"Mastering Culinary Leadership: A Comprehensive Path to Executive Chef Excellence"
Week 1: The Foundation of Culinary Leadership
Module 1: Introduction to Kitchen Leadership
Module 2: Responsibilities of a Chef/Restaurant Owner
Module 3: Overview of Kitchen Management Essentials
Week One Excercise
Week 2: Culinary Excellence and Innovation
Module 4: Recipe Development and Writing
Module 5: Basics of Creating and Writing Recipes
Module 6: Recipe Testing and Refinement
Week 2 Excercise
Week 3: Strategic Menu Planning and Financial Management
Module 7: Menu Development and Costing
Module 8: Principles of Menu Planning, Design, and Profitability
Module 9: Costing Recipes and Menu Items
Week 3 Excercise
Week 4: Operational Efficiency and Supplier Management
Module 10: Sourcing Food and Vendor Negotiations
Module 11: Strategies for Sourcing Quality Ingredients
Module 12: Establishing Relationships with Vendors
Week 4 Exercise
Week 5: Managing Costs and Optimizing Operations
Module 13: Controlling Food and Labor Costs
Module 14: Understanding Food Cost Percentages and Control Methods
Module 15: Managing Labor Costs and Scheduling
Week 6: Building and Leading a High-Performance Team
Module 16: Staff Recruiting, Training, and Development
Module 17: Building Your Kitchen Dream Team
Module 18: Staff Training and Discipline
Week 6 Excercise
