Siddhartha Business Group of Hospitality

Food preparation: Chopping, peeling, and portioning ingredients, washing and measuring fruits and vegetables, and seasoning meat
Cooking: Following recipes and quality standards, operating ovens, stoves, grills, microwaves, and fryers, and testing food for doneness
Serving: Presenting food in proper portions and receptacles
Kitchen maintenance: Cleaning and sanitizing work stations, tables, tools, knives, and equipment
Inventory: Taking inventory of supplies and notifying a supervisor when stock is low
Safety: Following company safety and security policies and procedures, reporting accidents, injuries, and unsafe work conditions, and completing safety training and certifications
Personal appearance: Maintaining a clean and professional uniform and personal appearance
Communication: Speaking with others using clear and professional language, and developing positive working relationships with others