Hard Skills
IntermediateStaff SchedulingThe ability to create and manage work shifts for kitchen and service staff to ensure adequate coverage and operational efficiency.
AdvancedSafety and Hygiene TrainingEducating staff on HACCP standards, food safety protocols, and workplace hazard prevention.
IntermediateLabor Law ComplianceEnsuring that the canteen operation adheres to regional regulations regarding working hours, overtime, and mandatory breaks.
EntryResource and Payroll AdministrationTracking hours worked, managing leave requests, and reporting data for payroll processing.
Soft Skills
IntermediatePerformance EvaluationSystematically assessing the efficiency, food quality, and customer service skills of canteen employees.
IntermediateConflict ResolutionMediating disagreements between staff members or resolving grievances between kitchen and front-of-house teams.
IntermediateOnboarding and MentorshipThe process of integrating new hires into the canteen culture and providing hands-on training for operational tasks.