本研究目的使用層級分析法(Analysis Hierarchy Process; AHP)評估廚師專業能力項目各構面所呈現的相對權重，以探討專業能力的重要性，並比較資深主廚與餐旅教師對廚師專業能力重要性看法的差異。研究中選取資深主廚與餐旅教師作爲評估者，藉由專家會議得到廚師專業能力主要構面及次要層級，並以AHP進行專業能力重要性的評估。結果顯示，評估者在專業能力中以廚藝知能認爲是最重要的構面，其次爲個人特質及溝通協調；而次要層級能力方面，則以重視並關心消費者、廚藝技能與廚藝管理較爲重要。至於比較資深主廚與餐旅教師對重要性的差異方面，二者均最重視廚藝知能，主廚顯著較教師重視量化邏輯；而教師顯著較主廚重視個人特質。而次要層級中，主廚比教師重視規劃、判斷與決策能力。而教師較主廚重視廣闊視野與樂觀的人生觀。研究所得結果將有助於餐旅業訓練者、研究及教育學進行訓練內容及課程設計的參考。

The purposes of this study were to select the performances of criteria based on professional competences for chefs and to identify the relative importance of criteria. It also compares the differences of professional abilities between senior chefs and teachers. It gets the major alternative competencies for chefs using the experts meeting and the important weights values by AHP method. Culinary knowledge is the most important factor among major alternatives, followed by personal characteristic and communication. The sub-item criteria were to take and care customers, to technical and manage of cooking skills. No matter the senior chefs or the teachers, the culinary knowledge are also the most important items. The senior chefs are forced on quantity and logical skills, and the personal characteristic was to evaluate as important item for the teachers. The senior chefs evaluated more important criteria items than teacher in sub-item on plan, judgment and decision. However, the teachers seem to more important in the positive and constructive sense of humor. The results will help the trainers, researchers and educators to select the good training ways and curriculums lead to develop education training resources in the hospitality industry.