Hard Skills
AdvancedMeat FabricationThe process of breaking down animal carcasses or large primal cuts into smaller, usable portions and specific cuts for service.
IntermediateHigh-Heat Cooking TechniquesExpertise in methods such as grilling, searing, and roasting to achieve specific textures and flavor profiles in meats.
AdvancedFood Safety and HACCP ComplianceKnowledge and application of Hazard Analysis Critical Control Point principles specifically regarding raw meat storage and preparation.
IntermediateInventory Management and CostingTracking meat stock levels and calculating the cost per portion to maintain budget targets.