PROFESSIONAL knowledge:
At the concept level:
1. Internal and external sectoral laws and regulations.
2. Microbiological, physical, and chemical assessment methods.
At the comprehension level:
1. Resources for completion of the work task.
2. Guidelines for good hygiene practice.
3. Requirements of quality standards.
4. Sectoral laws and regulations.
5. Characteristics of warehouse management.
6. Structure of the process chart.
7. Technological process scheme.
8. Internal and external sectoral laws and regulations.
9. Basic inventory rules.
10. Product manufacturing technologies (biological and conventional management).
11. Characteristics of product nutrients.
12. Characteristics of healthy and balanced nutrition.
13. History of Latvian cuisine, local products and their origin, traditions, and annual festivities.
14. Specific character of provincial and regional dishes.
15. Types and selection of materials and packaging.
16. Principles of the storage of products, expiry dates.
17. Risks during the storage of products.
18. Types of dishware, tableware, and table linens to be used for table settings.
19. Characteristics and application of dishware.
20. Characteristics and application of tableware.
21. Types of table settings.
22. Ways to serve the guests.
At the application level:
1. Manufacturing flows.
2. Rational work process techniques.
3. Development of work plans and schedules.
4. Development of the daily work plan.
5. Technological processes.
6. Occupational safety requirements.
7. Rules for the operation of technological facilities.
8. Personal and personnel hygiene requirements.
9. Cleaning and washing products.
10. Minimum hygiene requirements in a food handling company.
11. Principle of manufacturing flow.
12. Technological and manufacturing processes.
13. Technological documentation.
14. Methods of ensuring foodstuff traceability.
15. Ensuring of traceability.
16. Conditions and procedure for the acceptance of products.
17. Requirements of the self-control system (HACCP).
18. Sensory evaluation methods.
19. Criteria for the control of acceptance of products.
20. Foodstuff characteristics.
21. Characteristics of quality indicators of products.
22. Information of the marking.
23. Procedure for the acceptance of raw materials and products.
24. Requirements for the storage of products and raw materials, and transportation rules.
25. Principle of rotation of raw materials and products in warehouses.
26. Groups and types of raw materials and products, their characteristics.
27. Technological equipment and implements.
28. Process charts.
29. Characteristics of warehouses and warehouse implements.
30. Use of measuring instruments.
31. Professional terminology.
32. Units of measurement for weight.
33. Compatibility of raw materials and products.
34. Requirements for the storage of raw materials of products and transportation rules.
35. Types of pre-treatment of products and raw materials.
36. Technological equipment and implements.
37. Hygiene rules to be complied with during the pre-treatment processes.
38. Sell-by dates of raw materials and products.
39. Planning of product handling and working hours.
40. Weight loss of products during the pre-treatment and thermal treatment.
41. Norms of raw material input and outcome.
42. Information to be indicated in process charts.
43. Professional terminology.
44. Introduction of changes in process charts.
45. Units of measurement and shapes.
46. Mathematical methods and instruments.
47. Content of the calculation chart and information to be indicated.
48. Calculation charts and recalculations.
49. Structure of the menu.
50. Factors affecting the development of the menu.
51. Types of menus.
52. Basic principles of healthy nutrition.
53. Technological and manufacturing processes.
54. Technological documentation.
55. Documentation for the accounting and reporting of the process of manufacturing/material values.
56. Inventory procedure in stages.
57. Inventory documentation.
58. Ways and processes of cooking.
59. Hygiene rules.
60. Preservation of nutrients in intermediates.
61. Technology for preparing dishes and beverages.
62. Basic techniques, auxiliary techniques, and combined techniques for thermal treatment.
63. Operating instructions of technological facilities.
64. Hygiene requirements for preparing dishes.
65. Technology for preparing cold and hot beverages.
66. Technologies for preparing cold and hot snacks and dishes.
67. Natural and technological losses of raw materials during their preparation.
68. Quality indicators and analysis of their outcomes.
69. Changes in products during the thermal treatment, their characteristics.
70. Product treatment techniques for maximum preservation of nutrients in products.
71. Basic principles of healthy lifestyle.
72. Regularity of meals.
73. Necessary amount of nutrients for wholesome nutrition of a human.
