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Published by Sarah Foster on October 4, 2011 in Customer Service, Food Safety, Food Safety Humour, Food Service Humour and Food Service Training.
Tags: Food Business Training, Food Humour, Food Safe, Food Safety Supervisor, Kitchen Safety, Motivation, Restaurant Management, Teamwork.
The leader must also be a part of the team whether this is making sure all wait staff, cooks, chefs and other key players is all on the same page or through demonstrating how tasks need to be completed. A great example of poor teamwork is the famous Hell’s Kitchen television show with Gordon Ramsey as the star. If a sense of camaraderie isn’t established before the shift begins, then rank in the kitchen takes over the feeling of being part of the team. Kitchens are definitely a challenging place to work which means that motivation must be put at the top of the priority list. This doesn’t mean hold a cookie on a dangling string in front of your staff; it means care about getting to know your employees so that you can lead and inspire them to become better at their profession. Managers have to provide the motivation by fully training their staff, spending time on the floor with their cooks and giving constructive criticisms instead of degrading, sardonic remarks when someone isn’t performing up to their standards. There’s no way around the chaos that will ensue but if respect formed as a mutual bond amongst staff, from employee to supervisor and vice versa, motivation will stay high. Teamwork is a continual loop that shows teamwork can never be underestimated in ANY company – especially in the professional kitchen!
Subscribe below to automatically get ALL blog posts sent to your inbox so you’ll never miss out on that profit-making, lead-generating and business-building strategy for your business! Enter your details into the form to register and get immediate access to the learning materials. Published by admin on December 21, 2011 in Food Service Training and Responsible Service of Alcohol (RSA).
Prime Skills has been delivering training to the food and beverage industry for almost 14 years and due to popular demand we are now also running courses for individuals to attend.
It is also compulsory in other situations where there is a condition on the liquor licence requiring the employment of RSA trained staff or you are applying for a new liquor licence. Prime Skills is approved by Liquor Licensing Victoria (LLV) to deliver RSA in Victoria however we must use the materials and presentations prepared by LLV. More details of the first RSA Course in Melbourne inclusions and benefits can be seen on our Training website. Prerequisite:    None required, however you are required to bring photo ID and arrive 15 minutes prior to the start time to allow student processing, enrolment and review of ID. Certificate: A Liquor Licensing Victoria certificate will be mailed to you along with a receipt of payment on Thursday 12thJanuary 2012. When you read the article (and other associated commentary) the cause of this outbreak has been linked to poor hygiene in the packing shed on the farm. I have already written a couple of blog posts e on the importance of cleaning and in particular sanitisers, so my views on hygiene are well known.
I believe that there are only three basics components in ensuring cleaning is conducted properly. The first point is easily achieved if you spend a little bit of time in preparing a cleaning schedule. All of this is generally built into the cost of the chemical and cannot be compared when purely judging the price of two different 5 Litre containers. To assist you, we have provided a template that The Gourmet Guardian use in the Food Safety Programs that they develop for clients and you can use to develop your own cleaning schedule.
We have included a couple of items, so that you can see how we would complete this for a client, however instead of “detergent” and “no rinse sanitiser” I suggest you use your actual chemical names.
Published by Sarah Foster on October 17, 2011 in Food Safety, Food Safety Humour, Food Service Training and Kitchen Hazard Prevention.
When people hear about food safety, their minds automatically go to food poisoning or spoiled and mishandled food but dangers aren’t just inside of the food; they’re hidden all over the kitchen. Think about the last time you cut your finger on a knife while either cooking or trying to open a package. In a home kitchen, the live and learn technique usually works great but when you’re working with many people in a hot and sometimes cramped professional kitchen, the percentage of having any kind of accident increases enormously. Anyone who’s worked behind the scenes of a catering business or inside of a professional kitchen knows that when the mealtime crowd rushes in, the hectic pace in the kitchen also speeds up. Some of the most common kitchen accidents are caused by fires, electrical appliances, steam, oil, hazardous materials and hard to reach places. Fires – This is one of the more obvious hazards since stoves and ovens are always lit with fires and yet, it’s one of the biggest accidents to happen in the kitchen! Electrical Appliances – Faulty or frayed wiring, burned out sockets or old appliances can also cause fires and electrocution if not checked on a regular basis. Burns – Burns and scalds come as minor and major injuries from every angle you turn in a professional kitchen.
