SSW
General Customer Service Customer Service
Ⅰ. Knowledge of Customer Services
-> Customer services
-> Basic customer service operations
-> Meal time etiquette
-> Dealing with customers who require help
-> Appropriate waiting (serving)
-> Basic customer service terms and how to use them
Ⅱ. Knowledge of Foods
-> Food allergies
-> Handling alcohol
-> Nutrition
-> Tastes
-> Food diversification
Ⅲ. Knowledge of Restaurant Management
-> Preparing for the business day & end-of day tasks
-> Cleaning tasks (outside the kitchen)
-> Knowledge of cash and cashless payments
Ⅳ. Knowledge of Handling Complaints
-> Handling customer complaints
-> Handling situations involving foreign object contamination
Ⅴ. Knowledge of Emergency Responses
-> Responding if somebody is ill
-> Responding in the event of a natural disaster
Food and Drink Preparation
Ⅰ. Knowledge of Ingredients (Raw Ingredients)
-> Types of meat
-> Types of seafood
-> Types of fruit and vegetable
Ⅱ. Knowledge of Basic Preparation Processes
-> Purpose of basic preparation processes
-> Basic preparation processes for vegetables
-> Basic preparation processes for seafood
Ⅲ. Knowledge of Various Preparation Methods
-> Cooking with heat
-> Cooking without heat
Ⅳ. Knowledge of Cooking Appliances, Utensils and Tools
-> Cooking appliances
-> Cooking utensils and tools
-> Measuring appliances
Ⅴ. Knowledge of Occupational Health & Safety
-> Occupational health & safety in the kitchen
-> Handling cooking appliances, utensils and tools
-> Handling other utensils and tools
-> Fire prevention measures
Hygiene Controls
Ⅰ. Knowledge of basic hygiene controls
-> Basic knowledge of food poisoning
-> The 3 principles for food poisoning prevention
-> Typical bacteria and viruses that cause food poisoning
Ⅱ. Knowledge of good hygiene practice
-> Delivery check
-> Check storage temperature (Refrigerator/Freezer)
-> Prevent cross contamination
-> Cleaning and disinfection of utensils
-> Cleaning and disinfection of toilets
-> Personal hygiene
-> Enforce handwashing
-> Cleaning controls (for the kitchen) and waste disposal
Ⅲ. Knowledge of HACCP based food hyginene system
(critical control points)
-> What are “HACCP based food hygiene system”?
-> Critical control points
-> Group 1: How to control “refrigerated foods”
-> Group 2: How to control “cook and serve hot”
-> Group 3: How to control “foods that go through heating, refrigeration, and then reheating”
-> Other critical control points
-> Keeping a record of hygiene controls
