Job Description (JD)
| Nama Program | KETUKANGAN SENI KULINARI [I561-005-5:2025] |
|---|---|
| Kod CU | I561-005-5:2025-C04 |
| Competency | Core |
| Tajuk CU | Monitor kitchen food cost (hot and cold section). |
| Penerangan CU | Monitor kitchen food cost (hot and cold section) describes the competency in carrying out the daily operational costs of both hot and cold kitchens, including responsible and accountable receiving and storing practices. The person who is competent in this CU should be able to monitor PAR (Periodic Automatic Replenishment) stock levels, accountable to hot and cold inter-kitchen transfer and food requisition form, control hot and cold kitchen food cost, perform hot and cold kitchen cost control and verify hot and cold kitchen cost. The outcome of this CU is to effectively monitor and control the daily operational costs of both hot and cold kitchens. This includes ensuring responsible and accountable receiving and storing practices, maintaining appropriate PAR stock levels, managing inter-kitchen transfers and food requisitions, and verifying and controlling kitchen food costs to ensure budget compliance and operational efficiency according to company budget allocation, kitchen goods specification, purchased requisition, organisation operation standard and food safety standard. |
| Tempoh Latihan | 40 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to effectively monitor and control the daily operational costs of both hot and cold kitchens. This includes ensuring responsible and accountable receiving and storing practices, maintaining appropriate PAR stock levels, managing inter-kitchen transfers and food requisitions, and verifying and controlling kitchen food costs to ensure budget compliance and operational efficiency according to company budget allocation, kitchen goods specification, purchased requisition, organisation operation standard and food safety standard. Upon completion of this competency unit, trainees should be able to: 1. Monitor PAR (Periodic Automatic Replenishment) stock levels. 2. Accountable to hot and cold inter-kitchen transfer and food requisition form. 3. Control hot and cold kitchen food cost. 4. Perform hot and cold kitchen cost control. 5. Verify hot and cold kitchen cost. |
| Pra-Syarat | Completed I561-005-5:2025-C03 Execute hot and cold kitchen product quality. |