- Loading…
- Tiada hasil
Recent Searches
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
2712-03
Compare
Executive Chef leads and manages all aspects of kitchen operations in restaurants, hotels, or similar food establishments. They develop menus, oversee food preparation, ensure high standards of quality, presentation, and hygiene, and manage kitchen staff through training, supervision, and team coordination. They also controls costs, liaises with suppliers, enforces health and safety regulations, and aligns kitchen operations with the establishment’s overall goals to deliver consistent, high-quality dining experiences.
Tasks
Plan and update menus in line with customer preferences, seasonal ingredients, and food trends.
Lead, supervise, train, schedule, and coordinate kitchen staff to maintain efficient workflow and high food quality.
Oversee food preparation, cooking methods, and presentation to ensure freshness, consistency, and high standards.
Manage kitchen inventory, ordering, procurement, and cost control to optimise resources.
Enforce hygiene, health, safety, and sanitation standards in all kitchen operations.
Collaborate with restaurant management on budgets and operational planning.
Develop new recipes and plate presentations to enhance dining quality and customer experience.
Monitor kitchen performance and implement improvements to operations and service quality.
Skills
Basic
Attention to detail and commitment to high-quality food and safety standards.
Effective verbal and written communication with staff and management.
Excellent time management and organisational skills to prioritise tasks efficiently.
Interpersonal skills and adaptability for teamwork and conflict resolution.
Strong leadership and team management to guide kitchen operations.
Specific
Ability to lead, supervise, and train kitchen staff.
Advanced knowledge in food safety, hygiene, and Hazard Analysis and Critical Control Points (HACCP) standards.
Competency in budgeting, inventory control, procurement, and supplier coordination.
Competency in food quality control, consistency, and presentation standards.
Competency in kitchen operations management and workflow optimisation.
Expertise in diverse cooking techniques and food presentation across multiple cuisines.
Knowledge in local and international cuisines, dietary requirements, and allergen management.
Proficiency in menu development, planning, and costing.
Proficiency in the use of modern kitchen equipment and oversight of equipment upkeep.
Additional Info
QUALIFICATION
Diploma or equivalent
Related Courses
MASCO
Hi, I can assist you with questions related to the Malaysia Standard Classification of Occupations (MASCO).
Compare
(/2)
📌 NOTICE 📌
Welcome to the new version of the e-MASCO Portal.
This portal is currently being enhanced and upgraded by the Ministry of Human Resources (MOHR). At present, the portal content is based on MASCO 2020, and the updated version is expected to be fully completed by the first quarter of 2026. Some information and functions may still be in the testing phase. We greatly appreciate any feedback and suggestions from users to help improve the features and content of this portal. Please share your views through the Feedback page.