Uploads_downloads_Commis III, OSS, L-1

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JOB SPECIFICATION AND

SKILL TEST

JOB TITLE : COMMIS (III), L - 1

SECTOR : HOSPITALITY INDUSTRY

SUB - SECTOR : FOOD PRODUCTION AND SERVICES

COUNCIL FOR TECHNICAL EDUCATION AND VOCATIONAL TRAINING

NATIONAL SKILL TESTING BOARD MADHYAPURTHIMI, BHAKTAPUR

2006

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The National Skill Standards and Test was developed by:

1. MR. YOGENDRA SHAKYA HOTEL AMBASSADOR, Kamalpokhari / Kathmandu Coordinator

2. MR. LEKH RATNA SHAKYA C.T.E.V.T, Skill Testing Division, Minbhawan/ Kathmandu Member

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In other to give detailed consideration to the development of occupational skill standards (job specifications) the co-coordinator of hotel & Tourism Technical committee nominated a trade experts to advise on the contents of the Job specification (skill standards) and the appropriate skill tests. The members of the trade experts committee are as follows

NAME POSITION TRADE REPRESENTATIVE TO BE COVERED

1 Mr. Kishore Pandey Member Bhanchhagar Putalisadak,Kathmandu. Tel No: 419789

2 Mr. Glen A.Hall Member Food Production H.M.T.T.C Rabibhavan,Kathmandu Tel No: 271028

3 Mr. Ashok Budhathoki Member Food & Beverage (Rest & Bar) Hotel Himalayan Pulchowk, Patan Tel No: 523901, 523903, 523905

4 Mr. Dorje Sherpa Member Front Office Hotel Soaltee Tahachal,Kathmandu Tel No: 272550, 272551, 272553, 272345

5 Ms. Bharati Joshi Member House Keeping Hotel Himalayan Pulchowk, Patan Tel No: 523901, 523903, 523905

6 Mr. Tony Farrel Member Repair and Maintenance H.M.T.T.C Rabibhavan Tel No: 271028

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7 Mr. Lekh Ratna Shakya Member/Secretary Technical Officer C.T.E.V.T Minbhavan, Kathmandu Tel No: 2-23577

8 Mr. Anand Tulardhar Member H.A.N Hotel Blue Star Tripreshor

The member of the trade subcommittee who have been directly involved in developing the job specifications for COOK occupation are as follows: NAME POSITION DESIGNATION

1 Mr. Glen A. Hall Sub Committees Chairperson Expert Food production, ILO, Rabibhavan, Kathmandu

2 Mr. Tashi Lama Member Instructor H.M.T.T.C Rabibhavan, Kathmandu

3 Mrs. Jyoti Bista Member Instructor Sanothimi Tech.School Bhaktapur

4 Miss Else Andersen Member Volunteer Adviser Sanothimi Tech.School Bhaktapur

5 Mr. Lekh Ratna Shakya Member /Secretary Technical Officer C.T.E.V.T Skill Testing Division Minbhavan, Kathmandu

APPROVED BY THE TRIPARITIVE NATIONAL SKILL TESTING BOARD, 1991.

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The National Skill Standards and Test was 1st revision done by:

S.N. Name Organization Designation 1 Mr. Narendra Bajracharya Chairperson, Hotel Association Nepal, Gairidhara, Kathmandu Coordinator

2 Mr. Govinda Narsingh K.C. Executive Chef, LSG, Sky Chef, Gaushala, Kathmandu Member

3 Mr. Ram Kailash Biccha Chief Instructor, NATHM, Ravi Bhawan, Kathmandu Member

4 Mr. Puspa Thapa Chief Adviser, Chef Association Nepal, Paknajol, Kathmandu Member

5 Mr. Santosh Shah Representative, Hotel Association Nepal, Gairidhara, Kathmandu

Member

6 Ms. Samjhana Basnyat. Representative, Hotel Association Nepal, Gairidhara, Kathmandu

Member

7 Ms. Shivani Rana (Dixit) Instructor, ISOTHM, Dillibazar, Katyhmandu Member

8 Mr. Chandra Bhakta Nakarmi Director, National Skill Testing Board, CTEVT, Sanothami Member

9 Mr. Chhabi Bahadur Gurung Deputy Director, National Skill Testing Board, CTEVT, Sanothami

Member

10 Mr. Dip Narayan Chaudhary Skill Testing Officer, National Skill Testing Board, CTEVT, Sanothami

Member-Secretary

11 Mr. Ishwar Chandra Ghimire National Skill Testing Board, CTEVT, Sanothami Assistant

APPROVED BY THE TRIPARITIVE NATIONAL SKILL TESTING BOARD, 2006

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JOB SPECIFICATION

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JOB TITLE: Commis (III) LEVEL: 1

