Main Responsibilities and Required Skills for Cook

A Cook is responsible for Preparing, cooking, and presenting meals, dishes and foods. They help maintain a clean and organized working environment. In this blog post we describe the primary responsibilities and the most in-demand hard and soft skills for Cooks.

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Main Responsibilities of Cook

The following list describes the typical responsibilities of a Cook:

Adhere

Adhere to all other reasonable request from the management.
Adhere to all policies and standards as outlined in the Employee Handbook and training.
Adhere to cleaning schedules as assigned.
Adhere to grooming and appearance standards.
Adhere to schedule and arrive ready to work on time.
Adhere to timing standards for products and services.

Aid

Aid in all kitchen operations as needed.

Answer

Answer, report and follow Chef's instructions.

Anticipate

Anticipate all and any menu requests.
Anticipate and address guest's service needs.
Anticipate and respond to flow of orders to ensure timely completion of all food items.

Arrange

Arrange and portion food according to established guidelines.
Arrange, garnishes, and portions food according to established guidelines.

Arrive

Arrive and leave on time, and clock in / out accordingly.

Assist in

Assist and supports KM during their menu development responsibilities.
Assist by chopping vegetables and washing food items.
Assist in any other duties as required.
Assist in cooking, preparation and serving of food as well as clean up and keeping area sanitary.
Assist in executing daily restaurant production needs.
Assist in keeping the kitchen clean, hygienic and tidy, at all times.
Assist in kitchen organization and cleanliness.
Assist in menu planning, inventory counts and grocery orders.
Assist in monthly inventory counts.
Assist in planning new menus and monthly specials.
Assist in prep work as required for the next shift.
Assist in production planning, record keeping and reporting as required.
Assist in serving meals, as necessary and on a timely basis.
Assist in setting up plans and actions to correct any food cost problems.
Assist in the ordering and receiving of all food and supplies as required.
Assist Kitchen Supervisor with menu development, creation, and rotation when required.
Assist other positions when needed.
Assist the Chef and Sous Chef with kitchen inventory, and food storage.
Assist wherever and whenever needed to ensure timely and smooth quality service.
Assist with cooking breakfast, lunch.
Assist with cost of goods sold.
Assist with food preparation for special events, holidays etc as directed.
Assist with heavy lifting.
Assist with inventory of the food supply.
Assist with plating and preparation of dishes.
Assist with preparation for state inspections.
Assist with preparation of food for special functions e.g. catering, theme dinners etc..
Assist with re-stocking of all paper supplies and food items as needed.
Assist with the cleaning, sanitation and organization of the kitchen and equipment.

Assume

Assume responsibility for their entire station and all ingredients / prep on that station.
Assume the authority, responsibility and accountability of Cook.

Assure

Assure all food is stored properly based on kitchen SOPs and health department standards.
Assure the special of the day is completed in a timely fashion.

Attend

Attend all scheduled employee meetings and brings suggestions for improvement.
Attend and participate in department and business huddles (meetings).
Attend and participate in orientation, training and in-service educational activities.
Attend monthly departmental meetings.
Attend to all kitchen briefings and training.

Bake

Bake, roast, stew, and steam cook meat, fish and fowl according to recipes.

Build

Build and maintain relationships with team members.
Build inventory lists, as well as strategic overview of preparation.

Butcher

Butcher and fabricate meat, fowl, and fish.

Champion

Champion a positive attitude towards accommodating employee requests for food preparation.

Check

Check all food for tastes, temperature, and eye appeal.
Check and verifies all deliveries.
Check dates and remove substandard products immediately from coolers / counters / shelves.
Check food while cooking to stir or turn.
Check orders for accuracy and portion control.
Check out our content and specialties.
Check stations for equipment and tools.

Clean

Clean and chop food, set up and stock stations.
Clean and maintain station in practicing good safety and sanitation.
Clean and organize all related work equipment and areas.
Clean and organize the dish area and follow all cleaning schedules and checklists.
Clean and restock workstations.
Clean and sanitize dishes daily.
Clean and sanitize the kitchen.
Clean machines, counters, floors, etc..
Clean & maintain station while practicing exceptional safety, sanitation / organizational skills.
Clean refrigerators and freezers.
Clean restrooms, empty trash containers, and make certain supplies are replenished for guest use.
Clean station and get checked out by a manager before clocking out.
Clean their station to a high standard and assist others.
Clean the line and kitchen areas at close.
Clean TP black hat facing forward at all times.
Clean up and wipe down food prep areas, reach-ins / walk-ins, shelves.
Clean work habits and attention to detail.

