Page 351 - JobsPlus - Occupational Handbook

• Certificate in Food Preparation and Service (ITS) (MQF Level 3)
• Diploma in Food Preparation Production Operations (ITS) (MQF Level 4)
• Higher National Diploma in Food Preparation and Production Management (ITS) (MQF Level 5)
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 typically offered by the employer.
Knowledge and skills
A Pizzaiolo is expected to have:
• Knowledge of culinary equipment and tools
• Knowledge of food preparation techniques
especially for pizza making
• Knowledge of culinary procedures and
practices
• Knowledge of food allergies
• Knowledge of raw materials and ingredients
• Knowledge of quality control
• The ability to work quickly in a fast-paced
environment
• Cash handling skills and customer care skills
(if dealing with customers)
• Knowledge of health and safety procedures
Transferable skills should include:
• Interpersonal skills
• Verbal and written communication skills in
Maltese and/or English
• The ability to follow instructions
• Numeracy skills
• Planning and organisational skills
• Problem solving and decision making skills • Time management skills and the ability to
work under pressure
• The ability to work independently and as part
of a team
Additional qualities
These may include:
• A positive and energetic attitude
• A sense of discipline
• An interest in the culinary arts
• Arm-hand steadiness
• Attention to detail
• Cleanliness
• Creativity
• Efficiency
• Flexibility
• Manual and finger dexterity
• Patience
• Physical stamina
Related career opportunities
• Baker, Pastry Cook and Confectionery Maker
• Chef
• Cook
• Food and Beverage Manager
• Restaurant and Catering Supervisor
Occupational Handbook 2018
351