Hard Skills
IntermediateCulinary Preparation and CookingThe ability to prepare, season, and cook a wide variety of foods including soups, salads, entrees, and desserts in a high-volume, mobile transit environment.
AdvancedHACCP ComplianceKnowledge and application of Hazard Analysis Critical Control Point principles to ensure food is stored, handled, and prepared safely within railway health regulations.
IntermediateInventory and Stock ManagementManaging the procurement, storage, and rotation of food supplies within the constrained storage space of a railway galley to minimize waste.
IntermediateAdaptability in High-Motion EnvironmentsThe ability to perform precise culinary tasks and maintain kitchen safety while working in a moving vehicle with limited space and fluctuating stability.
IntermediateMenu Standardization and Portion ControlAdhering to specific company recipes and portioning guidelines to ensure consistency of taste and cost across different train routes.