1)  Ability to perform job functions with attention to detail, speed and accuracy. 2)  Ability to prioritize organizes, delegate work and follow through. 3)  Ability to be a clear thinker remains calm and resolves problems using good judgement. 4)  Ability to work well under pressure of meeting production schedules and timelines for guests' food orders. 5)  Ability to maintain good adjustment. 6)  Ability to maintain good relation and coordination. 7)  Ability to work with all products and food ingredients involved. 8)  Ability to judge food quality in accordance with standards. 9)  Ability to differentiate dates. 10) Ability to operate, clean and maintain all equipment required in job functions. 11) Ability to supervise, train and direct employees; give correction when needed. 12) Ability to comprehend food recipes. 13) Ability to perform job functions with minimal supervision. 14) Ability to work cohesively with co-workers as part of a team 15) Ability to motivate staff and maintain a cohesive team 16) Ability to take full responsibility to duty functions. 17) Ability to coordinate all departments to follow with quality department requirements.