Hotel, Catering and Tourism
Executive Chefs
Detail
Responsibilities
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.
Basic qualification requirements
Academic requirements
Secondary 5-7/ HKDSE
Work experience
5 to 10 years of relevant work experience
Industry specific capabilities
Knowledge on Food Hygiene and Safety
Knowledge on food science and nutrition
Related education and training
Degree or above
Bachelor of Arts (Honours) in Culinary Arts and Management
Bachelor of Science (Honours) in Food Science and Safety
Higher Diploma
Higher Diploma in Culinary Arts
Higher Diploma in Baking and Pastry Arts
Higher Diploma in Hotel and Catering Management
Higher Diploma in Wine and Beverage Business Management
Higher Diploma in Applied Nutritional Studies
Higher Diploma in Food Technology and Safety
Professional Diploma/Certificate
Professional Diploma in International Culinary Arts and Management (QF Level 4)
Diploma
Diploma in European Cuisine (QF Level 3)
Diploma in Bakery, Pastry and Confectionery (QF Level 3)
Diploma in Western Food Preparation (QF Level 3)
Diploma in Catering with Event Management (QF Level 3)
Diploma in Food and Beverage Operations (QF Level 3)
Certificate
Certificate in Sushi Preparation (QF Level 2)
Certificate in Teppanyaki Cooking (QF Level 2)
Certificate in Cruise Cuisine (QF Level 2)
Certificate in Japanese Cuisine (QF Level 2)
Certificate in Asian Cuisine (QF Level 2)
Certificate in Classical Japanese Cuisine (QF level 2)
Certificate in Italian Cuisine (QF level 2)
Certificate in Food and Beverage Supervision
Basic Food Hygiene Certificate for Hygiene Managers
Basic Food Hygiene Certificate for Hygiene Managers (Bridging Course)
Advanced Certificate in Food & Beverage Management
Skills improvement courses
Trainer Chef in Western Cuisine Programme
Master Chef in Western Cuisine Programme
