Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C06 |
| Competency | Core |
| Tajuk CU | Manage Respective Culinary Outlet Operation |
| Penerangan CU | Competency Overview: Manage Culinary Outlet Operation describe the competency to ensure smooth daily operations, manage and train staff, and oversee financial aspects like budgeting and cost control. They must develop menus, maintain high customer service standards, ensure compliance with health and safety regulations, and manage inventory and suppliers efficiently. Effective marketing, quality control, and problem-solving skills are also crucial for addressing challenges and promoting the outlet’s success and sustainability. 1. The person who is competent in this CU should be able to • Monitor respective outlet daily operation; • Monitor outlet workflow/ workstation; • Collaborate with other outlet; • Handle kitchen issues; • Enforce health and safety standard; and • Maintain food quality and consistency. 2. The outcome of this CU is able to Effectively monitor designated kitchen outlet operations, ensure efficient food preparation and production processes, and maintain compliance with organisational quality standards. 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 | 0 |
| Objektif Pembelajaran | - |
| Pra-Syarat | Not Available. |