Job Description (JD)
| Nama Program | KETUKANGAN SENI KULINARI [I561-005-5:2025] |
|---|---|
| Kod CU | I561-005-5:2025-C03 |
| Competency | Core |
| Tajuk CU | Execute hot and cold kitchen product quality |
| Penerangan CU | Execute hot and cold kitchen product quality describes the competency in ensuring the daily operation in quality assurance and ability to execute and correlate both hot and cold kitchen production. The person who is competent in this CU should be able to verify duties meal period, correlate in preparing food orders, supervise food preparation for service and ensure workstation clearing and closing. The outcome of this CU is to correlate the quality of hot and cold kitchen production which includes verify duties meal period, ensure cleaning and clearing, correlate and supervise in preparing according to relevance kitchen Standard Operating Procedure, standard recipe, EO, outlet ordering, meal period and inter-kitchen transfer. |
| Tempoh Latihan | 40 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to correlate the quality of hot and cold kitchen production which includes verify duties meal period, ensure cleaning and clearing, correlate and supervise in preparing according to relevance kitchen Standard Operating Procedure, standard recipe, EO, outlet ordering, meal period and inter-kitchen transfer. Upon completion of this competency unit, trainees should be able to: 1. Verify meal periods of the day. 2. Coordinate the preparation of food orders. 3. Supervise food preparation for service. 4. Ensure workstation clearing and closing. |
| Pra-Syarat | Completed I561-005-5:2025-C02 Sustain daily operation (cold kitchen). |