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Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
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Major Group
3
Technicians and Associate Professionals
Sub-Major Group
36
Social, Cultural and Related Associate Professionals
Minor Group
364
Culinary Associate Professionals
Unit Group
3641
Chefs
Minor Unit Group
MASCO Code
3641-04
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Assistant Food Preparation Officer Grade C5 responsible for food management, planning expenses, planning menus, overseeing food handling including hygiene and food safety. Procurement of wet/dry raw food ingredients, kitchen equipment, storage management of wet/dry raw food stores as well as monitoring the maintenance of kitchen equipment and the cleanliness of the surrounding area of the food preparation premises. Provide advisory services in food service development, premises planning and kitchen equipment as well as analytical and control expertise services related to food preparation.
Tasks
Checking orders and inspecting raw/wet/dry food from suppliers to ensure quantity and quality comply with orders, contract specifications, and the Food Act.
Distributing and storing food according to menus, standard recipes, and proper, clean, and safe storage procedures.
Supervising the preparation of normal and therapeutic diets, including cutting, preparation methods, taste testing, and serving according to ward orders and schedules.
Inspecting servings in the centralised plating system, labels individual trays, and ensures trays are complete before placing them in trolleys.
Supervising the cleanliness and safety of equipment, work areas, stores, and the environment, and ensures compliance with departmental procedures and safety policies.
Overseeing the duties of Cooks, ensuring compliance with regulations, uniform requirements, attendance, and the use of gloves and face masks during food preparation.
Preparing lists of the number of each type of diet to be prepared, labels diets, and ensuring daily work instructions are communicated to Cooks.
Providing continuous training and education to Cooks regarding patient food preparation.
Ensuring all work processes are performed correctly, with quality, and in accordance with circulars, and takes appropriate action if issues arise.
Conducting customer satisfaction surveys or related studies.
Skills
Basic
Ability to communicate effectively both orally and in writing in Bahasa Melayu and English.
Ability to prepare quality working papers and reports.
Ability to provide professional opinions, advisory services, and make accurate and timely decisions.
Computer handling skills.
Additional Info
QUALIFICATION
Diploma or equivalent
Related Courses
Claimable Course
e-Latih Online Course
Madani TVET Course
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