COMPETENCY PROFILE (CP)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCTION
Level THREE (3)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

1. Hygiene, Safety and L-010-3:2012-C01 The CU title describes the 1. Verify hygiene activities in 1.1 Hygiene activities in the
Food Handling competency in hygiene, safety the kitchen kitchen adhered in
and food handling verification. accordance with Health
Ministry, local authorities
He or she is the person to requirements and company
carry out hygiene, safety and Standard Operating
food handling verification at Procedure (SOP)
their work area.
 Types and method of
The person who is competent hygiene activities
in this CU shall be able to checklist inspection
verify hygiene and safety determined
activities in the kitchen and in  Hygiene activities in
food handling production the kitchen inspected
activities carry out and  Immediate feedback
maintain hygiene, safety and provided
food handling corrective
action and verification
document in accordance with
guideline set by the
establishment with Health
Ministry department policies
and local authority’s
requirements in
consideration.

1
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

The outcome of this 2. Verify safety activities in 2.1 Safety activities in the
competency is to ensure that the kitchen kitchen adhered in
foods are prepared in accordance with Health
hygienic, safe and in line with Ministry requirement ,
policy in accordance with company Standard
Health and Industrial Ministry Operating Procedure (SOP)
rules and regulation. and Industrial Ministry rules
and regulation

 Types and method of

safety activities
checklist inspection
determined
 Safety activities in the
kitchen inspected
 Immediate feedback
provided

3. Verify hygiene and safety 3.1 Hygiene and safety in food

in food handling
production activities
handling production
activities in the kitchen
adhered in accordance with
Health Ministry requirement
and company Standard
Operating Procedure (SOP)

 Types and method of

hygiene and safety in
food handling production
activities checklist
inspection determined

2
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

 Hygiene and safety in

food handling production
activities
inspected
 Immediate feedback
provided

4. Carry out hygiene, safety 4.1 Corrective action performed

and food handling
corrective action
to rectify any unconformity
to the standard set in
accordance with Health
Ministry requirement and
company Standard
Operating Procedure (SOP)

 Types of hygiene, safety

and food handling
production corrective
action determined
 Hygiene, safety and
food handling production
activities inspected and
immediate feedback
provided
 Corrective action for
hygiene, safety and
food handling production
proposed

3
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

5. Maintain Hygiene, Safety 5.1 Documentation updated in

and Food handling accordance with company
verification document Standard Operating
Procedure (SOP)

 Types of daily and

monthly verification
summary report
determined
 Daily and monthly
verification summary
report filled, updated
and compiled
 Daily and monthly
verification summary
report submitted to
superior

4
Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level THREE (3)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

2. Food Production L-010-3:2012-C02 The CU title describes the 1. Identify quality, 1.1 Quality, consistencies and
Quantity And Quality competency in food consistencies and quantity quantity of food production
Control production quantity and of food production requirement adhered in
quality control. requirement. accordance with food
standard set by the
He or she is the person to establishment
carry out Food production
quantity and quality control at  Types of quality,
their work area. consistencies and
quantity of food
The person who is competent production requirement
in this CU shall be able to determined
identify quality, consistencies
and quantity of food 2. Obtain quality and quantity 2.1 Quality and quantity control
production requirement, control checklist checklist determined in
obtain quality and quantity accordance with food
control checklist, prepare standard set by the
daily food production quantity establishment
and quality control activities
summary report and maintain  Types of quality and
monthly food production quantity control
quantity and quality control checklist selected
activities document in  Quality and quantity
accordance with the control checklist report
establishment requirement interpreted
and company Standard
Operating Procedure (SOP).

5
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

The outcome of this  Standard Operating

competency is to ensure food
produced meet
requirement in accordance
with food standard set by the
establishment and to provide
food for guest satisfaction.
the
3. Prepare daily food 3.1 Food production quality and
production quantity and
quality control activities
summary report
Procedure ( SOP )
determined
 Product specification
requirements checked
 Quality and
quantity control
specification
 Product produced meet
the required set
 Immediate feedback
provided
quantity control summary
report compiled in
accordance with the
establishment requirement

 Types of daily food

production quality and
quantity control and
summary report
determined
 Daily food production
quality and quantity
control summary report
filled
 Daily food production
quality and quantity
control summary report
submitted to relevant
department
6
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

4. Maintain monthly food 4.1 Documentation updated in

production quantity and accordance with company
quality control activities Standard Operating
document Procedure (SOP)

 Types of monthly food

production quality and
quantity control
summary report
determined
 Monthly food production
quality and quantity
control summary report
filled and updated
 Monthly food production
quality and quantity
control summary report
compiled
 Monthly food production
quality and quantity
control summary report
submitted to relevant
department

