Institutional Cooks (Excluding Schools) X Required Skills

Hygiene Management and Cleaning Knowledge (1) Hygiene inspection (1) Ingredient prep and storage methods (1) Ingredient preprocessing (1) Ingredient preprocessing and storage methods (1) Instruction comprehension and execution (1) Kitchen Equipment Operation (1) Knife Handling (1) Large-scale Cooking (1) Line production technology (1) Machine Operation (Steam Convection Oven) (1) Mass cooking (1) Meal Count Management (1) Measurement and counting (1) Menu Planning (1) Menu creation (1) Menu knowledge (1) Nutritional Balance Knowledge (1) Nutritional Calculation (1) Operation of Cooking Utensils and Machinery (1) Ordering and inventory management (1) Procedure compliance (1) Recipe Portion Management (1) Temperature Management (1) Temperature management (1)