Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C07 |
| Competency | Core |
| Tajuk CU | Manage kitchen team operation development. |
| Penerangan CU | Competency Overview: Manage kitchen team operation development describe the competency to enhance kitchen team performance and fostering a positive work environment. It involves improving team morale, incorporating sustainable practices into operations, developing and refining kitchen policies, and creating training programs to build staff skills and efficiency. 1. The person who is competent in this CU should be able to • Develop training programme; • Incorporate sustainability into kitchen operation; • Improve team morale and work environment; and • Develop and refine kitchen policy. 2. The outcome of this CU is able to Proactively manage kitchen team development and operations, foster a culture of collaboration and high morale, and facilitate skill enhancement to drive team performance and growth. 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. |