Professional Skills Training Guides from C.H.I.P.S.

Hospitality Skills Training Guide
Kitchen Cook

Keep guests coming back by presenting great-tasting food.

With this comprehensive guide you will be able to train your cooks to:

  • ensure menu items are prepared consistently and to quality standards
  • attractively present food on the plate
  • and more!

This binder is divided into 6 tabbed sections:

  • Overview
  • Prepare to Train
  • Present/Practice
  • Follow Up
  • Employee Knowledge
  • Employee Skills

This guide provides the basis of a six-day training course for new employees and current employees. Tabs 2, 3, and 4 provide details on how to train new and current employees using the Job Knowledge, Task List, and Breakdowns.

This guide also provides information for the person training these new and current employees, such as:

  • What Makes a Good Trainer?
  • What are a Trainer's Responsibilities?
  • What Should a Trainer Expect From Employees? -Employees With Disabilities, Language Barriers, and Limited Reading Skills
  • Four-Step Training Method-Prepare, Present, Practice, Follow Up

The Employee Knowledge tab includes:

  • Quality Guest Service
  • Bloodborne Pathogens
  • Personal Appearance
  • Emergency Situations
  • Lost and Found
  • Recycling Procedures
  • Safe Work Habits
  • Manager on Duty
  • Your Property's Fact Sheet
  • Employee Policies
  • The Americans with Disabilities Act

Employee Skill tab contains:

  • Requisition Ingredients and Supplies
  • Set Up the Cook's Station
  • Use Standard Recipes to Prepare Products
  • Sharpen, Use, and Maintain Knives
  • Clean and Season Griddles and Pans
  • Use Kitchen Equipment
  • Thaw Frozen Food
  • Peel, Cut, and Mix Food
  • Cut and Trim Meats
  • Cut Poultry
  • Clean and Prepare Fin Fish
  • Clean and Prepare Shellfish
  • Prepare Salad Dressings
  • Prepare Green Salads
  • Prepare Garnishes
  • Boil, Blanch, Steam, Simmer, and Poach
  • Sear Meat, Poultry, or Fish
  • Stew Meats
  • Saute Food
  • Deep-Fry Food
  • Prepare and Use Breadings and Batters
  • Bake Food
  • Roast Food
  • Broil Food
  • Marinate Food
  • Pan Broil Food
  • Braise Food
  • Prepare Stocks
  • Prepare Soups
  • Prepare Vegetables
  • Cook Rice and Related Grain Products
  • Cook Pasta and Dumplings
  • Prepare Sauces
  • Use Thickening Agents in Soups and Sauces
  • Prepare Sandwiches
  • Prepare Eggs
  • Prepare Pancakes and Waffles
  • Prepare Breakfast Meats
  • Prepare Desserts
  • Prepare Banquet Meals
  • Prepare Reception Food
  • Prepare Employee Meals
  • Portion Products for Preparation and Service
  • Store and Inventory Supplies at the End of the Shift
  • Clean, Restock, and Close the Work Station

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Hospitality Skills Training Guide
Kitchen Cook
3-Ring Binder Approx. 250 pages $149.95 + shipping
Texas residents please add 6.75 % sales tax

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