Hard Skills
IntermediateFood Safety ComplianceAdherence to health and safety regulations, including HACCP standards, to prevent foodborne illnesses and maintain hygiene.
IntermediateTable Service StandardsThe technical ability to set tables, serve food and beverages efficiently, and clear dining areas according to hospitality protocols.
IntermediatePoint of Sale (POS) OperationProficiency in using digital ordering systems to record meals, track inventory, and manage billing if applicable.
IntermediateAllergen AwarenessKnowledge of common food allergens and the ability to communicate ingredient risks to guests to prevent adverse reactions.
Soft Skills
AdvancedCustomer RelationsManaging guest inquiries, dietary requirements, and complaints with a professional and helpful attitude.
AdvancedRemote Environment ResilienceThe ability to maintain performance and mental well-being while living and working in isolated camp settings for extended periods.
IntermediateTime ManagementPrioritizing tasks during peak meal times to ensure all guests are served promptly and dining areas are reset quickly.