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A professional chef who is responsible for supervising an entire area of the kitchen or assisting the chef in managing the entire food service operation. The holder of this badge reports directly to the Chef de Cuisine or Executive Chef and has a minimum of five years of professional cooking experience, including a minimum of two years as a sous chef
Issuer:Worldchefs
  1. Task 1 Your organisation and responsibilities

    Evidence you are required to provide:

    • BEFORE YOU START WORKING ON THE TASKS, READ THE CANDIDATE GUIDE AND DOWNLOAD THE CANDIDATE CHECKLIST.
    • The Evidence type required is shown [in square brackets].
    • Upload your answers at the bottom of the task by clicking on ‘Add evidence’ and then ‘Add text’. This will open a new, blank text box.
    • Open a new text box for your answer(s) to each question, so one box for 1.1, another box for 1.2 etc.
    • Include the Evidence number (1.1, 1.2 etc.) in each text box.

    1.1 Tell us about yourself by listing the following information:
    • Your country of residence
    • Number of years of professional cooking experience
    • Your current position
    • Name of the establishment you are currently working for
    • Address of the establishment
    • Website address for the establishment
    • Number of years in current position.
    [Add text]

    1.2 List the following details for each of your previous employment(s)*, starting with the most recent one:
    • Position
    • Duration of employment
    • Name of the establishment.
    [Add text]

    *Note: Your current and previous employments combined must add up to at least five years of full-time professional cooking experience, including a minimum of two years as a sous chef.

    1.3 Briefly describe the organisation that you work for. Please include where it is based, the type of cuisine and the number of customers the culinary section typically serves. [Add text]

    1.4 Give your position/job title and a brief description of your responsibilities. [Add text]

    1.5 Briefly describe the organisation’s requirements and specifications for procuring ingredients and supplies
    1.6 Explain your role and responsibilities in the procurement of ingredients and supplies.
    1.7 List the following details for the witness who has completed and signed your witness testimony
    • Full name including title, first name(s) and family name(s)
    • Current position
    • Name of the establishment where the witness works
    • Address of the establishment
    • Email address
    • Contact number
    • Number of years you have worked with the witness.
    [Add text]

    How to upload ‘Add text’ evidence

  2. Task 2 Your application of Food Safety Management Systems principles

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload each piece of evidence at the bottom of the task, by clicking on ‘Add evidence'. Then select the Evidence type required.
    • For 2.1, open a text box and include the Evidence number (2.1) in the text box, with your answer.

    2.1 Explain how you manage the application of HACCP for the different methods of food production during a typical working day. [Add text]

    2.2 Upload a current HACCP or Food Safety or Sanitation certificate. [Add document]

    How to upload multiple evidence types

  3. Task 3 Your technical skills

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload each piece of evidence at the bottom of the task, by clicking on ‘Add evidence'. Then select the Evidence type required.

    3.1-3.8 ask you to produce four different types of dish to an agreed standard set by the culinary operation and upload the following for each:

    3.1 Upload recipe for DISH 1. [Add document]

    3.2 Upload recipe for DISH 2. [Add document]

    3.3 Upload recipe for DISH 3. [Add document]

    3.4 Upload recipe for DISH 4. [Add document]

    3.5 Upload two photographs for DISH 1:
    • One close-up photograph of dish 1. [Add image]
    • One photograph of you in culinary uniform holding dish 1. [Add image]

    3.6 Upload two photographs for DISH 2:
    • One close-up photograph of dish 2. [Add image]
    • One photograph of you in culinary uniform holding dish 2. [Add image]

    3.7 Upload two photographs for DISH 3:
    • One close-up photograph of dish 3. [Add image]
    • One photograph of you in culinary uniform holding dish 3. [Add image]

    3.8 Upload two photographs for DISH 4:
    • One close-up photograph of dish 4. [Add image]
    • One photograph of you in culinary uniform holding dish 4. [Add image]

    Note: The culinary uniform must reflect industry dress code such as safety, hygiene and cleanliness.

