A career as a professional kitchen manager is challenging but also immensely rewarding. Professional kitchen managers, as time has shown, is a highly creative activity that demands dedication, creativity, and good management skills. The Capital Business School Kitchen Management Professional Diploma is carefully developed to provide participants with advanced and advanced skill sets in managing a kitchen in a professional environment – a perfect step into a rewarding career.
This professional diploma course is suitable for individuals who wish to focus on various up to date kitchen management techniques and other essential industry knowledge such as the principles of kitchen safety and supervision. This course is for people aiming to develop the necessary skills to work as a professional kitchen manager across a range of kitchen departments and learn about the supervisory techniques needed to manage a commercial kitchen. This course incorporates the necessary theories required for the running of a kitchen and it is also designed to maximize the amount of practical training and hands-on training in the kitchen.
This Kitchen management course teaches learners the skills and principles of effective management, to develop the mind of learners and thinking process for business leadership and successful kitchen operations. Participants will have a good understanding of the important principles and practical techniques needed to manage the staffs of any kitchen and the ability needed to safely work with kitchen equipment.
At the end of this diploma course, participants will be awarded with Kitchen Management Professional Diploma, and will also be able to:
Interview cooking staffs and negotiate their contracts.
Keep an inventory of materials used, check supplier invoices, ensure vendors are paid on time and suggest ways and means to cut kitchen costs.
Estimate the amount of food that will need to be prepared and perceive possible fluctuations.
Maintain and review all procedures employed to ensure a hygienic cooking environment and ensure the kitchen staffs follow them accordingly.
Participate in making menus and take decisions in substituting items on the menu that are currently unavailable