Hard Skills
IntermediatePOS System OperationProficiency in operating Point of Sale software and hardware to process transactions, manage orders, and handle various payment methods.
IntermediateFood Safety and SanitationKnowledge and application of procedures related to the safe handling, storage, and preparation of food to prevent contamination.
EntryBasic Food PreparationPerforming routine tasks such as portioning ingredients, assembling sandwiches, and preparing beverages according to standardized recipes.
EntryInventory ReplenishmentMonitoring stock levels of condiments, packaging, and ingredients, and restocking them to ensure continuous service flow.
Soft Skills
EntryCustomer ServiceThe ability to provide professional, helpful, and high-quality service to customers before, during, and after their requirements are met.
IntermediateConflict ResolutionThe capacity to handle customer complaints and difficult situations with professionalism to reach a satisfactory outcome.
EntryTeam CollaborationWorking effectively with kitchen staff and other attendants to ensure orders are fulfilled correctly and efficiently.