NETHERLANDS: VOCATION DESCRIPTIONS WITHIN THE QUALIFICATION STRUCTURE
LEVEL 1: ASSISTANT
HORECA ASSISTANT
A horeca assistant is employed in establishments serving drinks (e.g. bars) and non-luxury establishments serving meals such as simple restaurants, bars serving food and fast food establishments, both in horeca and in recreation. A horeca assistant mainly carries out the following task under supervision: - preparatory work - looking after guests (reception, stay and leaving) -concluding work cleaning, administration, etc.) - simple production skills (e.g. preparing simple meals, dishes and snacks.
LEVEL 2: BASIC PROFESSIONAL
FAST FOOD SPECIALIST
A fast food specialist is employed in horeca establishments serving a limited assortment or drinks and dishes. This can be in the horeca, but also in the contract catering industry. The fast food specialist takes care of the preparation of dishes as well of the serving of drinks and meals. It is typical of this vocation that these two activities - preparing and serving often coincide.
BARTENDER
The tasks of the bartender consist essentially of looking after, advising and entertaining guests, providing security and well-being to guests during their stay; preparing and serving drinks, snacks and performing simple administrative work. The activities and techniques bartender deploys can be used in many different vocational situations in the horeca.
COOK
The core task of a cook consists of carrying out preparatory work and of making products on the basis of recipes. This function can be found in horeca, institutional catering, contract catering and recreation, and within these branches of industry in various types of establishments serving or producing meals. A major point of attention in the training is the professional attitude of a cook. This concerns the development of social skills and personal qualities (especially independence and flexibility, and working in a safe way. Together with the mastering of vocational techniques, a cook develops in this way sufficient self-confidence to find his way in a vocation that is constantly on the move.
WAITER/WAITRESS
Waiters an waitresses work mainly in restaurants. Their core task is to look after and advise guests. Vocational technique is important, but also and especially the mastering of social and commercial skills. In addition, waiters and waitresses take care of the processing of data in the accounting system and they are also involved in the preliminary and concluding work.
RECEPTIONIST
A receptionist's core task is to receive guests who book a hotel room or other accommodation. The work includes registering of the guests, allocating accommodation, keeping the bill, checking out the guests, providing information and handling complaints.
TRAVELLING AND TOURIST INFORMATION EMPLOYEE
A Travelling and Tourist information employee is employed in a travel agency or a tourist information office. The essence of this vocation is to support senior advisers in the administrative processing of reservations, preparing and/or checking travelling documents and preparing the supply of tourist information.
RECREATION EMPLOYEE
A Recreation employee is employed in a recreation business and carries out one or several of the following tasks under supervision: - receiving and looking after guests - maintaining grounds, buildings and green areas - sales function in retail trade (shops - simple horeca work, such as preparing and serving meals
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