Cutting Techniques Food Storage
Sous Vide Technique Disciplinary Action
Kitchen Equipment Operations Attentive to Detail
Order Delivery Practices Guest Experiences
Food Preparation and Safety Staff Meetings
Quality Assurance and Control Guest Satisfaction
Cleaning and Organization Ingredient Restocking
New Hire Training POS Transactions
Portion and Cost Control Billing and Payment Processing
Effective Planner Calculations and Measurements
Critical Thinking
Spanish, Food Handler Certification