Certificate IV in Kitchen Management

This qualification covers the knowledge and skills needed to supervise or lead a team in the kitchen. Lead and manage people individually and in teams through modelling performance standards and behaviour, develop team commitment and cooperation, and manage team performance through evaluating, monitoring and recognition.Roster staff, plan cooking operations including planning food production requirements, organising supplies and equipment and allocating job tasks and staff, monitor work operations and manage conflict using conflict resolution techniques.Prepare and present appetisers and salads, stocks, sauces and soups, vegetarian and vegan, poultry, meat, and seafood dishes, and produce desserts, cakes, pastries and breads. Plan, cost and design recipes and menus including, identify target markets and food preferences, plan dishes, cost recipes and menus, and write menus and descriptions using appropriate terminology for the customer base and market.Possible Employment Pathways:

• Chef
• Chef de parties