Cooking

WorldSkills Occupational Standards (WSOS)

Occupation description and WSOS

The name of the skill competition is

Cooking

Description of the associated work role(s) or occupation(s)

The professional chef operates across a wide range of establishments, from fine dining and casual restaurants to hotels, hospitals, residential homes, theme parks, airlines, cruise ships, private clubs, fast food outlets, Food-To-Go services, and international street food. Each setting demands a tailored skill set, balancing culinary expertise with customer expectations, while understanding how service quality shapes the guest’s perception of value.

Chefs must master diverse dining styles, including classical fine dining, à la carte, banqueting, casual bistro service, receptions, canteens, and takeaway. This includes multiple service formats: plated, buffet, silver service, gueridon, set menus, counter, and breakfast service. Alongside this, they must manage kitchen operations: menu planning, costing, purchasing, storage, waste reduction, and resource efficiency within strict budgets and sustainability goals.

In today’s dynamic culinary landscape, chefs must excel in preparation, production, and presentation, blending the foundations of classical cookery (as outlined by Escoffier and Pauli) with modern gastronomy techniques such as sous-vide, fermentation, dehydration, molecular methods, and low-temperature cooking. Precision, consistency, and creativity in both flavour and presentation are essential.

Globalisation demands fluency in international cuisine, reflecting evolving food cultures. From European traditions and North American innovation to Latin American boldness, African diversity, Asian heritage, Middle Eastern depth, and Oceanic freshness, chefs must integrate these influences with respect, crafting menus that speak to well-travelled, adventurous diners. This requires cultural sensitivity, adaptability, and the ability to apply both classical and modern culinary techniques to local ingredients and customs.

Chefs must also respond to global food trends: plant-based cuisine, hyper-local sourcing, zero-waste practices, health-conscious menus, ethical sourcing, and AI integration. Today’s diners expect not just flavour and technique but also sustainability and cultural sensitivity. This includes catering to dietary needs: vegetarian, vegan, gluten-free, halal, kosher, allergen-free, using seasonal, local, and sustainable ingredients.

Strict adherence to food safety, hygiene, and HACCP protocols is vital. Any failure risks health and reputation. Kitchens, with their intense pace, heat, tools, and equipment, require vigilance in health and safety.

Chefs must also work with front-of-house and management to ensure a seamless dining experience, where food, service, and ambiance align.

Digital transformation is reshaping kitchens. From smart appliances and AI-driven inventory to digital ordering and precision tools, chefs must embrace technologies that boost consistency, efficiency, and guest satisfaction.

In summary, the 21st-century professional chef stands at the intersection of classical cuisine, modern gastronomy, global trends, and international influences. Success requires technical excellence, creativity, profitability, sustainability, and lifelong learning, all delivered with passion and precision.

The WorldSkills Occupational Standards (WSOS)

General notes on the WSOS

The WSOS specifies the knowledge, understanding, skills, and capabilities that underpin international best practice in technical and vocational performance. These are both specific to an occupational role and also transversal. Together they should reflect a shared global understanding of what the associated work role(s) or occupation(s) represent for industry and business (www.worldskills.org/WSOS).

The skill competition is intended to reflect international best practice as described by the WSOS, to the extent that it can. The Standard is therefore a guide to the required training and preparation for the skill competition.

In the skill competition the assessment of knowledge and understanding will take place through the assessment of performance. There will only be separate tests of knowledge and understanding where there is an overwhelming reason for these.

The Standard is divided into distinct sections with headings and reference numbers added.

Each section is assigned a percentage of the total marks to indicate its relative importance within the Standards. This is often referred to as the “weighting”. The sum of all the percentage marks is 100. The weightings determine the distribution of marks within the Marking Scheme.

Through the Test Project, the Marking Scheme will assess only those skills and capabilities that are set out in the WorldSkills Occupational Standards. They will reflect the Standards as comprehensively as possible within the constraints of the skill competition.

The Marking Scheme will follow the allocation of marks within the Standards to the extent practically possible. A variation of up to five percent is allowed, if this does not distort the weightings assigned by the Standards.

