- Demonstrate advanced Asian preparation and techniques.
- Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment).
- Establish relationships for customer confidence.
- Facilitate effective communication and engagement at the workplace.
- Facilitate effective work teams.
- Grind wet flour.
- Identify meat and seafood, and their fabrication and utilisation in culinary.
- Maintain workplace safety and health policies and procedures.
- Manage productivity improvement.
- Prepare Indian rice dishes.
- Prepare basic Chinese dessert.
- Prepare basic Malay desserts.
- Prepare pre-mix, frozen and bake-off products.
- Solve problems and make decisions at supervisory level.
- Supervise quality procedures.
- Understand Asian food culture and techniques.
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