Skills Framework for Food Services

SkillsFuture Orange Banner of man with telescope

What Is it?

The Skills Framework (SFw) is a SkillsFuture initiative developed for the Singapore workforce to promote skills mastery and lifelong learning, and is an integral component of the Food Services Industry Manpower Plan.

Jointly developed by SkillsFuture Singapore (SSG), Workforce Singapore (WSG), and the SPRING Singapore, together with industry associations, education intuitions, training providers, organisations and unions, the Skills Framework for Food Services provides useful information on:

  • Sector information;

  • Career pathways;

  • Occupations and job roles;

  • Existing and emerging skills; and

  • Training programmes for skills upgrading and mastery.

Who Is It For?

Individuals who wish to join or progress within the Food Services sector, to assess their career interest, identify relevant training programmes to upgrade their skills and prepare for the desired job roles.

Employers will be able to recognise these skills and invest in training their employees for career development and skills upgrading.

Training providers can gain insights on sector trends, existing and emerging skills that are in demand, and design programmes to address the industry needs accordingly.

How Does It Work?

The SFw for Food Services contains information on the sector, career pathways and wage trends, desired skills set of each identified occupation/job role and training programmes.


(i) Sector Information

This section provides information on the SFw for Food Services, including information on trends and employment opportunities in the sector.

Click here to download the Guide to Occupation and Skills for the SFw for Food Services.


(ii) Career Pathways

The Career Pathways show the possible options for vertical and lateral progression for advancement and growth. Seven (7) tracks have been identified (i) Beverage Service, (ii) Food and Beverage, (iii) Pastry and Baking, (vi) Culinary Arts, (v) Central Kitchen Production, (vi) Quality Assurance and (vii) Research and Development, which encompass 52 occupations.

Click to download the Career Pathways for the Food Services sector. [PDF/Word]


(iii) Skills Map

The Skills Map covers a total of 52 occupations, skills and competencies aligned to the seven tracks.


(a) View the Tracks under the SFw for Food Services

Click on the tracks listed below to download the Skills Map for each track.


(b) View the Occupations under the SFw for Food Services

Click on the respective occupations in the designated track to download the Skills Standards. Skills Standards articulate the elaborated content of all the skills required for each occupation.

Beverage Service

  • Barista [PDF/Word]

  • Bartender [PDF/Word]

  • Wine Server/Wine Waiter(Commis Sommelier) [PDF/Word]

  • Barista Supervisor/Senior Barista [PDF/Word]

  • Bartender Supervisor [PDF/Word]

  • Wine Specialist (Demi Sommelier) [PDF/Word]

  • Head Barista [PDF/Word]

  • Head Bartender (Mixologist) [PDF/Word]

  • Sommelier [PDF/Word]

  • Head Sommelier [PDF/Word]

  • Group Beverage Manager [PDF/Word]

  • Operations Manager (Head of Operations/Asst Operations Director/Asst F&B Director/Banquet Director) [PDF/Word]

  • Operations Director (F&B Director) [PDF/Word]

Food and Beverage

  • Runner (Busser/Food Checker) [PDF/Word]

  • Server (Waiter/Waitress) [PDF/Word]

  • Service Crew [PDF/Word]

  • Host/Hostess (Guest Relations Officer) [PDF/Word]

  • Crew Leader (Captain/Team Leader) [PDF/Word]

  • Service Supervisor (F&B Supervisor/Floor Manager/Shift Manager/Head Waiter) [PDF/Word]

  • Executive (F&B Executive/Restaurant Executive/Banquet Executive/Management Trainee) [PDF/Word]

  • Assistant Outlet Manager (Asst Restaurant Manager/Asst Store Manager/Asst Bar Manager/Asst Banquet Manager/Asst Room Service Manager) [PDF/Word]

  • Outlet Manager (Restaurant Manager/Store Manager/Bar Manager/Banquet Manager/Room Service Manager) [PDF/Word]

  • Multi-Outlet Manager (Area Manager/District Manager/F&B Manager) [PDF/Word]

  • Operations Manager (Head of Operations/Asst Operations Director/Asst F&B Director/Banquet Director) [PDF/Word]

  • Operations Director (F&B Director) [PDF/Word]

Pastry and Baking

Culinary Arts

  • Kitchen Assistant (Kitchen Crew/Kitchen Helper/General Helper) [PDF/Word]

  • Cook (Commis Cook 2/3) [PDF/Word]

  • Senior Cook (Commis 1/Station Cook/Line Cook/Demi Chef) [PDF/Word]

  • Station Chef (Chef de Partie/Lead Chef) [PDF/Word]

  • Assistant Head Chef (Asst Outlet Chef/Sous Chef/Junior Sous Chef) [PDF/Word]

