Hard Skills
IntermediateFood Safety and SanitationThe knowledge and application of health regulations, personal hygiene standards, and cleaning procedures to prevent foodborne illnesses.
BasicPoint of Sale (POS) OperationThe technical proficiency in using digital cash registers and ordering systems to process transactions and manage bills.
BasicBasic Food PreparationAssisting kitchen staff by performing tasks such as washing, peeling, chopping, and portioning food items.
BasicInventory Management SupportMonitoring stock levels of condiments, utensils, and supplies, and alerting management for replenishment.