Hard Skills
IntermediateIndustrial Oven OperationThe ability to set, monitor, and adjust temperature, humidity, and belt speed controls for large-scale baking equipment.
AdvancedFood Safety ComplianceAdherence to Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) to prevent contamination.
IntermediateEquipment TroubleshootingIdentifying and resolving minor mechanical malfunctions or software errors in dough extruders and cutting machinery.
BasicQuality Control MonitoringThe systematic checking of product weight, dimensions, and visual standards against pre-defined specifications.
BasicProduction DocumentationRecording ingredient lot numbers, machine settings, and throughput data for traceability and operational analysis.