Occupation * * * is divided into five grades, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1).
The first requirement is that the professional primary formal training reaches the required standard hours and obtains the graduation certificate. This occupation has been a continuous apprentice for more than 2 years, and this occupation has expired. After obtaining the primary vocational qualification certificate of this occupation at the intermediate level, he has been engaged in this occupation for more than 3 years continuously and reached the standard hours stipulated in the formal training of this occupation, and obtained the graduation (completion) certificate.
Extended data:
The relevant requirements of pastry chefs stipulate that:
1, pay attention to food cost accounting and assist chefs in formulating pasta supply and selling price. Assist the chef to make the purchasing plan of food raw materials according to the characteristics of goods source, customers and hotels.
2. According to seasonal changes, major festivals and guests' taste characteristics, special snacks and snacks are constantly introduced. According to the requirements of business situation and the number of tourists, fill in the daily bill of lading and submit it to the chef for approval.
3, according to the actual needs, fill in the raw material purchase order, don't have a backlog or shortage of raw materials. Familiar with the production technology, fermentation and steaming time of various kinds of pasta, and strictly implement quality standards to ensure the quality and timely supply of pasta.
Baidu encyclopedia-pastry chef