Hard Skills
EntryFood Safety and SanitationApplying hygiene standards and procedures to prevent foodborne illness and maintain a clean workspace.
IntermediatePOS System OperationUsing computerized point-of-sale systems to process orders, handle payments, and issue receipts.
EntryBasic Food PreparationPerforming routine tasks such as portioning food, washing vegetables, and assembling simple menu items.
Soft Skills
FoundationalCustomer Service ExcellenceInteracting with patrons in a polite and helpful manner to ensure a positive dining experience.
FoundationalActive Listening and Verbal CommunicationAccurately receiving and relaying customer orders and internal kitchen instructions.
IntermediateTime ManagementPrioritizing tasks in a high-volume environment to ensure food is prepared and served quickly.