Learn how to become a kitchen supervisor who manages a restaurant’s kitchen in this free online hospitality course. Kitchen managers (also called ‘kitchen supervisors’) work in restaurants and maintain high standards of food safety and quality while keeping expenses under control. This hospitality course provides multiple skills that a kitchen manager needs in order to balance their culinary and managerial duties. We explore the various career options found in the food service sector and identify the qualifications required to build a fulfilling career.
| Course Category | Food Safety & Management, Business |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 3-4 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Explain workplace safety regulations and develop emergency response plans for a safe and healthy work environment • Evaluate menu planning strategies and pricing models to develop a profitable and competitive menu • Discuss the importance of food safety in the food industry • Identify effective marketing strategies for food service businesses and how to build a strong brand identity • Define and explain the principles of kitchen management and describe the roles of various restaurant employees • Discuss effective inventory management skills and explain how to employ them • Outline the guidelines for cooking food to prevent cross contamination • Identify potential hazards, control measures and the effectiveness of a HACCP plan for a food service establishment • Discuss food preparation methods and techniques and the principles of food presentation • Describe different components of the ‘point of sale’ (POS) system • Explain pest management and identify types of pests and pest detection strategies |
| Course Code | 6064 |
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