Hard Skills
IntermediateFood Safety and SanitationKnowledge of health regulations regarding the safe handling, storage temperatures, and preparation of deli meats to prevent cross-contamination.
IntermediatePrecision Meat SlicingThe technical ability to operate commercial slicers to achieve specific cut thicknesses and weights requested by customers.
AdvancedProduct Knowledge (Charcuterie & Meats)Deep understanding of different meat origins, curing methods, flavor profiles, and appropriate food pairings.
IntermediateVisual MerchandisingThe skill of arranging meats, cheeses, and garnishes in a display case to attract customer attention and highlight promotions.
BasicInventory Rotation (FIFO)The practice of rotating stock using the First-In, First-Out method to ensure product freshness and minimize spoilage.