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.