Job Description (JD)
| Nama Program | PENGHASILAN SENI KULINARI [I561-005-4:2025] |
|---|---|
| Kod CU | I561-005-4:2025-C05 |
| Competency | Core |
| Tajuk CU | Delegate hot and cold kitchen operation task |
| Penerangan CU | Delegate hot and cold kitchen operation task describes the competency in assigning tasks within the hot and cold kitchen operations to encourage teamwork and job responsibility among team member, ensuring the efficiency of daily kitchen operations. The person who is competent in this CU should be able to response to hot and cold kitchen order instruction, execute assigned hot and cold kitchen duties and provide hot and cold kitchen operation task supports. The outcome of this CU is to foster a collaborative environment, ensuring smooth workflow and effective support for both hot and cold kitchen operations, ultimately contributing to a well-organized and productive kitchen, conforming to EO, outlet ordering and meal period. |
| Tempoh Latihan | 36 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to comply with the daily operational costs of both hot and cold kitchen sections, including the competency to manage these costs effectively. This involves managing PAR stock (Periodic Automatic Replenishment), organizing kitchen goods in storage, ordering based on daily usage and PAR stock, and receiving hot and cold kitchen goods according to company budget allocation, kitchen goods specification, purchased requisition, organisation SOP and food safety standard. Upon completion of this competency unit, trainees should be able to: 1. Execute PAR (Periodic Automatic Replenishment) stock levels. 2. Prepare order kitchen goods. 3. Receive hot and cold kitchen goods. 4. Organise hot and cold kitchen goods for storage. |
| Pra-Syarat | Completed I561-005-4:2025-C03 Correlate hot and cold kitchen production. |