Advance BOH Specialist

3min January 1st, 2024
Extensive training in kitchen operations, leadership, and team management.

The Advance BOH Specialist program is a detailed professional development course that offers extensive training in kitchen operations, leadership, and team management. It includes modules on advanced kitchen systems and stock management, focuses on fostering health and well-being within the team, and builds emotional intelligence to handle work-related stress effectively. The curriculum further develops leadership skills for effective kitchen operations, promoting team cohesion, and leading and facilitating team performance. It also covers operational business planning, recruitment, and performance management, ensuring that specialists are well-equipped to manage both people and processes within the kitchen environment.

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?
  • Whats in it for me?
  • Advance
  • Academy
  • Responisbilities 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
  • supporting students and apprentices
  • Role of a kitchen training facilitator
  • Commitment and communication
  • Students on Advance programs
  • Students on Academy programs
  • What happens when an Academy TM qualifies?
  • FAQ’s

Kitchen Systems

AVC Live

  • Stocktake and Menu reporting
  • Recipe Costing – Creating a Multi Item Recipe
  • Goods Receiving – Recording Wastage
  • Ordering – Placing an order – By Template
  • Ordering – Placing an order – By Supplier
  • Ordering – Receiving an Order
  • Ordering – Standing Orders
  • Good Receiving – Raising a credit
  • Ordering – Petty Cash
  • Ordering – 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 notiications tile and checking notifications
  • stocktake – storage locations
  • stocktake – manage your products
  • Stocktake: How to
  • Stocktake: Troubleshooting
  • Reporting – Archiving Recipes
  • Reporting – assigning POS codes
  • menu reporting overview and date range
  • ordering – supplier swap

Kitchen Leadership

Health and welbeing

  • Factors affecting wellbeing
  • Promote organisational wellbeing
  • Increase team wellbeing
  • Promote personal wellbeing
  • Seven dimentions of employee welbeing
  • Effective health and wellbeing strategy +
  • Implement an organisational wellbeing strategy
  • Welbeing program development
  • Solicit feedback (whole lot)
  • Employee engagement
  • Review strategy
  • Welbeing strategy and change
  • SPEC – Health and Wellbeing – Knowledge Test

Building Emotional Intellegence

  • Emotional intellegence
  • Daniel Goleman’s 5 elements to emotional Intellegence
  • 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 (see Mel)
  • Harnessing emotional agility
  • Meeting individual needs – Flexibility
  • Emotions and decision making
  • Adopting a balanced and effective decision making process
  • Consult and reflect on your self improvement
  • Stakeholder analysis
  • Promote EI deveopment
  • Formally developing EI in others
  • SPEC – Building Emotional Intellegence – Knowledge Test

Leading Effective Kitchen Operations

  • Effective operations introduction
  • Daily run sheet
  • Team objectives and work processes
  • Strategies for performance
  • Plan development
  • FOH – Business plan downfall
  • Standards of performance (all)
  • Team member engagement
  • Supporting teams
  • Characteristics of leadership
  • Common leadership styles
  • SPEC – Leading Effective Kitchen Operations – Knowledge Test

Promote Team Cohesion

  • Collaberation + involve TM
  • Responsibilities
  • The ‘how to’ of great feedback
  • Role model
  • Supervise team performance
  • Participation and accountability
  • Challenges happen – Conflict (all)
  • 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
  • SPEC – Promote Team Cohesion – Knowledge Test

Lead and facilitate a team

  • Organisational goals and team performance
  • Team objectives
  • Performance planning process (all pg60)
  • Performance improvement plan
  • Accountability (all)
  • Contingencies
  • SPEC – Lead and facilitate a team – Knowledge Test

Coordinate Teams and Individuals

  • Comminucate responsibilities
  • Task allocation
  • Intra team communication and collaberation (pg74/75)
  • Diversity (pg76)
  • Practice inclusive behavior
  • Cross collaberation
  • SPEC – Coordinate Teams and Individuals – Knowledge Test

Support Team

  • Coaching
  • Coaching models
  • Components of an effective mentoring relationship
  • Support + ways to support teams
  • Task related issues and ineffeciencies (all)
  • Problem solve (all)
  • SPEC – Support Team – Knowledge Test

Monitoring Team Performance

  • Monitoring team member performance
  • Performance feedback
  • Development opportunities
  • SPEC – Monitoring Team Performance – Knowledge Test

Lead Effective Workplace Relationships

  • Leading effective workplace relationships
  • Sharing information
  • Conflict resolution
  • 10 common signs of conflict
  • Conflict resolution process (pg110 – 112)
  • Hot tips for working with syles of others (pg 116 – 119)
  • Work progress
  • SPEC – Lead Effective Workplace Relationships – Knowledge Test

Review Leadership

  • Relationship management feedback
  • SPEC – Review Leadership – Knowledge Test

Coordinate Buisness Operational Plans

  • Operational plan
  • Key segments
  • Connection with strategic plans and tactical action plan (132 – 134)
  • Creating a communication plan
  • Create an operational plan
  • Operational plan effectiveness
  • Action plan
  • Resource requirements
  • Support (operational plan)
  • Collate information
  • Analysing information
  • Contingincies
  • SPEC – Coordinate Buisness Operational Plans – Knowledge Test

Recruitment

  • Human resources
  • Recruitment process
  • How to lead an effective interview
  • Kitchen structure – what do we need?
  • Onboarding
  • Skills gap analysis
  • Workforce planning
  • SPEC – Recruitment – Knowledge Test

Monitor Operational performance

  • Operational and productivity performance (pg163 – 166)
  • Performance plans
  • Performance and values
  • SPEC – Monitor Operational performance – Knowledge Test

Kitchen - People Focus

Communication Strategies

  • Common communication challenges
  • The 7 C’s of communication
  • Communicating perfomance feedback
  • Act’ when receiveing feedback
  • Email communication
  • Difficult conversations (74-78)
  • Delivery style
  • SPEC – Communication Strategies – Knowledge Test

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 management action + procedural fairness
  • Useful conversation principles
  • Stakeholder input
  • Document conversations
  • Support services
  • Action follow up + evaluate effectiveness
  • Areas for improvement
  • SPEC – Managing Performance and Conduct – Knowledge Test

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.