Slips and falls – Falling off a stool or chair happen so frequently that there are television commercials broadcasted all over the world. Accidents in the kitchen can occur quite often if preventative measures aren’t taken early on. Internal Food Safety Audits will ensure that all employees are aware of potential hazards but also, will make certain that food business owners will take the proper measures ahead of time to keep common kitchen accidents to a minimum.
As long as you’re two steps ahead of potential safety hazards in the kitchen, you can be guaranteed to have a safe kitchen that keeps customers satisfied and coming back for more!
In a previous post, we discussed what restaurant customer service would be if it was treated like shrink-wrapped software.
Published by admin on September 5, 2011 in Food Industry News and Food Service Research And Statistics. New food laws require certain food businesses in the NSW hospitality and retail food service sector to have at least one person trained Food Safety Supervisor (FSS).
Published by Sarah Foster on August 22, 2011 in Culinary Arts, Food Service Research And Statistics and Food Service Training.
This revolutionary chef became as famous as his is today for three major points: The development of modernising traditional French cooking methods, modernising restaurant menus and applying organisation within the professional kitchen. His recipes, techniques and approaches to kitchen management remain highly influential today and adopted by chefs and restaurants not only in France, but around the world. In the late 19th century, Auguste followed many techniques of another, earlier and very famous chef, Marie-Antoine Careme. Beginning his cooking career at Le Petit Moulin Rouge in Paris, Auguste quickly moved up the professional ladder, due to the most notable part of his culinary career: Introducing this newly discovered simplicity along with organised discipline into restaurant menus and kitchens to improve professional kitchen working conditions.
In no time at all, he was working all over Paris in the finest dining restaurants and travelling to Monte Carlo, Switzerland and London to learn more about the culinary world while fine-tuning his own culinary techniques.
Another interesting little fact is that during this era of his career, Auguste served in the French Army as Chef de Cuisine during the Franco-Prussian War in 1870, which most likely comprised of the best fed soldiers to date! After his time was up as Chef de Cuisine in the French Army, Auguste Escoffier delved right back into the same role, only this time, Cesar Ritz invited him to become the Chef de Cuisine for the Grand Hotel in Monte Carlo in the winter and at the Grand National in Lucerne in the summer.
Ritz then took over management at the Savoy Hotel, which allowed him to open his own chain chain of renown hotels named, the Ritz-Carlton Hotel, in which Escoffier joined as his partner. Aside from making French cuisine world famous and forever changing how the world looked at Culinary Arts, there was also quite the philanthropic side to him.
Although he’s won many achievement awards like the Legion d’Honneur, a lifetime of recognition means so much more! All of his revolutionary restaurant management techniques, philosophies and experiences have allowed for Culinary Artist, Georges Auguste Escoffier, to become the legendary master chef that is known and admired in today’s culinary world – and the world has definitely noticed!
Published by Sarah Foster on August 10, 2011 in Customer Service, Food Safety and Food Service Training. Most people have pieces of jewellery that they were regularly and some, like wedding rings, that they never take off. In professional kitchens, it’s a requirement that staff aren’t allowed to wear jewellery such as watches, earrings and necklaces when preparing food. One of the main reasons watches and jewellery may not be worn around food are the dirt and bacteria it collects and spreads. The other main reason jewellery is banned from food service kitchens is the potential hazard of a piece of metal or gemstone that could possibly fall off and into the food that’s being prepared.
Contrary to what people might believe, jewellery is very hard to completely clean out all of the germs and microorganisms that hide in the chain links or under those precious stones. Jewellery is worn for many different reasons; whether it means something sentimental or it defines how a person looks.
Published by Sarah Foster on July 27, 2011 in Culinary Arts, Food Safety and Food Service Training.
In any food working environment, great, personal hygiene and safety of the employee and consumers goes a long way in food safety.

It goes without saying that all kitchen staff are required to come to work clean and wear clean, uniformed clothes and coverings when working with food. Not only can white be bleached (pure sanitation) every time it’s washed but white is also the most reflective colour which helps keep heat at bay for cooks to stay cooler. You might think, in such a hot kitchen, why do food service employees wear long-sleeved coats? Ideally, work clothes should be long-sleeved and light-coloured (to show the dirt) with no external pockets.  Long sleeves protect both the food and your arms, prevents skin from touching food and helps to stop hairs, fibres and the contents of pockets (which can carry bacteria) getting into food.