74. Calculation of nutrients and calorific value of a rational menu.
75. Recommendations for healthy nutrition.
76. Recommended energy and nutrient intake.
77. Presentation of Latvian dishes.
78. Traditions of serving dishes.
79. Edible products from the nature.
80. Principles of developing a cyclical calendar of seasonal dishes.
81. Availability of seasonal products, their consumption and cooking.
82. Basic principles of the arrangement of a dish.
83. Dishware, tableware, and materials for decoration of a dish.
84. Basic elements of decoration.
85. Basics of decorative cutting.
86. Dish serving temperatures.
87. Dish serving methods.
88. Dish serving sequence.
89. Facilities for keeping the dishes warm.
90. Types of warehouses and their description.
91. Maintenance of technological facilities – refrigeration equipment in working order.
92. Storage modes and periods.
93. Types, application, and selection of vacuum packaging or special packaging.
94. Information of the marking for temporary and long-term storage of products.
95. Storage periods.
96. Risk analysis.
97. Characteristics of warehouses.
98. Application of storage containers and kitchen implements.
99. Measuring and control requirements for storage of foodstuffs.
100. Procedures for storage of products.
101. Compatibility of product groups.
102. Product storage requirements (temperature, humidity, duration, etc.).
103. Sensory evaluation methods.
104. Principles of the method “First-In, First-Out” (FIFO).
105. Modes for the storage of foodstuffs. Hygiene requirements for the storage of raw materials.
106. Conditions of the layout of dishware, tableware, and dishes.
107. Characteristics of the current offer.
108. Business interaction.
109. Ensuring of cooperation while executing an order.
110. Ensuring of the exchange of information about the order.
111. Stages of the execution of orders.
112. Development of order documentation.
GENERAL knowledge:
At the concept level:
1. Diversity of social relations.
2. Social and political structure of society.
3. Organising of the labour protection system.
4. Internal and external sectoral laws and regulations.
5. Laws and regulations regarding business activity.
6. Planning and decision-making principles.
At the comprehension level:
1. Vocabulary.
2. Grammar and language functions.
3. Types of verbal interaction.
4. Language styles and characteristics of intonation.
5. Diversity of language and communication in different contexts.
6. Principles of promoting cooperation.
7. Creation of a team.
8. Settling of conflicts.
9. Laws and regulations regarding information technologies.
10. Operating principles of computer and office equipment.
11. Laws and regulations regarding labour protection, electrical and fire safety, and nature and environmental protection.
12. Essence of sustainable development.
13. Working conditions and human health as a precondition for life quality.
14. Protective fire safety equipment and its application.
15. Basic principles of ergonomics.
16. Work environment risk factors and assessment methods.
17. Need for sorting of waste.
18. Economic resources and fundamental issues of economics.
19. Types of commercial activity.
20. Significance of the business plan in the business activity.
21. Importance of employee motivation and development of talents in increasing the work quality.
At the application level:
1. Time planning.
2. Official language.
3. Foreign languages.
4. Intercultural interaction.
5. Time planning techniques.
6. Effective interaction and cooperation techniques.
7. Business communication process.
8. Application software in compliance with the work task.
9. Work with office equipment.
10. Information systems security.
11. Computer security programs.
12. Preventive measures to remedy work environment risk factors.
13. Electrical safety regulations.
14. Safety signals and signs.
15. Protective work equipment and its application.
16. Requirements for the use of personal and collective protective equipment.
17. Safe and ergonomic work practices.
18. First aid.
19. Action in an emergency.
20. Work organisation of the company.
21. Basics of marketing.
22. Learning strategies.
23. Self-assessment principles.

PROFESSIONAL skills:
1. To assess the availability of resources responsibly.
2. To evaluate the work environment.
3. To organise workplaces in the kitchen.
4. To develop the daily/work plan and time schedule.
5. To monitor the implementation of the daily/work plan and time schedule.
6. To monitor the use of the related resources.
7. To choose and determine the technological equipment and implements in accordance with the work task.
8. To assess the technical condition of technological equipment and implements, and their readiness for work.
9. To apply personal and personnel hygiene requirements.
10. To comply with the requirements for the hygiene of premises and facilities, and personal hygiene while completing a work task.
