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What skills would you recommend for a medium-level culinary position?

Is there any particular skill set I should spend more time and energy on acquiring and practicing?

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Jessica’s Answer

Knife skills are a priority. Know all the different types and how to execute them properly. Also really study and know your basics. From simple sauces, how to make a stock, and how to butcher things like chicken. The basics are essential along with how you handle your knife.
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Sean’s Answer

Have a solid understanding of the 7 cooking methods (steam, blanch, poach, sear, roast, braise, grill) and know when and how to apply them where ever needed. Definitely always work on knife skills (that never stops, you can always be better) and working cleanly, neatly and organized. Know how to create a variety of sauces, how the various thickeners work (roux, reductions, corn/potato/arrowroot starch, emulsions, etc). Research the mother sauces so you at least have a technical knowledge of them.
You should have some knowledge of baking and be confident in being able to execute simple baking tasks like biscuits, scones, cookies, muffins, foccacia, yeast rolls, etc. Get to know how every piece of equipment in any kitchen works, even if you don't use it in your position. Chances are someday you will somewhere else. If you are line cooking, be at least familiar with the other positions on the line besides yours. Being proficient and competent across a wide variety of positions and situations will make you more valuable and also a stronger cook. Don't be afraid of stepping out of your comfort zone and doing things you have not done before.
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Cate’s Answer

Knife skills are at the top of my list. Learn to sharpen your own knife well. Learn all the various knife cuts and work to perfect them and increase your speed.
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