chef skills +plus

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