Job Description (JD)
| Nama Program | KETUKANGAN GASTRONOMI [I561-005-SS:2025] |
|---|---|
| Kod CU | I561-005-SS:2025-C04 |
| Competency | Core |
| Tajuk CU | Authorise Menu, Recipe and Costing |
| Penerangan CU | Competency Overview: Authorise menu, recipe and costing describe the development, testing, and approval of menus, recipes, and their associated costs to align with market demands and customer preferences. 1. The person who is competent in this CU should be able to • Monitor cooking method and technique; • Apply market research; • Approve staff training for new menu and product; • Implement the menu engineering exercises; and • Approve recipe testing. 2. The outcome of this CU able to Ensure the outlets menus, recipes, and costing. Ensuring the quality and quantity of the food portion, standardisation and cost efficiency of menus. Ensuring the cooking techniques and methods are well delivered to kitchen subordinates. 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. |