Hard Skills
AdvancedFood Safety Compliance (HACCP)Monitoring and maintaining standards for food preparation, storage, and handling to prevent contamination and ensure regulatory compliance.
IntermediateDietary ManagementEnsuring that meal preparation aligns with medical dietary prescriptions and therapeutic nutritional requirements for patients.
IntermediateInventory and Procurement ControlManaging the ordering, receiving, and storage of food and supplies while monitoring waste and budget adherence.
Soft Skills
IntermediatePersonnel SupervisionManaging staff shifts, performance evaluations, and daily workflow assignments for kitchen and service staff.
IntermediateConflict ResolutionThe ability to mediate and resolve disputes between staff members or address patient complaints effectively.