Influence of Professional Competencies Affecting the Success in Performing the Duties of the Chefs

Abstract

           The objectives of this research were to study 1) levels of competencies and success in performing the duties of the chefs in the food businesses of the hotel and tourism industries and 2) influence of professional competencies affecting the success in performing the duties of the chefs in the food businesses of the hotel and tourism industries. The samples were 120 personnel who worked as chefs in the food businesses of the hotel and tourism industries. They were randomized by simple random sampling. The instrument used in the research was a 5-rating scale questionnaire. The statistical instruments used for data analysis were frequency, percentage, arithmetic mean, correlation analysis, and multiple regression analysis.

The research findings were found as follows.

1. The chefs performed their duties in the overall at the highest level with the mean score of 4.58 and had the professional competencies in the overall at the highest level with the mean score of 4.59. The competency with the highest mean score was the knowledge competency with the mean score of 4.63, followed by the relationship competency and the personal characteristics competency with the mean scores of 4.62 and 4.59, respectively.
2.   The seven competencies consisting of knowledge, skills, work achievement, relationship, personal characteristics, management, and leadership could be used to explain the variance of the success in performing the duties by 30.2%. Two competencies influencing positively with the statistical significance at the level of .01 to the success in performing the duties were the personal characteristic and the knowledge competencies.