Chef's Administration Workshop for Clubs
For Chefs, Cooks and Catering Supervisors who want to increase their skills in recipe design and costing, daily management, rostering, staff motivation and leadership. Topics covered include:
- Recipe and food costing - techniques and shortcuts
- Menu engineering -- use layout and design to boost sales and profits
- Calculating the labour contribution in recipe costing
- Improving portion control and yield management
- Online tools for costing and management - where to find them
- Managing supply and deliveries. Negotiating the best deals.
- Waste reduction techniques
- Managing stocktakes and putting the best systems in place
- Controlling other overheads - energy, repairs and cleaning costs
- Setting up daily systems that all staff can understand and follow
- Roster costing and productivity - how to measure and manage it
- Managing the cost of permanent and casual staff
- Working with young staff and apprentices
- Improving motivation in the kitchen
- Dealing with conflict situations
- Time management and delegation in the kitchen - getting more done
Presented by Profitable Hospitality in conjunction with the Club Managers Association
BOOKINGS: Phone CMA on 02-96432300 (Australia)
DATES & LOCATIONS: Sydney and Caloundra Qld. Check the CALENDAR
COST: $245 pp for CMA Members or Affiliate, or $285 each for non-members (GST incl).
To see if you are eligible for CMDA Affiliate discounts check here.
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Restaurant Management