Close

Close the kitchen properly and follows the closing checklist for kitchen stations.

Collaborate with

Collaborate with key stakeholders and teams to stay updated on new products, services, and policies.

Communicate

Communicate any discrepancies to the Kitchen Manager.
Communicate effectively with all facility teams.
Communicate effectively with all team members.
Communicate effectively with coworkers.
Communicate effectively with other cook and Wait-staff.
Communicate effectively with supervisors and co-workers.
Communicate problems and ideas to management.
Communicate well to ensure effective shift hand-over's.

Complete

Complete all other duties as requested.
Complete all specified opening setup, closing shift down and side duties.
Complete mis en place and set-up station for breakfast, lunch, and / or dinner service.
Complete misplace and set-up station for breakfast, lunch, and / or dinner service.
Complete opening and closing checklists.
Complete opening set up, closing shut down and side / prep duties.
Complete safety training and certifications as required.
Complete side work for station and shift.
Complete the inspection within 5-7 days.
Complete thorough cleaning of kitchen area as directed.

Conduct

Conduct weekly checks to ensure no expired foods.

Consult

Consult and refer to other medical practitioners.

Contribute to

Contribute to an overall positive and collaborative environment.
Contribute to delivering top quality food and service to all guests and team members.

Control

Control food waste, loss and usage per SOP.

Cook

Cook II's ensure that all food items are prepared to exacting standards.
Cook menu items in co-operation with the rest of the kitchen staff.
Cook to assist in the preparation of delicious dishes in the kitchen.

Coordinate

Coordinate Dietary services with other departments as required.
Coordinate the food service operation with the teacher, including catering services.

Cover

Cover, date and correctly store all food preparation items.
Cover, date and nearly store all meats, poultry, seafood and other food items.

Create

Create and design a wide arrangement of food and menus.
Create, design, supervise the development of new experimental protocols / best practices.
Create unique daily features that showcase the restaurants themes.

Delegate

Delegate checklist items and manage labour based on business volume.

Deliver

Deliver positive and constructive communication between kitchen staff and Pit Crew.

Demonstrate

Demonstrate safe food handling procedures, with special emphasis on critical control.

Describe

Describe the reasons to include time period and frequency.

Design

Design bread production and baking schedule.

Develop

Develop and maintains a good working rapport with inter‑department personnel.

Display

Display coffee bean sourcing origins and coffee roast knowledge.

Distribute

Distribute food to the classrooms following appropriate health and safety guidelines, and policies.

Document

Document on the appropriate temperature cooler / freezer log form.

Embrace

Embrace change by being open to new ideas.

Enforce

Enforce responsible food service management.

Engage

Engage the customer with eye contact and an energetic smile as they enter the eatery.

Ensure

Ensure a high level of cleanliness in the work area and a professional presentation.
Ensure all equipment is functioning properly.
Ensure all foods meet standards for quality of taste and temperature.
Ensure all kitchen opens and closes are completed according to Impact Kitchen protocol.
Ensure all menu items are prepared to quality standards and sent within a timely matter.
Ensure all prepared foods are properly labeled, dates, initialed, covered, and rotated.
Ensure compliance of Assisted Living Facility with federal, state and local standards.
Ensure compliance with all applicable federal and state laws and all company policies.
Ensure compliance with all applicable laws and regulations.
Ensure compliance with all health codes and requirements.
Ensure consistency by tasting food constantly.
Ensure food products meet quality standards for taste and appearance.
Ensure guests are delighted thus inspiring loyalty and repeat business.
Ensure guest satisfaction.
Ensure Health and safety requirements are followed.
Ensure lunch line is set and fully stocked prior to opening.
Ensure overall quality, presentation of the food appealing, as meals are served on time.
Ensure pricing is correct.
Ensure product quality, food safety, freshness and FIFO is strictly practiced within the department.
Ensure proper communication and handover to senior management as needed.
Ensure proper size and weight of food portions.
Ensure quality and freshness of ingredients and product.
Ensure quality by maintaining proper rotation of perishable and non-perishable products.
Ensure residents are satisfied with the all aspects of food preparation and presentation.
Ensure safe operation of the kitchen equipment and adhere to safety / security guidelines.
Ensure security and confidentiality of all guest, employee, and Company information.
Ensure security of company assets.
Ensure storage in a safe and sanitary manner.
Ensure that all food production are completed on time as needed.
Ensure that all procedures are followed in accordance with established policies.
Ensure that all tasks are accomplished in a safe manner.
Ensure that every fried product is always fresh and hot.
Ensure that leftover food is stored properly and safely, marking the date and labeling items.
Ensure that menus are maintained and filed according to facility policies and procedures.
Ensure that mise en place is sufficient for service.
Ensure that the food area stocked and organized.
Ensure that the food is prepared to standard in high quality and a timely manner.
Ensure that the food preparation, quality and presentation meets organizational standards.
Ensure that work is accurate, thorough and to the highest standards.
Ensure wash cloths, towels etc., are washed daily.
Ensure work responsibilities are covered when absent.

