Job Description (JD)
| Nama Program | KETUKANGAN GASTRONOMI [I561-005-SS:2025] |
|---|---|
| Kod CU | I561-005-SS:2025-C08 |
| Competency | Core |
| Tajuk CU | Manage Kitchen Operation and Brand Standard |
| Penerangan CU | Competency Overview: Manage kitchen operation and brand standard describe the management of food preparation consistency, inventory control, event management, and daily kitchen operations to uphold brand standards. 1. The person who is competent in this CU should be able to • Ensure daily food preparation; • Monitor food inventory and stock control; • Ensure kitchen efficiency; and • Approve special event and function. 2. The outcome of this CU able to Ensure kitchen operations are smooth and seamless in daily operation and special events. Ensure kitchen inventory stock level is up to date. Ensure kitchen utensils, tools, and equipment are well functionally. Ensure on uphold of brand standard requirement. Analyse market trends and brand standard requirements. 3. Manual/Guideline/Standard Operation Procedure/References – • 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. |