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:
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Sector information;
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Career pathways;
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Occupations and job roles;
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Existing and emerging skills; and
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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 trends, career pathways, occupations, job roles, skills and competencies and training programmes.
(i) Sector Information
This section provides information on the SFw for Food Services, including information on trends and workforce profiles in the sector.
(ii) Career Pathways
The Career Pathways show the possible options for vertical and lateral progression for advancement and growth. Four (4) tracks have been identified (i) Beverage Service, (ii) Food and Beverage Service, (iii) Pastry and Baking and (iv) Culinary Arts, which encompass 30 job roles.
Click the following link to download the Career Pathways for the Food Services sector. [PDF (PDF, 31.28 KB)]
(iii) Skills Map
The Skills Maps covers a total of 30 job roles, critical work functions, key tasks and skills and competencies aligned to the four tracks.
(a) View the Occupations/Job Roles under the SFw for Food Services
Click on the tracks listed below to download the Skills Map for each track.
Beverage Service
- Barista [PDF (PDF, 90.06 KB)/ Word (DOCX, 48.45 KB)]
- Bartender [PDF (PDF, 117.81 KB)/ Word (DOCX, 47.42 KB)]
- Wine Server/Wine Waiter/Commis Sommelier [PDF (PDF, 118.18 KB)/ Word (DOCX, 47.36 KB)]
- Barista Supervisor/ Senior Barista [PDF (PDF, 62.47 KB) / Word (DOCX, 45.45 KB)]
- Bartender Supervisor [PDF (PDF, 63.15 KB) / Word (DOCX, 45.61 KB)]
- Wine Specialist / Demi Sommelier [PDF (PDF, 62.42 KB) / Word (DOCX, 45.4 KB)]
- Head Barista [PDF (PDF, 64.17 KB) / Word (DOCX, 46.51 KB)]
- Head Bartender [PDF (PDF, 66.17 KB) / Word (DOCX, 46.29 KB)]
- Head Sommelier / Sommelier [PDF (PDF, 66.85 KB) / Word (DOCX, 46.25 KB)]
- Group Beverage Manager [PDF (PDF, 65.46 KB) / Word (DOCX, 45.84 KB)]
- Operations Director / Operations Manager [PDF (PDF, 64.53 KB) / Word (DOCX, 45.84 KB)]
- Chief Executive Officer / Managing Director [PDF (PDF, 57.08 KB) / Word (DOCX, 44.53 KB)]
Food and Beverage Service - Server / Service Crew / Runner [PDF (PDF, 75.79 KB)/ Word (DOCX, 23.56 KB)]
- Host / Hostess / Crew Leader [PDF (PDF, 35.28 KB)/ Word (DOCX, 24.01 KB)]
- Executive / Service Supervisor [PDF (PDF, 26.7 KB) / Word (DOCX, 22.26 KB)]
- Outlet Manager / Assistant Outlet Manager [PDF (PDF, 29.94 KB) / Word (DOCX, 22.71 KB)]
- Multi-Outlet Manager [PDF (PDF, 28.99 KB) / Word (DOCX, 22.46 KB)]
- Operations Director / Operations Manager [PDF (PDF, 64.53 KB) / Word (DOCX, 45.62 KB)]
- Chief Executive Officer / Managing Director [PDF (PDF, 57.08 KB) / Word (DOCX, 44.53 KB)]
Pastry and Baking
- Assistant Pastry Cook / Assistant Baker / Kitchen Assistant [PDF (PDF, 78.9 KB)/ Word (DOCX, 46.67 KB)]
- Pastry Cook [PDF (PDF, 124.86 KB)/ Word (DOCX, 47.54 KB)]
- Baker [PDF (PDF, 124.75 KB)/ Word (DOCX, 47.49 KB)]
- Assistant Pastry Chef [PDF (PDF, 58.68 KB) / Word (DOCX, 45.28 KB)]
- Head Baker [PDF (PDF, 58.03 KB) / Word (DOCX, 45.27 KB)]
- Pastry Chef [PDF (PDF, 62.54 KB) / Word (DOCX, 46.3 KB)]
- Executive Pastry Chef [PDF (PDF, 62.6 KB) / Word (DOCX, 45.69 KB)]
- Executive Chef [PDF (PDF, 62.98 KB) / Word (DOCX, 22.42 KB)]
- Chief Executive Officer / Managing Director [PDF (PDF, 57.08 KB) / Word (DOCX, 44.53 KB)]
Culinary Arts
- Cook / Kitchen Assistant Pastry Cook [PDF (PDF, 23.87 KB) / Word (DOCX, 21.18 KB)]
- Senior Cook / Station Chef [PDF (PDF, 85.52 KB)/ Word (DOCX, 24.71 KB)]
- Assistant Head Chef [PDF (PDF, 27.39 KB) / Word (DOCX, 22.21 KB)]
- Head Chef [PDF (PDF, 30.89 KB) / Word (DOCX, 23.05 KB)]
- Executive Sous Chef [PDF (PDF, 28.73 KB) / Word (DOCX, 22.2 KB)]
- Executive Chef [PDF (PDF, 29.6 KB) / Word (DOCX, 45.78 KB)]
(iv) Skills and Competencies
The Skills and Competencies identified for each of the job roles fall under two broad classifications: (i) Technical Skills and Competencies, and (ii) Critical Core Skills (previously known as Generic Skills and Competencies).