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JOB DESCRIPTION:

The Commis (III), L-1 will be required to show by practical demonstration that they have acquired the necessary practical experience and gained basic knowledge of the following.

3 LIST OF TASK:

1. Grooming related to personal hygiene and work area. 2. Cleaning technique of kitchen, mechanical equipment and food handling and food preparation utensils. 3. Identifying commonly used groceries: including dairy product, meat, fish, poultry, condiments, cereals & pulses. 4. Identifying quality of vegetables and fruits. 5. Processing of vegetables and fruits hygienically. 6. Storing of unprepared perishable and non-perishable foodstuffs. 7. Storing of prepared foods ready for service and reheating. 8. Storing of remaining prepared food.

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QUALIFYING NOTES (Entry Requirements, etc.)

Normal health, no special physical requirement demanded by this job. Education requirements: a) Able to understand required specifications.

b) As per eligibility criteria of National Skill Testing Board.

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TASK SPECIFICATION

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TASK TITLE: GROOMING RELATED TO PERSONAL HYGIENE AND WORK AREA. JOB TITLE: Commis (III), L-1

TASK NO: 1

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TASK ELEMENTS

1.1 Receives verbal instructions.

1.2 Selects required materials, tools and equipment.

1.3 Wears appropriate clean protective clothing.

1.4 Washes hands properly.

1.5 Selects appropriate cleaning and disinfecting agents.

1.6 Organize work area hygienically.

1.7 Disposes of garbage in appropriate and hygienic manner.

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TASK PERFORMANCE REQUIREMENTS

Receive verbal instruction

Clean protective clothing

Clean hand towel

Cleaning agents: disinfectant, bleach, detergents, other chemical agents

Hot water

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TASK PERFORMANCE STANDARDS

Materials, tools and equipment collected.

Clean protective clothing and footwear worn.

Hands washed in clean hot water and dried correctly.

Cuts and abrasions are well covered.

Appropriate cleaning agents selected and work area prepared so as to keep safe and free from contamination.

All waste products or garbage disposed in correct and hygienic manner.

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TASK TRAINING DATA TASK No. 1

T.E. No.

TECHNICAL KNOWLEDGE APPLIED CALCULATION

GRAPHIC INLFORMATION

SAFETY AND HYGIENE

1 1

2

Knowledge of food contamination and poisoning.

Knowledge of using and cleaning of kitchen/mechanical equipment and food preparation utensils.

Importance of food grooming to stop spread of bacteria. (1.1)

Methods of safe dealing with kerosene and solid fuels gas and electrical equipment (1.2)

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TASK PERFORMANCE TEST (SKILL ASSESSMENT)

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TASK TITLE: Commis (III), L-1 TASK NO: 1

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:

12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET (COMMENT) DID THE CANDIDATE?

1.1 Wear correct, clean protective clothing and appropriate footwear and display following appearance:

(i) Use of make-up and jewelries. (ii) Keep hair in a hygienic and manageable

style. (iii) Trim beard and moustache if male

personnel. 1.2 Wash hands and dry correctly. 1.3 Select appropriate cleaning agents and prepare work area hygienically in a

manner safe to himself and to keep from contaminations. 1.4 Dispose all contaminated food, waste products in correct & hygienic

manner. 1.5 Observe all related general rules of safe hygienic practices during the test.

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TASK SPECIFICATION

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TASK NO: 2 JOB TITLE: Commis (III), L-1 CLEANING TECHNIQUES OF KITCHEN, MECHANICAL EQUIPMENT, FOOD HANDLING AND FOOD PREPARATION UTENSILS.

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TASK ELEMENTS

2.1 Select appropriate cleaning and disinfecting agents. 2.2 Clean specified kitchen equipment as instructed. 2.3 Store utensils in proper manner.

