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.

Introduction

Culinary tourism presents promising demands for the employment of competent and well-prepared dedicated chefs, administrators and managers in the areas of hotel management, food service, restaurant operations, food manufacturing, catering and hospitality-related fields to provide the best food and service for guests and consumers (Rozila and Azimin, 2011). González & Andrade (2013) stated that the chefs’ professionalisation is vital towards the country’s economic development. An increased emphasis on food sophistication offers immense challenges for culinary professionals to deliver a customer-valued and outstanding dining experience, especially in top rated hotel establishments. In addition, it is also difficult to maintain their forte for the purpose of withstanding pressures of the kitchen environment. These are regarded to be the most critical element in workplace behaviour because working in a commercial kitchen is always associated with a physically and psychologically stressful work environment (Roosipõld, 2011). Chef’s profession is arduous and demanding, requiring culinary professionals to master both scientific and artistic innovation (Zopiatis, 2010). Emphasising the competencies of a pastry chef, Boyle (2012:2) stressed the expectations anticipated from the chefs, A plated dessert is the measure of a pastry chef. The arranging of dessert components on a plate – a slice of cake, a quenelle of sorbet, a twirl of tuile – is an art form and one that requires a combination of technical skill, a sense of timing and an eye for design. In order to produce a culinary masterpiece, which is known as Chefd’oeuvre in the culinary world, the combination of technical skills, along with time management and creativity are needed. Chef-d’oeuvre is a stroke of genius that reflects the stunning success of a chef (Symon, 2004).