Job Description (JD)
| Nama Program | Penyeliaan Penyediaan Masakan Jepun [I561-003-3:2021] |
|---|---|
| Kod CU | I561-003-3:2021-C03 |
| Competency | Core |
| Tajuk CU | CONTROL KITCHEN STOCK |
| Penerangan CU | Control Kitchen Stock describes the activity of checking a kitchen stock. It is the process of ensuring that the right amount of supply is available within a kitchen operation. The person who is competent in this CU should be able to identify kitchen stock control requirements, arrange kitchen stock control activities, carry out kitchen stock ordering activities, check kitchen inventory control activities and prepare kitchen stock control report. The outcome of this CU is to reduce the costs of holding stock and ensure enough stock for kitchen operation. |
| Tempoh Latihan | 120 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to control kitchen stock and inventory according to SOP. Upon completion of this competency unit, trainees should be able to: 1. Identify kitchen stock control requirements. 2. Arrange kitchen stock control activities. 3. Carry out kitchen stock ordering activities. 4. Check kitchen inventory control activities. 5. Prepare kitchen stock control report. |
| Pra-Syarat | Not available. |