Hard Skills
IntermediateFood Safety ComplianceAdherence to health and safety regulations regarding food handling, storage, and sanitation to prevent contamination.
IntermediateKnife ProficiencyThe ability to safely and accurately use various kitchen knives for precise chopping, dicing, and julienning of vegetables and fruits.
BasicPortion ControlThe practice of measuring ingredients according to standardized recipes to maintain consistency and manage costs.
IntermediateMise en PlaceThe organizational technique of preparing and arranging all necessary ingredients and tools before service begins.