Page 349 - JobsPlus - Occupational Handbook

• Intermediate Pastry and Baking (ITS) (MQF Level 4)
For further details on specific entry requirements, it is advisable to consult the respective educational institution’s website.
Qualifications awarded by foreign bodies need to be recognised or pegged with a particular MQF Level by the MQRIC office within NCFHE.
On-the-job training is usually offered by the employer. With experience and training, one may progress to Chef.
Knowledge and skills
Cooks are expected to have:
• Culinary equipment and tools
• Food preparation techniques
• Culinary procedures and practices
• Different dietary requirements and food
allergies
• Raw materials and ingredients
• Quality control
• Health and safety practices
Transferable skills should include:
• Interpersonal skills
• Communication skills in English and
preferably Maltese
• The ability to follow instructions
• Numeracy skills
• Planning and organisational skills
• Time management skills and the ability to
multitask
• The ability to work under pressure and
adhere to tight deadlines
• The ability to work independently and as part
of a team
• The ability to work with people from different
Additional qualities
These may include:
• A positive and energetic attitude
• A sense of discipline
• An interest in the culinary arts
• Arm-hand steadiness
• Assertiveness
• Attention to detail
• Cleanliness
• Creativity
• Efficiency
• Flexibility
• Manual dexterity
• Patience
• Physical stamina
Related career opportunities:
• Chef
• Fast Food Crew Member
• Fast Food Preparer
• Food and Beverage Manager
• Kitchen Hand
cultures
Occupational Handbook 2018
349