Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C01 |
| Competency | Core |
| Tajuk CU | Supervise kitchen hygiene and safety procedure |
| Penerangan CU | Supervise kitchen hygiene and safety procedure describes the competency to maintain subordinates in following proper sanitation protocols, food handling procedures, and kitchen safety measures. The person who is competent in this CU should be able to determine kitchen subordinates hygiene, determine kitchen working environment hygiene and safety and determine food safety procedure. The outcome of this CU is clean, safe, and compliant kitchen environment to sanitation standards, reduces the risk of contamination and accidents, and maintains high food quality and safety for customers complied with related safety and hygiene authority requirement. |
| Tempoh Latihan | 40 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to clean, safe, and compliant kitchen environment to sanitation standards, reduces the risk of contamination and accidents, and maintains high food quality and safety for customers complied with related safety and hygiene authority requirement. |
| Pra-Syarat | 0 |