WSQ Food And Beverage Production Management (Level 4)
About This Course
• Enforce adherence to requirements and standards throughout kitchen operations.
• Identify production processes prone to quality issues in order to train staff on relevant mitigating measures.
• Oversee fair assignment of work among staff to meet kitchen production schedules.
• Coordinate orders with retail outlets to assess proposed changes in kitchen production schedules and buffer stock levels for feasibility.
• Assess impact of current, new, and improved processes on actual kitchen production capacity and expected change in quality standards.
• Highlight quality and performance issues due to new and improved processes to appropriate management.
• Reinstate workstations.
Course fees displayed are eligible for course fee funding support by SkillsFuture Singapore (SSG). Please note that additional fees that apply are not covered by SSG subsidies or SkillsFuture Credits. For a complete breakdown of all course fees, please visit the At-Sunrice (ASR)’s website or contact ASR directly at [email protected] or 6416 6688.
What You'll Learn
Entry Requirements
Be able to speak, read and write English.
At least 16 years old.