Hotel, Catering and Tourism
Executive Chinese Chefs
Detail
Responsibilities
Executive Chinese Chefs supervise the kitchens operation, control food cost, quality and portion control of food. They oversee purchase of dried goods and fresh products. They have to be innovative and creative on daily special menus and maintain good relationship with customers.
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 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 Certificate in Chinese Culinary Arts (QF Level 4)
Diploma
Diploma in Chinese Cuisine (QF Level 3)
Diploma in Catering with Event Management (QF Level 3)
Diploma in Food and Beverage Operations (QF Level 3)
Certificate
Certificate in Chinese Cuisine
Certificate in Guangdong Barbecue Preparation
Certificate in Hong Kong Local Chinese Desserts
Certificate in Hong Kong Local Specialty Savoury Snacks
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
Chinese Tonic Food
Master Chef Course in Chinese Cuisine
