Sijil Kemahiran Malaysia (SKM Tahap 1 Waiter)
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1 Sijil Kemahiran Malaysia (SKM Tahap 1 Waiter)
2 Duration 3.5 months 3.5 months Theory (120 hours) 3 Months Practical (480 hours) Schedule Theory : Once a week at Training Center Day : Monday pm or Tue 8.30am-1.00pm Layout of Module : Alternate week -Theory (PT) & Practical (PP) Practical : On-Job-Training 4-5 days a week at Industry Center Module SKM Module : Kertas Penerangan (KP) Penilaian Pengetahuan (PT) Penilaian Prestasi (PP) Other Module : English Communication, Soft Skill courses
3 Logbook must be written as follows : Theory 14 weeks = 120 hrs minimum Practical 14 weeks = 480 hrs minimum TOTAL = 600 hours minimum Note : Logbook to be signed by Coach every working day Pictures when carrying out a task in job profile list can be used as supporting document, ie can be attached in logbook Completed logbook must be placed in Portfolio
4 In order to qualify for SKM you must achieve Trampil for Penilaian Pengetahuan and Penilaian Prestasi Trampil means you have achieved at least 70% The overall assessment papers carry weight as follows : Penilaian Prestasi = 70% Penilaian Pengetahuan = 30% Logbook = 14 weeks
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6 TRAINEES WILL BE ABLE TO USE PROPER ATTIRE, PERSONAL HYGIENE AND GROOMING MATERIALS AND STANDARD OPERATING PROCEDURES (SOP) SO THAT PERSONAL HYGIENE IS MAINTAINED AND PRACTICED IN ACCORDANCE WITH ESTABLISHMENT REQUIREMENTS
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8 Sediakan meja untuk tetamu makan Ambil pesanan tetamu Hidang makanan dan minuman Bersihkan meja sebelum, sesudah dan semasa makan.
9 Nyanyikan lagu selamat harijadi silver service staff dilatih khas untuk melayan di majlis-majlis besar, banquets, ataupun restoran yang bertaraf tinggi.
10 kertas / buku pesanan dan pen pemetik api pembuka wain ataupun pisau sommelier.
11 Pembuka Selera / Appetizers / Entree Sup / Soups Salad / Salads Makanan utama / Main Course Pemanis mulut / Desserts Hidangan / Dishes Hiasan / Garnishes Recam / Condiments
12 Menyambut tetamu Menemani tetamu ke meja Menghidangkan roti dan air Bussing/menghantar makanan Mengemas meja Menyiapkan meja semula Menyelenggara penampilan meja dan lantai Membersih dan menambahkan stok service station Menyelenggara ruang makan Menambah semula minuman dan bakul roti Membersihkan kotoran dan tumpahan Membuang sampah Mengelap kerusi dengan kain yang bersih
13 Menawarkan lada sulah untuk salad atau sup Bersihkan dan sapu (crumb) meja semasa penukaran menu atau hidangan dan menggantikan pinggan yang telah digunakan Hidangkan minuman Mengemaskan dulang atak kaki dulang yang tertinggal di laluan Bersihkan bekas abu rokok, menyalakan rokok, memberi pencungkil gigi, mambantu tetamu mengenakan kot.
14 Pakai pakaian seragam yang sesuai Berkasut Rambut disisir rapi dan diikat sekiranya panjang Pakaian seragam hendaklah sentiasa bergosok dan bersih Berkuku pendek dan tidak berwarna Memakai solekan yang sederhana Tidak digalakkan bermisai atau berjanggut Memakai tanda nama Memakai pewangi badan atau deoderan
15 Mandi sentiasa menggunakan sabun Berus gigi Cuci dan syampu rambut Cuci tangan setiap kali sebelum dan selesai melakukan tugas Memakai pakaian yang bersih Berkuku pendek dan kemas Bercukur Menggunakan pewangi tubuh
16 Lemak, minyak & gula Kumpulan roti, bijirin, nasi dan pasta, susu, yogurt & keju Daging, ikan, telur, ayam, & kekacang Kumpulan sayuran Kumpulan Buah- buahan
17 Lemak, minyak & gula Susu, yogurt & keju Sayuran Daging, ikan, telur, ayam, & kekacang Buah- buahan Roti, bijirin, nasi dan pasta
18 Kumpulan Makanan Lemak, minyak & manisan Apakah yang dikira sebagai satu hidangan Bantuan pemahaman Guna secara berasingan Kurangkan penggunaan gula dan lemak dalam makanan ataupun di atas meja, termasuklah mentega Pilih makanan yang kurang jumlah gula seperti pencuci mulut, gula-gula ataupun minuman ringan Susu, yogurt & keju 1 cawan susu ataupun yogurt 1½ ounce keju semulajadi 2 ounce keju yang diproses Pilih susu skim dan yogurt kurang lemak. Pilih produk tenusu rendah lemak Daging, ayam, ikan, kekacang telur 2-3 ounce daging tanpa lemak ½ cawan kekacang yang di masak 1 biji telur 2 sudu besar mentega kacang bersamaan 1 ounce daging bersih Pilih daging bersih iaitu tanpa kulit dan kekacang kering kerana rendah lemak Sediakan makanan dengan kaedah yang rendah lemak seperti merebus, membakar atau memanggang
19 Sayursayuran 1 cawan sayur segar ½ cawan sayur yang telah dimasak ¾ cawan jus sayuran Makan pelbagai sayuran, kerana setiap satu berbeza dengan zat masing-masing Kurangkan penggunaan lemak dalam masakan Buah-buahan 1 epal, pisang atau oren saiz sederhana ½ cawan buah yang di cincang, masak atau tin ¾ cawan jus buah-buahan Buah mengandungi kandungan serat lebih tinggi dari jus Hanya 100% jus di anggap sama seperti sebiji buah Roti, bijirin, nasi & pasta 1 keping roti 1 ounce bijirin sedia makan ½ cawan bijirin yang dimasak atau nasi dan pasta Pilih makanan rendah lemak dan gula. Pilih makanan dari bijirin penuh untuk serat yang tinggi
20 Sapu lantai Gilap gengan menggunakan kain yang telah dicelup dengan bahan pembersih serbaguna. Basuh kotoran dengan air dan agen pembersih Gunakan penyedut hampagas Gunakan penyental ataupun pengilap Gunakan bahan pelarut untuk kotoran degil
21 Please complete the following : Week 1 : Penilaian Pengetahuan HT-010-1/M01/PT (1/1) Week 2 : Penilaian Prestasi : HT-010-1/M01/PP (1/1)
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