Advance BOH Leader

3min February 2nd, 2024
Leadership course designed to support chefs in kitchen management.

The Advance BOH Leader program is a leadership course tailored for those in kitchen management roles, offering training in kitchen safety, systems, operations, and leadership and management.  It equips chefs with the skills necessary for effective team coordination, performance management, and conflict resolution, ensuring a well-rounded approach to effectively leading and managing a kitchen and team.

See below for a list of modules and units contained within this program:

Kitchen Welcome

What’s on Offer

  • Training and Development in AVC
  • Who are the Training Team?
  • Programs
  • Culture and Support

Learner Resource

  • What Can I Study?
  • Why Learn?
  • What’s in it for Me?
  • Advance
  • Academy
  • Responsibilities of Learning
  • Commitment and Communication
  • Support During Study
  • What Happens When I Qualify?
  • FAQ’s

Manager Resource

  • Benefits of Students and Apprentices
  • Responsibilities of Manager
  • Responsibilities of the Venue
  • Supporting Students and Apprentices
  • Role of a Training Facilitator
  • Commitment and Communication
  • Students on Advance Programs
  • Students on Academy Programs
  • What Happens When an Academy TM Qualifies?
  • FAQ’s

Kitchen Safety

Workplace Health and Safety

  • Accidents and Other Emergencies
  • Kitchen Standards

Kitchen Systems


  • Manager Dashboard
  • Adding Rosters into Humanforce
  • Approving Time Sheets
  • Availability Check
  • Template Rostering to Budget
  • Publish & Confirming Shifts
  • How to Find Forecast to Hit Budget Labour
  • Working out How Much You Can Spend on a Casual Roster from Forecast Sales
  • HF sales Budget
  • Hf quick links
  • Daily run sheet
  • Worked Hours Report
  • Changing Rostering Filters
  • Clocking – Geo Fence Errors


  • Basic SharePoint Navigation


  • Basic Reporting
  • VRS Weekly Reporting
  • VRS Weekly KPI Report
  • VRS Budget vs Actual

AVC Live

  • Recipe Costing – Creating a Multi Item Recipe
  • Goods Receiving – Recording Wastage
  • Placing an order – By Template
  • Placing an order – By Supplier
  • Receiving an Order
  • Ordering – Standing Orders
  • Raising a Credit
  • Ordering – Petty Cash
  • Ledger Select
  • Recipe Costing – Yield Recipes
  • Recipe Costing – Batch Recipes
  • Creating order Templates
  • Maintain Order Templates
  • Identifying Unlinked Items
  • Costing – Amending and Replacing Recipe Items
  • Costing – Assigning Recipes to Create a Menu
  • Using the Notifications Tile and Checking Notifications
  • Stocktake – Storage Locations
  • Stocktake – Manage Your Products
  • Stocktake – How To
  • Reporting – Archiving Recipes
  • Reporting – Assigning POS codes


  • Job status
  • Job quote
  • How to Lodge a Job

Review Tracker

  • Review Tracker Dashboard

Kitchen Menu

Menu Development

  • GP Tracker – Customer Facing Menu – Allergen Matrix

Kitchen Leadership

Health and Wellbeing

  • Factors Affecting Wellbeing
  • Promote Organisational Wellbeing
  • Increase Team Wellbeing
  • Promote Personal Wellbeing
  • Seven Dimensions of Employee Wellbeing
  • Effective Health and Wellbeing Strategy
  • Implement an Organisational Wellbeing Strategy
  • Wellbeing Program Development
  • Solicit Feedback
  • Employee Engagement
  • Review Strategy
  • Wellbeing Strategy and Change

Building Emotional Intelligence

  • Emotional Intelligence
  • Daniel Goleman’s 5 Elements to Emotional Intelligence
  • Emotional Strengths and Weaknesses
  • Work Related Stress and Stressors
  • Responding to Stressors or Triggers
  • Seek Feedback
  • Developing and Managing EI in Others
  • Communication Cues
  • Interpersonal Communication
  • Harnessing Emotional Agility
  • Meeting Individual Needs – Flexibility
  • Emotions and Decision Making

Leading Effective Kitchen Operations

  • Effective Operations – Introduction
  • Daily Run Sheet
  • Team Objectives and Work Processes
  • Supporting Teams
  • Characteristics of Leadership
  • Common Leadership Styles
  • Situational Leadership

Promote Team Cohesion

  • Collaboration & involving TMs
  • The ‘how to’ of Great Feedback
  • Issues, Concerns and Problems
  • Role Model
  • Supervise Team Performance
  • Participation and Accountability
  • Challenges Happen – Conflict
  • AVC’s Expectations
  • Liaise with Management – Introduction
  • Communicate Openly with Management
  • Fundamental Principles of Open Communication
  • Advantages of Open Communication
  • Communication From Management to the Team

Lead and Facilitate a Team

  • Team Objectives
  • Performance Planning Process
  • Performance Improvement Plan
  • Accountability

Coordinate Teams and Individuals

  • Comminucate Responsibilities
  • Task Allocation
  • Intra Team Communication and Collaboration
  • Diversity
  • Practice Inclusive Behavior
  • Cross Collaboration

Support Team

  • Task Related Issues and Inefficiencies
  • Problem Solve
  • Development Opportunities

Lead Effective Workplace Relationships

  • Leading Effective Workplace Relationships
  • Conflict Resolution
  • 10 Common Signs of Conflict
  • Conflict Resolution Process
  • Conflict Resolution Styles


  • Human Resources
  • Recruitment Process
  • Onboarding
  • Skills Gap Analysis
  • Workforce Planning

Monitor Operational Performance

  • Operational and Productivity Performance

Kitchen - People Focus

Communication Strategies

  • Respectful Communication
  • Effective Listening Techniques
  • Common Communication Challenges
  • The 7 C’s of Communication
  • Communicating Performance Feedback
  • Act’ When Receiving Feedback
  • Email Communication
  • Difficult Conversations
  • Delivery Style

Managing Performance and Conduct

  • Managing Performance and Conduct Guidelines
  • Approaches for Addressing Underperformance or Misconduct
  • Formal Performance Meeting Process
  • Considerations when Managing Poor Performance
  • Reasonable Managment Action & Procedural Fairness
  • Useful Conversation Principles
  • Stakeholder Input
  • Document Conversations
  • Support Services
  • Action Follow-up & Evaluate Effectiveness
  • Areas for Improvement

Kitchen Training

Compliance Training

  • Food safety Supervisor
  • First Aid

In the spirit of reconciliation, Australian Venue Co. acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.

Australian Venue Co. is a place free from discrimination, where everyone belongs. We respect and celebrate the diversity of our communities, including people of all cultural and faith backgrounds, classes, gender and sexual identities, ages and abilities and we are committed to creating a safe and welcoming space for all.