A beauty therapist generally works in the commercial sector, offering specialist services, treatments and advice for the skin, body care, massage and make-up of individual clients.
The specialist services and treatments offered by the beauty therapist relate to the: face, body, feet, hands and nails. The beauty therapist may specialize, for example in manicure or pedicure. Irrespective of this, work organization and management, professional attitude, client care and relationships are the universal attributes of the outstanding beauty therapist. The beauty therapist works in a 1:1 relationship with clients and can be part of a wider team. Whatever the structure of the work, the trained and experienced beauty therapist takes on a high level of personal responsibility and autonomy. From safeguarding the health and wellbeing of the client through scrupulous attention to safe working, to achieving exceptional make-up effects for special occasions, every treatment matters and mistakes are largely irreversible. With the growing worldwide demand for beauty therapy services and associated products, and the international mobility of people, the beauty therapist faces rapidly expanding opportunities and challenges.
The professional chef can work in a wide range of establishments including high class restaurants and hotels, welfare catering such as hospitals and residential homes and industrial sites providing catering services to staff.
As well as the skill of cooking, the role of a chef will also demand further skills that relate to cooking in a commercial setting and therefore working to a budget or expected profit margin. These skills include menu compilation and costing, control and correct storage of stock, planning work for self and others and managing a kitchen brigade. Fashions and trends in cuisine fluctuate so it is important that the top class chef keeps abreast of these trends and adapts their product and service accordingly.
Strict maintenance of the highest personal and food hygiene and safety are paramount at all times.
Effective communication skills are essential for the chef. A professional kitchen is a high pressure environment where teams of chefs specializing in various producing aspects of the menu work together to produce the entire meal. Co-ordination of the kitchen brigade is essential to quality assure the dishes being sent to the restaurant and to meet very tight time frames.
A hairdresser generally works in the commercial sector, offering a range of services and treatments to the hair for individual clients. There is a direct relationship between the nature and quality of the service required, and the payment made by the client. Therefore the hairdresser has a continuing responsibility to work professionally and interactively with the client in order to give satisfaction and thus maintain and grow the business.
The hairdresser works in diverse environments including large, medium, small, or mobile salons, client homes and in product companies and training institution, film and television productions, theatre, wig work, hair replacement, technicians, session stylists and product research and design. He or she may offer a wide range of services, including cutting, colouring, styling, chemical reformation and special hair treatments. Alternatively, the hairdresser may specialize, for example by becoming either a mens or ladies hairdresser, or a colourist. Irrespective of this, work organization and management, communication and client care, the ability to analyse hair types and conditions, and to work safely and to manufacturers instructions, are the universal attributes of the outstanding hairdresser. In a mobile labour market, the hairdresser may work in teams, or alone, or in both from time to time.
Health and Social Care
The health and social care practitioner works in diverse environments, including the homes of clients, hospitals, community day care and residential and nursing homes. He or she manages health, physical and psychosocial well-being, support of growth and development, caring and rehabilitation.
From accurately assessing the needs of clients through to building client relationships and delivering exceptional care for clients in a range of circumstances, every interaction matters and mistakes could have a serious, life threatening impact.
With the increasing international mobility of people the health and social care practitioner faces rapidly expanding opportunities and challenges. For the talented assistant there are many international opportunities; however these carry with them the need to understand and work with diverse cultures and systems/regulations. The diversity of skills associated with health and social care is therefore likely to expand.
Travel and tourism plays an important role in social and economic growth throughout Europe.
The role of Hotel Receptionist is key to every hotel establishment. At the hotel’s reception area guests receive their first impression of the hotel and therefore of their probable hotel experience. This is where the primary communication with the hotel staff is established. The quality, courtesy and promptness of service can make a great difference, positively or negatively, to the guest’s relationship with the hotel and their satisfaction during their stay. This in turn affects the hotel’s reputation and repeat business. The Hotel Receptionist works mainly in the hotel’s front office.
Hotel receptionists need to use a wide range of skills continuously. These may include knowledge of local and general tourism information, good verbal and written English, computer literacy, good manners and conduct and grooming, excellent communication and social skills, problem solving, competence with figures and cash handling, and the application of procedures for reservations, reception, guest services and check out.
The restaurant service practitioner provides high quality food and drink service to guests. A food service practitioner generally works in the commercial sector, offering a range of services to customers. The practitioner is likely to work in a hotel or restaurant. However, the size, nature and quality of these establishments can vary enormously from internationally renowned hotel chains to smaller, privately-owned, more intimate restaurants. The quality and level of service provided and expected by guests will also vary. The styles of service will be dependent on the targeted customer and can range from simple self-service operations to elaborate service styles where dishes can be prepared at the guests’ table. In its more elaborate form, food and drink service can be likened to a form of theatre.
High quality food and drink service requires the practitioner to have extensive knowledge of international cuisine, beverages and wines. They must have a complete command of accepted serving rules and must know the preparation of speciality dishes and drinks at the guests’ table or in the bar. The food server is the most important person in attending to the guests and providing the meal experience. Skill and resourcefulness, good manners, excellent interaction with guests, aplomb, excellent personal and food hygiene practices, smart appearance and practical ability are all essential. A wide range of specialist tools and materials will be used for the service of specialist dishes, drinks and wines. The practitioner will be familiar with their use in addition to the more usual pieces of equipment that are found in most dining situations.
Irrespective of the working environment, excellent communication and customer care skills are universal attributes of the outstanding practitioner
Chemical Lab Technician