COMMIS / DEMI CHEF / CHEF DE PARTIE
DUTY TASK
PERFORM SAFETY /
SECURITY AND SANITATION Maintain personal hygiene Maintain kitchen sanitation Ensure proper food handling
FUNCTIONS
01 01.01 L1 01.02 L1 01.03 L1
OPERATE AND USE TOOLS
Use kitchen utensils Use cutting implements Use meat processing machines
AND EQUIPMENTS
02 02.01 L1 02.02 L1 02.03 L1
ACTIVE REQUISITION AND
Collect ordered items Sort out raw materials Store raw materials accordingly
HANDLE RAW MATERIALS
03 03.01 L1 03.02 L1 03.03 L2
Detremine measurement and
CARRY OUT PRE-PARATION Prepare vegetable cuts Prepare meat cuts
poryion of the ingredients
04 04.01 L1 04.02 L2 04.03 L2
PRODUCE DISHES BY
VARIOUS METHODS OF Conduct boiling Conduct blanching Conduct poaching
COOKING
05 05.01 L1 05.02 L1 05.03 L1
PRODUCE LOCAL Prepare and cook and nasi
Prepare and cook fried rice Prepare lonting
BREAKFAST lemak
06 06.01 L1 06.02 L1 06.03 L2
React to fire emergency Report irregulations and
Comply with safety rules Apply first aid
situations incidences
01.04 L1 01.05 L1 01.06 L1 01.07 L1
Use vegetable processing
Use heating equipment Use storage equipment Use recipe
machines
02.04 L1 02.05 L1 02.06 L1 02.07 L1
Maintain proper food storage Check current stock Prepare requisition forms Control stock level
03.04 L2 03.05 L3 03.06 L3 03.07 L3
Prepare poultry and feathered
Prepare fish cuts Prepare garnishes
game
04.04 L2 04.05 L2 04.06 L2
Conduct shallow frying Conduct deep frying Conduct sauteeing Conduct stewing
05.04 L1 05.05 L1 05.06 L1 05.07 L1
Prepare and cook roti canai Prepare and cook tosai
06.04 L2 06.05 L2
Develop safety and secutity
procedures
01.08 L3
Conduct gratinating Conduct steaming Conduct glazing Conduct braising
05.08 L1 05.09 L1 05.10 L1 05.11 L1
Conduct grilling/broiling Conduct roasting Conduct baking Conduct double-boiling
05.12 L1 05.13 L1 05.14 L1 05.15 L1
COMMIS / DEMI CHEF / CHEF DE PARTIE
DUTY TASK
PRODUCE WESTERN
Make juices Prepare and cut fruits Prepare boiled egg
BREAKFAST
07 07.01 L1 07.01 L1 07.01 L1
PRODUCE ACCOMPANIMENT Prepare ulam Make sambal belacan Make acar
08 08.01 L1 08.02 L1 08.03 L2
PRODUCE STOCKS Make chicken stock Make veal stock Make brown beef stock
09 09.01 L1 09.02 L1 09.03 L1
PRODUCE PASTRY
Prepare and bake sponge cakes Prepare and bake short crust Prepare and bake choux pastry
PRODUCTS
10 10.01 L1 10.02 L2 10.03 L2
PRODUCE BAKERY
Prepare and fry doughnuts Prepare and bake muffins Prepare and bake buns and rolls
PRODUCTS
11 11.01 L1 11.02 L1 11.03 L2
PRODUCE LOCAL Prepare and cook sweet and
Prepare chilli sauce Prepare tamarind
SAUCE/GRAVY sour sauce
12 12.01 L1 12.02 L1 12.03 L2
Prepare fried eggs Prepare and cook french toast Prepare and cook waffle Prepare and cook pancake
07.04 L1 07.05 L1 07.06 L1 07.07 L1
Make sambal tumis Make chutney
08.04 L2 08.05 L2
Make vegetable stock Make fish/seafood stock Make game stock
09.04 L1 09.05 L1 09.06 L1
Prepare and bake cookies Prepare and bake butter cake Prepare and bake puff pastry Prepare petit fours
10.04 L2 10.05 L2 10.06 L2 10.07 L2
Prepare and bake breads Prepare and bake croissont Prepare and bake danish pastry
11.04 L2 11.05 L2 11.06 L2
Prepare and cook kuah dhall Prepare and cook kuah kari Prepare and cook kuah kacang Pepare and cook kuah laksa
12.04 L2 12.05 L2 12.06 L2 12.07 L2
Prepare and cook scrambled egg Prepare poached eggs Prepare sliced cold meat Prepare and cook omelette
07.08 L1 07.09 L1 07.10 L1 07.11 L2
Prepare and cook kuah lodeh
12.08 L2
COMMIS / DEMI CHEF / CHEF DE PARTIE
DUTY TASK
PRODUCE SAUCE AND
Prepare sugar syrup Prepare mint sauce Prepare vinaigrette dressing
DRESSING
13 13.01 L1 13.02 L1 13.03 L1
PRODUCE DESSERTS Prepare and cook pengat Prepare and cook fruit compote Prepare fried desserts
14 14.01 L2 14.02 L2 14.03 L2
PRODUCE SOUP Prepare and cook puree soup Prepare and cook cream soup Prepare and cook chowder
15 15.01 L1 15.02 L2 15.03 L2
PRODUCE APPETISERS Prepare salad appetisers Prepare fruit appetisers Prepare egg appetisers
16 16.01 L1 16.02 L1 16.03 L1
PRODUCE VEGETABLE Prepare and cook leafy Prepare and cook bulbous
Prepare salad vegetable dishes
DISHES vegetable dishes vegetable dishes
17 17.01 L1 17.02 L1 17.03 L1
PRODUCE FARINACIOUS Prepare and cook noodles with
Prepare and cook fried noodles Prepare and cook lasagna
PRODUCTS gravy
18 18.01 L1 18.02 L1 18.03 L1
Prepare fried eggs Prepare and cook french toast Prepare and cook waffle Prepare and cook pancake
07.04 L1 07.05 L1 07.06 L1 07.07 L1
Make sambal tumis Make chutney
08.04 L2 08.05 L2
Make vegetable stock Make fish/seafood stock Make game stock
09.04 L1 09.05 L1 09.06 L1
Prepare and bake cookies Prepare and bake butter cake Prepare and bake puff pastry Prepare petit fours
10.04 L2 10.05 L2 10.06 L2 10.07 L2
Prepare and bake breads Prepare and bake croissont Prepare and bake danish pastry
11.04 L2 11.05 L2 11.06 L2
Prepare and cook kuah dhall Prepare and cook kuah kari Prepare and cook kuah kacang Pepare and cook kuah laksa
12.04 L2 12.05 L2 12.06 L2 12.07 L2
Prepare and cook scrambled egg Prepare poached eggs Prepare sliced cold meat Prepare and cook omelette
07.08 L1 07.09 L1 07.10 L1 07.11 L2
Prepare and cook kuah lodeh
12.08 L2
