| Summary: | 博士 === 銘傳大學 === 企業管理學系 === 105 === Human capital is the most important determinant of the Hospitality industryʼs success. Executive chefs should be skilled in both management and culinary arts, in addition to ensuring the success of the entire hospitality division. The study aims to understand the competencies of executive chefs in international tourist hotels in Taiwan. Literature review and behavioral event interviews conducted with 10 executive chefs and executive sous chefs. The modified Delphi method verified the results using 15 experts.
Stage1 using competency framework of Sandwith (1993), divided 25 competency modify into Leadership, International, Administration, and Trait. Stage 2 using modify competency framework of Soderquist (2010), with 4 quadrants - managerial, operational, behaviors, and skills - to classify executive chefsʼ competencies. Each competency was further divided into sub-competencies - culinary research, emotional control, negotiation skills, job guidance, and proactive thinking ability, for 25 items. The first and second quadrants are hard competencies that can be improved through education and training, while the third and fourth are soft competencies that require more time for development in workers. Besides the Modify Delphi method, a deep behavioral event interview that enabled determining critical competencies was also used to collect data.
The results obtained could be used to structure schoolsʼ curricula. Collaborations between the hospitality industry and schools could help develop better curricula and training plans to maximize the availability of educational resources. The two-step study developed a competency framework with a practical reference value. The study results could be utilized by human resources managers during their companies’ training, recruitment, selection, and promotion.
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