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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

Small Unit Group

MASCO Code

3641-16

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Assistant Food Preparation Executive

STEM

GREEN

Assistant Food Preparation Executive assists in overseeing food preparation operations, ensuring adherence to recipes, quality standards, and efficient kitchen workflow in a hospitality establishment.

Alternative Names

Tasks

ensure that food is presented and served in a clean, hygienic environment

provide an efficient and friendly service to customers in the catering department

assist as directed with all aspects of preparation and presentation of food to the company's standards

assist at service times by serving the customer at the counter as directed, to the company's standard

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.

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