11. To use personal protective equipment at work, including protective clothing, responsibly.
12. To undergo regular health checks.
13. To apply appropriate cleaning and washing products.
14. To comply with the plan for the cleaning and disinfection of the facilities and equipment of the company.
15. To comply with the requirements for the performance of technological processes.
16. To read process charts accurately.
17. To ensure the compliance with the flow principle during the technological process.
18. To apply the requirements for the introduced self-control system in own work accurately.
19. To ensure the marking of products in accordance with the product groups.
20. To ensure traceability principles during the manufacturing process.
21. To make records to ensure traceability at all stages of food handling.
22. To evaluate raw materials and products, using sensory evaluation methods.
23. To apply quality indicators while performing evaluation.
24. To assess the packaging and marking responsibly.
25. To assess the received raw materials, goods, and materials, reading their marking accurately.
26. To perform sensory evaluation of the quality indicators of raw materials.
27. To comply with the requirements for the circulation of documents within the company accurately.
28. To take measures to monitor the storage of raw materials and products.
29. To control the quality of products and raw materials during the storage.
30. To prepare raw materials and products for manufacturing (weigh, dose, etc.).
31. To comply with the requirements and conditions for the storage of the prepared raw materials and products accurately.
32. To assess the compliance of the warehouses with hygiene requirements.
33. To perform the pre-treatment of raw materials, goods, and materials before placing them in warehouses.
34. To arrange them in warehouses, taking into account the compatibility of raw materials and products.
35. To determine the appropriate type of pre-treatment of products and raw materials.
36. To prepare pre-treatment technological facilities and equipment.
37. To perform the pre-treatment of products and raw materials in accordance with the conditions of the process chart.
38. To comply with hygiene rules to be complied with during the pre-treatment processes.
39. To follow the manufacturing flows and their sequence.
40. To control the handling of raw materials and products in the manufacturing process and during the manufacturing.
41. To follow the structure of developing a process chart.
42. To perform accurate calculation of the quantity of raw materials and products necessary to prepare a dish or a beverage.
43. To apply mathematical calculations to complete work tasks.
44. To perform accurate calculation of the prime cost of dishes and beverages.
45. To determine the sales price of dishes and beverages in compliance with the requirements of the company.
46. To plan the menu, taking into account the specificity of the company and other influencing factors.
47. To follow the sequence of the groups of dishes in the menu.
48. To develop diverse menus, following the basic principles of healthy nutrition, customer demand, and other preconditions.
49. To comply with the technological documentation while preparing different dishes, including intermediates.
50. To control the compliance with the technological documentation during the manufacturing process.
51. To analyse the changes in process charts, norms of product input, and other factors.
52. To assess the compliance of the technological documentation and update it, if necessary.
53. To account the raw materials, products, etc. that are being handled.
54. To develop reports on the used raw materials and products.
55. To comply with the requirements for the circulation of documents within the company accurately.
56. To assess the material values.
57. To perform the accounting of raw materials and products in the kitchen.
58. To develop inventory documentation.
59. To assess the quality indicators of the prepared raw materials and products with due care.
60. To make intermediates in accordance with the indications of the process chart.
61. To assess the compliance of the prepared raw materials and products with the process chart.
62. To comply with the technological requirements for preparing dishes and beverages.
63. To assess the quality indicators of the finished dishes and beverages.
64. To prepare the following in accordance with the type of the product:
– Dishes involving meat, poultry, and offals (including wild animals and birds).
– Dishes involving fish (including freshwater fish) and seafood.
– Dishes involving vegetables and fruits (including from the nature).
– Dishes involving legumes, grains, and grain processing products.
– Dishes involving flour.
– Dishes involving milk, milk products, and eggs.
– Vegetarian and dietetic dishes (gluten-free, etc.).
65. To prepare the following in accordance with the type of the dish:
– Cold and hot snacks.
– Sauces.
– Soups.
– Main courses (including fish, meat, vegetable, grain, flour, and other dishes).
– Desserts.
– Beverages.
66. To follow the sequence of execution of work specified in process charts.
67. To ensure work execution time and time-limits.
68. To assess the sensory quality indicators and changes during the cooking.
69. To ensure the analysis of quality indicators for further improvement of the operation.
70. To apply the basic principles of preparing healthy food on a daily basis.
71. To diversify the products to be used for preparing dishes.
72. To use products of all groups of foodstuffs for the preparation of dishes.
73. To use products of plant origin for daily meals.
74. To develop menus according to the lifestyle.
75. To promote healthy nutrition (mission).
76. To care for preservation of the heritage of Latvian, provincial, and regional cuisine responsibly.
77. To promote regional, traditional, and annual festivity dishes.
78. To respect the common traditions of preparation, decoration, and serving of dishes.
79. To include products cultivated and manufactured in Latvia and products form the nature for preparation, decoration, and serving of dishes.