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7 TASK PERFORMANCE REQUIREMENTS

Cleaning materials: o Water o Detergents o Disinfectants and sanitizers o Abrasives o Bleach o Solvents o Polishes o Scouring powder o Iodine, Potassium, Chorine o Hot soapy water

Cleaning equipment: Clean protective clothing (including gloves and goggles) Clean hand towel Brushes Brooms Buckets Basins

8 TAKS PERFORMANCE STANDARDS

1 Specified cleaning agents appropriately selected.

2 All specified kitchen, mechanical equipment and food handling utensils cleaned as instructed and stored properly.

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9 10 TASK TRAINING DATA TASK

No. T.E. No.



SAFETY AND HYGIENE

2 2.1

2.2

Knowledge and use of cleaning materials such as detergent, disinfectants and sanitizers, abrasives, bleach, solvents, polishes, clothes, brushes, broom, buckets and mops.

Knowledge and identification of equipment and surfaces, which require cleaning. (a) Important of daily/regular cleaning. (b) Use of appropriate cleaning processes (c) Identifies the kitchen equipment such as pots, pans, large

and small equipment and other specific required items.

Need of safety and hygiene at work (2.2) Method of handling sharp edged cutting tools (2.2)

Safe and hygienic use of large and small equipment and prevention of injury (2.2)

Care to be taken in the event of electric shock, cuts, burns, minor falls (2.2)

Need of fire fighting knowledge and skills.

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11 TASK TITLE: Commis (III), L-1

TASK NO: 2

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:

12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET (COMMENT)

DID THE CANDIDATE?

2.1 Identify, collect required cleaning agents to clean the following kitchen equipment:

a. Large equipment: Ranges Oven Boiling pans Deep fat fryers Sinks and tables etc. b. Mechanical equipment: Peelers Mincers Mixers, blenders, meat slicers Refrigerators c. Utensils and small equipment: Pots Pans Whisks Bowls Spoons Knife Fork

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11 TASK TITLE: Commis (III) L-1

TASK NO: 2

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

2.2 Clean table using any one of following methods wherever applicable taking care of hygienic manner: a. Scrub clean the wooden table with hot water, rinse and wipe as dry as

possible. b. Wash and clean the top of Formica or stainless steel table with hot

detergent water, rinse with hot water & dry correctly. c. Scrub clean the marble slab table and remove moisture with a clean

dry cloth. d. Select all required mechanical equipment as per instructions. e. Select and clean all required utensils observing the specified

instructions. f. Select specific materials and methods of cleaning for the following

utensils.

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TASK NO: 2

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

(i) Utensils and small equipment made of: Non-stick coated metal Iron Steel Copper Aluminum Wood Plastic, Melamine Ceramic

2.3 Complete the task 2.1 &2.2. in safe hygienic manner.

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TASK SPECIFICATION

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TASK NO: 3 JOB TITLE: Commis (III) L-1 IDENTIFYING COMMONLY USED GROCERIES: INCLUDING DAIRY PRODUCTS, MEAT, FISH, POULTRY, CONDIMENTS, CEREALS & PULSES.

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TASK ELEMENTS

3.1 Receives verbal instructions. 3.2 Identifies the commonly used dry and ordinary groceries. 3.3 Identifies all commonly used dairy product 3.4 Identifies all commonly used and seasonal condiments. 3.5 Identifies all commonly used cereals and pulses. 3.6 Identifies commonly used meat, fish and poultry products.


Seasonal condiments Dairy products Groceries Cereals and pulses Meat, fish and poultry


Identification of dry and perishable groceries including dairy products, meat, fish, poultry, condiments, cereals and pulses.

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No. T.E. No.



SAFETY AND HYGIENE

3 3.1

Knows and identifies grocery items, dairy products, meat, fish, poultry, condiments, cereals and pulses.

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11 TASK TITLE: Commis (III) L-1 TASK NO: 3

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

3.1 Identify all required groceries as specified. 3.2 Identify all dairy products. 3.3 Identify all required condiments as follows: Salt Pepper Mustard Vinegar and Other condiments : colouring, and essences. 3.4 Identify all required cereals and pulses. 3.5 Complete the tasks 3.1, 3.2, 3.3 & 3.4 in a safe and hygienic manner.