When working with raw poultry or other salmonella carrying food, aprons are then typically used over the white chef uniform so that it can be removed without requiring a time-consuming, full change of clothing. A good idea to help keep up the sanitation of a professional kitchen is to enforce employees to only put on their kitchen uniforms once they’ve arrives to the food prep area and removed once their shift is over to avoid tracking in dirt and bacteria from the outside. In the rare instance where you and your team might find yourselves stranded, having exceptional teamwork skills and knowing how to problem solve would be very beneficial. In general, survival scenarios work by providing a situation where team members’ lives are at risk.
These activities promote teamwork skills through group communication, problem-solving and decision making. Once the activity is finished, teams should be asked a series of debriefing questions to determine how successful they were at working as a team to problem solve, strategize, communicate and make decisions.
There are a variety of scenarios that can be used to test your team’s ability to survive in a perilous situation. Team building activities should be fun so don’t be afraid to get creative with your scenarios.
One of the hallmarks of effective delegation management is to utilize leadership skills as part of the manager’s style. It can sometimes be difficult to find effective management tools that showcase your leadership skills. Rather than the typical organizational structure, Steve Kramer and Teresa Amabile of the Harvard Business Review describe how Valve “employees have almost complete autonomy.” Basically, employees have the freedom to design their own projects without receiving assignments from managers. Kramer and Amabile, while impressed by this successful business management model, acknowledge its impracticality in larger corporations or in other industries with higher project costs. Research shows that employees are more efficient and engaged if they are working on projects that are personally meaningful and if they feel like that work is important.
Part of managing and leading is to consistently engage each employee in connecting the work that they do with the mission and purpose sought by the organization. Our teamwork training course is suitable for team members and managers looking to raise the performance of their team. The Forming stage. Groups initially concern themselves with orientation accomplished primarily through testing. The Storming stage. The second point in the sequence is characterized by conflict and polarization around interpersonal issues, with concomitant emotional responding in the task sphere.
The Norming stage.  Resistance is overcome in the third stage in which in-group feeling and cohesiveness develop, new standards evolve, and new roles are adopted.
The Performing stage.  Finally, the group attains the fourth and final stage in which interpersonal structure becomes the tool of task activities. Documented evidence of your completion of this teamwork course and 6 hours learning towards your CPD. We learn best in groups where there is interaction and engagement, so Train in a Day limit attendance to a maximum of 12 learners. Helen Hinds writes and delivers training courses that build high performing teams to employees and organisations within the UK and overseas.
This expertise, coupled with her enthusiasm and energetic approach, adds up to Helen’s courses being in high demand, with Helen consistently achieving the highest feedback scores of all our trainers. Helen coaches at senior manager and board level to bring about high performing teams in the workplace.
Caleb Storkey coaches both business owners and senior managers from both private and not-for-profit organisations. As well as working with individuals and companies as a coach to help them grow, Caleb has a track record of delivering results by facilitating clear thinking and generating real action.
Your team will be enthused by the contribution Caleb delivers in this teamwork and team-building training course.
YOUR TEAMWORK COURSE OPTIONS Our unique approach to enhancing your knowledge of teamwork and team-building starts with online video learning.
A full 6 hours, your training course is hosted by a teamwork trainer and facilitator who will work with you to improve your team-working skills.
With one part of its whole missing, the food business no longer functions as one smooth operation and guess what?
Ramsey is renowned for his bad temper, use of profanity and degradation of anyone in his kitchen. There’s waiters rushing in and out, bringing in orders, taking them back out; too many cooks and not enough chefs and that forever short period of time the food must be prepared before the customer gets angry. The end result of that can be disastrous causing a lack of helpfulness towards each other, leaving each to their own task and basically asking for potential accidents to happen in or outside of the kitchen. This is because the two most powerful motivators are trying to make a difference and the opportunity to work closely with others to achieve a common goal. It’s a completely natural feeling for people to work extremely well together when there’s motivation present.
It’s up to the staff to carry out their responsibilities while staying attuned with their colleagues.
This little shift in the professional kitchen paradigm will have everyone working together as a well-oiled team, not to mention, keeping the kitchen running as a smooth operation. The only way to acquire that is to start working as a team from the bottom of the faculty chain all the way up to the top of the management line! Please email Sarah NOW for a copy of this form and return to our office by fax, email or post. The full article can be accessed through the links above, but I bet that most chefs would never have considered a melon to be a high-risk food, let alone be capable of killing people. This is just an unfortunate case where a food business in the US has graphically highlighted the consequences of an un clean work place. Many people solely choose a chemical supplier based on price with little consideration for effectiveness, suitability or ease of use. If it is not provided by the supplier, then this training needs to be conducted internally by a suitably qualified and experienced employee. Not only did it hurt but it also made you think, wow, if I had just taken this step or that step, I wouldn’t be bandaging my finger right now. Mix this with sharp utensils, stove fire, oil, lots of cooks and other high quality kitchen machinery and equipment, you’ve just made the perfect recipe for disaster. Long or loose fitting sleeves can catch a flame or perhaps have some drops of oil on the wrist area causing it to become a flammable torch rather than a protective barrier.
