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Kode Skema: SKM-031-034
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.HCC.CL2.01 - Apply basic techniques of commercial cookery
21 - D1.HCC.CL2.11 - Prepare and store food in a safe and hygienic manner
22 - D1.HCC.CL2.19 - Present and display food products
23 - D1.HGE.CL7.11 - Receive and securely store in-coming goods
24 - D1.HSS.CL4.01 - Establish and maintain a safe and secure workplace
25 - D1.HCS.CL6.03 - Manage quality customer/guest services
26 - D1.HFI.CL8.05 - Prepare and monitor operational budgets
27 - D1.HFI.CL8.03 - Manage financial performance within a budget
28 - D1.HML.CL10.09 - Manage stock purchases and inventories
29 - D1.HGE.CL7.06 - Monitor, control and order new stock
30 - D1.HGE.CL7.11 - Receive and securely store in-coming goods
31 - D1.HML.CL10.16 - Roster staff
32 - D1.HML.CL10.12 - Monitor routine workplace operations
33 - D1.HML.CL10.13 - Monitor staff performance standards
34 - D1.HRD.CL9.02 - Conduct staff performance assessment process
35 - D2.TRD.CL8.02 - Coach others in job skills
36 - D1.HPA.CL4.02 - Prepare and display petits fours
37 - D1.HPA.CL4.03 - Prepare and display sugar work
38 - D1.HPA.CL4.04 - Prepare and model marzipan
39 - D1.HPA.CL4.05 - Prepare and present chocolate goods
40 - D1.HPA.CL4.06 - Prepare and present desserts
41 - D1.HPA.CL4.07 - Prepare and present gateaux, torten and cakes
42 - D1.HPA.CL4.08 - Prepare and produce cakes and pastries
43 - D1.HPA.CL4.09 - Prepare and produce yeast goods
44 - D1.HPA.CL4.10 - Prepare bakery products for patisserie
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