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Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
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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
Minor Unit Group
MASCO Code
2712-01
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Food Preparation Executive plans, manages, and improves the operations of food service establishments such as restaurants, cafés, and catering services. They oversee kitchen and dining activities, coordinate staff, manage inventory, ensure compliance with food safety and hygiene standards, and work with chefs and management to optimise menu offerings and service quality. This role integrates both operational management and customer-facing responsibilities to ensure efficient, high-quality food preparation and service.
Tasks
Oversee the preparation and cooking of food items according to standard recipes and presentation guidelines.
Plan and coordinate menus, food cost estimates, and restaurant service operations.
Manage and supervise kitchen and restaurant staff, including scheduling, training, and coordinating operations during assigned shifts.
Monitor and maintain kitchen cleanliness, hygiene, and compliance with food safety regulations.
Manage inventory, order supplies, and coordinate with suppliers.
Oversee kitchen equipment maintenance and proper stock rotation.
Oversee guest service and handle requests or complaints professionally.
Prepare reports on kitchen and restaurant operations, including analysing sales and operational performance.
Skills
Basic
Basic literacy and numeracy, with competence in administrative tasks and record-keeping.
Effective communication and interpersonal skills, including active listening and clear speaking.
Knowledge of food safety, hygiene practices, and professional personal standards.
Teamwork, collaboration, and management of personnel resources.
Time management, organisation, and ability to multitask.
Specific
Ability to coordinate kitchen and dining operations during peak service periods.
Ability to lead, train, and supervise kitchen and restaurant staff.
Ability to monitor and ensure the quality of food preparation and service.
Competency in food costing, cash control, and inventory management.
Competency in menu planning, staff scheduling, and workflow coordination.
Competency in restaurant administration and operational reporting.
Knowledge in culinary techniques and food preparation standards.
Knowledge in food hygiene, allergen management, and Hazard Analysis and Critical Control Point (HACCP) requirements.
Knowledge in the operation and maintenance of commercial kitchen equipment.
Additional Info
QUALIFICATION
Diploma or equivalent
Related Courses
Claimable Course
e-Latih Online Course
Madani TVET Course
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