Hard Skills
IntermediateIngredient Weighing and MeasurementThe ability to accurately measure dry and liquid ingredients using digital or manual industrial scales according to precise production formulas.
IntermediateFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Points and general hygiene protocols to prevent cross-contamination during the dough preparation process.
Entry-levelRecipe and Formula AdherenceThe capacity to strictly follow standardized recipes and production sheets to ensure the final product meets specific weight and texture requirements.
Entry-levelEquipment Cleaning and MaintenancePerforming routine cleaning of scales, mixers, and weighing stations to ensure a sterile and functional production environment.