Job Description (JD)
| Nama Program | KETUKANGAN GASTRONOMI [I561-005-SS:2025] |
|---|---|
| Kod CU | I561-005-SS:2025-C02 |
| Competency | Core |
| Tajuk CU | Analyse Kitchen Finance and Operation |
| Penerangan CU | Competency Overview: Analyse kitchen finance and operation describe the process of managing kitchen expenses, including food costs, overheads, and labour, to optimise operational budgets while ensuring profitability and efficiency. 1. The person who is competent in this CU should be able to • Verify food cost; • Monitor kitchen overhead cost; and • Control kitchen labour cost. 2. The outcome of this CU able to Analyse kitchen cost and operational performance which align with organisational business goals. Plan the strategy of oversight in profitability. 3. Manual/Guideline/Standard Operation Procedure/Reference – • Health and safety procedure. • Environmental, Safety and Health (ESH). • Local authority food safety regulations. • Good Hygiene Practice (GHP) • Hazard Analysis and Critical Control Point (HACCP). • Kitchen operation SOP. • Food safety and hygiene standards. |
| Tempoh Latihan | - |
| Objektif Pembelajaran | - |
| Pra-Syarat | Not available. |