Hard Skills
IntermediateFood Safety and SanitationKnowledge and application of procedures to prevent foodborne illness and maintain a clean work environment.
BasicPortion ControlMeasuring and serving standardized amounts of food to manage costs and ensure consistency.
BasicKitchen Equipment OperationSafely operating and cleaning commercial kitchen machinery like steam tables, dishwashers, and coffee makers.
Soft Skills
BasicCustomer ServiceProviding polite, efficient, and helpful assistance to guests in a cafeteria or buffet setting.
BasicBuffet ReplenishmentMonitoring food levels on the buffet line and coordinating with the kitchen to ensure items are stocked and fresh.