Job Description (JD)
| Nama Program | Penyediaan & Pengeluaran Makanan India [HT-030-3:2014] |
|---|---|
| Kod CU | HT-030-3:2014-C010 |
| Competency | Core |
| Tajuk CU | INDIAN FOOD PREPARATION AND PRODUCTION SUPERVISION |
| Penerangan CU | Indian food preparation and production supervision are activities in ensuring hygiene, safety and food handling verification at their work area are observed and followed. Supervision is required in maintaining quality food preparation and production in the Indian restaurant during daily operations. The person who is competent in Indian food preparation supervision will be able to supervise Indian restaurant daily operation, maintain procurement and inventory record, maintain daily market requisition list, monitor food preparation quality control, monitor kitchen utensils and equipment maintenance activities and monitor kitchen hygiene and safety practices in accordance with company Standard Operating Procedure (SOP). The outcome of this competency is to ensure that Indian foods are prepared hygienically, safely and meet quality food preparation and production requirements in accordance with food safety handling specifications. |
| Tempoh Latihan | 68 |
| Objektif Pembelajaran | The outcome of this competency is to ensure that Indian foods are prepared hygienically, safely and meet quality food preparation and production requirements in accordance with food safety handling specifications. Upon completion of this competency unit, trainees will be able to: • Supervise Indian restaurant daily operation • Maintain procurement and inventory record • Maintain daily market requisition list • Monitor food preparation quality control • Monitor kitchen utensils and equipment maintenance activities • Monitor kitchen hygiene and safety practices |
| Pra-Syarat | 0 |