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

3641-03

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Assistant Chef

TVET

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

Assistant Chef supports a head chef and kitchen team in preparing, cooking, and presenting a variety of dishes across different cuisines. They perform food preparation, maintain hygiene and cleanliness, manage ingredients and kitchen supplies, and assist with menu planning and inventory control. The role also involves supporting kitchen operations, ensuring food quality and consistency, and developing culinary skills under supervision in a hotel, restaurant, catering service, or other food establishment.

Tasks

Assist in the preparation and cooking of food according to recipes and instructions from senior chefs.

Prepare ingredients for cooking, including washing, peeling, chopping, marinating, and measuring.

Assist in the preparation and presentation of dishes, including plating and garnishing.

Maintain cleanliness and organisation of kitchen, food preparation areas, equipment, and utensils.

Assist in checking food quality and freshness during preparation and before serving.

Monitor stock levels of ingredients and supplies and report shortages or assist with replenishment.

Support senior chefs in daily kitchen operations and assist kitchen staff when required.

Ensure compliance with food safety, hygiene, and health regulations at all times.

Assist in guiding kitchen helpers and food preparation staff under supervision when required.

1013
Hotel, Restaurants and Catering

Skills

Basic

Attention to detail, cleanliness, and adherence to food safety and hygiene standards.

Basic culinary skills, including knife handling, dough, steaming techniques, and accurate recipe execution.

Basic knowledge of kitchen operations, including inventory management and use of relevant software.

Good communication and teamwork skills to coordinate with kitchen staff and supervisors.

Time management, organisational, and multitasking abilities to work efficiently under pressure.

Specific

Ability to maintain a clean, organised, and compliant kitchen environment.

Ability to work efficiently under pressure in a kitchen setting.

Knowledge in assisting food preparation and basic cooking techniques, including Malaysian dishes.

Knowledge in assisting stock monitoring and replenishment of kitchen supplies.

Knowledge in portion control and food presentation techniques.

Knowledge of food safety, hygiene, and sanitation standards in kitchen operations.

Proficiency in operating and maintaining kitchen equipment safely and efficiently.

Willingness to learn new culinary techniques and improve practical kitchen skills.

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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