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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

3641-17

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Assistant Food Preparation Officer Grade C29

Assistant Food Preparation Officer Grade C29 responsible in food preparation management, planning expenses, menu planning, supervising food handling including food hygiene and safety

Alternative Names

Tasks

Provide advisory services in food service development, premises planning and kitchen equipment as well as analytical and control expertise services related to food preparation.

Procurement of wet/dry raw food ingredients, kitchen equipment, storage management of wet/dry raw food stores as well as monitoring the maintenance of kitchen equipment and the cleanliness of the surrounding area of food preparation premises

Responsible for food management, planning expenses, planning menus, overseeing food handling including hygiene and food safety

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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