Hard Skills
ExpertWhole Carcass ButcheryThe ability to break down whole animals, poultry, or large fish into primal and sub-primal cuts with minimal waste.
AdvancedHACCP ComplianceEnsuring all meat, poultry, and seafood are stored, handled, and cooked according to Hazard Analysis Critical Control Point standards.
AdvancedPrecision Protein PreparationMastery of various cooking methods such as searing, braising, and sous-vide to achieve specific internal temperatures and textures.
IntermediatePortion Control and Yield ManagementMonitoring the size of protein portions to ensure consistency and maintain food cost targets.