Description
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Alternative labels
provide advice on menu compilation
plan a menu
assist in planning menus
Skill type
skill/competence
Skill reusability level
sector-specific
Relationships with occupations
Essential skill
Plan menus is an essential skill of the following 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.
Head waiter/head waitress: Head waiters/waitresses manage the food and beverage service in a hospitality outlet or unit. They are responsible for the customer’s experience. Head waiters/waitresses coordinate all actions involving customers such as welcoming guests, ordering, delivering the food & beverages and supervise financial transactions.
Pastry chef: Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
Pizzaiolo: Pizzaiolos are responsible for preparing and cooking pizzas.
Head pastry chef: Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.
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.
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.
Optional skill
Plan menus 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.
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.
Weight loss consultant: Weight loss consultants assist clients in obtaining and maintaining a healthy lifestyle. They advise on how to lose weight by finding a balance between healthy food and exercise. Weight loss consultants set goals together with their clients and keep track of progress during weekly meetings.
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.
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 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.
References
- Plan menus – ESCO