WorldSkills Occupational Standards

Section		Relative importance (%)
1	Work organization and management	10
	The individual needs to know and understand: Business regulations and legislation relevant to their kitchen and food service operations The organization and structure of the hospitality and restaurant service industry The importance of effective teamwork within the kitchen brigade and across departments The use, care, and maintenance of specialist tools and equipment used in gastronomy The significance of the role of the professional chef in creating menus and producing dishes in a commercial environment The value of continuous professional development to stay current with culinary trends and innovations The requirement for well-balanced menus for diverse occasions, within operational restrictions and financial budgets.
	The individual shall be able to: Maintain consistent quality standards in food production, even under pressure or during peak service Prepare accurate time plans and daily schedules to ensure smooth, efficient production and timely service Co-ordinate mise en place effectively, ensuring all preparation is completed to the required standard before service Prioritise tasks logically and manage workflow to maximise efficiency and meet service demands Collaborate effectively with restaurant service teams to ensure smooth communication and outstanding guest experience Create, adapt, and develop recipes, drawing on classical techniques, modern gastronomy, and global culinary influences Apply environmentally sustainable practices, including responsible use of resources and waste reduction Operate commercial kitchen equipment and technologies safely, efficiently, and correctly Evaluate personal performance and manage stress, maintaining resilience and professionalism Engage in continuous professional development, staying current with culinary trends, innovation, and industry technologies.
2	Customer service and communications	5
	The individual needs to know and understand: The characteristics of different types and styles of food service (e.g., plated, buffet, silver service, take-away) and when each is appropriately used to meet customer expectations and operational needs The impact of various food service styles on food production, preparation, and timing in the kitchen The role of the menu as both a sales tool and a communication tool, shaping guest choices and conveying the restaurant’s concept, values, and style Legal requirements and restrictions concerning promotional materials and menu presentation, ensuring accuracy, transparency, and compliance The importance of personal appearance and professionalism at all times and especially when interacting directly with customers The importance of effective communication within the kitchen brigade, with front-of-house teams, customers, and external contractors, to ensure a smooth, high-quality service.
	The individual shall be able to: Maintain high standards of personal cleanliness, hygiene, and professional appearance at all times Ensure the cleanliness, organisation, and professional presentation of the work area throughout service Communicate clearly and effectively with colleagues, front-of-house teams, and customers to ensure smooth, high-quality service Use the menu as a key sales and communication tool, accurately reflecting the restaurant’s identity and guiding guest choices Check all dishes meet the menu description, ensuring accuracy in presentation, ingredients, and portion size Apply appropriate food service styles based on the service context, menu, and customer expectations Place customer service at the centre of all kitchen decisions and actions, delivering memorable guest experiences Provide culinary advice and guidance to management, team members, and customers, demonstrating leadership and expertise Propose and implement practical solutions to operational challenges, working collaboratively towards agreed outcomes Plan, promote, and manage menu-based events and service timings to enhance guest engagement and ensure efficient delivery.
3	Food hygiene and health, safety, environmental sustainability.	10
	The individual needs to know and understand: The current legislation and best practices for the purchase, storage, preparation, cooking, and service of food to ensure food safety and legal compliance Safe working practices in the kitchen, including the correct use, cleaning, and maintenance of commercial catering equipment The main causes of food spoilage, contamination, and deterioration, and apply appropriate preventative measures to maintain safety and quality Key quality indicators for fresh, frozen, and preserved foods to ensure only ingredients of the correct standard are used in production The basic principles of HACCP (Hazard Analysis and Critical Control Points): a system used to identify, control, and monitor potential food safety risks at every stage of production.
	The individual shall be able to: Apply current food safety legislation and industry best practices to the purchase, storage, preparation, cooking, and service of food to protect public health and ensure legal compliance Follow safe working practices in the kitchen, including the correct, safe, and efficient use of complex commercial catering equipment Identify the main causes of food spoilage, contamination, and deterioration, and take appropriate action to prevent risks to food safety and quality Identify and assess quality indicators in fresh, frozen, and preserved foods to ensure only safe, high-quality ingredients are used Apply the principles of HACCP (Hazard Analysis and Critical Control Points).
4	Ingredients and menu development	10
	The individual needs to know and understand: Ingredient market pricing and how price relates to quality, origin, and availability Identify the type, nature, and characteristics of ingredients used across classical, modern and international cookery How seasonal availability and ingredient value supports cost-effective, fresh, and sustainable menu planning The link between ingredient quality, menu complexity, and the gastronomic level of the dining experience The nutritional properties of ingredients and their contribution to balanced, healthy menus The impact of cooking methods on the nutritional content and physical properties of ingredients Import regulations and restrictions affecting the availability and legal use of certain ingredients The variety of menu types and styles and their suitability for different occasions, concepts, and clientele The principles of menu balance: flavour, texture, colour, dietary needs, and profitability The significance of sustainability factors, environmental impact, and ethical sourcing when selecting ingredients The influence of culture, religion, geographical sources, allergies, intolerances, and tradition on dietary choices and menu design.
