SKM-031-035 - Demi Chef

Kode Skema: SKM-031-035

Unit Kompetensi:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

17 - D1.HML.CL10.12  - Monitor routine workplace operations

18 - D1.HCC.CL2.03 - Identify and prepare various meats

19 - D1.HCC.CL2.04 - Maintain strategies for safe storage of prepared foods

20 - D1.HCC.CL2.16  - Prepare soups

21 - D1.HCC.CL2.18  - Prepare vegetables, eggs, and farinaceous dishes

22 - D1.HCC.CL2.08  - Prepare a variety of sandwiches

23 - D1.HCC.CL2.15 - Prepare portion-controlled meat cuts

24 - D1.HCC.CL2.09  - Prepare and cook poultry and game meats

25 - D1.HCC.CL2.10  - Prepare and cook seafood

26 - D1.HCC.CL2.14  - Prepare hot and cold dessert dishes