Overview
Chef
Training Programme
The chef training programme is designed to elevate culinary skills and kitchen performance through hands-on learning, expert guidance, and practical feedback. Training is tailored to your team’s environment and focuses on the following key areas:
Kitchen Management & Hygiene
Best practices in layout, cleanliness, workstation organization and food safety
Knife Skills & Prep
From safety to precision cutting techniques using a range of ingredients
Culinary Techniques
Master core methods like sautéing, grilling, braising and sauce-making with creative plating and garnishing
Pastry & Bread Making
Foundations of dessert prep, laminated doughs and artisan breads
Menu Planning & Costing
Build balanced, cost-effective and seasonal menus with minimal waste
Dietary Needs & Allergens
Create inclusive dishes while managing allergies and communicating restrictions clearly
Teamwork & Communication
Strengthen kitchen dynamics through interactive team-building and service simulations
Wastage & Sustainability
Reduce food waste and environmental impact through smart practices and zero-waste challenges
Mock Service & Evaluation
Simulated service, peer reviews and a final skills showcase with feedback and certification
Harambee Chefs Recipe Book,
all recipes used in training including
allergen, dietary and
general kitchen manuals
Final Remarks & Celebration
Motivational close-out session with trainers and management, followed by a team celebration
Feedback Report
A post-training summary with key observations, strengths and recommended follow-ups
Closing & Consolidation