Competencies Assistant Chef in the Annapolis Valley Region
Find out what competencies you typically need to work as an assistant chef in Canada. These skills are applicable to all Chefs (NOC 62200).
Skills Help - Skills
-
Head Chefs
Proficiency or complexity level Coordinating 4 - High Level Monitoring 4 - High Level Time Management 4 - High Level Management of Personnel Resources 4 - High Level Management of Material Resources 4 - High Level Management of Financial Resources 4 - High Level Instructing 3 - Moderate Level Quality Control Testing 3 - Moderate Level Operation Monitoring of Machinery and Equipment 3 - Moderate Level Numeracy 3 - Moderate Level -
Sous-Chefs
Proficiency or complexity level Coordinating 4 - High Level Monitoring 4 - High Level Time Management 4 - High Level Management of Personnel Resources 4 - High Level Management of Material Resources 4 - High Level Management of Financial Resources 4 - High Level Instructing 3 - Moderate Level Quality Control Testing 3 - Moderate Level Operation Monitoring of Machinery and Equipment 3 - Moderate Level Numeracy 3 - Moderate Level -
Specialist chefs
Proficiency or complexity level Coordinating 4 - High Level Monitoring 4 - High Level Time Management 4 - High Level Management of Personnel Resources 4 - High Level Management of Material Resources 4 - High Level Management of Financial Resources 4 - High Level Instructing 3 - Moderate Level Quality Control Testing 3 - Moderate Level Operation Monitoring of Machinery and Equipment 3 - Moderate Level Numeracy 3 - Moderate Level
Personal Attributes Help - Personal Attributes
-
Head Chefs
Importance Innovativeness 5 - Extremely important Stress Tolerance 5 - Extremely important Adaptability 5 - Extremely important Attention to Detail 5 - Extremely important Active Learning 4 - Highly important Creativity 4 - Highly important Independence 4 - Highly important Leadership 4 - Highly important Collaboration 4 - Highly important Service Orientation 3 - Important -
Sous-Chefs
Importance Stress Tolerance 5 - Extremely important Adaptability 5 - Extremely important Attention to Detail 5 - Extremely important Active Learning 4 - Highly important Innovativeness 4 - Highly important Creativity 4 - Highly important Independence 4 - Highly important Leadership 4 - Highly important Collaboration 4 - Highly important Service Orientation 3 - Important -
Specialist chefs
Importance Innovativeness 5 - Extremely important Stress Tolerance 5 - Extremely important Adaptability 5 - Extremely important Attention to Detail 5 - Extremely important Active Learning 4 - Highly important Creativity 4 - Highly important Independence 4 - Highly important Leadership 4 - Highly important Collaboration 4 - Highly important Service Orientation 3 - Important
Interest Help - Interest
-
Head Chefs
-
Sous-Chefs
-
Specialist chefs
Knowledge Help - Knowledge
-
Head Chefs
Knowledge level Hospitality 3 - Advanced Level Performance Measurement 2 - Intermediate Level Business Management 2 - Intermediate Level Human Resources and Labour relations 2 - Intermediate Level Mathematics 2 - Intermediate Level Public Safety and Security 2 - Intermediate Level Technical Design 1 - Basic Level Livestock, Farm Animals & Wildlife 1 - Basic Level Biology 1 - Basic Level Chemistry 1 - Basic Level -
Sous-Chefs
Knowledge level Hospitality 2 - Intermediate Level Biology 1 - Basic Level Business Management 1 - Basic Level Human Resources and Labour relations 1 - Basic Level Vehicle, Machinery and Equipment Operations 1 - Basic Level Languages 1 - Basic Level Mathematics 1 - Basic Level -
Specialist chefs
Knowledge level Performance Measurement 2 - Intermediate Level Business Management 2 - Intermediate Level Human Resources and Labour relations 2 - Intermediate Level Mathematics 2 - Intermediate Level Hospitality 2 - Intermediate Level Public Safety and Security 2 - Intermediate Level Technical Design 1 - Basic Level Livestock, Farm Animals & Wildlife 1 - Basic Level Biology 1 - Basic Level Chemistry 1 - Basic Level
- Date modified: