Hard Skills
EntryFood Safety and SanitationApplying standard hygiene protocols and temperature controls to prevent foodborne illness and maintain product integrity.
EntryCash Handling and POS OperationThe ability to process financial transactions accurately using electronic registers and handle physical currency.
EntryPortion Control and Scooping TechniqueStandardizing serving sizes to ensure consistency and manage food costs through specific manual techniques.
IntermediateInventory MonitoringTracking stock levels of ingredients, cones, and packaging to ensure continuous availability of products.