Hard Skills
IntermediateCulinary TechniquesProficiency in various cooking methods such as grilling, frying, sautéing, and baking tailored to small-scale kitchen operations.
AdvancedFood Safety and SanitationApplying health regulations and hygiene practices to prevent foodborne illnesses and maintain a clean workspace.
IntermediateMenu Planning and Inventory ManagementDesigning meal options and tracking stock levels to minimize food waste and manage ingredient costs.
BasicEquipment MaintenancePerforming routine cleaning and basic troubleshooting of commercial kitchen appliances such as ovens, grills, and fryers.