80. To prepare diverse dishes, using seasonal (typical Latvian) products.
81. To choose dishware independently, in accordance with the type of dish and way of serving it.
82. To arrange the ingredients of the dish in accordance with the process chart and the way of serving the dish.
83. To apply the appropriate materials for the decoration of dishes creatively.
84. To choose the appropriate way of serving the dish.
85. To plan the preparation of dishes for serving accurately.
86. To ensure the storage of dishes prior to serving.
87. To ensure the dish serving temperature.
88. To assess the condition of technological facilities, warehouses, their implements, and equipment (hygiene and other indicators) responsibly.
89. To ensure warehouse temperature modes and storage requirements.
90. To choose and apply the type of packaging, appropriate temperature, and technological facilities for the storage.
91. To mark products and intermediates accurately, in compliance with the internal storage requirements of the company.
92. To take into account the storage modes appropriate for the type of product.
93. To fill in measurement and control tables accurately.
94. To arrange the products in warehouses, taking into account the compatibility.
95. To observe product expiry dates consistently.
96. To comply with product handling requirements at all stages (First-In, First-Out).
97. To apply the rotation principle for the handling of products, raw materials, intermediates, and finished dishes.
98. To register the handling in the records of the traceability of products, raw materials, intermediates, and finished dishes accurately.
99. To evaluate the dishware, tableware, and table linens to be used for table settings.
100. To choose the dishware and tableware most appropriate for the types of table setting.
101. To use the prepared dishware and tableware for the specific table setting.
102. To define the differences between the types of basic and extended table settings.
103. To describe the dishes and beverages included in the menu.
104. To adapt the current offer to preferences and needs of the customer.
105. To assess and collect the binding information about orders.
106. To determine and delegate work tasks within the scope of competence.
107. To develop order documentation.
108. To coordinate the execution of an order in cooperation with the involved employees.
109. To ensure the analysis of an order for further improvement of the operation.
GENERAL skills:
1. To plan works in accordance with the daily plan.
2. To perform works, taking into account rational time-sharing.
3. To communicate in the official language.
4. To use professional terminology to complete a work task.
5. To communicate in foreign languages both orally and in writing.
6. To use professional terminology in at least two foreign languages.
7. To cooperate in a team, being aware of own responsibility when completing a joint task.
8. To cooperate effectively in different environments and situations while carrying out professional duties.
9. To think critically and creatively.
10. To plan own time and the time of others rationally.
11. To identify the causes of stress.
12. To use computer and office equipment to complete professional work tasks.
13. To process information purposefully, choosing the most appropriate solution.
14. To exchange with information responsibly.
15. To prepare professional documents and organise their flow independently, using application programs.
16. To find the necessary information in internet resources and data carriers.
17. To assess the reliability of information critically.
18. To organise the workplace in compliance with labour protection, electrical and fire safety, and environmental protection requirements.
19. To use personal protective equipment at work, including protective clothing.
20. To assess the impact of work environment risk factors on health.
21. To comply with labour legislation requirements.
22. To comply with the internal work procedure regulations of the company.
23. To comply with the requirements for sorting waste generated during the manufacturing process.
24. To apply fire safety, civil protection, and electrical safety regulations while carrying out the duties of a confectioner.
25. To apply protective fire safety equipment.
26. To apply ergonomics requirements in setting up the workplace.
27. To prepare the workplace for safe performance of work.
28. To maintain the workplace and equipment in constant working order.
29. To use the ABC method to prevent critical conditions, and preserve and sustain life.
30. To provide first aid in occupational accidents.
31. To become personally involved in the generation of new ideas (including creation of dishes), taking the initiative.
32. To define priorities by providing arguments.
33. To plan resources effectively.
34. To assess economic risks.
35. To take decisions on the solution to problems in specific situations.
36. To develop proposals on the measures for further improvement of the operation.
37. To evaluate professional experience and options for the development of own career.
38. To critically evaluate and use the obtained information in the professional activity.
39. To apply different learning strategies.
40. To keep up with the current events in the catering sector.

PROFESSIONAL competences:
1. Ability to plan work processes responsibly, assessing the compliance of all related resources with the work task.
2. Ability to assess the readiness of technological facilities, equipment, and implements for the manufacturing process.
3. Ability to maintain the workplace and work environment in order, in accordance with the requirements of laws and regulations.
