Chef Training ~ procurement

Every Exec Chef, at some stage, is going to be responsible for procurement & stock inventory.

This role is vital in ensuring slick service as well as controlling food costs.

There are several factors to take into account when selecting both products & preferred suppliers.

This guide will explore the aspects of successfully making the right decisions in purchasing the right stock, at the right price, from right, reliable distributors.

?modules covered in this short course

?1.???Introduction to procurement & stock control structures

2.???Wise product selection

3.???Projecting & managing par stock levels, or risk losing money

4.???How to calculate your stock turnover rate

5.???Be aware of seasonal availability & plan procurement & menus accordingly

6.???Creating an audit trail & inventory control process

7.???Managing waste & shrinkage ~ the silent killer for the unwary

8.???Understanding the hospitality supply chain

9.???Selecting the right, creditable suppliers

10. Purchase to meet your needs, not theirs – tips to look out for

11. Why it is important to build genuine Supplier relationships

12. Common sourcing challenges & how to overcome them

13. Five crucial tips to shred food costs

14. The food cost control cycle

BizGro supports Chefs to become astute Buyers ~ and to cut Kitchen costs!