  • Head Chef (Outlet Chef/Chef de Cuisine) [PDF/Word]

  • Executive Sous Chef [PDF/Word]

  • Executive Chef [PDF/Word]

Central Kitchen Production

  • Kitchen Assistant (Operator) [PDF/Word]

  • Central Kitchen Section Lead [PDF/Word]

  • Central Kitchen Sous Chef (Area Supervisor) [PDF/Word]

  • Production Planner [PDF/Word]

  • Head of Central Kitchen Operations (Production Manager) [PDF/Word]

  • Central Kitchen Director (Factory Manager) [PDF/Word]

Quality Assurance

Research and Development

  • Food Technologist [PDF/Word]

  • Research and Development Chef [PDF/Word]


(iv) Training Programmes

The Training Programmes provide information on skills acquisition that are available for new entrants and in-service personnel to acquire skills and competencies required for various occupations in the Food Services sector.


(a) View the Training Programmes for new entrants

These are programmes that equip new entrants with skills and knowledge for the specific occupation in the sector at their respective entry level.

Click on the tracks below to download the Training Programmes for each occupation.


(b) View the Training Programmes for in-service personnel

These are programmes for in-service personnel to broaden or deepen specific skills and knowledge for the various occupations in the sector.

Click on the respective occupations in the designated track to download the Training Programmes relevant to each occupation.

Beverage Service

  • Barista [PDF/Word]

  • Bartender [PDF/Word]

  • Wine Server/Wine Waiter(Commis Sommelier) [PDF/Word]

  • Barista Supervisor/Senior Barista [PDF/Word]

  • Bartender Supervisor [PDF/Word]

  • Wine Specialist (Demi Sommelier) [PDF/Word]

  • Head Barista [PDF/Word]

  • Head Bartender (Mixologist) [PDF/Word]

  • Sommelier [PDF/Word]

  • Head Sommelier [PDF/Word]

  • Group Beverage Manager [PDF/Word]

  • Operations Manager (Head of Operations/Assistant Operations Director/Assistant F&B Director/Banquet Director) [PDF/Word]

  • Operations Director (F&B Director) [PDF/Word]

     

Food and Beverage

  • Runner (Busser/Food Checker) [PDF/Word]

  • Server (Waiter/Waitress) [PDF/Word]

  • Service Crew [PDF/Word]

  • Host/Hostess (Guest Relations Officer) [PDF/Word]

  • Crew Leader (Captain/Team Leader) [PDF/Word]

  • Service Supervisor (F&B Supervisor/Floor Manager/Shift Manager/Head Waiter) [PDF/Word]

  • Executive (F&B Executive/Restaurant Executive/Banquet Executive/Management Trainee) [PDF/Word]

  • Assistant Outlet Manager (Asst Restaurant Manager/Asst Store Manager/Asst Bar Manager/Asst Banquet Manager/Asst Room Service Manager) [PDF/Word]

  • Outlet Manager (Restaurant Manager/Store Manager/Bar Manager/Banquet Manager/Room Service Manager) [PDF/Word]

  • Multi-Outlet Manager (Area Manager/District Manager/F&B Manager) [PDF/Word]

  • Operations Manager (Head of Operations/Asst Operations Director/Asst F&B Director/Banquet Director) [PDF/Word]

  • Operations Director (F&B Director) [PDF/Word]

Pastry and Baking

Culinary Arts

  • Kitchen Assistant (Kitchen Crew/Kitchen Helper/General Helper) [PDF/Word]

  • Cook (Commis Cook 2/3) [PDF/Word]

  • Senior Cook (Commis 1/Station Cook/Line Cook/Demi Chef) [PDF/Word]

  • Station Chef (Chef de Partie/Lead Chef) [PDF/Word]

  • Assistant Head Chef (Asst Outlet Chef/Sous Chef/Junior Sous Chef) [PDF/Word]

  • Head Chef (Outlet Chef/Chef de Cuisine) [PDF/Word]

  • Executive Sous Chef [PDF/Word]

  • Executive Chef [PDF/Word]

Central Kitchen Production

  • Kitchen Assistant (Operator) [PDF/Word]

  • Central Kitchen Section Lead [PDF/Word]

  • Central Kitchen Sous Chef (Area Supervisor) [PDF/Word]

  • Production Planner [PDF/Word]

  • Head of Central Kitchen Operations (Production Manager) [PDF/Word]

  • Central Kitchen Director (Factory Manager) [PDF/Word]

Quality Assurance

Research and Development

  • Food Technologist [PDF/Word]

  • Research and Development Chef [PDF/Word]

 

For more information on Training Programmes, please visit the respective training providers’ websites or http://www.skillsfuture.sg/credit.