- Administer purchasing and receiving procedures.
- Apply principles of culinary science.
- Apply principles of food chemistry.
- Apply principles of food psychosociology.
- Apply principles of gastronomy.
- Implement loss/risk prevention.
- Innovate with new culinary ingredients.
- Interpret culinary nutrition.
- Manage compliance with food and beverage hygiene policies and procedures.
- Manage cost and quality controls.
- Manage culinary operations.
- Manage food and beverage operations.
- Manage inventory control system.
- Manage site/outlet and equipment maintenance.
- Master cook and chill methods.
- Master recipes from various cuisines.
- Perform culinary application and techniques.
- Plan and develop menus for food service establishments.
- Prepare herb and spice blends of various cuisines.
- Use herbs and spices in various cuisine preparation and presentation.