Duration: 2 Days
Trainer: Ben Walter/Craig Penglase
Course Fee: $895 ($Aust, includes GST)

This course is for Head Chefs, Sous Chefs, Kitchen Managers, Food and Beverage Managers and Business Owners. It's one thing telling your Chef that your food costs are too high, but does he or she have the skills and knowledge to isolate where the specific causes of the cost blow-outs are? The course will give participants the skills to control and reduce food costs in your kitchen. The content is divided into the following sections:

Introduction

Definition of food cost.  
Food cost control — why bother? 
Head Chef — definition 
What is a kitchen?
Menu planning and design
 

Areas to control — Supply

Sourcing suppliers 
Tendering
Negotiating

Dual Supply

Ordering

Setting par levels

Setting up storage areas

Training staff to accept deliveries

Documentation

Goods receipt

Invoices

Storage

Maintaining par levels, stock rotation and statutory reporting

Stocktaking

Stock lists

 

 

Areas to control — Production

 

Production

Yield testing

Make or buy analysis

Recipe development

Standard recipe cards

Developing a standard recipe

Mise en place — preparation lists

Portion control

Photos

 

Areas to control — Sales

 

High margin selling

Other selling techniques

Dealing with complimentary sales, freebies and wastage

Food Cost Control for Chefs and Managers — Content summary:

·         Defining a Chef’s financial responsibilities

·         The three main areas requiring food cost control — Supply, Production & Sales

·         The mathematics of food cost control

·         How to identify and regain control of food costs 

To book a place . . .

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