	The individual shall be able to: Advise on the procurement of ingredients and equipment, ensuring alignment with quality, sustainability, and commercial objectives Select appropriate product quality standards based on menu requirements, budgets, and service style Identify and comply with legal requirements for ingredient labelling, including allergen information, dietary declarations, and provenance Apply sound nutritional principles to meet guest expectations, dietary needs, and modern health considerations Assess and identify ingredient quality and freshness using key sensory indicators such as appearance, aroma, texture, and integrity Store ingredients correctly to maintain quality, minimise waste, and ensure food safety Appraise and reject sub-standard goods, ensuring only products of the correct quality are accepted and used Select suitable products for special diets, cultural requirements, and gastronomic standards Compose balanced, accurate menus for a range of occasions, clientele, and service styles, ensuring both creativity and operational efficiency Ensure accuracy in menu preparation, including mandatory allergen declarations, nutritional considerations, and legal compliance Calculate and control Food Cost Percentage, Gross Profit Percentage, Sales Revenue, and Tax to ensure menus are both financially viable and commercially successful.
5	Preparation of ingredients	20
	The individual needs to know and understand: The importance of using environmentally sustainable and locally sourced foods currently in season Cuts of meat, poultry and game, fish and shellfish commonly used in cookery and the re-use of wastage and trimmings Methods of preparing and using eggs, The range of dairy products available and their suitable uses and re-uses The range of fruits, salad ingredients, and vegetables, their methods of preparation, vegetable cuts and their uses The methods of making stocks, soups, and sauces and their uses The methods of making and finishing pastry, bakery products, and desserts The methods of making pasta and other farinaceous products Classical and modern techniques as well as international flavour profiles Principles and methods for cookery, including: Dry Heat Methods, Moist Heat Methods, Combination Methods, Frying Methods, Modern Techniques e.g. Sous Vide Basic scientific principles behind molecular gastronomy The safe handling of knives, tools, and equipment including modern kitchen technology How to identify freshness, quality, and classification of all ingredients How to Interpret dietary needs and adapt recipes for allergens, religious, and cultural requirements and labelling requirements How to calculate and control costs, prices, and profit marrgins through the control of measurements, cooking times, and temperatures, waste management.
	The individual shall be able to: Make environmentally sustainable choices by using locally sourced, seasonal, and ethically produced meat, poultry, game, offal, seafood, eggs, dairy, fruit, vegetables, and plant-based alternatives Incorporate global ingredient trends such as ancient grains, pulses, seaweed, edible flowers, superfoods, fermented products, alternative proteins and heritage vegetables Calculate, measure, and weigh ingredients accurately to ensure portion control, cost management, and consistency Use knife skills and classical and modern cutting techniques suitable for diverse cuisines and presentation styles Prepare, portion, debone, trim and tie meat, poultry, and game cuts as well as offal Prepare whole fish and shellfish to accepted portions for further processing and cooking Prepare and use eggs including plant-based egg alternatives Prepare fruits, salad ingredients, and vegetables embracing global preparation techniques Prepare and use dairy products and plant-based dairy substitutes (e.g., nut milks, oat creams, vegan butters) Prepare stocks, soups, sauces, marinades, accompaniments, and dressings Make preparations for the production and finishing of pastry, bakery products, and desserts Produce a variety of pasta, noodle pastes and other farinaceous items Plan and assemble the mise en place for the entire menu with a focus on minimal waste, seasonal adaptability, and efficiency Separate waste carefully for recycling, composting, and responsible disposal.
6	Food production and application of cooking methods	20
	The individual needs to know and understand: The range and application of cooking methods, and their appropriate uses for a variety of ingredients, dishes, and menus, ensuring optimal texture, flavour, and presentation The effects of cooking on ingredients, including changes in texture, flavour, colour, and nutritional value, to achieve the desired culinary outcomes Principles for assembling, finishing, and presenting hot and cold dishes and desserts with precision and artistry, respecting classical presentation and modern aesthetics How to identify and prepare classical and contemporary hot and cold sauces, recognising their role in flavour enhancement, balance, and the correct methodology for sauce production How to prepare and serve classical and modern hot and cold soups, with a focus on correct techniques, texture, flavour development, and elegant presentation The use of classical garnishes and appropriate extensions to fundamental dishes, adding flavour, texture, colour, and visual appeal while maintaining authenticity and culinary tradition.
	The individual shall be able to: Choose the correct equipment for each cooking method to achieve the desired result Apply a full range of cookery methods while preserving the freshness, flavour, and nutritional value of all ingredients, in line with both traditional and contemporary culinary expectations Monitor cooking times and temperatures to prevent overcooking, drying out, or burning, ensuring precise results and consistency Minimise wastage by carefully managing spoilage, overcooking, trimming losses, and unused or discarded food, adhering to sustainable kitchen practices and utilisation of trimmings and off cuts Follow established recipes accurately, adapting as necessary to meet service requirements or customer preferences, and calculate ingredient quantities based on the number of covers required Prepare and cook a wide range of dishes, including: Hot and cold soups and sauces, Hot and cold starters, Salads and hors d’œuvres, Fish and shellfish dishes Meat, poultry, game, and offal preparations, Vegetable and vegetarian creations Speciality and international cuisine, Rice, pasta, noodle pastes and farinaceous dishes Egg preparations, Pastry, bakery, confectionery, and desserts Plant Based dishes Vegetable Proteins, Inter Continental / Global recipes and specialty dishes Prepare and cook complex dishes combining diverse ingredients, flavours, and textures (hot, cold, crisp, soft, moist, dry) Prepare and cook authentic classical regional, national, and international dishes, using traditional recipes and modern techniques Produce and serve dishes for a variety of meal styles including breakfast, lunch, afternoon tea, high tea, and dinner Use contemporary cooking technologies and methods, integrating them seamlessly with classical culinary practices.
