Kitchen Staff
COURES
Our Course Offerings
Workplace Safety and Health for Kitchen Staff
1 day course
This module covers personal hygiene standards, proper food handling and storage, cross-contamination prevention, and HACCP implementation to ensure food safety and reduce the risk of foodborne illnesses.
Food Safety and Hygiene
1 DAY course
This module covers workplace safety in F&B, focusing on hazard prevention, safe equipment handling, and emergency response to protect employees from common injuries.
Fire Safety and Emergency Response
1 DAY course
This module covers identifying fire hazards in the kitchen, safe use of flammable materials, operating fire suppression systems and extinguishers, and evacuation protocols during kitchen fires.
Equipment Handling and Maintenance
1 DAY course
This module covers the safe operation of kitchen appliances, routine cleaning and maintenance for safety and efficiency, and reporting and troubleshooting equipment faults.
Customer Delight Through Culinary Excellence
1 DAY course
This module covers understanding guest preferences and dietary restrictions, presentation and plating techniques, and maintaining consistency in food quality and service to enhance customer satisfaction.
Sustainability Practices in the Kitchen
1 DAY course
This module covers reducing food waste, recycling, energy-efficient cooking practices, and sourcing sustainable and local ingredients to promote sustainability in the kitchen.
Stress and Time Management for Kitchen Operations
1 DAY course
This module covers managing high-pressure situations during peak hours, effective time management techniques, and enhancing team collaboration and communication skills in kitchen operations.
Allergen Awareness and Management
1 day course
This module covers common allergens and their impact on guests, labeling and segregating allergenic ingredients, and responding to allergy emergencies in the kitchen.
Cultural Sensitivity in Cuisine
1 day course
This module covers adapting menus to cultural and regional preferences, understanding international cuisine basics, and serving guests with specific dietary customs, such as halal or vegetarian.
Wastewater and Chemical Safety
1 day course
This module covers the safe disposal of kitchen waste and wastewater, proper handling and storage of cleaning chemicals, and environmental compliance for waste management.
CLASSES
Class Formats
Class Size: Minimum 8 pax
A minimum of 8 participants per class to ensure effective interaction and engagement
Interactive Learning
Emphasis on hands-on, practical activities and group discussions to enhance understanding
Real-World Scenarios
Application of knowledge through case studies and role-playing to simulate real-life situations
Expert Instructors
Led by experienced professionals with real-world expertise in the subject matter