7
Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level THREE (3)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Catering Activities L-010-3:2012-C03 The CU title describes the 1. Verify venue and space 1.1 Venue and space allocation
Coordination competency in catering allocation for catering determined in accordance
coordination. activities with company Event Order
and Banquet Manual
He or she is the person to
coordinate catering activities at 1.2 Venue and space allocation
their work area. inspected in accordance with
company Event Order and
The person who is competent Banquet Manual
in this CU shall be able to
verify venue, space allocation  Type of check list
for catering activities, determined
equipment and utensils  Standard of check list
selection and clearing work selected
area at catering activities,
confirm type of menu and 2. Confirm type of menu and 2.1 Catering activities menu
setting for catering activities, setting for catering activities prepared in accordance with
carry out catering coordination company Event Order and
in accordance with Banquet Manual
establishment working
procedure. 2.2 Types of menu and setting
checked in accordance with
The outcome of this company Event Order and
competency is to ensure Banquet Manual
catering coordination meet
the requirement in  Theme
accordance with  Set-up
8
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

establishment standard and 3. Verify equipment and 3.1 Type of utensils and
to provide excellent service utensils selection equipment are used in
for guest satisfaction. accordance with company
Event Order

 Equipment and utensils

list checked
 Display item checked

4. Carry out catering 4.1 Catering set-up are in

coordination accordance with company
event order and banquet
manual

 Buffet display and

dishes arrangement
checked
 Safety requirements in
arranging buffet display
and dishes applied

5. Verify clearing work at 5.1 Clearing at catering

catering activities area activities area done in
accordance with company
work procedure

 Cleanliness of the work

place checked
 Equipment, utensils
buffet display and dishes
cleared from the buffet
line checked

9
Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level THREE (3)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

4. Supervisory L-010-3:2012-C04 This CU Title is to describe 1. Manage the sectional staffs 1.1 The sectional staffs are
Administrative supervisory administrative monitored in accordance
Functions functions. with company job
description.
He or she is accountable to
supervise the operation in their  staff strength determined
section.  event forecast
determined
The person who is competent  Sectional operational
in supervisory administrative shift established
function shall be able to  Job schedule
manage the sectional staffs, established
coordinate section budget,
record sectional
documentation, supervise 2. Coordinate section budget 2.1 Section budget adhered in
procurement and inventory accordance with the
record and in accordance with departmental allocation.
establishment requirement.
 Section budget
The outcome of this interpreted
competency is to manage and  Section budget
supervise the supervisory implemented
administrative function in
accordance with Standard
Operating Procedure (SOP).

10
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Record sectional 3.1 Sectional documentation

documentation maintained, updated and
filed in accordance with
Standard Operating
Procedure (SOP).

 Sectional inventory
documentation updated
 Sectional checklist
documentation
updated
 Sectional procurement
documentation
updated
 Sectional personnel
 documentation updated
 Sectional operational
documentation updated

4. Supervise procurement 4.1 Procurement record

record obtained, checked and
verified in accordance with
Standard Operating
Procedure (SOP)

 Sectional procurement
request checklist
obtained
 Sectional procurement
 supplies maintain and
controlled

11
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

5. Supervise inventory record 5.1 Inventory record maintained,

controlled and prepared in
accordance with Standard
Operating Procedure (SOP).

 Inventory record
checklist obtained
 Sectional inventory
 Supplies maintain and
controlled

12
Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level THREE (3)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

5. Basic Cost L-010-3:2012-E01 The CU title describes the 1. Identify basic yield cost 1.1 Basic yield cost analysis
Control competency in basic cost analysis done in accordance with
control. standard accounting
practices
He or she is the person to
carry out basic cost control at  Form of basic yield
the work area. cost analysis
determined
The person who is competent  Method of basic yield
in this CU shall be able to cost analysis
identify basic yield cost determined
analysis and food cost  Basic yield cost analysis
percentage, determine portion prepared
control, carry out food cost
control and maintain 2. Identify food cost 2.1 Food cost percentage
procurement and inventory percentage calculated in accordance
report in accordance with with standard accounting
standard accounting practices practices
and standard recipes.
 Form of food cost
The outcome of this percentage calculation
competency is to expose and determined
familiarize the person on the  Method of food cost
basic cost control in percentage calculation
accordance with company determined
accounting practices.  Food cost percentage
calculation prepared
13
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Determine portion control 3.1 Portion control carried out

in accordance with
standardize recipes

 Portion control
interpreted
 Method of portion
control determined
 Portion control
performed

4. Carry out food cost control 4.1 Food cost control prepared
in accordance with
standard accounting
practices

 Types of food cost

control determined
 Method of food cost
control determined
 Food cost control
performed

14
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

5. Maintain procurement and 5.1 Procurement and inventory

inventory report report compiled in
accordance with company
policies.

 Types of procurement
and inventory report
determined
 Procurement and
inventory report prepared
and updated
 Procurement and
inventory report compiled
 Procurement and
inventory summary report
submitted to relevant
department

15