Apply proper procedure to prepare menu and budget

• Create a sample menu with proper sequence of menu items, according to cuisine requirements and conventions
• Prepare a sample budget for kitchen department
• Employ appropriate methods to develop new recipes, preparation and presentation
• Apply proper practices to lead and manage the team
• Apply appropriate procedure to manage kitchen operations
• Describe the ways to promote effective communication in the organization and interpersonal skills
• Perform the activities to develop sensitization towards gender and persons with disability
• Employ appropriate professional expertise to maintain confidentiality of the organizational information and guests’ privacy
• Apply proper practices to create and implement health, hygiene, and safety practices at the workplace
• Perform effective waste management

Outline the overview of Skill India Mission

• Describe the scope of Tourism and Hospitality Industry
• Define the roles and responsibilities of an Executive Chef
• Explain the scope of work for an Executive Chef

Apply appropriate practices to identify current customer and target markets for designing menus

• Create a sample menu
• Describe various formats for the menus presented to customers

Describe effective methods and formulas for calculating portion yields and costs from raw ingredients

• Apply proper process to price menu items to ensure maximum profitability and use innovative descriptions that promote the sale of menu items
• Explain the methods of assessing the popularity of menu items like customer survey, popularity index, sales data etc.
• Apply proper practices to seek ongoing feedback from staff and customers and use to improve menu performance

• Explain various types of budgets like cash budget, departmental budget, event budget, sales budget, purchasing budget etc.
• Draft a sample budget and related financial reports
• List various terminologies used in Budget
• Apply proper process to review budget to assess actual performance against estimated performance

• Prepare innovative dishes
• Apply proper practices to establish ingredient ratios, cooking times and temperatures for producing the recipe in varying quantities and for full service
• Describe procedure to get feedback on proposed new dishes and recipes and accurately record new dishes and recipe information
• Employ appropriate method to cost the ingredients and price new dishes according to the quantity produced

• Employ proper methods to monitor customer feedback and preferences for dishes
• Describe gastronomic principles
• Apply appropriate practices to introduce new equipment, processes and kitchen protocols and train staff to use them

• Apply proper procedure to review kitchen staffing levels to ensure that guest service, operational needs and financial objectives are met
• List various features of different leadership styles
• Apply proper procedure to organise orientation and training for kitchen staff to train new comers and enhancing of existing employees

• Draft sample departmental plans and objectives consistent with standard goals in consultation with the team
• Apply appropriate procedure to seek feedback from team members and implement changes within the bounds of standard goals and policies
• Role play on how to delegate tasks and responsibilities to the staff
• Describe effective role and theories to motivate individuals and teams to achieve optimum performance
• Explain various types of recognition and reward applicable to leading staff

• Employ proper process to identify the right estimates of the volume of production prior to indenting
• Apply proper methods to monitor production yield, portion control and costs for achieving budgetary targets
• Describe procedures and methods for inventory management and stock rotation
• Explain the importance to minimize wastage of food through proper and well-organized storage, use of proven recipes, and creative use of leftover food

• Employ proper methods to monitor efficiency and service levels of day-to-day operations and ensure kitchen operations support overall standard goals and quality assurance initiatives
• Apply proper procedures to identify and analyse workplace problems from an operational and customer service perspective
• Discuss staff skills, strengths and development needs and their effective utilization
• Explain the methods to review finished food items for quality and presentation before the orders are sent to guest

• Promote effective communication in the organization
• Describe the ways of developing interpersonal skills
• Practice and promote sensitization towards different age groups, gender, and persons with disability

• Explain how to maintain the confidentiality of the organization
• Describe the protocols related to the privacy of customer information

• Discuss about Employability Skills in meeting the job requirements

• Explain various types of budgets like cash budget, departmental budget, event budget, sales budget, purchasing budget etc.
• Draft a sample budget and related financial reports
• List various terminologies used in Budget
• Apply proper process to review budget to assess actual performance against estimated performance

• Discuss about constitutional values to be followed to become a responsible citizen

• Demonstrate professional skills required in 21st century

• Practice basic English speaking
• Show how to use basic English sentences for everyday conversation in different contexts, in person and over the telephone

• Demonstrate Career Development & Goal Setting skills

• Describe PwD and gender sensitization
• Discuss the significance of escalating sexual harassment issues as per POSH act

• Describe ways of managing expenses, income, and savings.

• Demonstrate procedure of operating digital devices and associated applications safely.

• Explain the types of entrepreneurship and enterprises
• Discuss how to identify opportunities for potential business, sources of funding and associated financial and legal risks with its mitigation plan
• Describe the 4Ps of Marketing - Product, Price, Place and Promotion and apply them as per requirement

• Classify different types of customers
• Discuss various tools used to collect customer feedback
• Discuss the significance of maintaining hygiene and dressing appropriately

• Describe ways of preparing for apprenticeship & Jobs appropriately.

