Hard Skills
BeginnerMeat FabricationThe ability to break down whole carcasses or primal cuts into sub-primals and retail-ready portions like steaks, roasts, and chops.
BeginnerKnife Handling and MaintenanceSafe and efficient use of various cutting tools, including boning knives and cleavers, along with the ability to sharpen and hone blades.
IntermediateFood Safety and SanitationKnowledge of HACCP principles, temperature control, and sterilization procedures to prevent cross-contamination and foodborne illness.
BeginnerInventory ManagementTracking stock levels, performing stock rotation using FIFO methods, and monitoring for product spoilage or shrinkage.