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TASK SPECIFICATION

5 TASK NO: 4 IDENTIFYING QUALITY OF VEGETABLES AND FRUITS. JOB TITLE: Commis (III) L-1

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TASK ELEMENTS

4.1 Receives verbal instructions for selection of specified vegetable and fruits.

4.2 Identifies all supplied items are correct as per instruction required.

4.3 Separates all items and give labels so that required items can be identified.

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1. Receives verbal instructions 2. Local and imported vegetables 3. Seasonal fruits 4. Papers for coding or labeling


All the following required commodities are identified and selected as per instructions. a. Vegetables (local and imported) b. Specified fruits.

All previously identified items are given specific labels or codes so that all required items can be selected when needed.

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No. T.E. No.



SAFETY AND HYGIENE

4 4.1

4.2

4.3

Knowledge of identification of seasonal fruits and vegetables.

Knowledge of purchasing terms, market conditions, classification of fruits and vegetables, properties, and appearance.

Knowledge of seasonal variations.

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TASK NO: 4

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

4.1 Identify standard local and imported vegetables as specified/instructed. 4.2 Select standard qualitative local and imported vegetables observing following standards:

Fresh, bright in colour, crisp & not wilted. Compact and tight frowing leaves. Firm and closely grown flower, white head and not too much stalk. Firm blanched stems, white, crisp & free from soil.

4.3 Identify the fruits observing following standards: Soft fruits Hard fruits Stone fruits Citrus fruits Seasonal fruits Tropical & other fruits as per instructions

4.4 Select all above fruits as or following standard. Fresh No shrinking, wilting or sign of mould not bruised and over ripe.

4.5 Identify and select specified items whenever required.

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TASK SPECIFICATION

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TASK NO: 5 PROCESSING OF VEGETABLES AND FRUITS HYGIENICALLY. JOB TITLE: Commis (III) L-1

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TASK ELEMENTS

5.1 Receives verbal instructions.

5.2 Cleans vegetables & fruits in treated water.

5.3 Soaks selected vegetables in solution of iodine/ chlorine/ potassium for TWENTY minutes.

5.4 Rinses soaked vegetables and fruits in treated water appropriately.

5.5 Peels unprepared or prepared vegetables and fruits if necessary.

5.6 Keeps prepared vegetables and fruits under hygienic conditions.

5.7 Pre-preparation of vegetables and fruits.

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Work surfaces Utensils Appliances Dishes Sinks Treated water Cleaning agents and chemicals


All vegetables and fruits washed and cleaned in treated water and rinsed to remove any excess food, harmful bacteria and other solid particles.

Soaks selected vegetables in solution of iodine/ chlorine/ potassium for TWENTY minutes to avoid all cross contaminations. Peels and cuts selected vegetables and fruits as per requirement.

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No. T.E. No.



SAFETY AND HYGIENE

5 5.1

5.2

5.3

5.4

5.5

5.6

Knowledge of the perishable and non-perishable vegetables and fruits and the importances of correct storage.

Importance and uses of Iodine, Chlorine, Potassium solutions.

Knowledge of the procedure for rinsing vegetables and fruits in treated water.

Knowledge of the techniques of peeling and cutting vegetables and fruits.

Knowledge of the importance of correct storing of prepared vegetables and fruits for cooking under hygienic conditions.

Knowledge of simple methods of cooking.

Importance of good grooming to stop spread of harmful bacteria.(5,1)

Correct soaking of food stuffs to destroy harmful bacteria (5.2)

Separation of unprepared cooked food stuffs in covered containers (5.5)

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TASK TITLE: Commis (III) L-1 TASK NO: 5

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

5.1 Wash and clean all vegetables and fruits in treated water, rinse with clean water to remove excess food particles, harmful germs, bacteria & other solid particles.

5.2 Make proper solution of iodine, chlorine, potassium and water. 5.3 Soak selected vegetables and fruits in the solution up to TWENTY minutes.

5.4 Rinse the above in treated water correctly.

5.5 Apply correct techniques to peel and cut unprepared and prepared vegetable and fruit items in safe and hygienic manner.