• Apply appropriate approaches to analyse current customer profile and food service preferences and evaluate market trends according to standard service style and cuisine
• Employ appropriate techniques to devise a menu taking into account existing supplies and use of ingredients in multiple dishes and to provide balanced variety of dishes for the style of cuisine
• Prepare a sample menu with proper sequence of menu items, according to cuisine requirements and conventions and appropriate terminology for the market and standard service style
• Apply appropriate method to itemize proposed components dishes included in the menu
• Apply appropriate mathematical concepts to calculate portion yields and costs from raw ingredients and all expenditure items to determine net production costs of menu items accurately
• Apply appropriate approaches to assess cost-effectiveness and profitability of proposed dishes and choose menu items that provide high yield
• Create sample innovative descriptions of the menu items
• Apply proper methods to monitor demand patterns for menu items
• Apply proper practices to adjust menus based on feedback and profitability
• Prepare a sample budget for the department
• Apply appropriate methods to estimate income and expenditure and supporting it with valid, reliable and relevant information
• Role play on how to inform colleagues about the final budget decisions and application within relevant work area, including reporting and financial management responsibilities
• Apply appropriate methods to review budget to assess actual performance against estimated performance and incorporate all financial commitments into budget and budget reports
• Prepare sample financial reports related to budget
• Show how to collect and record relevant information to assist in future budget preparation
• Prepare innovative dishes to be added to the menu
• Apply proper procedures to establish ingredient ratios, cooking times and temperatures for producing the recipe in varying quantities and for full service
• Prepare sample records and costing sheets on information about recipes and dishes developed
• Apply appropriate method to establish portion yield, cost the ingredients and price the new dishes according to the quantity produced
• Apply proper methods to monitor customer feedback and preferences for dishes
• Role play on how to consult with colleagues about ways to improve efficiency and service levels, including potential for new technologies and other innovations
• Demonstrate how to introduce new equipment, processes and kitchen protocols and train staff to use them
• Apply proper process to implement appropriate waste management and recycling strategies
• Employ latest methods for food preparation and presentation within budgetary constraints, resources, time, and the standard objectives
• Apply appropriate method to review staffing levels to ensure that guest service, operational needs and financial objectives are met
• Role play a situation to provide input to appropriate management regarding kitchen staffing needs
• Apply proper procedure to review and approve job descriptions written by the Sous Chef
• Role play on how to assist HR in hiring the kitchen staff
• Dramatize on how to provide guidance and direction to subordinates, including setting performance standards and monitoring performance
• Draft sample departmental plans and objectives consistent with standard goals in consultation with the team
• Role play on how to communicate expectations, roles and responsibilities of team members to encourage them to take responsibility for own work
• Draft a sample model for open and supportive communication within the team
• Apply appropriate procedure to seek feedback from team members and implement changes within the bounds of standard goals and policies
• Role play on how to delegate tasks and responsibilities to the staff
• Dramatize how to train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
• Apply proper methods to monitor team performance to ensure progress towards achievement of goals
• Role play a situation to provide mentoring and coaching to support team members and recognition and rewards for their achievements
• Apply proper methods to identify the right estimates of the volume of production prior to indenting and determine actual amount of the ingredients to be purchased
• Apply proper implementation process to ensure that required stocks are available at all times and working arrangements are managed fairly and consistently
• Show how to inspect and update food production arrangements
• Draft sample contingency plans to deal with problems
• Apply appropriate procedures to plan food preparation and production to ensure it is carried out sustainably
• Employ proper methods to monitor production yield, portion control and costs for achieving budgetary targets and presentation of food to ensure that it is within standards
• Show how to evaluate and provide feedback to teams and individuals regarding the details of food preparation and production
• Show how to check on day-to-day functioning of the kitchen subsection to ensure smooth running of business
• Apply proper methods to monitor efficiency and service levels of day-to-day operations and make sure kitchen operations support overall standard goals and quality assurance initiatives
• Apply proper process to identify quality problems and issues and make appropriate adjustments to procedures and systems, with relevant approvals
• Apply proper practices to identify and analyse workplace problems from an operational and customer service perspective
• Apply appropriate procedure to initiate short-term actions to resolve immediate problems as well as analyse problems for long-term impact and take action for potential solutions
• Employ appropriate procedure to enforce all safety procedures specified for kitchen and food servers
• Apply appropriate techniques to promote effective communication standard and etiquette while interacting with guests, colleagues, and superiors
• Role play on how to segregate and dispose of the waste as per the standards
• Demonstrate strong communication skills and workplace etiquette to achieve a smooth workflow
• Perform the steps to ensure sensitization towards different age groups, gender, and persons with disabilities
• Demonstrate the process of monitoring confidentiality of the organizational information and guests’ privacy
• Employ appropriate practices to maintain personal and team hygiene and grooming at workplace
• Dramatize a situation on how to identify hazards at workplace and report to the higher authority
• Perform basic activities to ensure gender and age-sensitive service practices
• Perform all the activities to ensure health, hygiene, and safety standards at the workplace