Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C02 |
| Competency | Core |
| Tajuk CU | Execute kitchen finance and operation. |
| Penerangan CU | Competency Overview: Execute kitchen finance and operation describe the competency to manage food, overhead, and labour costs to ensure a financially sustainable and efficient kitchen. 1. The person who is competent in this CU should be able to • Manage food cost; • Control kitchen overhead cost; and • Control kitchen labour cost. 2. The outcome of this CU is able to Manage costs related to kitchen operations; and how these can be manipulated in many ways to make the operation feasible and more profitable. 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. • Department food and beverage cost control policy. |
| Tempoh Latihan | 0 |
| Objektif Pembelajaran | - |
| Pra-Syarat | Not Available. |