Job Description (JD)
| Nama Program | KETUKANGAN GASTRONOMI [I561-005-SS:2025] |
|---|---|
| Kod CU | I561-005-SS:2025-C03 |
| Competency | Core |
| Tajuk CU | Promote Innovative Cooking Techniques |
| Penerangan CU | Competency Overview: Promote innovative cooking technique describe the integration of modern cooking techniques, advanced technologies, and resource planning to enhance culinary operations and improve efficiency. 1. The person who is competent in this CU should be able to • Adopt updated technology advancement; • Lead in acquiring latest equipment and meeting technology needs; • Approve planned kitchen resources; and • Enforce implementation of cooking technique. 2. The outcome of this CU able to Lead the innovative and creative cooking techniques in modern equipment in fostering culinary innovation, enhancing the kitchen team with innovative and creative culinary skills and planned resources for the organisational establishment. 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. |