5.6 Store unprepared and prepared vegetables and fruits under hygienic conditions.

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TASK SPECIFICATION

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TASK NO: 6 STORING OF UNPREPARED PERISHABLE AND NON-PERISHABLE FOODSTUFFS. JOB TITLE: Commis (III) L-1

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TASK ELEMENTS

6.1 Store unprepared perishable and non perishable foodstuffs in appropriate containers.

6.2 Store all unprepared foods in appropriate temperature.

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Refrigerators

Freezer

Containers

All required unprepared foods


All unprepared perishable and non perishable foods identified and carefully stored in proper containers to ensure their, quality and nutritional value.

All unprepared foods carefully checked, identified and stored in appropriate temperatures and place to maintain foods in safe and hygienic manner.

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No. T.E. No.



SAFETY AND HYGIENE

6 6.1

6.2

6.3

Knowledge of food poisoning (types, causes, symptoms and remedies).

Knowledge of procedures to store all unprepared perishable and non perishable food items before storing.

Knowledge about various levels of storage temperature.

Reading and calibrating refrigerator to specified temperature and setting up before storing foodstuffs

Safe handling of cooked foods and raw foodstuffs in covered containers (6.1)

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TASK TITLE: Commis (III) L-1

TASK NO: 6

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:

12 TEST FACTORS AND ITEMS STANDARD MET

STANDARD NOT MET (COMMENT)

DID THE CANDIDATE?

6.1 Identify and select the unprepared perishable and non perishable foodstuffs and containers. 6.2 Store unprepared perishable and non perishable foodstuffs in appropriate containers.

6.3 Store unprepared perishable and non perishable foodstuffs in appropriate temperature and place.

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TASK SPECIFICATION

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TASK TITLE: STORING OF PREPARED FOODS READY FOR SERVICE AND REHEATING JOB TITLE: COMMIS (III), L - 1

TASK NO: 7 6

TASK ELEMENTS

7.1 Receive verbal instructions. 7.2 Store prepared foodstuff ready for serving and reheating in proper containers. 7.3 Store prepared foodstuff ready for serving and reheating in proper temperature and place.

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Refrigerators Freezer Containers Bain-marie Chaffing dish Salamander Micro wave All required prepared foodstuffs.

8 TASK PERFORMANCE STANDARDS

All prepared foodstuff identified and carefully stored in proper container to ensure their, quality and nutritional value.

All prepared foodstuff carefully checked, identified and stored in appropriate temperature and place to maintain foods in safe and hygienic manner.

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No. T.E. No.



SAFETY AND HYGIENE

7

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2

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Knowledge of the procedures to store all prepared foodstuffs.

Knowledge about proper storage and its temperature.


Safe handling of cooked foodstuffs in covered containers.

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11 TASK TITLE: STORING OF PREPARED FOODS READY FOR SERVICE OR REHEATING

TASK NO: 7

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

1. Identify and select the foodstuff and containers.

2. Store prepared foodstuffs in appropriate containers.

3. Store prepared foodstuffs in appropriate temperature and place.

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TASK SPECIFICATION

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TASK TITLE: STORING OF REMAINING PREPARED FOOD. JOB TITLE: COMMIS (III), L 1

TASK NO: 8

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TASK ELEMENTS

8.1 Receives verbal instructions. 8.2 Stores remaining prepared foodstuff in proper containers. 8.3 Stores remaining prepared foodstuff in proper temperature and place.

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Refrigerators

Freezer

Containers

All prepared and remaining foodstuffs.

8 TASK PERFORMANCE STANDARDS

All remaining prepared foodstuff identified and carefully stored in proper container to ensure their, quality and nutritional value. All remaining prepared foodstuff carefully checked, identified and stored in appropriate temperature and place to maintain foods in safe and

hygienic manner.

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No. T.E. No.



SAFETY AND HYGIENE

7

1

2

3


Knowledge of the procedures to store all prepared foodstuffs.

Knowledge about proper storage of remaining prepared foodstuffs and its temperature.


Safe handling of remaining prepared foodstuffs in covered containers.

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11 TASK TITLE: STORING OF REMAINING PREPARED FOOD.

TASK NO: 8

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

1 Identify and select the foodstuff and containers.

2 Store remaining prepared foodstuffs in appropriate containers.

3. Store remaining prepared foodstuffs in appropriate temperature and place.

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