Marketable Skills
CULINARY ARTS & PASTRY ARTS MARKETABLE SKILLS
• Communicate instructions clearly and effectively to staff so that customers’ orders
are prepared correctly.
• Budget food supplies, kitchen equipment, and appliances, based on estimates of future
needs.
• Ensure freshness of food and ingredients by checking for quality, keep track of
old and new items, and rotating stock.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using
various kitchen utensils and equipment.
• Effectively execute standardized recipes using a strong cooking foundation and identify
recipe shortcomings to follow-up with Chef/Manager.
• Efficiently plan and execute a kitchen work shift using standards of mise en place.
• Work with and through a kitchen brigade/chain of command.
• Convert, cost recipes, and create menu prices to achieve a food cost goal; understand
and respect food cost control in kitchen environment.
• Control food waste by ensuring all purchased product is utilized.
• Work assigned tasks with hospitality sense-of-urgency and critical priority.
• Give full attention to what other people are saying, understand the points being
made, and ask questions as appropriate.
• Apply multitasking skills, physically and mentally, to complete recipes and tasks
at the same time.
• Instruct cooks and other workers in the proper use of all kitchen equipment following
all safety protocols.
• Collaborate with other personnel to plan and develop recipes or menus, consider
factors such as seasonal availability of ingredients or the likely number of customers.
Review Culinary Arts program and award information