Training for Chefs & Kitchen managers
We have specific courses online for your chef or kitchen manager in your food business. View here
As well as the essential statutory and mandatory training to help maintain safe workplaces, protect customers and ensure businesses comply with UK health and safety regulations, we have some kitchen specific training for helping you manage your kitchen
The exact training requirements may vary depending on the role and workplace, but the following are considered great additional resources for employees in a kitchen role.
Our online courses are competitively priced and suitable for flexible learning when its suits your business. Click on titles for more information.
Health & Safety for Chefs & Kitchen Managers
Great course for up-skilling supervisors, qualified chefs and kitchen managers.
By giving your staff the tools to lead, make informed decisions, and support each other, we’re not just ticking boxes, we’re building a safer, stronger, more empowered team to manage kitchens effectively.
Course Content Overview:
Introduction to Health & Safety for managers
Health & Safety Legislation and Regulations
Risk Assessment and Hazard Identification
Creating a Health & Safety Culture
Incident Investigation and Reporting
Health and Safety Audits and Inspections
Emergency Procedures and Response
Managing Mental Health and Wellbeing
Developing and Delivering Training Programs
Continuous Improvement in Health & Safety
We’re committed to giving our kitchen managers the tools they need to thrive, and our latest Maximising Profit training has done exactly that.
The course covers key areas
Understanding profit
Understanding costs
Maximising profit on food
Maximising sales
Cost controls
Stock Management for Chefs and Kitchen Managers
This online course is designed to equip chefs and kitchen managers with essential skills to efficiently manage stock, minimise waste, and optimise the use of ingredients in a professional kitchen.
The course covers key topics
Understanding stock control systems,
Implementing best practices in purchasing, storage, and usage of ingredients
Learning techniques to reduce food waste and maximise profitability.