kitchen Language Qi Ji
BreadTalk Group Limited Sterling Trends & Concepts Pte Ltd ZAC Meat & Poultry Pte Ltd
Gim Tim Pte Ltd Kitchen Solutions Pte Ltd Quaich@RWS Pte Ltd
Brotzeit Pte Ltd Super Bean International Pte Ltd
Goodwood Park Hotel Kopitiam Investment Pte Ltd RC Hotels Pte Ltd
Brownice Ice Cream
Grain Koufu Pte Ltd RE&S Enterprises Pte Ltd
Burger King Corporation
Grand Ocean Foods Pte Ltd L’Angelus Group
Captain K F&B Management Pte Ltd
Grand Park City Hall Lavish Dine Catering Pte Ltd
Cheek by Jowl
Gratify Group Pte Ltd Les Amis Holdings Pte Ltd
CityBar Holdings Limited
GreenDot Gourmet Pte Ltd Lesaffre Singapore Pte Ltd
Commonwealth Capital Pte Ltd
Han’s (F&B) Pte Ltd Liberty Coffee
Commonwealth Culinary Creations
Pte Ltd Harry’s International Pte Ltd Lush Epicurean
Commonwealth Retail Concepts Pte Heng Xu Zhao Yan (Xiao Chu) Pte Ltd Mandarin Orchard Singapore In addition, we would like to express our gratitude to the following stakeholders and partners for their contribution to
Ltd the development of the Skills Framework for Food Services:
Hilton Singapore Mandarin Oriental Hotel Group
Conrads Pte Ltd Limited
HJH Maimunah Restaurant Pte Ltd
Crystal Jade Culinary Concepts Marché International AG • Individuals who have agreed to share their personal career stories
Holding Holiday Inn Hotels & Resorts • The Unions who have provided their views and support on behalf of their members
Marina Bay Sands
Curry & Tandoor Pte Ltd Hotel Jen Orchardgateway • The Industry Associations and Professional Bodies for sharing their business and members’ perspectives
Singapore McDonald’s Corporation • Various Government and Government-Linked Agencies for their assistance
D&N Singapore Pte Ltd
Hotel Jen Tanglin Singapore Minor Food Group Singapore Pte Ltd • Education and Training Providers for the inputs on skills and competencies development
101 102
Wage Information
INDICATIVE MONTHLY INDICATIVE MONTHLY

OCCUPATIONS OCCUPATIONS
SALARY RANGE* SALARY RANGE*
Chief Executive Officer $11,600 - $17,500 Executive Sous Chef $ 5,000 - $ 8,500
Operations Director / Head Chef $ 2,900 - $ 4,700

$ 4,100 - $ 7,700
Operations Manager
Assistant Head Chef $ 2,400 - $ 3,400
Executive Chef $ 5,700 - $ 9,400
Station Chef $ 2,300 - $ 3,000
Central Kitchen Director $ 5,200 - $ 8,000
Senior Cook $ 1,900 - $ 2,500
Head Barista/Barista Supervisor/
$ 2,200 - $ 2,600 Cook $ 1,600 - $ 2,400
Senior Barista
Head Bartender / Kitchen Assistant $ 1,400 - $ 2,000

$ 2,300 - $ 2,900
Bartender Supervisor
Head of Central Kitchen Operations $ 4,000 - $ 5,600
Barista $ 2,000 - $ 2,300
Central Kitchen Sous Chef $ 2,700 - $ 3,500
Bartender $ 1,900 - $ 2,300
Production Planner $ 2,200 - $ 3,200
Multi-Outlet Manager $ 3,100 - $ 4,700
Central Kitchen Section Lead $ 2,300 - $ 2,800
Outlet Manager $ 2,600 - $ 3,300
Central Kitchen Cook $ 1,400 - $ 2,400
Assistant Outlet Manager $ 2,300 - $ 2,700
Kitchen Assistant $ 1,200 - $ 1,900
Executive $ 2,100 - $ 2,400
Quality Manager $ 4,100 - $ 5,500
Service Supervisor $ 1,700 - $ 2,200
Quality Control Supervisor $ 2,900 - $ 4,000
Host/ Hostess $ 1,600 - $ 2,200
Quality Control Inspector $ 2,200 - $ 3,300
Crew Leader $ 1,600 - $ 2,000
Research & Development Chef $ 3,500 - $ 5,600
Server $ 1,400 - $ 1,800
Service Crew $ 1,300 - $ 1,900
Runner $ 1,400 - $ 1,600
Pastry Chef/Assistant Pastry Chef/

$ 2,100 - $ 3,800
Head Baker
Pastry Cook $ 1,900 - $ 2,500
Baker $ 1,600 - $ 2,300
Assistant Pastry Cook $ 1,700 - $ 2,300
Assistant Baker $ 1,600 - $ 2,100
Source: Wage survey conducted by Ernst & Young Solutions LLP commissioned by SkillsFuture Singapore.
* The above data reflects the indicative monthly gross salary which includes allowances and bonuses.
Actual salaries may differ due to market conditions and company/organisation policies.
103
SKILLS FRAMEWORK FOR FOOD SERVICES
Career Pathways
Beverage Service Food and Beverage Service Pastry and Baking Culinary Arts Central Kitchen Production Quality Assurance Research and Development
Chief Executive Officer (Managing Director)
Operations Director (F&B Director)
Central Kitchen Director

