Developing information and communication technology professional competency indicators for kitchen staff

Purpose Following the technological competency conceptual framework of Busulwa et al. (2022), this study aims to establish professional competency indicators for kitchen staff by applying information and communication technology (ICT). Design/methodology/approach Preliminary ICT competency indicators relevant to kitchen operations were identified through a literature review and semi-structured expert interviews. A three-round modified Delphi survey involving 20 experts from industry, government and academia was conducted to refine and validate the framework. Findings The competency model comprises four dimensions and 47 sub-indicators. The indicators rank in importance as follows: general technological competencies are the most important, followed by culinary application technology competencies, while strategic and culinary-specific technology competencies are equally important. Originality/value The study offers an assessment tool for evaluating technological applications, training, strategic planning and operational competencies in kitchen-related contexts.