Check quality of foods or supplies.

Determine prices for menu items.

Create new recipes or food presentations.

Plan menu options.

Serve food or beverages.

Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Food Production

Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Production and Processing

Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Education and Training

Adjusting actions in relation to others' actions.

Coordination

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Monitoring

Talking to others to convey information effectively.

Speaking

Managing one's own time and the time of others.

Time Management

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Active Listening

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Critical Thinking

Considering the relative costs and benefits of potential actions to choose the most appropriate one.