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Kitchen Management Course - Information and Career Prospects

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					  Kitchen Management Course - Information and
               Career Prospects
Kitchen management is no longer about organizing your own kitchen and
ensuring sanitation, hygiene and safety while working in it. In fact, it is
now regarded as a full-time occupation, opening doors to numerous
career opportunities.

The Canadian Tourism Human Resource Council foresees that the food
and beverage sector will employ around 1.95 million people by 2015, 68
percent of which constitutes young Canadians. So if you have passion for
food, possess some kitchen organisation skills and want to make money
with it, a hospitality program in Toronto kitchen management may be the
right choice for you.

Roles and Responsibilities of a Kitchen Manager

The main responsibility of a kitchen manager is to ensure smooth
operations in a commercial kitchen. While kitchen operations are
considered back-end but they directly impact the reputation of the
establishment, regardless of the nature of their business.

A kitchen manager is expected to

     Supervise and coordinate kitchen staff
     Assist in food production
     Ensure sanitation and hygiene
     Help in menu planning
     Maintain kitchen equipments as required
     Ensure that food is cooked properly and according to customer’s
      specifications
     Make sure that the staff abides by set rules and regulations while
      working in the kitchen
     Ensure that the food in both raw and cooked form meets health and
      safety standards
     Oversee the inventory in the kitchen
     Ensure a safe workplace for the staff
     Deal with staff squabbles
     Handle small errors, mishaps or accidents
     Work in the place of absent employees

Career Opportunities for a Graduate in Kitchen Management
Career opportunities for a graduate in kitchen management are available
with any organisation that has a food serving unit. The main employers
include hotels, restaurants, resorts, camps, hospitals, nursing homes,
assisted living centers, bars, nightclubs, school and college dining services
and of course catering companies.

Although the job prospects in this field are good but most employers are
keen in hiring individuals who possess required skill sets and have hands-
on-experience. Besides, they need to have strong business and
interpersonal skills. So even for the entry level jobs, students need to
undergo a formal training in kitchen management and hospitality.

Becoming a Kitchen Manager

The job of a kitchen manager is not easy, as professionals require
working late hours and dealing with different people on regular basis. The
profession is not for everyone. Those who are genuinely interested in
serving clients and can display leadership skills in crisis should only opt
for it.

A postsecondary hospitality course in kitchen management is the basic
requirement to build a career in this field. The one year diploma program
covers various aspects of food operations management, such as customer
service, sanitation and hygiene, quantity food production, principles of
food, beverage and labour cost controls, kitchen supervision, food
production, purchasing for commercial kitchen, hospitality, human
resources and career planning.

The kitchen management course also helps you earn certifications
including Smart Serve program and National Sanitation Training
certificate. Students interested in building a career in restaurant
management and catering can use the credits earned during this program
to get into a two-year diploma program.

				
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