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Major Group
2
Professionals
Sub-Major Group
27
Hospitality and Related Services Professionals
Minor Group
271
Hotel And Restaurant Professionals
Unit Group
2712
Restaurant Professionals
Small Unit Group
2712-01
Food Preparation Executive
2712-02
Kitchen Administrator
2712-03
Food and Beverage Personnel
2712-04
Food and Beverage Executive
2712-05
Food and Beverage Administrator
2712-06
Food and Beverage Captain
2712-07
Food and Beverage Coordinator
2712-08
Chef de Cuisine
2712-09
Executive Chef
2712-10
Head Chef
MASCO Code
2712-09
Compare
Executive Chef
Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. Train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. Oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.
Alternative Names
Tasks
Ensuring promptness, freshness, and quality of dishes
Performing related tasks
Improving understanding and coordinating work execution
Designing new recipes, planning menus, and selecting plate presentations
Implementing hygiene policies and examining equipment for cleanliness
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers
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IAccomodation And Food Service Activities
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MProfessional, Scientific And Technical Activities
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NAdministrative And Support Service Activities
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HT-012-5:2011Food Preparation and Production Service
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HT-010-5:2012Food & Beverage Management
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C107-002-5:2017Food Production Management
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0721Food Processing
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1013Hotel, Restaurants and Catering
Skills
Asas
Active Listening
Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Monitoring
Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.
Service Orientation
ability in looking for ways to help people.
Management of Personnel Resources
proficiency in motivating, developing, and directing people as they work, identifying the best for the job.
Khusus
Costing Skills
Knowledgeable in total cost management concepts and terminologies.
Cooking
ability to follow recipes, appropriately measure ingredients and cook the correct portions
Testing Skills
ability to perform tests to ensure that a product will perform under the specified standard
Team Management
the ability of an individual or an organization to administer and coordinate a group of individuals to perform a task.
Administration Management
proficiency in the process of creating information systems and supervising its flow from and to others within an organization.
Program Management
ability to manage several related projects, often with the intention of improving an organization's performance.
Program Management
proficiency in managing approach to executing and controlling multiple related projects.
Cash Management
proficiency in area of financing involves the collecting, handling and usage of cash.
Food Preparation
proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.
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