eMASCO

Chefs plan menus, cook and create dishes in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

Starting Basic Salary

Progressive Wage Policy

RM 2,500

Yearly Increment

Minimum 6% Yearly

Tasks

Planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies.

Monitoring quality of dishes at all stages of preparation and presentation.

Discussing food preparation issues with managers, dieticians and kitchen staff.

Instructing cooks and other workers in the preparation, cooking, garnishing and presentation of food.

Supervising preparation and cooking of food, and instructing cooks as required.

Preparing special dishes and inventing recipes.

Testing cooked food by tasting or smelling it.

Requisitioning or purchasing food supplies and kitchen equipment as necessary and checking them for quality and quantity.

Supervising, scheduling and monitoring the tasks of other workers.

Performing related tasks.

Related Courses

Claimable Course

e-Latih Online Course

Minor Unit Group

Assistant Food Preparation Officer Grade C5

MASCO

Hi, I can assist you with questions related to the Malaysia Standard Classification of Occupations (MASCO).

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