Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C09 |
| Competency | Core |
| Tajuk CU | Manage culinary service quality assurance. |
| Penerangan CU | Competency Overview: Manage culinary quality assurance describe the competency to maintain high standards of culinary quality and service. It involves assessing guest satisfaction with food service, ensuring the quality of food prepared, and effectively managing assets, products, and raw ingredients. Additionally, it includes organizing the kitchen workforce to operate efficiently within the establishment’s guidelines, ensuring consistency and excellence in culinary delivery. 1. The person who is competent in this CU should be able to • Assess guest’s food service satisfaction. • Ensure food quality. • Manage asset, product and raw ingredient. • Organise kitchen workforce within establishment’s parameter. 2. The outcome of this CU is able to Ensure the consistency of culinary products to be delivered in high-quality, oversee and implement the culinary quality assurance practices in an organisational establishment, and proactive in manage the customer satisfaction and create a work-balanced environment for the kitchen team. 3. Process/ Product Procedure – • 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. |