(a) View the Technical Skills and Competencies for the SFw for Food Services
Technical Skills and Competencies comprise occupation/job-specific knowledge, skills and abilities that a person needs to have to perform the various tasks.
Click the following link to download the Overview of Technical Skills and Competencies for the SFw for Food Services. [PDF (PDF, 134.55 KB) / Excel (XLS, 138.5 KB)]
Click here (ZIP, 2.81 MB) to download all Technical Skills and Competencies for the SFw for Food Services.
Business Continuity Management
Business Continuity Planning [PDF (PDF, 70.49 KB) / Word (DOCX, 23 KB)]
Crisis Management [PDF (PDF, 71.36 KB) / Word (DOCX, 54.84 KB)]Business Development
Business Negotiation [PDF (PDF, 75.18 KB) / Word (DOCX, 23 KB)]
Business Opportunities Development [PDF (PDF, 19.04 KB) / Word (DOCX, 23.69 KB)]
Networking [PDF (PDF, 76.79 KB) / Word]Business Management
Brand Portfolio Management [PDF (PDF, 27.61 KB) / Word (DOCX, 26.18 KB)]
Business Change Assessment [PDF (PDF, 26.47 KB) / Word (DOCX, 24.43 KB)]
Budgeting [PDF (PDF, 72.54 KB) / Word (DOCX, 23.77 KB)]
Business Performance Management [PDF (PDF, 70.48 KB) / Word (DOCX, 47.84 KB)]
Business Planning [PDF (PDF, 63.38 KB) / Word]
Business Presentation Delivery [PDF (PDF, 41.9 KB) / Word (DOCX, 23.29 KB)]
Enterprise Risk Management [PDF (PDF, 82.66 KB) / Word (DOCX, 45.53 KB)]
Change Management [PDF (PDF, 48.66 KB) / Word (DOCX, 25.59 KB)]
Cost and Control Management [PDF (PDF, 53.71 KB) / Word (DOCX, 28.85 KB)]
Creative Entrepreneurship [PDF (PDF, 45.56 KB) / Word (DOCX, 26.3 KB)]
Financial Planning and Analysis [PDF (PDF, 44.09 KB) / Word (DOCX, 24.53 KB)]
Food and Beverage Inventory Management [PDF (PDF, 61.74 KB) / Word (DOCX, 55.78 KB)]
Food and Beverage Production Management [PDF (PDF, 67.19 KB) / Word (DOCX, 55.75 KB)]
Project Management [PDF (PDF, 44.85 KB) / Word (DOCX, 47.84 KB)]
Sales Management [PDF (PDF, 59.74 KB) / Word (DOCX, 52.68 KB)]
Vendor Management [PDF (PDF, 44.22 KB) / Word (DOCX, 24.71 KB)]Customer Experience
Customer Acquisition and Relationship Management [PDF (PDF, 58.84 KB) / Word (DOCX, 26.75 KB)]
Customer Data Analysis [PDF (PDF, 60.67 KB) / Word (DOCX, 47.75 KB)]
Customer Experience Management [PDF (PDF, 69.88 KB) / Word]
Customer Loyalty and Retention Strategy Design [PDF (PDF, 57.85 KB) / Word (DOCX, 45.93 KB)]
Customer Service Excellence [PDF (PDF, 60.55 KB) / Word (DOCX, 50.98 KB)]
E-commerce Management [PDF (PDF, 58.42 KB) / Word (DOCX, 31.61 KB)]
Food Product Marketing [PDF (PDF, 59.54 KB) / Word (DOCX, 51.56 KB)]
People and Relationship Management [PDF (PDF, 59.38 KB)/ Word]
Service Challenges [PDF (PDF, 56.8 KB) / Word]
Service Coaching [PDF (PDF, 54.83 KB) / Word (DOCX, 51.99 KB)]
Service Excellence [PDF (PDF, 60.87 KB) / Word (DOCX, 54.37 KB)]
Service Innovation [PDF (PDF, 56.61 KB) / Word (DOCX, 53.19 KB)]
Service Innovation Culture [PDF (PDF, 57.34 KB) / Word]
Service Innovation Management [PDF (PDF, 56.37 KB) / Word (DOCX, 30 KB)]
