Training

Each training visit is specially designed for each property.  CHC will conduct as many sessions as required to complete the training goals.  The basic fee is US$ 500.00 per day.  Additional charges would apply for additional instructors and specialized certifications. The only other expenses are travel, airport transfers, lodging, meals, and basic resort amenities (internet access, etc.) for the instructors/evaluators. It is also requested that the resort/property supply Chefs Helping Chefs with an account or billing number for FedEx, DHL, or another source to have documents and certificates sent after the completion of training

TIPS (Training for Intervention Procedures)

•          Compliance with state and local regulations
•          Protection from alcohol liability lawsuits
•          Decreased penalties for alcohol violations
•          Better bottom line through lower insurance premiums
•          Improved customer service and satisfaction
•          Increased staff professionalism.

Food Safety Manager’s Training

•          ServSafe® if desired
•          Designed for chefs & cooks
•          Includes 90 minute training session, test review and certification examination required for ACF Certification

Safe Food Handling Training

•         60 minute training session, test review and Food Handler’s Test
•         Designed for Kitchen stewards, room service personnel, banquet, bar and dining staff.

Introduction to HACCP

•         The History of HAACP
•         Why HACCP?  Advance training for supervisors
•         Critical Control Points of HACCP training for Supervisors
•         Designed for Sous Chef level and above.
•         Explains the monitoring phase of HACCP

Safe Food handling for the Service Team

•         How to properly handle table service
•         Extension training for buffet service

Safe Food handling for the Bar Staff

•         How to properly handle garnishes
•         Sanitizing glasses and stemware
•         Basic cleaning of service stations

Sanitation and Food Safety walkthrough

•         Hands on Demonstration
•         What the Health Inspector look will look at (Mock inspection)
•         Designed through the USPH training sessions

Customer Service for the Front of the House

•         Dealing with difficult customers
•         Proper table service and set-up
•         The correct method of order taking
•         Selling the menu
•         Improving relations between front of the house and back of the house.