Job Description (JD)
| Nama Program | KETUKANGAN GASTRONOMI [I561-005-SS:2025] |
|---|---|
| Kod CU | I561-005-SS:2025-C06 |
| Competency | Core |
| Tajuk CU | Manage Culinary Department Operation |
| Penerangan CU | Competency Overview: Manage culinary department operation describe the supervision of daily operations across culinary departments, addressing complaints, and ensuring compliance with health and safety standards. 1. The person who is competent in this CU should be able to • Manage daily whole department operation; • Approve kitchen workflow/ workstation; • Resolve kitchen issues; • Ascertain enforcement of health and safety standards; and • Ensure food quality and consistency. 2. The outcome of this CU able to Evaluate and mentor the kitchen team in their daily operation. Enhancing the kitchen team of their culinary skills, collaboration, and productivity. Fostering a positive work environment for the kitchen team by addressing challenges. Enforcing that the kitchen team follows all the kitchen hygiene and safety rules and regulations. Providing a good quality mentorship for all the food quality. 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. • Duty roster. • Bill of Quantity (B.Q.). • EO, outlet ordering, meal period and inter-kitchen transfer. |
| Tempoh Latihan | - |
| Objektif Pembelajaran | - |
| Pra-Syarat | Not available. |