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Major Group
3
Technicians and Associate Professionals
Sub-Major Group
36
Social, Cultural And Related Associate Professionals
Minor Group
364
Culinary Associate Professionals
Unit Group
3641
Chefs
Small Unit Group
3641-01
Sous Chef
3641-02
Chef De Partie
3641-03
Senior Chef
3641-04
Chef
3641-05
Barbeque Chef
3641-06
Dim Sum Chef
3641-07
Malay Cuisine Chef
3641-08
Pastry Chef
3641-09
Demi Chef
3641-10
Kitchen Coordinator
3641-11
Saucier
3641-12
Assistant Chef
3641-13
Assistant Chef, Dim Sum
3641-14
Executive Assistant, Chef
3641-15
Executive Sous Chef
3641-16
Assistant Food Preparation Executive
3641-17
Assistant Food Preparation Officer Grade C29
Kod MASCO
3641-04
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Chef
Chef is a culinary professional with a flair for creativity and innovation to provide a unique gastronomic experience.<br>
Alternative Names
Sous Chef
Senior Chef
Chef De Partie
Malay Cuisine Chef
Barbeque Chef
Dim Sum Chef
Executive Sous Chef
Tasks
Planning the menu, keeping in mind budget, and availability of seasonal ingredients
discussing food preparation issues with managers, dieticians and kitchen staff
Ensuring that all food is of excellent quality and served in a timely manner
Taking stock of ingredients and equipment, and placing orders to replenish stock
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IAccomodation And Food Service Activities
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CManufacturing
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MProfessional, Scientific And Technical Activities
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I561-003-2:2021Japanese Cuisine Preparation
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I561-003-3:2021Japanese Cuisine Preparation Supervision
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1013Hotel, Restaurants and Catering
Skills
Asas
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.
Coordination
proficiency in adjusting actions in relation to other's actions.
Social Perceptivenesss
<p>ability to tune into the feelings of the people around them.</p>
Khusus
Cooking
ability to follow recipes, appropriately measure ingredients and cook the correct portions
Administration Management
proficiency in the process of creating information systems and supervising its flow from and to others within an organization.
Order Management
proficiency in administrating of business processes related to orders for goods or services.
Restaurant Management
proficiency in managing a restaurant.
Food Preparation
proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.
