| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- communicate independently and fluently in mother tongue, give reason for his own attitude;
- seek out essential information from the text and other sources;
- understand the task and solve simple problems, find the information necessary for the solution;
- work or learn under supervision with certain autonomy, apply basic rules and procedures;
- cooperate with others when solving simple problems and situations;
- apply basic mathematic skills to solve simple tasks;
- work with a personal computer and its basic and application software;
- apply principles of safety and health protection at work, fire protection and fire prevention;
- act in an environmentally-conscious manner and in compliance with strategies for sustainability;
- have a basic knowledge of career opportunities in the labor market and of the job search process.
Vocational competences:
- handle the preparation of selected dishes and drinks, help prepare meals as directed, prepare simple warm meals and side dishes and fast food meals;
- prepare common cold meals, salads, baguettes, etc. following the instructions;
- prepare hot drinks;
- maintain the technical and technological equipment and inventory clean in a gastronomic clean operation;
- comply with hygiene regulations in restaurants;
- carry out cleaning of equipment and work rooms for food production, cleaning of storage space, follow sanitary regulations;
- store ingredients and beverages in accordance with the requirements for their storage;
- serve guests with simple service, help with the table service for guests, perform simple table service following instructions;
- fill in the food and drinks buffet, clean up the used inventory.
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