7	Presentation of dishes	15
	The individual needs to know and understand: The importance of the visual presentation of food to the overall meal experience The wide range of service dishes, plates, platters, and specialist presentation equipment available for selection to complement the food, support the service style, and elevate the visual appeal Current Trends in Food Presentation, such as minimalism, natural plating, deconstruction, textural contrast, and the use of edible botanicals How various service styles (plated service, silver service, buffet, gueridon, family-style) impact presentation, portioning, and delivery of dishes How to select acceptable, authentic garnishes and suitable accompaniments that enhance both the appearance and flavour of traditional and classical dishes, reflecting culinary heritage and balance The need for precision, cleanliness, and finesse in the assembly of dishes, ensuring a harmonious composition of ingredients on every plate The need for strict control over portion sizes, plating layouts, and presentation standards to ensure consistent quality and cost control in commercial kitchens and catering operations The importance of nutritional value, freshness, and seasonal quality of ingredients in dish design and preparation.
	The individual shall be able to: Portion all components to achieve the required yield, ensuring consistent replication of portion sizes, ingredients, garnishes, and overall presentation across every plate served Create visual and flavour harmony by carefully balancing ingredients, colours, textures, preparation methods, and classical plating techniques Demonstrate advanced culinary techniques and precise technical skills in the assembly and presentation of dishes Present cold plates, composed salads, and cold starters with precision, applying classical garnishing and elegant arrangement to maintain freshness and appeal Present food items attractively for hot and cold buffets, canapé receptions, and self-service environments, ensuring durability, visual appeal, and easy access for guests Prepare appropriate edible garnishes, both classical and contemporary, and apply them effectively to enhance visual presentation and flavour balance Adapt preparation, portioning, and plating styles to suit the chosen service method (e.g. fine dining, bistro/casual, banqueting, gueridon/table side, buffet), maintaining the integrity and appearance of each dish. Taste all dishes systematically, applying correct seasoning, herbs, spices, and aromatic elements to achieve a well-balanced flavour profile and sensory harmony. Present food attractively to elevate the overall meal experience, enhancing customer appreciation through thoughtful design, colour balance, and meticulous execution. Select and utilise appropriate service equipment, such as flat plates, cloches, tureens, platters, and specialty dishes, to support the visual impact and practicality of presentation. Present plated dishes on suitable service plates or vessels, ensuring a clean, precise, and aesthetically pleasing appearance.
8	Food purchase, storage, costing, and wastage control	10
	The individual needs to know and understand: The impact of seasonal availability on ingredient quality, pricing, and menu composition, adapting purchasing and recipe design to reflect both market conditions and classical culinary principles The sourcing process for common commodities, including fresh produce, proteins, and dry goods, ensuring quality The relative benefits of local, national, and international suppliers, considering ingredient provenance, quality assurance, sustainability, and logistical reliability Ordering procedures for commodities and equipment Factors influencing menu pricing, such as ingredient costs, labour, portion size, market trends Costing and selling price calculations, both traditional and using AI and other modern methods Principles and practices of economy and efficiency in food preparation The importance of environmental impact and sustainable practices for the culinary sector Potential digital solutions for enhancing catering services The available options for food storage and their relative advantages and and limitations.
	The individual shall be able to: Select suppliers based on key criteria including product quality, reliability of service, product range, sustainability, and competitive pricing Prepare accurate daily requisitions for food, beverages, and consumables in line with forecasted business needs and stock levels Secure the best possible combination of price, quality, delivery terms, and service from suppliers Complete and submit purchase orders both manually and through online procurement systems, ensuring orders are placed on time to avoid disruption to service Receive and inspect all deliveries to ensure quantities match the order, products meet specified quality standards Cross-check delivery notes, invoices, and purchase orders to identify and resolve any variations in quantity, specification, or price Store all fresh, chilled, frozen, and ambient food items safely and correctly, maintaining appropriate storage temperatures, conditions, and hygiene standards. Ensure all products are properly covered, labelled, dated, and rotated following FIFO / LILO principles Complete ordering, stock control, and inventory records, using manual systems or IT-based solutions to maintain transparency, accountability, and real-time control Calculate ingredient costs and determine accurate selling prices using standard costing formulas to achieve targeted gross profit margins, integrating AI or other digital tools where available to enhance precision Minimise waste through precise forecasting, correct ordering, and careful production planning.
	Total	100