Establish

Establish, implement and enforce Dietary Department policies and procedures.

Execute

Execute all orders and duties on time.
Execute consistently according to strict specifications.

Expedite

Expedite on floor or in the kitchen as business demands.

Follow

Follow all food handling procedures and regulations.
Follow all health and safety regulations prescribed.
Follow all Health & Safety standards outlined by the company.
Follow all operations policies and procedures.
Follow all the health and safety requirement.
Follow appropriate safe food handling standards and plating guide specifications.
Follow daily meal planning guidelines and shift routines.
Follow Health & Safety guidelines.
Follow our build guides for building every item on our menu.
Follow plate presentation specifications as directed.
Follow proper plate presentation for all dishes.
Follow recipe and / or product specifications for preparing, cooking, and serving food.
Follow recipes, portion controls and presentation specification as set by the restaurant.
Follow safe food handling guidelines.
Follow standard recipes regarding presentation of food items.
Follow standards, policies and procedures.

Gather

Gather and stock all condiments needed for service set up.

Greet

Greet guests warmly and provide excellent guest service.

Handle

Handle Customer Complains.
Handle food safely and effectively.
Handle, store and rotate all products properly.
Handle various food products such as seafood, beef, pork, poultry, fruits, and vegetables.

Help

Help lead and inspire our kitchen staff with the Restaurant Manager.
Help to raise the standards within the restaurant and bring new concepts forth.

Identify

Identify equipment needs for food preparation and service.

Implement

Implement changes when needed.

Inform

Inform Sous Chef of any shortages before item runs out.

Inspect

Inspect food for spoilage.
Inspect kitchen and food service areas.
Inspect kitchens and food service areas, clean kitchen and work areas when necessary.
Inspect kitchens and food services areas for cleanliness.

Interact with

Interact with customers to provide service and promote the company culture.

Keep

Keep all coolers and shelves clean, well-stocked and properly rotated.
Keep all food rotated, dated and labeled.
Keep the dish room and equipment clean and organized.
Keep the kitchen clean and sanitary.
Keep your work area clean and free of unsanitary items and objects.

Know

Know and comply with client policies and procedures regarding safety, security, and emergencies.
Know and follow all Sauce policies & procedures.

Label

Label and date all products used.

Learn

Learn and maintain knowledge of all menu items and specials.
Learn different aspects of running a kitchen.

Lift

Lift and move heavy and / or bulky objects weighting up to 50 lbs..

Love

Love working as part of a team and supporting customers.

