BECOMING A CULINARY

PROFESSIONAL

EMPLOYABILITY SKILLS Imagine you are a foodservice employer

looking to fill an opening.What would you look for in a potential new

employee?Depending on the position

Education Training Work Experience

BASIC SKILLS Ability to calculate Communicate Think Negotiate Work as Member of a Team

MATH SKILLS (+ - X /) Cook - Adjust recipes, yields, weigh

ingredients, adjust cooking times and temperatures

Servers –total customer bills, make change, keep track of tips

Food service managers – order supplies, schedule deliveries, schedule, payroll, determine portion sizes, estimate profits

All employers – work hours, pay rates

MATH SKILLS CONTINUED Working with percentages

Eg. Fat should make up 40% of the dough Making Change

Weighing and Measuring¼ = .25 = 25%1/3 = .33 = 33%½ = .50 = 50%2/3 = ¾ =

LISTENING SKILLS Not just appearing to hear what is being

said Must hear the message and respond Avoid distractions Active listening

Paying attention Interacting with the speaker

WHAT DOES IT MEAN TO BE AN ACTIVE LISTENERFigure 2-3 Page

SPEAKING SKILLS How well you are understood depends

on how clearly you speak.- Pronounce words clearly and correctly- Don’t use slang on the job- Speak each syllable of a word- Speak at a medium pace- Regulate your volume

THE TELEPHONE Using the telephone correctly is an

important communication skill Speak clearly at a moderate volume Smile even though you can’t be seen Your voice on the telephone may be a

customers first or only impression of the business

BODY LANGUAGE Speaking without saying a word The way you

SitStandMove your handsLookSmile or Frown

WRITING SKILLS The ability to communicate in writing

will help you find a job and perform well on the job

Your Audience – reader’s needsYour Purpose

inform, give info, or instructions

request or ask for infopersuade or convincecomplain or protest

The right style - direct/professional The correct form – memo/business letter

READING SKILLS Prepare food by reading ingredient

labels and recipes or formulas Operate foodservice equipment by

reading instruction manuals and safety precautions

Serve customers – reading menus Workplace policies and

communications

THINKING SKILLS Think critically Make decisions Solve problems

WORK ETHIC A personal commitment to doing your

very best as part of the team. Qualities that mark a strong work ethic

can be developed with practiceResponsibility – accept the consequences of

your choices and actions instead of blaming others.

Flexibility –ability to adaptHonestyReliabilityTeamworkCommitment- quality and excellence

LEADERSHIP SKILLS

The ability to motivate others to cooperate in accomplishing a common task.

A quality every employee should practice

USING RESOURCES EFFECTIVELY Resources are the raw materials with which

you do your work. It is up to you to make the best use of

these resources and to avoid wasting them.

Key resourcesTime – prioritizeEnergy – rest, nutrition, health careMoney – good valueThings – uniform, tools, supplies, work areaPeople

USING INFORMATION EFFECTIVELY Information will come at you from

countless sourcesAcquiring Information –reliable sources such

as government agenciesUsing Information – information is useless

until you use it.Sharing Information – don’t keep info to

yourself. Effective leaders share information they acquire

USING TECHNOLOGY EFFECTIVELY Technology is a resource, not a

replacement for a skilled employeeApply your basic computer skillsRespect computer resources on the jobDon’t expect computers to do your job

CHAPTER 2 1. Explain what it means to be an active

listener2. What are basic reading skills you can

use on the job?3. Questions 1 to 3 on Page 47