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.

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skill/competence

sector-specific

Execute chilling processes to food products is an essential skill of the following occupations:

Chilling operator: Chilling operators perform various processes and tend specific machines for manufacturing prepared meals and dishes. They apply chilling, sealing, and freezing methods to foodstuffs for non-immediate consumption.
Fish trimmer: Fish trimmers cut off fish heads and remove organs from the body for fish and seafood production. They remove organs by scraping and washing, cut out areas presenting defects, and package the processed fish in appropriate containers.
Fruit and vegetable preserver: Fruit and vegetable preservers tend machines to prepare and preserve fruit and vegetable products. They aim to keep preserved perishable foods in a stable form. Thus, they perform duties such as freezing, preserving, packing after sorting, grading, washing, peeling, trimming and slicing agricultural products.
Fish canning operator: Fish canning operators brine, cook and package fish. They sterilise fish canning lines and introduce fishes in tanks once heads and visceras have been removed from the body. They tend cooking stoves to preheat the fish, and fill the cans either manually or mechanically with fish, olive oil or other products.
Meat preparations operator: Meat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations.
Fish production operator: Fish production operators regulate and supervise fish product manufacturing facilities. They keep stock of all required ingredients and equipment for mass manufacturing. They also perform processes such as moulding, breading, frying, freezing, setting the system’s temperature and checking speeds.
Prepared meat operator: Prepared meat operators process meat either by hand or using meat machines such as meat grinding, crushing or mixing machines. They perform preservation processes such as pasteurising, salting, drying, freeze-drying, fermenting and smoking. Prepared meat operators strive to keep meat free from germs and other health risks for a longer period than fresh meat.
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.
Fish preparation operator: Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.
Fruit and vegetable canner: Fruit and vegetable canners tend machines to prepare industrial products based on fruits and vegetables for storage or shipping. They perform a wide range of tasks  such as sorting, grading, washing, peeling, trimming, and slicing. Moreover, they follow procedures for canning, freezing, preserving, packing food products.
Street food vendor: Street food vendors sell food preparations, dishes and products on organised outdoor or indoor market places, or on the streets. They prepare the food in their stalls. Street food vendors use sales techniques to recommend their products to passers-by.

Execute chilling processes to food products 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.
Meat cutter: Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.

Chef: Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Industrial cook: Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
Sauce production operator: Sauce production operators process, produce and manufacture sauces made from fruits, vegetables, oils and vinegars. They operate machinery and equipment for activities such as mixing, pasteurising and packaging sauces.
Baker: Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.

Pasta maker: Pasta makers prepare fresh pasta, fillings, and other types of pasta following specific recipes and processes.
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.
Butcher: Butchers order, inspect and buy meat to prepare it and sell it as consumable meat products. They perform activities such as cutting, trimming, boning, tying, and grinding beef, pork, and poultry meat. They prepare those mentioned sorts of meat for consumption.

Cellar operator: Fermentation cellar operators take charge of fermentation and maturation tanks. They control fermentation process of wort inoculated with yeast. They tend equipment that cools and adds yeast to wort as to produce beer. For the purpose, they control the flow of refrigeration that goes through cool coils regulating the temperature of hot wort in the tanks.
Dairy products maker: Dairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk.
Carbonation operator: Carbonation operators perform the injection of carbonation into beverages.
Dairy products manufacturing worker: Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.

Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Diet cook: Diet cooks prepare and present meals according to special dietary or nutrition needs.
Dairy processing operator: Dairy processing operators set up and operate continuous flow or vat-type equipment to process milk, cheese, ice cream, and other dairy products following specific instructions, methods and formulas.

Stevedore: Stevedores sort, handle, load and unload freight into over-the-road equipment in accordance with oral and written instructions, as well as state regulations. They move freight such as boxes, bulky items, or even large pallets of goods to and from storage areas and onto transport vehicles.
Fish cook: Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
Grill cook: Grill cooks prepare and present meat, vegetables and fish using grill equipment such as grills and rotisseries.
Food production operator: Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.
Pastry maker: Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.

References

1. Execute chilling processes to food products – ESCO