On The Job Training
This is on-site practical training; hands-on, on the job, during production and service. Chef Iain McCombe works with your team to:
- Raise your kitchen team skill levels (such as product knowledge, knife handling and production skills, and plate up techniques).
- Service team skills and knowledge.
- Head and sous chef operations training (cost and waste control, safe food handling practices, standard operating procedures, budgets, costing menus, and more).
- Kitchen brigade hierarchy - industry standard roles and responsibilities for each staff level.
- Professionalism and communication; how the team works together, how each team member’s role impacts on one and other, how the team integrates with front of house.
Time frame totally tailored to suit your needs.
