Hard Skills
EntryBasic Food PreparationThe ability to assist in food preparation tasks such as washing, peeling, and cutting ingredients as directed by senior culinary staff.
IntermediateSanitation and Food SafetyKnowledge and application of hygiene standards, including cleaning workstations, sanitizing equipment, and following HACCP guidelines.
EntryInventory and Stock SupportReceiving, unloading, and organizing food supplies and equipment in appropriate storage areas like refrigerators or dry storage.
EntryDishwashing and Equipment MaintenanceOperating manual and automatic washing equipment to clean dishes, cutlery, and kitchen machinery while maintaining a clean environment.
IntermediateKitchen Safety ProceduresUnderstanding and following protocols for handling hazardous materials, sharp tools, and hot surfaces to prevent workplace injuries.