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Executive Chefs

Descriptions & Duties

  • Executive Chefs establish standards of food quality and preparation as well as to develop new menus and to co-ordinate with relevant departments of a hotel on eating establishment on food selection and storage. They supervise performance and discipline of kitchen staff and carry out inspection and maintenance of the kitchen set-up. They need to carry out hygiene inspection with hygiene manager on a regular basis. They prepare cost lists and requisitions on market item.

Generic Competencies

Physical Abilities

Physical abilities

  • Physical strength
  • Eye hand coordination / precision / dexterity

 

Importance:4 (Max:5) 

Skill is frequently required

 

Technology Skills

Technology skills

  • Computer literacy
  • Application of technology

 

Importance:4 (Max:5) 

Skill is frequently required

 

Cognitive Abilities

Cognitive abilities

  • Creativity
  • Visualisation
  • Logical thinking

 

Importance:5 (Max:5) 

Skill is required all the time

 

Comprehension And Expression

Comprehension and expression skills

  • Reading comprehension
  • Oral / written expression

 

Importance:4 (Max:5) 

Skill is frequently required

 

Social Skills

Social skills

  • Communication
  • Negotiation
  • Persuasion

 

Importance:4 (Max:5) 

Skill is frequently required

 

Organisation And Execution Skills

Organisation and execution skills

  • Planning
  • Organising
  • Judgement
  • Decision making

 

Importance:5 (Max:5) 

Skill is required all the time

 

Problem Solving Skills

Problem solving skills

  • Ability to solve simple and complex problems effectively and efficiently

 

Importance:5 (Max:5) 

Skill is required all the time

 

Management Skills

Management skills

  • Leadership
  • Management of finance / time / people / other resources

 

Importance:5 (Max:5) 

Skill is required all the time

 

Trade Specific Competencies

Knowledge on Food Hygiene and Safety

Executive Chefs should possess professional knowledge on food hygiene and safety. Holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food and Environmental Hygiene Department in Hong Kong would be an advantage.

Knowledge on food science and nutrition

Executive Chefs should possess knowledge on food science and nutrition in order to prepare appropriate menus.

General Requirements

Academic qualification

  • Secondary 5-7/ HKDSE

Professional qualification

  • holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food and Environmental Hygiene Department in Hong Kong would be an advantage

Experience

  • 5 to 10 years of relevant work experience

Career Path & Salary

Private Sector

Monthly Salary $10,000-$15,000

Monthly Salary $15,000-$20,000

Monthly Salary $25,000-$30,000

Monthly Salary > $30,000

Related Education & Training

Work Environment

  • Executive Chefs often work in restaurants, hotels, private clubs, and other food service facilities. They usually stand for long periods, work in a fast-paced environment and work in early mornings, late evenings, weekends, and holidays.

Tools

  • Commercial use barbeque ovens - Braziers
  • Commercial use convection ovens - Convection ovens
  • Commercial use conveyer toasters
  • Commercial use cutlery - Boning knives; Chefs' knives; Oyster knives; Serrated blade knives
  • Commercial use deep fryers - Electric deep-fat fryers; Gas-powered deep-fat fryers
  • Commercial use food choppers or cubers or dicers - Food dicers
  • Commercial use food grinders - Meat grinders
  • Commercial use food warmers and/ or steam tables
  • Commercial use graters - Box graters; Food shredders; Fruit zesters; Plane graters
  • Commercial use grills - Grills
  • Commercial use hot dog grills
  • Commercial use measuring cups - Dry or liquid measuring cups
  • Commercial use microwave ovens - Commercial microwave ovens
  • Commercial use mixers - Mixers
  • Commercial use ranges - Electric ovens; Electric stoves; Gas ovens; Gas stoves
  • Commercial use rice cookers - Rice cookers
  • Commercial use rolling pins - Rolling pins
  • Commercial use rotisseries - Rotisserie units
  • Commercial use steamers - Steam kettles
  • Commercial use woks - Woks

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