Service Information and Results [PDF (PDF, 58.82 KB) / Word]
Service Leadership [PDF (PDF, 58.12 KB) / Word (DOCX, 53.4 KB)]
Service Planning and Implementation [PDF (PDF, 59.73 KB) / Word (DOCX, 53.96 KB)]Enterprise Risk Management
Risk Control and Response Planning [PDF (PDF, 82.74 KB) / Word]
Food and Beverage Operations
Alcoholic Beverage Preparation [PDF (PDF, 65.37 KB) / Word (DOCX, 45.96 KB)]
Asian Cold Dish and Dessert Preparation [PDF (PDF, 54.2 KB) / Word (DOCX, 44.87 KB)]
Asian Cuisine Preparation and Cooking [PDF (PDF, 57.56 KB) / Word (DOCX, 44.09 KB)]
Bread Preparation [PDF (PDF, 56.61 KB) / Word (DOCX, 43.25 KB)]
Chinese Dry-Heat Dish Preparation and Cooking [PDF (PDF, 57.32 KB) / Word (DOCX, 26.29 KB)]
Chinese Moist-Heat Dish Preparation and Cooking [PDF (PDF, 56.97 KB) / Word (DOCX, 26 KB)]
Food and Beverage Equipment Maintenance [PDF (PDF, 74.68 KB) / Word (DOCX, 43.65 KB)]
Food and Beverage Production Management [PDF (PDF, 67.19 KB) / Word (DOCX, 31.48 KB)]
Food and Beverage Service [PDF (PDF, 74.18 KB) / Word (DOCX, 52.88 KB)]
Food and Beverage Visual Merchandising Presentation [PDF (PDF, 73.8 KB) / Word (DOCX, 42.73 KB)]
Food Science Application [PDF (PDF, 54.1 KB) / Word (DOCX, 41.99 KB)]
Indian Dry-Heat Dish Preparation and Cooking [PDF (PDF, 57.37 KB) / Word (DOCX, 27.49 KB)]
Indian Moist-Heat Dish Preparation and Cooking [PDF (PDF, 57.2 KB) / Word (DOCX, 26.86 KB)]
Malay Dry-Heat Dish Preparation and Cooking [PDF (PDF, 57.72 KB) / Word (DOCX, 27.34 KB)]
Malay Moist-Heat Dish Preparation and Cooking [PDF (PDF, 57.46 KB) / Word (DOCX, 27.51 KB)]
Meat Storage and Fabrication [PDF (PDF, 62.08 KB) / Word (DOCX, 25.57 KB)]
Non-alcoholic Beverage Preparation [PDF (PDF, 62.54 KB)/ Word]
Pastry Preparation [PDF (PDF, 66.73 KB) / Word (DOCX, 28.8 KB)]
Seafood Storage and Fabrication [PDF (PDF, 60.56 KB) / Word (DOCX, 24 KB)]
Specialty Cuisine Preparation and Cooking [PDF (PDF, 65.83 KB) / Word (DOCX, 27.97 KB)]
Western Cold Dish Preparation [PDF (PDF, 61.64 KB) / Word (DOCX, 44.51 KB)]
Western Dry-Heat Dish Preparation and Cooking [PDF (PDF, 64.99 KB) / Word (DOCX, 27.33 KB)]
Western Moist-Heat Dish Preparation and Cooking [PDF (PDF, 65.16 KB) / Word (DOCX, 27.18 KB)]
Wine Service [PDF (PDF, 19.25 KB) / Word (DOCX, 25.29 KB)]Food Standards and Workplace Safety Management
Emergency Response Management [PDF (PDF, 77.02 KB) / Word (DOCX, 45.65 KB)]
Food Safety and Hygiene [PDF (PDF, 86.89 KB) / Word (DOCX, 58.14 KB)]
Food Waste Disposal and Reduction [PDF (PDF, 75.24 KB) / Word (DOCX, 45.34 KB)]
Halal Certification Compliance for Food and Beverages Operations [PDF (PDF, 61.1 KB) / Word (DOCX, 23.8 KB)]
Workplace Safety and Health for Food and Beverage Operations [PDF (PDF, 37.15 KB) / Word (DOCX, 26.06 KB)]General Management
Business Analysis Management [PDF (PDF, 68.59 KB) / Word]
Infocomm Technology
Data Analytics [PDF (PDF, 65.46 KB) / Word (DOCX, 44.5 KB)]
Emerging Technology Scanning [PDF (PDF, 60.78 KB) / Word]