Maintain

Maintain a clean and neat workstation.
Maintain a clean and safe working environment by following safety guidelines at all times.
Maintain a clean and well organized work area.
Maintain a clean area and equipment.
Maintain a clean, orderly kitchen and food preparation area as per Alberta Health Services standards.
Maintain a clean work station and adhere to all health guidelines.
Maintain a clean work station area, including kitchen equipment, tables, and shelves.
Maintain a clean workstation following company standards and guidelines.
Maintain all standards as required in department and hospital policy and procedure manual.
Maintain an orderly, clean, and sanitary work station.
Maintain a positive and healthy attitude towards customers and all team members.
Maintain a professional and high quality service oriented environment at all times.
Maintain a professional appearance.
Maintain clean and orderly service areas and complete side work duties.
Maintain clean and safe work areas utensils and kitchen equipment as needed.
Maintain cleanliness in staff lounge removes dishes, replaces supplies.
Maintain complete knowledge of correct maintenance and use of equipment.
Maintain consistency with clients, staff, visitors, and the public.
Maintain effective guest relations.
Maintain excellent food execution and food safety compliance.
Maintain food inventories and completes requisition forms.
Maintain food preparation areas, cooking surfaces and utensils.
Maintain good housekeeping to include sanitation in all areas and complies with safety practices.
Maintain high level of cleanliness & tidyness throughout the residence.
Maintain high staff morale at all times by setting a positive example.
Maintain high standards of personal grooming.
Maintain inventory and record of food costs, supplies and equipment.
Maintain Inventory & Records of Food Supplies & Equipment.
Maintain nutrition record-keeping and reporting as directed by supervisor.
Maintain open and effective communication with others.
Maintain orderly and clean eating and dining areas, as well as other facilities utilized by guests.
Maintain organization and cleanliness inside the production facility.
Maintain prep levels and inventory.
Maintain proper time lines when preparing meals for service.
Maintain quality and speed of output.
Maintain storage areas clean.
Maintain the cleanliness of the bakery.

Manage

Manage food prep activities, like boiling and seasoning rice.
Manage kitchen operations.
Manage the month end close process.

Meet

Meet and exceed passenger expectations by ensuring departments provide "yes I can service”.
Meet and exceed passenger expectations by ensuring departments provide "yes I can” service.
Meet state or provincial health related requirements.

Monitor

Monitor adult residents who miss scheduled meals and notify appropriate personnel.
Monitor and maintain proper food temperature.
Monitor stock / shortages.

Move

Move foods and ingredients to / from storeroom and kitchens.

Offer

Offer tastes & suggestions for purchase and ways to prepare products.

Operate

Operate industrial ovens, stoves, grills, steamers, mixers, slicers and fryers to prepare foods.
Operate ovens, stoves, grills, and fryers.

Oversee

Oversee day-to-day culinary operations.

Participate

Participate in pre shift and post shift line meetings.

Perform

Perform all opening and closing duties.
Perform a variety of tasks integral to the operation of the food service operation.
Perform cleaning duties as assigned.
Perform food prep and cooks on the line.
Perform inventory checks and completes food storage logs.
Perform job functions to support the following Food Service operational systems.
Perform job safely while maintaining a clean, safe work environment.
Perform laundry duties such as washing linens and clothing.
Perform opening and closing duties as needed.
Perform other duties as assigned by Manager / Shift Leader.
Perform other duties as assigned such as dishwashing, bussing, etc..
Perform other duties as required or assigned.
Perform other duties assigned by the supervisor.
Perform other duties in final food presentation including plating and garnishing.
Perform other job-related duties as required.
Perform other work-related duties as assigned.
Perform preventative maintenance on equipment and keep in pristine condition.
Perform repetitive movement such as pushing, pulling, bending, some twisting and stooping.
Perform restaurant food preparation and works line as scheduled by Executive Kitchen Manager.
Perform specific kitchen cleaning duties as assigned by management.
Perform such other related duties as may be required or directed.

Place

Place dishes in storage area.

Plan

Plan and prepare meals according to menus and recipes.
Plan food production to coordinate with meal serving hours.
Plan menus and cooks soups, entrees, salads, sandwiches, starch & vegetables.
Plan menus and ensure expenses are within allocated budget.
Plan menus and ensure food meets quality standards.

Practice

Practice safety standards at all times.
Practice these values in relation with internal and external customers.

