Introduction
to Certificate III commercial cookery and commercial catering!
chef skill +plus training services is providing a wide range of commercial kitchen
training! Our concept kitchen training will deliver practical skills and
theoretical knowledge to gain trade qualification over time; your time. It is
primarily designed to establish awareness of a successful career path in modern
and future driven Hospitality.
Commercial
kitchen and catering facilities are very busy areas, and each area of those
kitchens serves a specific purpose. There is a wide and interesting range of
food outlets with a very divers and versatile food presentation style around. We
help you to understand and enable you to consciously choose your place in this
open market. People working in those kitchen must be organized and develop
routine procedures that will allow them to make the most efficient and
effective use of their work time. You will be trained and soon be able to
support the efficient workflow in a commercial kitchen. During your course we
help and assist you step by step. Our Training is built on a
complex framework of skills and professional knowledge. We have selected the
most robust and relevant units to support your pathway in a successful future
in hospitality.
chefstart with certificate III commercial cookery or
commercial catering!
At a glance!
The operation
of the kitchen is the duty of the head chef, however it is fundamental for all
kitchen staff to manage their daily tasks so that productivity is maximized,
and wastage of food and time is kept to a minimum.
Teamwork among
all kitchen staff is crucial in creating a profitable kitchen. Unprofessional work is eliminated, productivity
is high and the working environment is better for all.
A well
organized workflow plan enables kitchen staff to work effectively and
efficiently within specific timeframes. Work
plans are a an important tool to guide staff through a busy week. By planning
you can check that all tasks are included, understand how tasks relate to each
other, and build in efficiencies.
The
objective of our training is to make work easier. Simplifying the process, eliminating needless
actions, combining two operations into one where achievable, or improving old
methods .Simple: when peeling vegetable or really anything, if you let the
peelings or of cuts fall into a bowl, the need to clean the table is eliminated
und cross contamination prevented.
Also,
before you start preparing a more complicated recipe, it is important to select
the correct equipment and light the ovens, setting the desired temperature if
necessary.
Kitchen
newcomer and apprentice chefs and must understand that workflow planning makes
work easier and assists in teamwork; the cooperative elements of all kitchen staff
working together determine the outcome to the common goal.
Horst the
chef