Before each shift, all electrical appliances, sockets and even lighting should be checked since the last thing you’ll ever want is an electric spark near the stove. Whether it’s boiling liquid droplets or a large spill of bubbling oil, you must be on high alert at all times!
Some of these products are hand sanitisers, cleaning liquids, certain oils and pesticides that are used in the kitchen for obvious reasons but should they accidentally get mixed into a customer’s order, it could cause serious side effects which is never good for business. Many companies are required by law to follow certain regulations and codes to keep the kitchen safe for customers and more importantly, food service workers.
Businesses have until 1 October 2011 to appoint their trained Food Safety Supervisor and notify the relevant council. As with many famous artists, their legacies live on, producing progressive changes in cultures and lifestyles, exactly the way master chef, Georges Auguste Escoffier did. Later on, Escoffier became a best-selling culinary author of books such as, Le Livre des Menus (1912), Ma Cuisine (1934) and most famously, Le Guide Culinaire (1903) which is still currently used as a reference for cookbooks and textbook cooking. Careme’s culinary style was much more elaborate in the early 18th century but his introduction to modernising European dishes and introducing much needed illustrations into his books inspired Escoffier to simplify Careme’s recipes in a way that could continue to be modernised for decades to come. This experience in touring and Army life led Escoffier to realise the importance preserving foods which led to him becoming the first chef to ever research and develop techniques for canning and preserving meats and vegetables. Together, they conquered hospitality serving up brand new menus daily of the finest foods around to people of high class like the Prince of Wales and the Duke of Orleans. Amongst his many other talented and creative‘firsts,’ Auguste was the first to start programs to feed the hungry and organisations to give retired chefs financial assistance. In today’s culinary line of work, his systematically organised and spotlessly, clean kitchen, called the Brigade de Cuisine, are used in every professional restaurant and run by the Chef de Partie.
In the kitchen, however, taking off jewellery is extremely important for yourself and others in ways you may have never even thought of!

There are a couple of exceptions to this rule that include wedding bands and medical alert bracelets BUT gloves must be worn at all times for protection.
Even if the jewellery has been cleaned and sanitised, it may catch other microorganisms that are lying around or from raw foods like uncooked chicken. The last thing any reputable food company wants is customers with chipped teeth, broken teeth or internal cuts and lesions inside of their mouths!
The main thing to always remember, though, is to save beauty for outside of the kitchen because inside, food safety matters a heck of a lot more! A uniform represents a personal standing within the company as well as oftentimes, useful for other purposes such as safety and hygiene assurance.
One way to encourage as much cleanliness in the professional kitchen as possible is to require uniform practices that help prevent bacteria from spreading in the food preparation area. If you’ve ever noticed chefs and cooks in the kitchen when dining out, their uniform consists solely of all white. Also, these white coats don’t have your typical plastic buttons on them; rather, they contain knotted buttons that don’t melt and are easy to unbutton should a flame or oil accident occur. Also, to follow any health regulation required in any country, long hair is required to stay tied back while also wearing disposable hair (and beard) nets and rubber gloves. Since reputable food companies need to keep their customers healthy and food-poisoning free, these uniforms, hair nets and gloves are an absolute must! Survival scenarios allow employees and management to improve their problem solving and teamwork skills by learning the relational and rational skills and behaviors necessary for successful teamwork. Teams are instructed to perform a task, such as listing various items in order of their importance to survival, and in doing so, set objectives, analyze various strategies and choose the best solution. In these scenarios, all group members are equal regardless of their employee or management position. Consider decorating the room to resemble your scenario setting and providing some topical munchies and drinks. Gaining management skills is important but so is the application of natural leadership abilities when interacting with a business unit. If you are looking for management development innovations to incorporate into your unit or organization, then look no further than Valve Software, a software development company with a unique management vision. If an employee has a great idea and can get support from their colleagues, then the project is likely to take off. However, they do see some crucial take-home management development tips to help anyone interested in leadership innovation in any industry. The application of leadership skills in this process is something that organizations need to develop with their managers. Moore is the publisher of Management By Delegation and is a veteran executive with 40+ years in the Banking and Insurance Industries. Train in a Day Training offer a teamwork training course which shares the fundamentals of high-performing teams.
