Stress and Time Management for Kitchen Operations

Course Title: Stress and Time Management for Kitchen Operations 
Course Code: FSH-FB-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives for Stress and Time Management for Kitchen Operations

By the end of this course, participants will be able to:

1. Manage high-pressure situations during peak hours by applying effective stress management techniques and maintaining composure.
2. Utilize time management techniques to prioritize tasks, streamline kitchen operations, and ensure efficiency during busy periods.
3. Enhance team collaboration and communication skills to improve workflow and reduce stress, fostering a supportive and productive kitchen environment.

Learning Units for Stress and Time Management for Kitchen Operations

Unit 1: Managing High-Pressure Situations During Peak Hours

• Objective: Develop strategies to stay calm, focused, and efficient during peak kitchen hours and high-pressure situations.
• Content:
• Understanding the causes of stress in kitchen environments (e.g., high customer volume, tight deadlines).
• Techniques for staying calm under pressure (e.g., deep breathing, positive self-talk).
• Developing a resilient mindset: how to view challenges as opportunities.
• Recognizing signs of burnout and stress and when to ask for help. 

Unit 2: Effective Time Management Techniques

• Objective: Apply time management techniques to improve efficiency and productivity during busy kitchen operations.
• Content:
• Prioritization methods (e.g., the Eisenhower Matrix: urgent vs. important tasks).
• Time-blocking and creating task lists to manage workday flow.
• Setting realistic goals and deadlines for kitchen tasks.
• Techniques for delegating tasks effectively to kitchen staff.

Unit 3: Team Collaboration and Communication Skills

• Objective: Develop effective collaboration and communication strategies within the kitchen team to enhance workflow and reduce stress.
• Content:
• The importance of clear and effective communication in the kitchen (e.g., verbal and non-verbal cues).
• Methods for fostering teamwork: listening skills, constructive feedback, and mutual support.
• Delegation and managing kitchen staff workload to avoid stress.
• Conflict resolution and problem-solving techniques within the team.

Activities:

• Group exercise: simulate a kitchen rush scenario and practice communication strategies (e.g., active listening, clear instructions).
• Team-building activity: work together to solve a kitchen-related challenge while practicing communication and collaboration.
• Role-play: handling communication breakdowns and resolving conflicts within the team.