Operations Manager Executive Chef
(Factory Manager)
(Head Of Operations/Assistant Operations Director/
Assistant F&B Director/Banquet Director)
Multi-Outlet Manager
Group Beverage Manager (Area Manager/District Manager/ Executive Pastry Chef Executive Sous Chef Research and Development Chef
F&B Manager)
Outlet Manager
Head (Restaurant Manager/Store Manager/
Head of
Sommelier Bar Manager/Banquet Manager/
Room Service Manager) Central Kitchen
Operations
Head Head Chef (Production Manager)
Head Pastry Chef Quality Food
Bartender (Outlet Chef/ Manager Technologist
Barista Assistant Outlet Manager
(Mixologist) Chef de Cuisine)
(Assistant Restaurant Manager/
Assistant Store Manager/
Sommelier
Assistant Bar Manager/
Assistant Banquet Manager/
Assistant Room Services Manager)
Executive
(F&B Executive/
Restaurant Executive/
Barista Banquet Executive/ Central
Wine Assistant Assistant Head Chef Kitchen
Supervisor/ Bartender Specialist Management Trainee) Head Production Quality Control
Supervisor Pastry (Assistant Outlet Chef/ Sous Chef
Senior (Demi Baker Planner Supervisor
Chef Sous Chef/Junior Sous Chef) (Area
Barista Sommelier)
Service Supervisor Supervisor)
(F&B Supervisor/Floor Manager/
Shift Manager/Head Waiter)
Station Chef
(Chef de Partie/Lead Chef)
Wine Server/ Host/Hostess Crew Leader Central
Wine Waiter (Guest Pastry Quality Control
Barista Bartender (Captain/ Baker Kitchen
(Commis Relations Cook Inspector
Team Leader) Senior Cook Section Lead
Sommelier) Officer) (Commis Cook 1/Station Cook/
Line Cook/Demi Chef)
Server Assistant Cook Central

Service Assistant
(Waiter/ Pastry (Commis Cook 2/3) Kitchen Cook
Crew Baker
Waitress) Cook (Senior Operator) Denotes vertical career progression
Denotes lateral (cross-functional)

career progression
Kitchen Assistant Kitchen
Runner
(Kitchen Crew/Kitchen Helper/ Assistant
(Busser / Food Checker)
General Helper) (Operator)
FRONT-OF-HOUSE OPERATIONS BACK-OF-HOUSE OPERATIONS CENTRAL KITCHEN OPERATIONS
104

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Skills Framework

for Food Services

PUBLISHED IN AUGUST 2017

About the Skills Framework 01

Food Services: A Transforming Landscape 02

Desired Attributes of Food Services Talents 09

Initiatives and Schemes 10

Food Services Career Tracks 13

Realise Your Potential - Take The Next Step Forward 15

• Food and Beverage Service 31

• Pastry and Baking 49

• Central Kitchen Production 81

• Research and Development 98

Supporting Organisations and Acknowledgements 101

Wage Information 103

Skills Framework for Food Services: Career Pathways 104

PUBLISHED IN AUGUST 2017

• Understand the required skills • Recognise skills 52% Outlets

career pathways and competencies and competencies Others

Source: Food Print - Food Services Sectoral Manpower Plan 2016

Jobs and Skills Pillar

Develop skilled and

NON-PMET Better jobs for all

Facilitate manpower-lean dining

Improve Front- and

EMERGING TRENDS SKILLS IN DEMAND

Get manpower-lean Innovation Ability to:

To enhance operational efficiency

Adopt productivity tools to

To improve productivity and

Education and Career Guidance Skills-Based Modular Courses

SkillsFuture Mid-Career SkillsFuture Study Award

Initiatives and Schemes by:

For more information on the initiatives and schemes, please visit

FRONT-OF-HOUSE CENTRAL KITCHEN

NEW ENTRANTS EXPERIENCED PROFESSIONALS

UNDERSTAND the skills and

IDENTIFY relevant training programmes

Programmes that equip new entrants

Innovation • Manage productivity improvements

Leadership • Be a role model of the service vision

People and Relationship Management • Coach for service performance

People Development • Conduct orientation and training

Personal Management • Develop self to maintain professional competence at supervisory level

Planning and Implementation • Maintain inventories

Quality • Manage quality system and processes

Sales and Marketing • Maintain displays

Site/Outlet and • Implement site/outlet and equipment maintenance plans

Sales and Marketing • Maintain displays

Site/Outlet and • Implement site/outlet and equipment maintenance plans

Change Management • Lead team to implement change

Business Negotiation • Participate in dispute resolution

Change Management • Lead team to implement change

Communications • Identify and establish internal and external stakeholder relationships

Food and Beverage Production • Manage cost and quality controls

Food and Beverage Service • Analyse alcoholic beverage business

Information and Results • Analyse service quality and customer satisfaction

Leadership • Lead with service vision

People Development • Conduct staff performance assessment process

Personal Management • Develop self to maintain professional competence at managerial level

Planning and Implementation • Administer purchasing and receiving procedures

Project Management • Implement project administration processes

Risk Management • Facilitate compliance with legislative and regulatory requirements

SKILLS CATEGORIES SKILLS