|1. Profient with working on tray line.
2. Understand how to read a menu or tick to assure that the resident receive the right diet.
|3. I understand scheduling.
4. I can work almost in position in a kitchen.
5. I understand culture difference and the need to avoid certain foods.
At IGI I was responsible to for quality control. I made sure that the plants were potted properly and met the company standards.
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