4. Ability to comply with and control the fulfilment of the requirements of process charts and technological processes in the manufacturing flow accurately.
5. Ability to ensure the traceability of raw materials and products within the company.
6. Ability to accept raw materials and products from the warehouse and suppliers, assessing their quality.
7. Ability to fill in the documents for the acceptance and handing over of goods accurately.
8. Ability to comply with and control product storage modes and requirements.
9. Ability to prepare raw materials and products for the manufacturing process, complying with the conditions of the process chart accurately.
10. Ability to accept and assess raw materials and products while arranging them in warehouses.
11. Ability to perform the pre-treatment of raw materials and products responsibly, in compliance with the technological requirements.
12. Ability to follow the sequence of handling raw materials and the relevance of manufacturing flow in manufacturing processes.
13. Ability to develop process charts of different dishes and beverages.
14. Ability to apply mathematical calculations while developing the technological documentation.
15. Ability to develop calculation charts of different dishes and beverages, calculating the costs accurately.
16. Ability to develop different menus, taking into account the type of company and other preconditions.
17. Ability to comply with and ensure the application of the technological documentation and its requirements accurately during the manufacturing process.
18. Ability to perform the inventory independently, in compliance with the requirements established in the company, within the scope of own competence.
19. Ability to prepare dishes, beverages, and intermediates of different degree of complexity, in accordance with the indications of process charts.
20. Ability to monitor the changes in the quality of dishes during their preparation, describing quality indicators.
21. Ability to apply the basic principles of healthy nutrition for the preparation of different dishes.
22. Ability to care for the preservation of the heritage of Latvian cuisine responsibly, respecting the specific character of preparing provincial and regional dishes.
23. Ability to decorate dishes creatively, choosing the appropriate dishware, tableware, and decoration materials.
24. Ability to prepare different dishes for serving in accordance with the serving method.
25. Ability to ensure the suitability of technological facilities and warehouses for the processes of storing different products.
26. Ability to apply appropriate packaging and marking intended for the storage of products.
27. Ability to apply the appropriate way of storing products, dishes, and intermediates, taking into account the compatibility of product groups and complying with the product storage requirements.
28. Ability to ensure rational handling of products, raw materials, intermediates, and finished dishes within the company responsibly.
29. Ability to determine the appropriate dishware, tableware, and table linens for the table setting.
30. Ability to organise the setting of tables, applying the appropriate dishware, tableware, and table linens.
31. Ability to take an order, listening to the needs and possibilities of the customer.
32. Ability to coordinate the execution of the order responsibly, ensuring the exchange of information and cooperation within the company.
GENERAL competences:
1. Ability to cooperate with colleagues while planning and performing works.
2. Ability to express and interpret concepts, thoughts, facts, and opinion in the official language both orally and in writing.
3. Ability to communicate in at least two foreign languages to complete professional work tasks.
4. Ability to engage in teamwork effectively, following the principles of professional ethics and communication.
5. Ability to confidently and safely select and use information and communication technologies to complete a professional work task.
6. Ability to comply with labour law, work, environmental protection, fire safety, civil protection, and electrical safety regulations in compliance with the requirements of laws and regulations.
7. Ability to provide first aid and act in an emergency.
8. Ability to generate new ideas and take reasoned decisions in specific situations within the scope of own professional activity.
9. Ability to plan and take decisions while making own professional career.

PROFESSIONAL knowledge
At the level of understanding:
1. Conditions for serving food in a restaurant.
2. Restaurant concept.
At the level of use:
1. Developing a work plan.
2. Types of banquets, menus and their characteristics.
3. Creating a bespoke menu.
4. Types of banquet service.
5. Planning and designing the menu (several options) and programme for a banquet/event.
6. Working in a team.
7. Types of tableware, table linen and their characteristics.
8. Conditions for choosing tableware and utensils.
9. Calculating the quantity of tableware, table linen and other resources.
10. Creating and ordering a list of additional resources.
11. Enterprise laws and regulations.
12. Methods of work control and supervision.
13. Staff, their duties and responsibilities.
14. Information flow.
15. Preparing and organising orders.
16. High-quality raw materials and products and delicacies, seasonal products – their characteristics. Use in the development of the current menu.
