Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C08 |
| Competency | Core |
| Tajuk CU | Assist in managing kitchen operation. |
| Penerangan CU | Competency Overview: Assist in managing kitchen operation describe the competency to provide essential support to ensure smooth kitchen operations. It includes assisting in daily food preparation, overseeing inventory and stock control, collaborating with senior chefs to maintain workflow, and managing kitchen efficiency. Additionally, it involves supporting special events and functions to meet high service standards and operational goals effectively. 1. The person who is competent in this CU should be able to • Support in daily food preparation; • Oversee food inventory and stock control; • Collaborate with Executive Chef/ Executive Sous Chef; • Manage kitchen efficiency; and • Support special event and function. 2. The outcome of this CU is able to Support Executive Chef in manage daily kitchen operations, ensure smooth kitchen workflows in preparation and production, ensure the food quality, and adherence to organisational objectives. 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. |