Page 303 - JobsPlus - Occupational Handbook

• Chef de Partie or Station Chef is in charge of a particular station or production line in the kitchen
• Commis Chef is responsible for preparing and cooking food under supervision to be used by other chefs
Work environment
Chefs work in a variety of settings, including hotels, restaurants, snack bars, cafes’ and other entertainment venues (such as weddings and cruise liners). Self-employed Chefs (Chef Patron) usually run their own restaurant.
Chefs are typically employed on a full-time basis. Chefs work different hours each week, depending on the number of customers and the nature of the business. However, typically Chefs work shifts including daytime, evenings, weekends and public holidays. If based in an accommodation establishment, Chefs may be required to work also during the morning during breakfast service.
Occupation data
Entry level education / special licences / warrants
To work as a Chef, one needs to be in possession of a Food Handling Licence, a Food Hygiene Certificate and an HACCP certificate. In addition to work experience, a qualification at MQF Level 5 or higher is typically required. Training programmes include:
• Master Chef Diploma (University of Malta) (MQF Level 5)
• Higher National Diploma in Food Preparation and Production Management (ITS) (MQF Level 5)
• Bachelor in Culinary Arts (Honours) (ITS) (MQF Level 6)
• Bachelor in Gastronomy (Honours) (ITS) (MQF Level 6)
Employers might require additional work-related experience depending on the occupation.
For further details on specific entry requirements, it is advisable to consult the respective educational institution’s website.
Qualifications awarded by foreign bodies need to be recognised or pegged with a particular MQF Level by the MQRIC office within NCFHE.
On-the-job training is typically offered by the employer to Chefs below the rank of Sous Chef.
Knowledge and skills
Chefs are expected to have:
• Knowledge of culinary equipment and tools • Knowledge of food preparation techniques
• Knowledge of culinary procedures and
practices of different cuisines
• Knowledge of raw materials and ingredients • Knowledge of trends in the cuisine
marketplace
• A sophisticated palate
• Knowledge of different dietary requirements,
religious food requirements and food
allergies
• An understanding of personnel management
and budgeting
• Leadership skills
• Entrepreneurial skills
• The ability to keep on learning throughout
one’s career
• Knowledge of quality control
• Knowledge of health and safety procedures
Number of employees (2017)
2,617
Share of foreigners (2017)
40%
Job Outlook (2018 - 2022)
+12%
Median Pay (per annum)
€14,100
Occupational Handbook 2018
303