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A professional chef, with a minimum of seven years of professional cooking experience, who is the head of multiple food service outlets within an operation. The holder of this badge is employed as an executive chef, corporate executive chef (or equivalent) or runs own business.
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
    • Number of years of working as an executive chef of equivalent
    • Your current position
    • In your current role, are you the head of multiple food service outlets within an operation? Please indicate ‘Yes’ or ‘No’
    • Name of the establishment you are currently working for (or own)
    • 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 seven years of full-time professional cooking experience.

    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 Describe the customer profile you cater for and explain how the customer profile influences the way in which you plan a menu. [Add text]

    1.6 Describe, in a summarised format, your organisation’s requirements and guidelines for procuring ingredients and supplies. [Add text]

    1.7 Explain how you manage and review the procurement of ingredients and supplies. [Add text]

    1.8 Explain how you work with the operational management team to inform budget planning and the direction of the culinary operation. [Add text]

    1.9 Give an example of how you have managed compliance with legal and regulatory requirements within your area of responsibility. [Add text]

    1.10 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.

    If you run your own business, list the following for your business:
    • Name of the business
    • Website address
    • Your position.
    [Add text]

    How to upload ‘Add text’ evidence

  2. Task 2 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.

    2.1 Upload a digital copy of the current menu from the culinary operation that you are employed in or are the owner of which you have planned based on the customer profile
    Note: The menu must show the culinary operation’s brand or be presented on the operation’s headed paper.

    2.2-2.7 ask you to produce three original complex dishes that you have designed and which features on the menu submitted under 2.1 and upload the following for each:

    2.2 Upload recipe [Add document]

    2.3 Upload recipe [Add document]

    2.4 Upload recipe [Add document]

    2.5 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]

    2.6 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]

    2.7 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]

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

    2.8 Upload the completed and signed witness testimony or declaration of business ownership. [Add document]

    Click here to download the witness testimony template.

    Click here to download the declaration of business ownership template.

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

    How to upload multiple evidence types

  3. Task 3 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 3.1, another box for 3.2 etc.
    • Include the Evidence number (3.1, 3.2 etc.) in each text box.

    3.1 Explain how you recruit kitchen staff
    3.2 Explain how you manage the professional development of the kitchen staff you are responsible for. [Add text]

    3.3 Give an example of the professional development activities your kitchen staff have participated in. [Add text]

    3.4 Explain how you manage the performance of multiple teams of kitchen staff within your organisation. [Add text]

    3.5 Give an example of how you have managed a member of the kitchen staff who is underperforming to improve their working practices. [Add text]

    3.6 Explain how you manage multiple food service outlets within an operation. [Add text]

    3.7 Give an example of a challenges you have encountered managing a food service establishment with multiple outlets and describe how you have overcome the challenge. [Add text]

    3.8 Explain how you manage kitchen staff to achieve production and operational goals. [Add text]

    3.9 Give an example of a challenges you have encountered managing kitchen staff and describe how you have overcome this challenge. [Add text]

    How to upload ‘Add text’ evidence

  4. Task 4 Your organisation

    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, a new box for 4.2 and another box for 4.3.
    • Include the Evidence number (4.1, 4.2 or 4.3) in each text box.

    4.1 Explain how you seek feedback from customers and how you use the feedback given to improve the services/food offered. [Add text]

    4.2 Explain how you respond to customer compliments. [Add text]

    4.3 Give an example of how you have managed a customer complaint to find a resolution. [Add text]

    How to upload ‘Add text’ evidence

  5. Task 5 Your professional development and reputation

    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.
    • Open a new text box for each question where the Evidence type required is ‘Add text’, so one box for 5.1, another box for 5.2 etc.
    • Include the Evidence number (5.1, 5.2 etc.) in each box.

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

    5.2 Give an example of how you have been able to use the knowledge gained from professional development activities listed above to inform the strategic direction of the culinary operation. [Add text]

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

    5.4 Explain how you maintain your professional reputation in the culinary industry. [Add text]

    5.5 Upload two pieces of documentary evidence from different sources commenting on your professional reputation as an executive chef, corporate executive chef or equivalent. [Add document]

    Notes:

    How to upload multiple evidence types

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