Tasks & Responsibilities
  • 01
    Planning meals and menus, ordering food supplies and preparing and cooking food;
  • 02
    Monitoring food quality;
  • 03
    Demonstrating techniques and advising on cooking procedures;
  • 04
    Planning, supervising and coordinating work in the kitchen;
  • 05
    Ensuring cleanliness of crockery, utensils, kitchen equipment and work areas;
  • 06
    Organising food promotions;
  • 07
    Determining dry and wet ingredients for cooking, receiving and checking ingredients, preparing ingredients, preserving the cleanliness of equipment and kitchen area, and ensuring that kitchenware is stored and locked;
  • 08
    Ensuring safe and sanitary food handling practices are complied with;
  • 09
    Performing related tasks; and
  • 10
    Supervising other workers.

What are the skills required?

Skills, knowledege and abilities that are essential to carry out a task with determined results. Skills can often be divided into domain-general and domain-specific skills.

Hard Skill
Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat.
Hard Skill
Food Preparation
Food preparation preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results.
Soft Skill
The ability to communicate effectively with superiors, colleagues, and staff is essential, no matter what industry you work in.
Soft Skill
Planning (also called forethought) is the process of thinking about and organizing the activities required to achieve a desired goal.
Soft Skill
Leadership is both a research area and a practical skill encompassing the ability of an individual or organization to "lead" or guide other individuals, teams, or entire organizations.
Hard Skill
Meal Preparation
Meal preparation, sometimes called "meal prep," is the process of planning and preparing meals.
Hard Skill
Team Management
Team management is the ability of an individual or an organization to administer and coordinate a group of individuals to perform a task.
Hard Skill
Arabic (Arabic: , al-arabiyyah [alarabijah] or Arabic: arab [arabi] or [arabij]) is a Central Semitic language complex that first emerged in Iron Age northwestern Arabia and is now the lingua franca of the Arab world.
Hard Skill
Inventory Management
Inventory managementis a discipline primarily about specifying the shape and placement of stocked goods.
Hard Skill
Japanese (, Nihongo, [ihoo] or [ihoo]) is an East Asian language spoken by about 125 million speakers, primarily in Japan, where it is the national language.
Hard Skill
The Korean language (/, see below) is the official and national language of both Koreas: the Democratic People's Republic of Korea (North Korea) and the Republic of Korea (South Korea), with different standardized official forms used in each territory.
Hard Skill
Quality Management
Working experience of Quality Management. Quality management ensures that an organization, product or service is consistent. It has four main components: quality planning, quality assurance, quality control and quality improvement. Quality management is focused not only on product and service quality, but also on the means to achieve it. Quality management, therefore, uses quality assurance and control of processes as well as products to achieve more consistent quality.
Hard Skill
Smell and Taste
Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics
Hard Skill
Work with a weighing machine to measure raw, half-finished and finished products.
Soft Skill
Written Communication
Working experience of Written Communication, which involves any type of message that makes use of the written word. Written communication is the most important and the most effective of any mode of business communication.
Field of Study Required
Field of study consists of a broad area of academic and skills qualifications that come under a similar branch of subject knowledge. In addition, courses offered under each field of study require similar academic entry requirements.
Food processing
Food processing


Hotel, restaurants and catering
Hotel, restaurants and catering


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Employment Type