Hard Skills
EntryFood Safety and HygieneThe ability to follow strict protocols for handling food safely, preventing cross-contamination, and maintaining a sanitized environment in a high-volume kitchen.
EntryBasic Culinary PreparationPerforming routine tasks such as washing, peeling, chopping, and portioning ingredients for the head cook.
EntryIndustrial Dishwashing and SanitationOperating commercial dishwashing equipment and manually cleaning heavy-duty kitchen pots, pans, and surfaces to maintain sanitary standards.
EntryInventory and Stock ManagementAssisting in receiving shipments, unloading supplies, and properly rotating stock using FIFO (First-In, First-Out) methods.