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Cooks, Institution & Cafeteria Competency Model

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Job Function/Industry: Restaurants & Food Service
Description:  Competency model composed of education, experience, tasks, competencies and characteristics required to effectively:
- Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Version: The basic version contains education, experience, tasks and competencies required for the occupation. The complete version adds the behaviors required for the occupation, painting a clear picture of what is expected and reducing subjectivity.
Author: DOL O*Net - this product uses the O*NET Database version 17.0, but has been improved for relevance to competency-based talent management
Last Updated: July 2012
# of Competencies Included: 30
Competencies weighted based on significance, including but not limited to:
1 - Customer and Personal Service
2 - Time Management
3 - Oral Comprehension
4 - Problem Sensitivity
5 - Information Ordering
6 - Near Vision
7 - Monitoring
8 - Time Sharing
9 - Arm-Hand Steadiness
10 - Manual Dexterity
Format: After checkout you will receive an email with a link to the competency model in PDF format.