Cook / Chef

• Heat Control & Methods: Mastering techniques like boiling, simmering, searing, and braising.
• Knife Skills: Safe, efficient chopping, dicing, and slicing techniques.
• Flavor Development: Tasting while cooking, seasoning with salt, and using spices/herbs correctly.
• Preparation (Mise en Place): Organizing ingredients, tools, and preparing components before cooking starts.
• Cooking Basics: Knowing how to cook rice, grains, eggs, and various vegetables.
• Protein Preparation: Knowing how to sear, roast, or stew meat safely and correctly. 

Kitchen Management & Safety

• Food Safety & Hygiene: Preventing cross-contamination (especially with raw meat), washing hands, and storing food safely.
• Time Management & Multitasking: Managing multiple dishes simultaneously and understanding cooking times.
• Equipment Knowledge: Understanding which pans and tools to use for specific tasks. 

Operational Skills

• Menu Planning: Planning meals, managing ingredients to reduce waste, and cooking to preferences.
• Consistency & Accuracy: Measuring ingredients and maintaining consistent quality.