Kitchen Management - Skills and Procedures

This hospitality management course is divided into three learning modules. The first introduces you to the concept of kitchen management and lays out the responsibilities of the kitchen manager, chef and owner in a restaurant. We explain how to manage a kitchen effectively and establish the importance of effective kitchen management. We also describe the career opportunities found in the food service industry and the qualifications and skills required to take advantage of them. The course shows you how to recognise and prevent hazardous situations in the workplace, especially in the kitchen.

Kitchen managers work hard to maintain high quality of food to ensure customer satisfaction while saving money through smart business decisions. Our second module thus teaches you how to efficiently manage the process of acquiring food, supplies and kitchen equipment while maintaining quality, safety and cost-effectiveness. We then examine the principles of smart kitchen organisation and explore the workflow methods used to prepare food efficiently. The course examines the principles of food presentation, legislation governing food safety and hygiene standards, the potential effects of consuming contaminated food and the steps that can be taken to prevent it. We also provide the health and safety training required to ensure worker wellbeing, including the Hazard Analysis and Critical Control Points (HACCP) protocol and more.

This hospitality course’s final module discusses the benefits of a restaurant’s ‘Point of Sale’ (POS) system and compares the benefits and drawbacks of handheld order terminals. We also cover waste disposal, pest management, kitchen employee management, conflict resolution, strategic financial planning and marketing for food service. This course suits aspiring kitchen managers, chefs, restaurant owners or anyone who wants to learn how to run a kitchen in a professional hospitality environment.