Hard Skills
IntermediateCulinary TechniquesProficiency in diverse cooking methods such as braising, grilling, and baking to prepare various menu items.
AdvancedFood Safety and SanitationAdherence to health regulations and HACCP standards to prevent foodborne illnesses.
AdvancedHigh-Volume ProductionThe ability to scale recipes and manage bulk preparation for large catering events.
IntermediateKnife SkillsMastery of cutting techniques for speed, uniformity, and kitchen safety.