SKM-031-039 - Sous Chef/Assistant Chef

Kode Skema: SKM-031-039

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

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

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

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

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

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

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

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

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

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

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

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

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

25 - D1.HGE.CL7.06 - Monitor, control and order new stock

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

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

28 - D1.HCC.CL2.07 - Plan, prepare and display a buffet service

29 - D1.HCC.CL2.16 - Prepare soups

30 - D1.HCC.CL2.12 - Prepare appetizers and salads

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

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

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

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

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

36 - D1.HCC.CL2.13 - Prepare chocolate-based dishes and confectionery

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

38 - D2.TRD.CL8.02 - Coach others in job skills