Quality culinary workforce competencies for sustainable career development among culinary professionals

• Main Authors: Suhairom, Nornazira, Musta’amal, Aede Hatib, Mohd. Amin, Nor Fadila, Kamin, Yusri, Abdul Wahid, Nur Husna
• Format: Article
• Published: Elsevier Ltd. 2019
• Subjects: L Education (General)
• Online Access: http://eprints.utm.my/id/eprint/88262/; http://dx.doi.org/10.1016/j.ijhm.2019.04.010
• Institution: Universiti Teknologi Malaysia

Competencies are vital factors that provide an incredible impact on individuals' career sustainability. However, the lack of guidelines has made it difficult to define and measure these competencies. This study attempted to identify important competencies that are deemed essential for culinary professionals in the hospitality industry. The qualitative research design composed of document analysis and interviews with culinary experts in Malaysia. The qualitative data were used to form the framework of the Star-Chef Competency Model, which consists of six identified competency constructs. The compilation of the identified competency statements was fully utilised in the development of the competency model and is believed to be a very helpful guidance for culinary professionals in Malaysian hospitality industry. Findings provide culinary educators and trainers with useful insights on important competencies that need to be emphasized in the training and education of professional chefs.