JOB TITLE : COMMIS

Duty No. 03 PRODUCE BREAKFAST

Task No. 03.01 PREPARE JUICES

Performance Standard
Level 1 PREPARE JUICES USING JUICE EXTRACTOR,FRUIT SQUEEZER
AND RECIPES SO THAT RECIPE OBTAINED, UTENSILS ,
EQUIPMENT AND INDREDIENTS SELECTED AND JUICES
PREPARATION EXECUTED IN ACCORDANCE WITH STANDARD
RECIPES
TOOLS, EQUIPMENT AND MATERIALS
Juice Extractor,Fruit Sqeezer,Recipe

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)

1 Obtain recipe Knowledge of:

1.1 Types of juices recipe
1.2 Types of juices ingredients

Abilty to :
1.1 Identify types of juices recipe
1.2 Identify types of juices ingredients

2 Select utensils and equipments Knowledge of:

2.1 Types of utensils and equipment for making
juices
2.2 Usage of utensils and equipment for making
juices

Abilty to :
2.1 Determine types of utensils and equipment for
making juices
2.2 Determine usage of utensils and equipment for
making juices

3 Select ingredients Knowledge of:

3.1 Types of juices ingredients
3.2 Physical condition of juices ingredients

Abilty to :
3.1 Determine types of juices ingredients
3.2 Determine physical condition of juices ingredients

Attitude / Safety:
- Ensure ripeness of juices ingredients

4 Execute juices preparation Knowledge of:

4.1 Different types of juices preparation
4.2 Importance of portioning juices
4.3 Utilization of utensils and equipment for juices
preparation
4.4 Hygiene requirements in juices preparation

Abilty to :
4.1 Determine types of juices preparation
4.2 Determine portioning of juices preparation
4.3 Determine quality of juices preparation
4.4 Apply utensils and equipment for preparing
juices preparation such as slicng,squeezing
 4.5 Practice food hygiene in juices preparation

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)
Attitude / Safety:
- Use proper PPE
- Minimize wastages
- Proper handling of utensils and equipment
- Observe personal hygiene
JOB TITLE : COMMIS

Duty No. 03 PRODUCE BREAKFAST

Task No. 03.02 PREPARE EGG DISHES

Performance Standard
Level 1 PREPARE EGG DISHES USING FRYING PAN, RECIPES AND
INGREDIENTS SO THAT RECIPE OBTAINED, UTENSILS ,
EQUIPMENTS AND INGREDIENTS SELECTED AND EGG DISHES
PREPARATION EXECUTED IN ACCORDANCE WITH STANDARD
RECIPES
TOOLS, EQUIPMENT AND MATERIALS
Frying Pan,Standard Recipe,Ingredients

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)

1 Obtain recipe Knowledge of:

1.1 Types of egg dishes recipe
1.2 Types of egg dishes ingredients

Abilty to :
1.1 Identify types of egg dishes recipe
1.2 Identify types of egg dishes ingredients

2 Select utensils and equipment Knowledge of:

2.1 Types of utensils and equipment for making
egg dishes
2.2 Uterlization of utensils and equipment for making
egg dishes which includes peeling,cutting,
slicing and chopping
Abilty to :
2.1 Determine types of utensils and equipment for
making egg dishes
2.2 Determine usage of utensils and equipment for
making egg dishes

3 Select ingredients Knowledge of:

3.1 Types of egg dishes ingredients
3.2 Physical condition of egg dishes ingredients

Abilty to :
3.1 Determine types of egg dishes ingredients
3.2 Determine physical condition of egg dishes
ingredients

Attitude / Safety:
- Ensure freshness of egg dishes ingredients

4 Execute egg dishes preparation Knowledge of:

4.1 Different types of egg dishes preparation
4.2 Importance of portioning egg dishes
4.3 Identify quality of egg dishes preparation

Abilty to :
4.1 Determine types of egg dishespreparation
4.2 Determine portioning of egg dishespreparation
 4.3 Determine quality of egg dishes preparation

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)
Attitude / Safety:
- Use proper PPE
- Minimize wastages
- Handle utensils and equipment with care
- Observe personal hygiene and sanitation
JOB TITLE : COMMIS

Duty No. 03 PRODUCE BREAKFAST

Task No. 03.03 PREPARE LOCAL DISHES

Performance Standard
Level 1 PREPARE LOCAL DISHES USING UTENSILS, EQUIPMENTS,
INGREDIENTS AND RECIPES SO THAT RECIPE OBTAINED,
UTENSILS , EQUIPMENTS AND INGREDIENTS SELECTED AND
LOCAL DISHES PREPARATION EXECUTED IN ACCORDANCE
WITH STANDARD RECIPE
TOOLS, EQUIPMENT AND MATERIALS
Utensils,Equipment,Ingredients,Recipe

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)

1 Obtain recipe Knowledge of:

1.1 Types of local dishes recipe
1.2 Types of local dishes ingredients

Abilty to :
1.1 Identify types of local dishes recipe
1.2 Identify types of local dishes ingredients

