SKM-031-033 - Executive Chef

Kode Skema: SKM-031-033

Unit Kompetensi:

01 - D1.HRS.CL1.01 - Access and retrieve computer-based data

02 - D1.HRS.CL1.02 - Apply standard safety procedures for handling foodstuffs

03 - D1.HRS.CL1.03 - Clean and maintain kitchen equipment and utensils

04 - D1.HRS.CL1.04 - Communicate effectively on the telephone

05 - D1.HRS.CL1.05 - Comply with workplace hygiene procedures

06 - D1.HRS.CL1.07 - Implement occupational health and safety procedures

07 - D1.HRS.CL1.08 - Maintain hospitality industry knowledge

08 - D1.HRS.CL1.09 - Manage and resolve conflict situations

09 - D1.HRS.CL1.10 - Organise and prepare food products and meals

10 - D1.HRS.CL1.11 - Perform clerical procedures

11 - D1.HRS.CL1.12 - Perform basic First Aid procedures

12 - D1.HRS.CL1.13 - Promote hospitality products and services

13 - D1.HRS.CL1.14 - Read and interpret basic instructions, directions and/or diagrams

14 - D1.HRS.CL1.15 - Receive and resolve customer complaints

15 - D1.HRS.CL1.16 - Receive and store kitchen supplies and food stock

16 - D1.HRS.CL1.17 - Speak English at a basic operational level

17 - D1.HRS.CL1.18 - Work effectively with colleagues and customers

18 - D1.HRS.CL1.19 - Work in a socially diverse environment

19 - D1.HRS.CL1.20 - Perform child protection duties relevant to the tourism industry

20 - D1.HRS.CL1.21 - Develop protective environments for children in tourism destinations

21 - D1.HCC.CL2.01 - Apply basic techniques of commercial cookery

22 - D1.HCC.CL2.11 - Prepare and store food in a safe and hygienic manner

23 - D1.HCC.CL2.19 - Present and display food products

24 - D1.HGE.CL7.11 - Receive and securely store in-coming goods

25 - D1.HSS.CL4.01 - Establish and maintain a safe and secure workplace

26 - D1.HCS.CL6.03 - Manage quality customer/guest services

27 - D1.HFI.CL8.05 - Prepare and monitor operational budgets

28 - D1.HFI.CL8.03 - Manage financial performance within a budget

29 - D1.HML.CL10.09 - Manage stock purchases and inventories 

30 - D1.HML.CL10.05 - Manage legal requirements for business compliance

31 - D1.HML.CL10.11 - Monitor and manage workplace relations and diversity

32 - D1.HML.CL10.10 - Manage the effective use of human resources

33 - D1.HML.CL10.10 - Recruit and select staff

34 - D1.HML.CL10.16 - Roster staff

35 - D1.HRD.CL9.02 - Conduct staff performance assessment process

36 - D1.HRD.CL9.12 - Prepare and deliver training sessions

37 - D1.HRD.CL9.04 - Conduct training for a small group

38 - D1.HRD.CL9.09 - Monitor and evaluate the effectiveness of training outcomes

39 - D1.HCA.CL3.01 - Apply catering control principles and procedures 

40 - D1.HCS.CL6.01 - Develop a marketing strategy and coordinate sales activities

41 - D1.HCA.CL3.03 - Design meals to meet specific dietary or cultural needs

42 - D1.HCA.CL3.04 - Design menus to meet specific market requirements

43 - D1.HML.CL10.01 - Develop and supervise operational approaches

44 - D1.HCC.CL2.02 - Establish and maintain quality control in food production

45 - D1.HML.CL10.08 - Manage special events

46 - D1.HFI.CL8.09 - Monitor catering revenue and costs

47 - D1.HGE.CL7.05 - Monitor and maintain a business computer system

48 - D1.HCC.CL2.05 - Organise food service operations

49 - D1.HCA.CL3.07 - Select catering systems

50 - D1.HCC.CL2.06 - Plan and manage menu-based catering

51 - D1.HML.CL10.14 - Provide professional support to business colleagues

52 - D1.LAN.CL10.07 - Read and write English at an advanced level

53 - D1.LAN.CL10.05 - Use oral English to convey a complex exchange of ideas