Information and Communication Technology Disaster Recovery Management [PDF (PDF, 77.29 KB) / Word (DOCX, 30.46 KB)]
Technology Application and Implementation [PDF (PDF, 60.6 KB) / Word (DOCX, 25.88 KB)]
Technology Strategy Design [PDF (PDF, 76.75 KB) / Word (DOCX, 49.6 KB)]Innovation
Food and Beverage Recipe Formulation [PDF (PDF, 80.81 KB) / Word (DOCX, 48.59 KB)]
Idea Generation and Selection [PDF (PDF, 75.79 KB) / Word (DOCX, 48.96 KB)]
Innovation Management [PDF (PDF, 56.37 KB) / Word (DOCX, 43.84 KB)]
Productivity Optimisation for Food and Beverages Operations [PDF (PDF, 61.86 KB)/ Word (DOCX, 24.61 KB)]
Sustainable Food Production Design [PDF (PDF, 78.76 KB) / Word (DOCX, 48.16 KB)]
System and Work Process Improvement [PDF (PDF, 78.58 KB) / Word (DOCX, 50.32 KB)]
Systems Thinking Application [PDF / Word (DOCX, 42.03 KB)]
Leadership and People Management
Vision Leadership [PDF (PDF, 83.53 KB) / Word (DOCX, 53.82 KB)]
Personal Management and Development
Business Stakeholder Management [PDF (PDF, 77.66 KB)/ Word (DOCX, 47.67 KB)]
Board Membership [PDF / Word (DOCX, 28.96 KB)]
Conflict Management [PDF (PDF, 78.9 KB)/ Word (DOCX, 49.94 KB)]
Conflict Resolution [PDF (PDF, 77.91 KB)/ Word (DOCX, 26.2 KB)]
Effectiveness Management [PDF (PDF, 64.46 KB) / Word (DOCX, 24.98 KB)]
Learning and Development [PDF (PDF, 66.44 KB)/ Word (DOCX, 25.7 KB)]
Organisational Relationship Building [PDF / Word (DOCX, 49.49 KB)]
People Change Management [PDF (PDF, 69.7 KB) / Word (DOCX, 48.64 KB)]
People Development [PDF / Word (DOCX, 50.23 KB)]
People Management [PDF / Word (DOCX, 35.31 KB)]
Personal Effectiveness [PDF (PDF, 72.92 KB)/ Word (DOCX, 50.34 KB)]
Personal Performance Management [PDF / Word (DOCX, 50.49 KB)]
Stakeholder Management [PDF (PDF, 58.64 KB) / Word (DOCX, 26.19 KB)]
Workforce Diversity and Inclusion [PDF (PDF, 79.15 KB) / Word (DOCX, 31.48 KB)]Planning and Implementation
Operational Planning [PD (PDF, 70.58 KB)F / Word (DOCX, 49.04 KB)]
Project ManagementProject After Action Review [PDF (PDF, 68.61 KB) / Word]
Project Execution and Control [PDF (PDF, 72.93 KB) / Word]Quality Management
Risk Appetite and Goals Setting [PDF (PDF, 61.58 KB) / Word (DOCX, 35.46 KB)]
Food and Beverage Quality Audit and Compliance [PDF (PDF, 67.02 KB) / Word (DOCX, 50.03 KB)]
Quality Assurance Management [PDF (PDF, 43.82 KB) / Word (DOCX, 25.11 KB)]
Risk Management, Governance and Regulatory Compliance
Corporate Governance [PDF (PDF, 28.01 KB) / Word]
Legislative and Regulatory Compliance [PDF (PDF, 125.41 KB)/ Word (DOCX, 50.48 KB)]
Loss and Risk Prevention Management [PDF (PDF, 41.58 KB) / Word (DOCX, 23.49 KB)]
Risk and Crisis Management [PDF (PDF, 44.32 KB) / Word]
Risk Compliance and Governance [PDF (PDF, 42.37 KB) / Word (DOCX, 24.29 KB)](b) View the Critical Core Skills (previously known as Generic Skills and Competencies) for the SFw for Food Services
Each job role in every Skills Framework developed has Generic Skills and Competencies (GSCs) identified. The GSCs are employability/transferable skills and competencies.