17. Development of menus for themed events.
18. Individual menus tailored to guests’ preferences.
19. Allergens, their characteristics.
20. Classic recipes.
21. Planning the time to prepare and serve food in the restaurant.
22. Simultaneous preparation and serving of food, planning for large numbers of guests, different situations and/or unforeseen circumstances.
23. Sequence of food serving.
24. Basic principles and ways of arranging food ingredients.
25. Selection and application of decorative cutting tools and products (including different shapes, sizes, types, etc.).
26. Using the decorations created to design different dishes.
27. Unconventional and historical methods of food presentation and serving.
28. Restaurant etiquette rules.
29. Calculating the time it takes to cook food in a restaurant hall.
30. Distribution and portioning of prepared food (incl. fish, poultry etc.).
31. Compliance with workplace safety and fire safety requirements.
32. Hygiene requirements for equipment, utensils and food handling processes for food preparation in the presence of guests.
33. Presenting the food and the cooking process.
34. Planning, designing and implementing the content of a presentation and how to deliver it.
35. Explanation of professional terms and concepts for guests.
36. Quality criteria for events.
37. Preparation and circulation of information.
38. Documentation of the banquet/event.
39. Restaurant menus, their content and characteristics.
40. Creating the current offer.

PROFESSIONAL skills

1. Advise the customer on the most appropriate food and beverages for the menu.
2. Prepare a banquet menu that meets the customer’s requirements.
3. Develop a work plan for the kitchen and hall in collaboration with the professionals involved.
4. Prioritise the work plan.
5. Check the hygienic and ready-to-use condition of resources and premises.
6. Determine the type and quantity of tableware, table linen required for the planned banquet events.
7. Plan and order additional dedicated resources.
8. Participate in the organisation of the banquet/event environment.
9. Organise own work and that of the professionals involved according to the plan.
10. Ensure the exchange of order information between the customer and other stakeholders.
11. Participate in the preparation of the banquet/event and monitor the implementation.
12. Choose the raw materials and products according to the order and the theme of the banquet.
13. Identify the quality indicators and characteristics of raw materials and products.
14. Plan and order additional dedicated raw materials and products.
15. Follow the instructions on the food technological card.
16. Select the technological equipment for the appropriate cooking method.
17. Comply with the restaurant’s cooking, time and quality criteria.
18. Apply different cooking methods simultaneously in the preparation of different dishes.
19. Prepare complex dishes by combining ingredients to create interesting and innovative food.
20. Ensure simultaneous preparation and serving of meals at large events.
21. Comply with the rules for the presentation and serving of food.
22. Observe the compatibility of raw materials in the presentation and serving of food.
23. Observe restaurant etiquette in the preparation and presentation of food.
24. Prepare the work area and equipment in the hall for food preparation and presentation.
25. Calculate the time required for cooking, presentation and additional arrangements.
26. Prepare food orders in the presence of guests, observing hygiene and safety at work.
27. Divide and portion prepared food in front of guests.
28. Make additional arrangements for food in the presence of guests (setting on fire, etc.).
29. Present the cooking process and steps to guests.
30. Use the documentation of the banquet/event in the course of monitoring.
31. Advise on the requirements and participate in the implementation of the banquet/event.
32. Inform guests and professionals involved about the banquet/event and the results.
33. Evaluate results and customer feedback on services received to further improve performance.
34. Listen to guests’ wishes.
35. Describe the dishes on the restaurant’s menu.
36. Offer special restaurant offers to guests.

PROFESSIONAL competences
1. Ability to plan a banquet/event programme in collaboration with the customer and the professionals involved.
2. Ability to plan and organise resources in compliance with the banquet/event order.
3. Ability to responsibly supervise the preparations for the banquet/event, its progress and adherence to the plan.
4. Ability to design a banquet/event menu, taking into account the influence of different factors in its design.
5. Ability to cook food ordered, within the restaurant’s quality criteria.
6. Ability to creatively design food to be served according to the restaurant’s concept.
7. Ability to responsibly handle food preparation, presentation and additional arrangements in the presence of guests.
8. Ability to supervise the banquet/event, ensuring quality requirements.
9. Ability to comprehensively present the restaurant’s menus and offerings to guests.