Hard Skills
Entry-levelBasic Food PreparationAssisting chefs by washing, peeling, chopping, and slicing ingredients to prepare for cooking.
BasicSanitation and Hygiene ComplianceMaintaining a clean workspace and adhering to food safety standards to prevent contamination.
Entry-levelIndustrial Dishwashing and CleaningOperating commercial dishwashing equipment and manually cleaning pots, pans, and heavy kitchen machinery.
BasicStock Rotation (FIFO)Organizing storage areas by ensuring older stock is used before newer shipments to minimize spoilage.
BasicWaste ManagementProperly sorting and disposing of food waste, recyclables, and hazardous materials like hot grease.