References for industry consultation

General notes

WorldSkills is committed to ensuring that the WorldSkills Occupational Standards fully reflect the dynamism of internationally recognized best practice in industry and business. To do this WorldSkills approaches a number of organizations across the world that can offer feedback on the draft Description of the Associated Role and WorldSkills Occupational Standards on a two-yearly cycle.

In parallel to this, WSI consults three international occupational classifications and databases:

ISCO-08: (http://www.ilo.org/public/english/bureau/stat/isco/isco08/)
ESCO: (https://ec.europa.eu/esco/portal/home )
O*NET OnLine (www.onetonline.org/)

References

This WSOS (Section 2) appears most closely to relate to Cooks, Restaurant:
https://www.onetonline.org/link/summary/35-2014.00

and Chefs:
http://data.europa.eu/esco/occupation/1009be17-7efd-45f1-a033-566bf179c588

These links can also help to search adjacent occupations.

ILO 3434

The following table indicates which organizations were approached and provided valuable feedback for the Description of the Associated Role and WorldSkills Occupational Standards in place for WorldSkills Shanghai 2026

Organization	Contact name
Hotel & Gastro formation, SG AR AI FL	Daniel Inauen, Managing Director, School Management
Hotel Alpenrose GmbH & CoKG	Michael Josef Tschanun, Chef
South African Chefs Association (SACA)	Elsu Gericke, Head of Education
Unilever Food Solutions	Audrey Crone, Executive Chef Ireland
WACS - World Chefs - Austria	Mike Panso, Europe Continental Director, President of Austria
WACS - World Chefs	Andy Cuthbert, Worldchefs, President