Prepare

Prepare 200 plus staff meals a day.
Prepare all aspects of food production.
Prepare all food items on menu according to pre-determined recipes.
Prepare amazing dishes from scratch following our recipes to produce consistent results.
Prepare and bake goods from scratch.
Prepare and cook delicious meals following our recipes.
Prepare and cook food as directed.
Prepare and cook food as directed, meeting dietary requirements where required.
Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
Prepare and participate in family-style meals with children, volunteers and staff.
Prepare and plate as instructed.
Prepare and serve food, perform cleaning and maintenance.
Prepare and serve foods for therapeutic and specialty diets.
Prepare and serve foods for therapeutic / speciality diets according to planned menus.
Prepare and serve meals in accordance with planned menus and established portion control procedures.
Prepare and serve meals that are palatable & appetizing in appearance.
Prepare blended mixture and hitters.
Prepare, cook and present food safely, quickly and efficiently, meeting our standards.
Prepare, cook, season, and portion food for all meals by following standardized recipes.
Prepare customers meals quickly and efficiently.
Prepare dough in large batches.
Prepare every food item to recipe.
Prepare food for events - public & private.
Prepare food for therapeutic diets in accordance with planned menus.
Prepare food items for guests with food allergies or intolerances.
Prepare food / orders neatly, according to formula, and in a timely manner.
Prepare food per production standards.
Prepare foods for cooking or serving.
Prepare foods like sandwiches, burgers, wraps, salads, soft drinks etc..
Prepare foods that correspond to the menu cycles developed by Registered Dietitians.
Prepare food to order as specified by the Chef and guest.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare items with the necessary measuring devices and scales to control food costs.
Prepare meals in accordance with planned menus.
Prepare meats, fishes, pastas, side dishes and garnishes following recipes carefully.
Prepare sauces and dressings according to the standards.
Prepare, season and cook food as directed, follow recipes and presentation specifications.
Prepare the cold and hot sections of the kitchen service line.
Prepare the production of the necessary food items in accordance with standards.
Prepare traditional style Korean dishes and side dishes from the menu.
Prepare two meals per shift.

Prioritize

Prioritize and process requests for clean tools and equipment, executing on flawless operations.
Prioritize tasks and work with minimum supervision.

Produce

Produce high quality plates both design and taste wise.

Promote

Promote and communicate safe food handling directives, temperatures specifics and sanitation.
Promote positive guest relations at all times.
Promote, work, and act in a manner consistent with the mission of company.

Address

Address issues and refer guests to management when necessary.

Provide

Provide a professional image at all times through appearance and dress.
Provide assistance for other team members for solid teamwork.
Provide customer satisfaction by cooking and assembling dishes.
Provide direction and support to the dining services staff.
Provide direction to dietary staff in the absence of the Supervisor.
Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.
Provide direct supervision to Kitchen Team.
Provide early childhood earning opportunities for children.
Provide exceptional service to our customers.
Provide first-class guest service at all times.
Provide guest satisfaction by assisting and resolving all complaints in person or by phone.
Provide Outstanding customer service.
Provide service in all retail areas, including cashiering and line serving.
Provide visible leadership, and ongoing mentoring and coaching of back of house staff.

Receive

Receive orders from vendors, ensuring that proper items have been delivered.
Receive, rotate, and store stock in proper areas of the kitchen.

Record

Record and modify customer information within the database.

Recruit

Recruit and hire staff, manage kitchen operation.

Refer

Refer to menu and assist in preparing a list of products that need to be ordered.

Refill

Refill & clean steamer table & refill with fresh water.

Regulate

Regulate temperature of ovens, broilers, grills and roasters.

Relieve

Relieve other cooks during breaks.

Remain

Remain current in all updates with regards to new procedures and training.

Replace

Replace all cleaned and dry items in their designated areas.

Report

Report all hazardous conditions or equipment to your supervisor.
Report any concerns, incidents, losses or damages to Kitchen Manager.
Report customer suggestions, comments, and complaints.
Report equipment problems and maintenance issues to leadership immediately.
Report to Category Manager on consumer demand for products.

Resolve

Resolve resident food complaints as required.

Restock

Restock items that were depleted during the shift.

Return

Return all food items not used to designated storage areas.

Review

Review food and supplies order sheets.

Rinse

Rinse and cut raw food products.

Rotate

Rotate items per FIFO procedure.
Rotate, replace, and order inventory.

Run

Run & manage section on a day to day basis.

Serve

Serve food in accordance with established portion control procedures.
Serve meals in accordance with established portion control procedures.
Serve residents in a respectful and caring way.
Serve Safe or Food handlers card preferred.

