Introduction Of MASCO Structure Of Classification Users of MASCO Progressive Wage Policy
Index Directory Statistic Publication Agency
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
Kod MASCO
2712-08
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Chef de Cuisine
Chef de Cuisine designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
Alternative Names
Tasks
Planning the menu and designing the plating presentation for each dish
Coordinating kitchen staff, and assisting them as required
Performing related tasks
Improving understanding and coordinating work execution
Hiring and training staff to prepare and cook all the menu items
Ensuring that all food meets the highest quality standards and is served on time
  • I
    Accomodation And Food Service Activities
  • M
    Professional, Scientific And Technical Activities
  • N
    Administrative And Support Service Activities
  • HT-012-5:2011
    Food Preparation and Production Service
  • HT-010-5:2012
    Food & Beverage Management
  • 1013
    Hotel, Restaurants and Catering
Skills
Speaking
Management of Personnel Resources
Service Orientation
Cash Management
Costing Skills
Food Preparation
Team Management
Cooking
Program Management
Program Management
Testing Skills
Administration Management
Active Listening
Monitoring
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Laporan Kewangan
Analisis Faktor
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Courses
Kursus Layak Dituntut
Kursus e-Latih Online
Kursus TVET Madani