An industry review of the GSCs was conducted in 2019, culminating in the creation of the Critical Core Skills (CCS). Visit this link to access information about the CCS. Users of the Skills Framework can also locate the GSC-to-CCS mapping document and advisory there.
(v) Training Programmes (coming soon)
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 job roles in the Food Services sector.
(a) View the Training Programmes for new entrants (coming soon)
These are programmes that equip new entrants with skills and knowledge for the specific job role in the sector at their respective entry level.
Click on the tracks below to download the Training Programmes for each job role.
Beverage Service [PDF / Word]
Food and Beverage Service [ PDF / Word]
Pastry and Baking [ PDF / Word]
Culinary Arts [ PDF / Word]
(b) View the Training Programmes for in-service personnel (coming soon)
These are programmes for in service personnel to broaden or deepen specific skills and knowledge for the various job roles in the sector.
Click on the respective job roles in the designated track to download the Training Programmes relevant for each job role.
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 [PDF / Word]
- Head Sommelier / Sommelier [PDF / Word]
- Group Beverage Manager [PDF / Word]
- Operations Director / Operations Manager [PDF / Word]
- Chief Executive Officer / Managing Director [PDF / Word]
Food and Beverage Service
- Server / Service Crew / Runner [PDF / Word]
- Host / Hostess / Crew Leader [PDF / Word]
- Executive / Service Supervisor [PDF / Word]
- Outlet Manager / Assistant Outlet Manager [PDF / Word]
- Multi-Outlet Manager [PDF / Word]
- Operations Director / Operations Manager [PDF / Word]
- Chief Executive Officer / Managing Director [PDF / Word]
Pastry and Baking
- Assistant Pastry Cook / Assistant Baker / Kitchen Assistant [PDF / Word]
- Pastry Cook [PDF / Word]
- Baker [PDF / Word]
- Assistant Pastry Chef [PDF / Word]
- Head Baker [PDF / Word]
- Pastry Chef [PDF / Word]
- Executive Pastry Chef [PDF / Word]
- Executive Chef [PDF / Word]
- Chief Executive Officer / Managing Director [PDF / Word]
Culinary Arts
- Cook / Kitchen Assistant Pastry Cook [PDF / Word]
- Senior Cook / Station Chef [PDF / Word]
- Assistant Head Chef [PDF / Word]
- Head Chef [PDF / Word]
- Executive Sous Chef [PDF / Word]
- Executive Chef [PDF / Word]
(c) View the Training Programmes for Critical Core Skills (previously known as Generic Skills and Competencies or GSCs)
These are programmes through which individuals can acquire the Critical Core Skills (CCS), which are transferable and can be applied across sectors. The CCS facilitate employability by supporting individuals in acquiring relevant Technical Skills and Competencies (TSCs) for various job roles in different sectors. Please visit this link to access the list of CCS training programmes offered by the Institutes of Higher Learning.
For more information on Training Programmes, please visit the respective training providers’ websites or http://www.skillsfuture.gov.sg/credit.
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