Certificate IV in Kitchen Management

The SIT40521 Certificate IV in Kitchen Management reflects the role of chefs and culinarians who play a supervisory or team-leading role in the kitchen. They mostly operate autonomously or with limited guidance from others and use their discretion to solve non-routine problems. This vocational course provides you with the industry knowledge and technical skills to carry out commercial cookery tasks in establishments such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to operate a small business in these sectors. Become an expert in managing the team performance and inner workings of a commercial kitchen, delegate tasks, and boost morale. Learn to create dishes using different procedures, equipment and styles, manage finances and budgeting, manage roster and recruitment of staff, apply and monitor work health and safety practises, safe food handling, how to design and cost menus, lead a team and manage workplace conflict. Lead and manage a diverse team and gain a senior position as a head chef locally or internationally.