Page 555 - JobsPlus - Occupational Handbook

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 provided by the employer.
Knowledge and skills
Kitchen Hands are expected to have:
• Knowledge of culinary equipment and tools
• Knowledge of food preparation techniques
• Knowledge of culinary procedures and
practices
• An understanding of different dietary
requirements, religious food requirements
and food allergies
• Knowledge of raw materials and ingredients
• Knowledge of quality control
• Knowledge of health and safety procedures
Transferable skills should include:
• Interpersonal skills
• Verbal and written communication skills in
English and preferably Maltese
• 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 and adhere to tight
deadlines
• The ability to work independently and as part
of a team
Additional qualities
These may include:
• A positive and enthusiastic attitude • A sense of discipline
• An interest in the culinary arts
• Arm-hand steadiness
• Attention to detail • Cleanliness
• Efficiency
• Flexibility
• Manual and finger dexterity • Patience
• Physical stamina
Related career opportunities
• Cook
• Dishwasher
• Fast Food Crew Member
• Pizzaiolo
• Restaurant and Catering Supervisor
Occupational Handbook 2018
555