Why do we expect highly qualified, creative, highly paid Chefs to spend large portions of their day peeling and chopping fruit and veg?
Tuesday, 20th September
Timing: By Webinar online 10am to 1pm ( limited to 35 pax)
Who Should Attend:
Chefs of all levels, Kitchen Porters
What is covered:
What is Continuous Improvement (CI)?
Why apply CI in your department?
Understanding Customer Value
Overview of LSS Tools & Problem Solving Methods
How to select & Manage your CI Project
Common inefficient processes in the kitchen and stewarding
Top 5 CI opportunities for kitchen operations
How to sustain the improvements
What you will know at end?
This course will provide practical advice on how Continuous improvement tools and techniques can be used to re-think kitchen and stewarding layouts and processes.
Tom Mc Dermott
In a career spanning 35 years Tom noticed that routine tasks conducted daily in hospitality businesses can include 30% – 50% inefficiency!
Very few hospitality businesses use proven methodologies such as LEAN and Six Sigma to reduce waste and develop more consistent and efficient processes so this creates a clear opportunity.
Tom began his career straight from school at Dublin College of Catering, Cathal Brugha Street in 1987. Since then, Tom has worked internationally for Starwood, Cunard, Radisson and subsequently Hilton where he led their innovative “Operational Excellence” continuous improvement programme across Europe, Middle East & Africa.
Tom believes a hospitality business that embraces a continuous improvement mind-set creates a lighter, more collaborative, and productive workload for team-members, higher levels of satisfaction for guests, and more value for owners.
Members: €65 pp
Non-Members: €80 pp