Duration:

Theoretical training for 2 days

Maximum Number of Participants:

20 Participants

Content:

Kitchen management is the process of overseeing all aspects of a commercial kitchen, from food preparation to staffing to inventory management. Effective kitchen management requires a range of skills, including financial management, menu engineering, and communication. One important aspect of kitchen management is food cost control. This involves tracking the cost of ingredients and minimizing waste to keep food costs low. Another crucial aspect of kitchen management is menu engineering. This involves designing menus that are profitable and appealing to customers. Effective communication is also essential for successful kitchen management. Kitchen managers need to be able to communicate clearly with their staff, suppliers, and customers.

The structure of the workshop will cover the following topics:

• Leadership Skills & Kitchen Ethics                      
• Communication Skills             
• Food Cost Control
• Inventory Control
• Menu Engineering         
• Menu Planning, Food Sustainability & Food Waste Reduction
• Establish & Maintain a Productive Workforce
• HACCP in the Kitchen. Why the fuss?