Recent Searches
MASCO Code
3641-14
Compare
Executive Assistant, Chef
Executive Assistant, Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu. He/She liaises with suppliers and controls the budget. He/She ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.
Alternative Names
Tasks
Demonstrate regeneration process
Apply principles of food chemistry
Apply sensory analysis to food and beverage preparation and presentation
Apply principles of culinary science
  • I
    Accomodation And Food Service Activities
  • C
    Manufacturing
  • M
    Professional, Scientific And Technical Activities
  • 1013
    Hotel, Restaurants and Catering
Skills
Basic
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Monitoring
Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.
Coordination
proficiency in adjusting actions in relation to other's actions.
Social Perceptivenesss
ability to tune into the feelings of the people around them.
Specific
Cooking
ability to follow recipes, appropriately measure ingredients and cook the correct portions
Administration Management
proficiency in the process of creating information systems and supervising its flow from and to others within an organization.
Order Management
proficiency in administrating of business processes related to orders for goods or services.
Restaurant Management
proficiency in managing a restaurant.
Food Preparation
proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.
Compare (/2)
View Comparison