Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCTION

Competency Unit Title SUPERVISORY ADMINISTRATIVE FUNCTIONS

The person who is competent in this CU shall be able to perform supervisory administrative function to manage and
supervise in accordance with Standard Operating Procedure (SOP). Upon completion of this competency unit, trainee
will be able to:-
Manage the sectional staffs
Coordinate section budget
Learning Outcome Record sectional documentation
Supervise procurement record
Supervise inventory record
Training
Competency Unit ID HT-012-3:2012-C04 Level 3 248 Credit Value 25
Duration
Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

1. Manage the i. Introduction to kitchen 16 Lecture, i. Staff strength

sectional staffs department and its Video identified
operations Presentation ii. Event forecast
Basis of kitchen & Observation identified
sectional iii. Sectional
organization operational shift
Staff strength and job
Event forecast schedule
Sectional perform
operational shift iv. The sectional
Job schedule staffs are
ii. Importance of manage monitored
sectional staff
Effective operation
Cost administration

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
iii. Types of procedure for
manage sectional staff
Staff orientation
Monitoring staff
performance
Evaluation staff
performance
Motivation
Training
Counseling

i. Determine staff 32 Demonstration,

strength Presentation
Event & Observation
Volume
ii. Determine event
forecast
Daily
Weekly
Monthly
Quarterly
Yearly
iii. Establish sectional
operational shift and
job schedule
Operation hour
Attitude
Job delegation
i. Knowledge of
Job rotation sectional staffs
management
requirement

Safety :
i. Adhere to safety
and HACCP
requirement

44
 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

2. Coordinate i. Section budget 16 Lecture, i. Section budget

section budget Staff allocation Video determined
Staff salary Presentation ii. Propose for
Overtime & Observation coordinate
Equipment and section budget
utensils interpreted
ii. Importance of coordinate iii. Procedure for
section budget coordinate
Cost factor section budget
iii. Type of procedure for implemented
coordinate section
budget
Forecast
Monitor
Evaluate

i. Interpret section 32 Demonstration,

budget Presentation
ii. Identify propose for & Observation
coordinate section
budget
iii. Determine procedure
for coordinate section
budget

Attitude
i. Knowledge of
sectional budget
requirement

Safety
i. Adhere to safety
and HACCP
requirement

45
 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

3. Record sectional i. Sectional 16 Lecture, i. Types of

documentation documentation Video sectional
Inventory Presentation documentation
Checklist & Observation identified
Procurement ii. Sectional
Personnel documentation
documentation format
Operational determined
documentation iii. Procedure of
- Duty roaster record and
- Communication update sectional
log book documentation
- Briefing minutes applied
Reference iv. Sectional
Record inventory,
checklist,
Quality upgrade
procurement,
ii. Types of procedures to
personnel and
record and update
operational
sectional documentation
documentation
Writing skill in
recorded and
recording and updated
updating
- Manual
- Data entry

i. Determine sectional
documentation format 40 Demonstration,
ii. Follow procedure Presentation
of record and update & Observation
sectional documentation
iii. Record and update
sectional inventory
Checklist
Procurement

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
Personnel
Operational
documentation Attitude:
i. Meticulous in update
sectional
documentation
ii. Clarity and
responsible in update
sectional
documentation
iii. Adhere to update
dateline

Safety :
i. Adhere to safety
and HACCP
requirement

4. Supervise i. Sectional procurement 16 Lecture, i. Procurement

procurement Section performance Video record identified
record Budget Presentation ii. Sectional
Cost & Observation procurement
ii. Importance of supervise request
procurement record checklist
Cost factor applied
Upgrading iii. Sectional
iii. Sectional procurement procurement
request checklist identified
Manual iv. Supplies
Data entry maintain and
iv. Type of procedure to controlled
supervise procurement v. Procedures for
record supervise
procurement
Monitor
record practiced
Maintain Control

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

i. Obtain sectional 32 Demonstration,

procurement request Presentation
checklist & Observation
ii. Determine sectional
procurement
iii. Apply procedure to
supervise sectional
procurement
Monitor
Maintain
Control
iv. Follow the
procedures for
supervise sectional
procurement

Attitude:

i. Knowledge of
procurement record
ii. Clarity and
responsible in
supervise
procurement record
documentation
iii. Adhere to update
dateline

Safety :
i. Adhere to safety
and HACCP
requirement

48
 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

5. Supervise i. Sectional inventory 16 Lecture, i. Sectional

inventory record Food inventory Video inventory record
Utensils inventory Presentation checklist
Equipment inventory & Observation determined
ii. Importance of supervise ii. Supplies
inventory record maintained and
Effective operation controlled
Cost factor iii. Procedures for
iii. Sectional inventory supervise
record inventory
Daily record
Weekly practiced
Monthly
Yearly
iv. Types of procedures to
supervise inventory
record
Monitor
Maintain
Control

Demonstration,
i. Identify inventory 32 Presentation
record checklist & Observation
ii. Determine
sectional inventory
iii. Apply procedure to
supervise inventory
record
Monitor
Maintain
Control

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

iv. Follow the

procedures for
supervise inventory
record
Attitude:
i. Knowledge of
inventory record
ii. Clarity and
responsible in
supervise inventory
record
iii. Adhere to update
dateline

Safety :
i. Adhere to safety
and HACCP
requirement

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Employability Skills
CORE ABILITIES SOCIAL SKILLS
01.07 Utilize database applications to locate and process information 1. Communication Skills
01.08 Utilize spreadsheets applications to locate and process information. 2. Conceptual Skills
01.09 Utilize business graphic application to process information 3. Interpersonal Skills
01.10 Apply a variety of mathematics techniques 4. Leadership skills
01.11 Apply thinking skills and creativity 5. Learning Skills
02.09 Prepare flowcharts 6. Multitasking and prioritizing
02.10 Prepare report and instructions 7. Self-discipline
02.11 Convey information and ideas to people 8. Teamwork
03.09 Manage and improve performance of individuals
03.10 Provide consultation and counseling
03.11 Monitor and evaluate performance of human resources
03.12 Provide coaching/on-the job training
03.13 Develop and maintain team harmony and resolve conflicts
03.14 Facilitate and coordinate teams and ideas
03.15 Liaise to achieve identified outcome
03.16 Identify and access client/customer needs
03.17 Identify staff training needs and facilitate access to training
04.06 Allocate work
04.07 Negotiable acceptance and support for objective and strategies
05.01 Implement project/work plans
05.02 Inspect and monitor work done and/or in progress
06.07 Develop and maintain networks

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Tools, Equipment and Materials (TEM)
ITEMS RATIO (TEM : TRAINEES)

1. Kitchen Equipment 1:5

2. Kitchen Utensils 1:1
3. Ingredients 1:1
4. Checklist 1:1
5. Standard Recipe 1:1
6. Standard Operation Procedure (SOP)/Manual 1:5
7. Standard Form 1:1

References
REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition. Wiley. ISBN: 978-0-470-42135-2
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-0-470-19752-3
3. The Culinary Institute of America, In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 978-0-471-20202-8
5. Online Video Resources
Roux-Be (The Reluctant Chef online resources) - http://www.reluctantgourmet.com/rouxbe.htm
About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryreference/tp/culinaryvideos.htm
Stella Culinary - http://www.stellaculinary.com/
The Culinary Institute of America (more than 86,000 culinary & related resources) - http://www.ciachef.edu/

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