Create decorative food displays

Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.

display food in buffets
display food decoratively
create displays of decorative food
present buffets
display food products
create decorative displays of food

skill/competence

sector-specific

Create decorative food displays is an essential skill of the following occupations:

Fish and seafood specialised seller: Fish and seafood specialised sellers sell fish, crustaceans and molluscs in specialised shops.
 
Confectionery specialised seller: Confectionery specialised sellers sell confectionery in specialised shops.
Bakery specialised seller: Bakery specialised sellers sell bread and cakes in specialised shops, post-processing the products if required.
Fruit and vegetables specialised seller: Fruit and vegetables specialised sellers sell fruit and vegetables in specialised shops.
Meat and meat products specialised seller: Meat and meat products specialised sellers cut up and sell meat in specialised shops.
Venue director: Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients’ needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.
Delicatessen specialised seller: Delicatessen specialised sellers sell delicatessen in specialised shops.

Create decorative food displays is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.

Head chef: Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Chef: Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Bartender: Bartenders serve alcoholic or non-alcoholic drinks as requested by clients in a hospitality service bar outlet.
Food service vocational teacher: Food service vocational teachers for food service instruct students in their specialised field of study, food service, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a food service-related profession. Food service vocational teachers monitor the students’ progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of food service through assignments, tests and examinations.
Specialised seller: Specialised sellers sell goods in specialised shops.
Pastry chef: Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Pizzaiolo: Pizzaiolos are responsible for preparing and cooking pizzas.
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.
Head pastry chef: Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products. 
Restaurant manager: Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Cocktail bartender: Cocktail bartenders perform expert mixing of alcoholic and non-alcoholic cocktails.

References

1. Create decorative food displays – ESCO