[Typsy] Working in a kitchen takes a lot more than just learning how to cook and plate the perfect dish for your customers. It’s about mastering cooking techniques, practice, and communication. Learning the basics of working in a kitchen will set you up for a successful career in the hospitality industry.
In this course, Group Executive Chef John McFadden takes you through the basics of what to expect when working in the kitchen. You will be introduced to kitchen safety practices, basic knife cuts, and cooking techniques as well as the common tools used in a kitchen, how to control your stock, and how you can optimize your professional development.
WHAT YOU WILL LEARN
- The importance of kitchen safety policies and procedures
- How to identify common hazards and how workplace injuries can be reduced
- How to establish expected personal hygiene practices and presentation standards to be in a kitchen
- The common health challenges and how to maintain your wellbeing when working in a kitchen
- Behaviors expected in a commercial kitchen
- How you can contribute to a positive kitchen culture
- The benefits of working well with others
- How to establish and strengthen interdepartmental relationships beyond the kitchen
- The roles and sections within a kitchen and how they report to each other
- How to receive and check goods
- The importance of stock rotation
- How to hold and use each knife
- The five dry heat cooking methods and what food it is best used for
- Tips for when you communicate with others
- The top five tips from an executive chef to drive your development
This course is ideal for any kitchen staff member, kitchen hands, entry-level cooks, and anybody interested in learning the fundamentals of working in a commercial kitchen.
Join the course HERE
Meet your instructor
Chef John McFadden started his career in the hospitality industry as a kitchen hand when he was just 12 years old! From there, he decided to climb the hospitality ladder and commence his apprenticeship at the age of 15 at Lantern Palace, Wamberal before completing his degree at La Mer Fine Dining when he was 19.
John moved quickly through the ranks, with postings at notable restaurants including the two-hatted Grand Fine Dining Room at The Windsor Hotel, Hayman Island, and Xu Bistro at the Hyatt Regency where he won Best Hotel Dining Restaurant in Australia. Being one of Australia’s youngest chefs, McFadden was invited to cook at The James Beard Foundation in New York for 80 New York food critics.
With more than 37 years of experience in the food industry, John McFadden is a highly-motivated chef whose attention to detail is well-known across the industry. He is also a great communicator, mentor, and motivator who loves to share his extensive experience with apprentices and rising chefs. As the National Chairman of Judges for Chef of the Year at Food Service Australia, McFadden has also assisted in the judging process for Bocuse d’Or to select the Australian Culinary team. He was also recently invited by the Board of Women in Hospitality to be a culinary mentor for their Mentor Program.
Australian Hospitality Alumni Network Vietnam 