Coordinate Kitchen Operations

Managing a kitchen requires an understanding of how to deliver the highest standard of product and service while minimising costs and maximising efficiency.

Coordinate Kitchen Operations
Duration: 4 Hours
Department: Culinary
Level: Manager
Start: Flexible

Organising a commercial kitchen to operate smoothly requires a thorough understanding of the components of the catering control cycle and how each part has to be understood, planned and executed. Having this understanding will help you to ensure consistency and meet allocated budgets.

The challenge is to ensure the highest standard of product and service while minimising costs and maximising efficiency.

This course will help you learn about the processes of coordinating food production in commercial kitchens. You will receive the skills and knowledge required to coordinate food production in commercial kitchens. You will need these skills to coordinate food production in commercial kitchens and to use appropriate equipment, cookery, and food storage methods.

Learning Outcomes:

Plan food production requirements

– Determine food production requirements.

– Choose food production processes to ensure nutritional value, quality and structure of foods.

– Select the appropriate in-house food production system to meet food production requirements.

– Select and collate standard recipes for use by food production personnel.

– Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

– Develop food preparation lists for the use of food production personnel.

Organise availability of supplies for food production period

– Calculate the required food supplies for the food production period.

– Check stores for availability and quantity of required stocks.

– Order or purchase additional stock.

Coordinate kitchen operations

– Supervise food production processes to ensure food safety.

– Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

– Control the production sequence of food items to enable smooth work flow and minimise delays.

Monitor the quality of kitchen outputs

– Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items.

– Check that items match recipes and menu descriptions.

– Ensure that food items are of consistent quality and meet organisational standards.

– Conduct final check on food items before they are served, stored or despatched from the kitchen.

– Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

– Supervise the safe storage of food.

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Enterprise pricing available for this course.

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