Hard Skills
IntermediateDough Rolling and ShapingThe manual or mechanical process of flattening and stretching dough to a specific thickness and shape required for production standards.
FoundationalFood Safety and Hygiene (HACCP)Adherence to strict sanitary guidelines and hazard analysis protocols to prevent food contamination during the processing and handling stages.
IntermediateIndustrial Machine OperationThe ability to safely operate and adjust commercial dough rollers, sheeters, and conveyors to optimize production flow and throughput.
FoundationalQuality InspectionIdentifying defects in the dough, such as uneven thickness or texture inconsistencies, and adjusting mechanical settings or manual techniques accordingly.
Soft Skills
FoundationalPhysical Stamina and Manual DexterityThe ability to perform repetitive physical tasks and maintain precise hand-eye coordination over extended shifts in a fast-paced environment.
FoundationalStandard Operating Procedure (SOP) AdherenceFollowing established company protocols regarding recipe measurements, processing times, and safety checks without deviation.