Profession private chef
Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer's home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
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- Enterprising / Realistic
- Enterprising / Conventional
- Food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
- Use cooking techniques
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
- Handle kitchen equipment according to the requirements
Knowing and handling a variety of kitchen instruments and equipment. Choosing the right tool for the purpose and the raw material. Trim, peel, and slice products with knives, paring tools, or food cutting tools.
- Cook pastry products
Prepare savoury and sweet pastry products, combining with other products if necessary.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
- Satisfy customers
Communicate with customers and make them feel satisfied.
- Cook seafood
Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.
- Prepare desserts
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
- Cook dairy products
Prepare eggs, cheese and other dairy products, combined with other products if necessary.
- Prepare bakery products
Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.
- Store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
- Use food preparation techniques
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
- Cook fish
Prepare fish dishes. The complexity of the dishes will depend on the range of fish used and how they are combined with other ingredients in their preparation and cooking.
- Cook vegetable products
Prepare dishes based on vegetables in combination with other ingredients if necessary.
- Use reheating techniques
Apply reheating techniques including steaming, boiling or bain marie.
- Communicate with customers
Respond to and communicate with customers in the most efficient and appropriate manner to enable them to access the desired products or services, or any other help they may require.
- Cook meat dishes
Prepare meat dishes, including poultry and game. The complexity of the dishes depend on the type of meat, the cuts being used and how they are combined with other ingredients in their preparation and cooking.
- Cook sauce products
Prepare soups, hot sauces, cold sauces and dressings.
- Use food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
- Store kitchen supplies
Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.
- Execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.