    3.9-3.16 ask you to present four different types of dish creatively and upload the following for each:

    Notes:
    • The four dished submitted under 3.9-3.16 may be the same four dishes submitted under 3.1-3.8 (if they have been presented creatively).
    • The recipe must include the name of the dish, ingredients, directions, cooking methods and equipment.

    IF YOU ARE USING THE SAME DISHES FOR 3.9-3.16 AS THE ONES YOU SUBMITTED UNDER 3.1-3.8, MAKE A NOTE BY ADDING TEXT AT THE BOTTOM OF THIS TASK: click ‘Add evidence’ and then select ‘Add text’

    3.9 Upload recipe for DISH 1 (CREATIVE PRESENTATION) [Add document]

    3.10 Upload recipe for DISH 2 (CREATIVE PRESENTATION) [Add document]

    3.11 Upload recipe for DISH 3 (CREATIVE PRESENTATION) [Add document]

    3.12 Upload recipe for DISH 4 (CREATIVE PRESENTATION) [Add document]

    3.13 Upload two photographs for DISH 1:
    • One close-up photograph of the dish 1 (creative presentation). [Add image]
    • One photograph of you in culinary uniform holding dish 1 (creative presentation). [Add image]

    3.14 Upload two photographs for DISH 2:
    • One close-up photograph of the dish 2 (creative presentation). [Add image]
    • One photograph of you in culinary uniform holding dish 2 (creative presentation). [Add image]

    3.15 Upload two photographs for DISH 3:
    • One close-up photograph of the dish 3 (creative presentation). [Add image]
    • One photograph of you in culinary uniform holding dish 3 (creative presentation). [Add image]

    3.16 Upload two photographs for DISH 4:
    • One close-up photograph of the dish 4 (creative presentation). [Add image]
    • One photograph of you in culinary uniform holding dish 4 (creative presentation). [Add image]

    Note: The culinary uniform must reflect industry dress code such as safety, hygiene and cleanliness.

    3.17 Upload the completed and signed witness testimony. [Add document]

    Click here to download the witness testimony template.

    How to upload multiple evidence types

  4. Task 4 Your management skills

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload your answers at the bottom of the task by clicking on ‘Add evidence’ and then ‘Add text’. This will open a new, blank text box.
    • Open a new text box for your answer(s) to each question, so one box for 4.1, another box for 4.2 etc.
    • Include the Evidence number (4.1, 4.2 etc.) in each text box.

    4.1-4.2 Give two different examples of how you have contributed to the professional development of the kitchen staff

    4.1 Give EXAMPLE 1: Contributing to the professional development of the kitchen staff. [Add text]

    4.2 Give EXAMPLE 2: Contributing to the professional development of the kitchen staff. [Add text]

    4.3 Explain how you manage kitchen staff on a typical working day to achieve production and operational goals. [Add text]

    4.4 Explain how you lead the kitchen staff by example to achieve set goals. [Add text]

    4.5 Give an example of how you have been a role model to your team. [Add text]

    4.6-4.7 Give two different examples of how you have resolved problems within your workplace. For each example, outline the nature of the problem and how you resolved it. The examples must relate to the definitions. [Add text]

    4.6 Give EXAMPLE 1: Resolving problems in the workplace. [Add text]

    4.7 Give EXAMPLE 2: Resolving problems in the workplace. [Add text]

    How to upload ‘Add text’ evidence

  5. Task 5 Your professional development

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload your answers at the bottom of the task by clicking on ‘Add evidence’ and then ‘Add text’. This will open a new, blank text box.
    • Open a new text box for your answer(s) to each question, so one box for 5.1, a new box for 5.2 and another box for 5.3.
    • Include the Evidence number (5.1, 5.2 or 5.3) in each text box.

    5.1 List your professional development needs specific to your work. [Add text]

    5.2 List the professional development activities you have undertaken in the last three years to acquire new or update existing skills and knowledge. [Add text]

    5.3 Give an example of how participating in the professional development activities listed in point 5.2 has improved your own working practices. [Add text]

    How to upload ‘Add text’ evidence

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