Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate possesses the following: Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table sand serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.