2 Select utensils and equipment Knowledge of:

2.1 Types of utensils and equipments for preparing
local dishes
2.2 Uterlization of utensils and equipments for
preparing local dishes

Abilty to :
2.1 Types of utensils and equipments for preparing
local dishes which includes peeling, cutting,
chopping and slicing
2.2 Determine usage of utensils and equipments for
preparing local dishes

3 Select ingredients Knowledge of:

3.1 Types of local dishes ingredients.
type of ingredient
3.2 Physical condition of local dishes ingredients

Abilty to :
3.1 Determine types of local dishes ingredients
3.2 Determine physical condition of local dishes
ingredients

Attitude / Safety:
-
 ENABLING REQUIREMENT
STEPS
(Knowledge, Skill,Safety & Attitude)
4 Execute local dishes preparation Knowledge of:
4.1 Different types of local dishes preparation.
4.2 Important of portioning local dishes
dishes preparation
4.3 Quality of local dishes preparation

Abilty to :
4.1 Determine types of local dishes preparation which
includes;
- nasi lemak
- roti canai
- lontong
4.2 Determine portioning of local dishes preparation
4.3 Determine quality of local dishes preparation

Attitude / Safety:
- Use proper PPE
- Minimize wastages
- Handle utensils and equipment with care
- Observe personal hygiene and sanitation
JOB TITLE : DEMI CHEF

Duty No. 03 PRODUCE BREAKFAST

Task No. 03.04 PREPARE INTERNATIONAL DISHES

Performance Standard
Level 2 PREPARE INTERNATIONAL DISHES USING COOKING UTENSILS,
EQUIPMENT AND RECIPES SO THAT RECIPE OBTAINED,
UTENSILS, EQUIPMENTS AND INGREDIENTS SELECTED AND
INTERNATIONAL DISHES PREPARATION EXECUTED IN
ACCORDANCE WITH STANDARD RECIPES
TOOLS, EQUIPMENT AND MATERIALS
Cooking Utensils, Equipment,Recipe

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)

1 Obtain recipe Knowledge of:

1.1 Types of International dishes recipe
1.2 Types of International dishes ingredients

Abilty to :
1.1 Identify types of International dishes recipe
1.2 Identify types of International dishes
ingredients

2 Select utensils and equipment Knowledge of:

2.1 Types of utensils and equipments for preparing

International dishes
2.2 Uterlization of utensils and equipments for
preparing International dishes

Abilty to :
2.1 Types of utensils and equipments for preparing
International dishes
2.2 Determine usage of utensils and equipments for
preparing International dishes whuich include
slicing, peeling, chopping, cutting

3 Select ingredients Knowledge of:

3.1 Types of International dishes ingredients.
type of ingredient
3.2 Physical condition of International dishes
ingredients

Abilty to :
3.1 Determine types of International dishes ingredients
3.2 Determine physical condition of International
dishes ingredients
 Attitude / Safety:
- Ensure freshness of International dishes
ingredients

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)

4 Execute international dishes Knowledge of:

preparation 4.1 Different types of International dishes
preparation
4.2 Important of portioning International dishes
International dishes preparation

Abilty to :
4.1 Determine types of International dishes
preparation which includes;
Continental breakfast
American breakfast
4.2 Determine portioning of International
dishes preparation
4.3 Determine quality of International dishes preparation

Attitude / Safety:
- Proper usage of PPE
- Minimize wastages
- Handle utensils and equipment with care
- Observe personal hygiene and sanition
JOB TITLE : CHEF DE PARTIE

Duty No. 03 PRODUCE BREAKFAST

Task No. 03.05 VERIFY BREAKFAST PRODUCTION

Performance Standard
Level 3 VERIFY BREAKFAST PRODUCTION USING CHECKLIST REPORTS,
STATIONARY AND STANDARD RECIPE SO THAT
BREAKFAST MENU CHECKLIST OBTAINED,BREAKFAST MENU
REQUIREMENTS CHECKED AND BREAKFAST MENU SUMMARY
REPORT PREPARED IN ACCORDANCE WITH STANDARD
OPERATING PROCEDURE
TOOLS, EQUIPMENT AND MATERIALS
Checklist reports,standard recipe and stationary

ENABLING REQUIREMENT
STEPS
(Knowledge, Skill, Safety & Attitude)

1 Obtain breakfast menu checklist Knowledge of:

1.1 Type of breakfast checklist
1.2 Type of breakfast menu checklist

Abilty to :
1.1 Identify type of breakfast menu checklist
1.2 Select type of breakfast menu checklist

Attitude
- Follow procedures

2 Check breakfast menu requirements Knowledge of:

2.1 Interpret breakfast menu procedures
2.2 Standard cooking method procedures

Abilty to :
2.1 Provide immediate feed back
2.2 Follow procedures

Attitude :
- Schedule compliance
- Accuracy compliance

3 Prepare breakfast menu summary Knowledge of:

report 3.1 Summary report
3.2 Understand report content
3.3 Filling summary report

Abilty to :
 3.1 Fill in summary report
3.2 Determine summary content
3.3 Submit report to authorized personel

Attitude :
- Schedule compliance
- Accuracy compliance