Job Function/Industry: Restaurants & Food Service
Description: Competency model composed of education, experience, tasks, competencies and characteristics required to effectively:
- Use hand or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.
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: June 2010
# of Competencies Included: 30
Competencies weighted based on significance, including but not limited to:
1 - Production and Processing
2 - Food Production
3 - Problem Sensitivity
4 - Oral Comprehension
5 - Oral Expression
6 - Arm-Hand Steadiness
7 - Manual Dexterity
8 - Information Ordering
9 - Finger Dexterity
10 - Near Vision
Format: After checkout you will receive an email with a link to the competency model in PDF format.