Hard Skills
IntermediateMachine Calibration and OperationThe ability to set up, adjust, and monitor specialized industrial equipment such as potato slicers, continuous fryers, and seasoning applicators.
AdvancedFood Safety and Sanitation (HACCP)Strict adherence to Hazard Analysis and Critical Control Points protocols and personal hygiene standards required for food processing environments.
IntermediateSensory Quality ControlThe skill of evaluating product quality through visual inspection, texture analysis, and moisture testing to ensure chips meet brand standards.
IntermediateBasic Mechanical TroubleshootingIdentifying and resolving minor mechanical failures or blockages in the production line to maintain continuous operation.
BasicProduction Documentation and ReportingAccurately recording production metrics, temperature logs, oil levels, and incident reports in digital or manual systems.