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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
Kod MASCO
2712-09
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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
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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