Hard Skills
EntryFood Portion ControlThe practice of dispensing standardized amounts of food to maintain consistency and manage costs.
IntermediateFood Safety and SanitationApplying health regulations to food handling, storage, and equipment cleaning to prevent contamination.
IntermediateTemperature MonitoringUsing thermometers to regularly check that food on the steam table remains at safe internal temperatures.
EntrySteam Table MaintenanceOperating and cleaning industrial heating equipment used to keep food hot during service hours.
Soft Skills
EntryCustomer ServiceProviding friendly and efficient assistance to patrons during the food selection and ordering process.
EntryStock Replenishment CoordinationMonitoring food levels in serving pans and communicating with kitchen staff to ensure timely refills.