eMASCO

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Major Group

Technicians and Associate Professionals

Sub-Major Group

Social, Cultural and Related Associate Professionals

Minor Group

364

Culinary Associate Professionals

Unit Group

3641

Chefs

Minor Unit Group

MASCO Code

3641-01

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Chef

TVET

TVET scope is based on recognized occupational standards, with emphasis on practical components, psychomotor skills and exposure to training in the industry

Chef plans, prepares, and cooks food in an establishment such as a restaurant, hotel, catering service, or institutional kitchen, often specialising in a particular cuisine or type of dish. They manage kitchen operations, including supervising and training staff, ensuring food quality, safety, and hygiene, coordinating inventory, and contributing to menu planning and culinary innovation. The chef may also focus on a specialised area such as pastries, sauces, dim sum, barbeque, or a national cuisine, delivering a high-quality, consistent, and creative dining experience.

Tasks

Plan and design menus based on customer preferences, seasonal availability, and kitchen requirements.

Prepare, season, cook, and present a variety of dishes according to recipes and quality standards.

Develop and refine recipes, including marinades, sauces, baked goods, and specialty dishes.

Supervise and coordinate kitchen staff to ensure efficient workflow and consistent food quality.

Monitor food quality, taste, portioning, and presentation before service.

Handle kitchen operations including inventory control, ordering ingredients, and monitoring food costs.

Coordinate food preparation and service to ensure meals are delivered on time during operations.

Ensure compliance with food safety, hygiene, and sanitation regulations in the kitchen.

Collaborate with kitchen staff and management to resolve food preparation issues and improve workflow.

I
Accomodation and Food Service Activities

1013
Hotel, Restaurants and Catering

Skills

Basic

Ability to work efficiently under pressure with good time management and organisational skills.

Attention to detail and creativity in food preparation and presentation, maintaining high standards.

Awareness of food safety, hygiene practices, and basic kitchen operations.

Good culinary knowledge and proficiency in various cooking techniques.

Strong leadership, teamwork, and communication skills to manage and coordinate kitchen staff effectively.

Specific

Expertise in preparing a variety of cuisines, including Malaysian and international dishes, using diverse cooking techniques.

Knowledge in kitchen operations, including inventory control, order management, and food cost monitoring.

Knowledge in menu planning, recipe development, and adaptation to dietary requirements and customer preferences.

Knowledge of food safety, hygiene, and halal standards to ensure compliance.

Knowledge of kitchen equipment operation and culinary tools specific to each cooking section.

Proficiency in cooking, baking, and food preparation, including specialised areas such as dim sum, pastry, sauces, and barbeque.

Proficiency in plating, presentation, and maintaining consistent food quality during service.

Proficiency in supervising and coordinating kitchen staff to maintain food quality and workflow efficiency.

Additional Info

QUALIFICATION

Diploma or equivalent

Related Courses

Claimable Course

e-Latih Online Course

Minor Unit Group

Assistant Food Preparation Officer Grade C5

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