Hard Skills
IntermediateManual Candy DippingThe ability to manually coat confectionery centers with chocolate or glaze using specialized tools or hand-dipping techniques to achieve a professional finish.
BasicFood Safety and Sanitation (HACCP)Adherence to strict hygiene protocols and Hazard Analysis Critical Control Point standards to prevent food contamination.
IntermediateTemperature and Viscosity MonitoringThe technical ability to monitor and maintain the correct temperature of dipping liquids to ensure proper crystallization and coating thickness.
BasicVisual Quality InspectionThe skill of identifying defects such as air bubbles, uneven coating, or bloom in finished confectionery products.
Soft Skills
BasicPhysical Stamina and Manual DexterityThe capacity to perform precise, repetitive hand movements while standing for extended periods in a production environment.
IntermediateAttention to DetailThe behavioral trait of maintaining high precision and consistency across high-volume production batches.