Those looking to improve how they interact and work with colleagues will also benefit. This teamwork course is structured so that delegates receive a strong element of practical activities and exercises.
These behaviors serve as resistance to group influence and task requirements and may be labeled as storming.
Bringing the team-building knowledge and expertise to your employees, this teamwork training course is high-impact and facilitated by training experts. Professional organisations including the Chartered Institute of Personnel & Development accept this training towards your CPD.
Caleb is a high-energy leader and team player who will inspire you on this teamwork course.
For those managers who would like to improve their teamwork skills we deliver the key techniques online. Contact our training consultants and let’s see how we can work together to build your teamwork skills and improve your team.
Our management and leadership course modules combine with e-learning, in-house training courses and mobile learning to complete your management training program.
While this is surely great for the network ratings and brings a lot of attention, it’s also a great example of what can happen in a kitchen without teamwork present or the leader setting a solid example. The best chemical companies provide automatic dispensing systems, labelled bottles, clear instructions, MSDS and colour coded systems. This is how people learn from their mistakes making the next time you’re in the same predicament, much safer.
That is, only if you and your staff aren’t well prepared and trained on how to always be two steps ahead.
Most people are aware of these types of burns but tend to forget the steam that comes with covered pots and pans that can cause serious damage to the skin.
Many kitchens keep a checklist close by to remind them which chemicals are considered hazardous to ensure that these products are always put away before the food is brought out.
Because he needed to create new food menus every day, Escoffier also created some of his most famous dishes that are still currently served all over the world: Peach Melba and Cherry Jubilee just to name a couple. If there is a religious bracelet that an employee can’t remove, it will have to be managed by taping and remaining covered with protective work gear. It seems a little silly to those not in the food business that white, the easiest stained colour of all, is used in one of the messiest professions out there.
Long sleeves help protect employees from getting burns from boiling liquids or accidental oil spills while also protecting happy customers from flakes of dead skin, drops of sweat or body hair from ending up in their food. The group must reach a consensus wherein most of the group partially agree on the solution.
These activities can be done with teams of employees that already work together or you can include the whole company (or parts of it) and mix employees up so they work with people they don’t normally interact with.
Managers ask their employees how they can help, rather than watching their employees’ every moves and expecting strict adherence to their own agendas. Here are two more references discussing the application of management development practices.
A devoted entrepreneur, using his business experience to provide resources for managers and leaders at all levels. This helps to reinforce the theoretical content, thus equipping learners with the fundamental aspects of teamwork. With individuals sharing responsibility, the group as a whole can take advantage of all of the collective talent, knowledge, and experience of each team member.
Coincident with testing in the interpersonal realm is the establishment of dependency relationships with leaders, other group members, or pre?existing standards. Structural issues have been resolved, and structure can now become supportive of task performance. More than delivering knowledge alone, teamwork trainers and coaches deliver your training ensuring it is interactive and bursting with opportunities to further your employee’s skills. As a delegate on this teamwork course you’ll gain a handbook including a copy of the presentation, activities to work through and apply your learning to, as well as the cheat sheets and mind maps described below.
Going forward, we offer motivated learners the ability to develop their ability to improve their teamwork with a Teamwork Training Workshop. To help stay alert, keep all pots covered when unattended or when boiling hot liquid and also keep arms covered in well-fitted flame retardant sleeves. If you need to get something that requires additional help, bring a spotter along with you to make sure you climb up and down safely.
Furthermore, the consensus should be reached without the use of voting, trading-in or averaging tactics to encourage teams to explain their rationales so every member understands and is in agreement, rather than simply outvoted. Management can participate, but they should do so as equally ranked employees and try not to assume the leadership role.
For the last 5 years, he has built a growing web presence for helping people with personal and professional development.
It may be said that orientation, testing and dependence constitute the group process of forming. Train in a Day will provide a colour handbook for every learner, professionally printed, bound, and delivered to your premises as part of your teamwork training. Leaving a fallen onion on the floor or a mop leaning against the wall is a disaster in the making with people running through to grab their orders, often not looking where they’re going.
Always pick up after yourself to help keep a clear walking line for all staff – it’s that simple!

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