Set / Set up

Set and clear tables for and after meals.
Set our line up for success by prepping all ingredients for our one-of-a-kind recipes.
Set up and re-stock food items on the buffet line and salad bar.
Set up, clean and stock stations with all necessary supplies.
Set up Line according to kitchen guidelines and par sheets.
Set up or break down specific stations as outlined by the scheduled supervisor.
Set up station (s) according to restaurant guidelines.
Set up stock stations with all necessary supplies.

Stock

Stock inventory appropriately.

Support

Support everyone's efforts to succeed.

Take

Take orders and receive payments.
Take out the trash, sweep, and mop restaurant areas as needed.
Take pride in being part of the most loved restaurant in the neighborhood.

Train

Train less experienced staff in job duties, sanitation and safety procedures.
Train / manage kitchen staff.

Transfer

Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.

Understand

Understand and re-create recipes.
Understand the importance of keeping stations, utensils, equipment and self clean and sanitized.

Uphold

Uphold cleanliness and sanitation standards at all times.
Uphold our standards at all times and treat everyone with courtesy and respect.
Uphold quality, product levels and inventory of product.

Use

Use carts, lumbar supports, life small quantity rather than large boxes to prevent injury.
Use FIFO method when dealing with deliveries.
Use knives correctly to include use of a cut glove to chip, cut, dice, etc..
Use manual and electrical appliances to clean, peel, slice and trim foodstuffs.
Use the finest ingredients, including foods from more than twenty Ohio producers.
Use the proper utensils and portions at all times.

Utilize

Utilize all trimmings, excess and unused portions of fabricated food items.
Utilize the sales planning tool and customer investment system to create optimal customer plans.

Verify

Verify that prepared foods meets requirements for quality and quantity.

Wash

Wash and clean tableware, pots, pans and cooking equipment.
Wash and sanitize dishes, pots, kitchen sinks, counters, dining room tables, and empty garbage.
Wash, clean and sanitize tableware, pots, pans and cooking equipment.
Wash cooking equipment and dishes if needed.
Wash, cut, de-bone and trim meat, fish and fowl.
Wash, sanitize dishes, and other items by hand.

Wear

Wear the prescribed uniform in accordance with Company policy.

Work

Work all stations from grill / fryers / pivot.
Work around various heat sources, including grills, broilers, and hot-oil fryers.

Work with

Work beyond normal working hours, and in other positions temporarily, when necessary.
Work collaboratively with Support Worker staff to ensure the wellbeing of residents.
Work cooperatively with other cooks evaluating leftovers and plans for use.
Work cooperatively with other staff and departments.
Work environments to be proud of Supportive restaurant management teams.
Work in a clean and organized fashion.
Work independently and / or collectively on the preparation and cooking of specific food items.
Work in other areas or departments as needed.
Work to understand and consider the global nature of the business.
Work under extreme time pressures to complete orders, considerable dexterity is required.
Work well under pressure, meeting production schedules and timelines for service periods.
Work well under pressure & timelines.
Work with a sense of urgency, and is able to multi task throughout their shift.
Work with cashiers to complete take-out orders efficiently.
Work with other members of the kitchen as a team.
Work with passionate people to create and nurture a fun , positive work environment.
Work with specialized cooking equipment safely and efficiently.

Wrap

Wrap, label, date and neatly store all food items, using the prescribed FIFO system.

Most In-demand Hard Skills

The following list describes the most required technical skills of a Cook:

Cooking
Hospitality
Food Service
Customer Service
Food Safe
Standing For Extended Periods
Client Focus
Knife
Ingredients
Catering
Various Cooking Methods
Kitchen
Equipment and Procedures
Industry's Best Practices
Restaurant
Sanitation
Bend
Safety

Most In-demand Soft Skills

The following list describes the most required soft skills of a Cook:

Written and oral communication skills
Attention to detail
Team player
Work a flexible schedule
Personal suitability
Interpersonal skills
Organizational capacity
Repetitive tasks
Work ethic
Communicate clearly and professionally with customers and coworkers
Positive attitude
Results-oriented
Motivated
Multi-task
Committed to providing outstanding customer service every day
Time-management
Accuracy and speed in executing assigned tasks
Problem-solving attitude
Willingness to learn
Flexible
Teamwork
Work independently with little direction
Attitude
Reliable
Work independently and as part of a team
Energetic
Organized
Work under pressure
Sense of adventure
Sense of humour
Attendance
Positive
Friendly
Punctual
Humility