Leadership and Management for Chefs

Specialized managerial training for culinary professionals transitions them from cooking to running profitable, harmonious, and highly disciplined commercial kitchens.

Batch:
Type: Online
Fees: 69.00 $
Next Batch
Duration: 3 Hrs.
Sessions: 8
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Prerequisites

Food and Beverage Production

Description

Kitchen Leadership Styles; Menu Engineering & Costing; Inventory Control Systems; Food Waste Management; Brigade Motivation; Supplier Negotiations.

Develop operational, financial, and leadership acumen required to successfully run commercial culinary departments and command respects in a brigade.

Students will be able to calculate menu plate costs accurately, manage kitchen inventory yields, and construct a targeted staff motivation strategy.

Menu Engineering Templates; Food Cost Calculators; Kitchen Inventory Software Sheets; Case Files on Famous Chefs.

Course Rules

Respect for the culinary brigade hierarchy is strictly enforced. Financial business plans must balance to a tight baseline parameter.

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