Kitchen Management Course & Staff Video Tutorials Preview

Kitchen Training and Kitchen Management Course Video Tutorial Library

Welcome to Chefs Resources’ exclusive kitchen training video library geared towards providing Chefs with a way to give consistent training about basic kitchen philosophies to all your cooks, sous chefs, kitchen managers, and lead line cooks. We also offer a Kitchen Management Course Online that will help Chefs and aspiring Chefs learn the paperwork part of the business.

We know that time is money and there are only so many hours in a day. That’s why we created this kitchen training video library for Chefs, with the goal of making it easier for you to train your staff without having to be present. You can now focus on other tasks while your crew learns basic kitchen philosophies & practices from our videos.

Use our kitchen training videos as part of your regular training course for every new crew member, or as a refresher for long-time staff. And since they are business-oriented tutorials they may be something that your company will pay for the $25 monthly subscription fee, rather than coming out of your own pocket.

If you choose to have a group of your staff watch any of the videos in our kitchen training course, then consider having you or your sous chef pause the video on key points to have further discussion and answer questions about whatever principle is being presented. This will engage your crew in the presentation and get them thinking about it. There are suggested discussion topics on most of our kitchen training videos and a PDF downloadable version of the presentation where applicable.

I highly recommend banning your kitchen staff from using their phones during the video tutorials! They are getting paid for training, not playing on their phones during a training video!

We hope that you find this online kitchen training program useful for your operation. Simply click on the green “Watch Video” button for the training video you want your team to watch. It will open a separate page with that exclusive content on it. I recommend opening the video in its own full-screen window and starting it when your team is ready.

If you want a specific topic covered in a future video, leave your suggestions in the comment section below.

Note: This page only shows what is available to Professional Level Subscribers.
If you do not have a Professional Level Subscription then you will not be able to access these videos.

Already a Professional Level Subscriber?
Go to the Staff Training & Kitchen Management Course page

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Kitchen Staff Training Videos for Professional Subscribers Use these videos to train your Line Cooks basic kitchen principles and philosophies (46 minutes of video content in this section)
Mise en Place – What is mise en place? Details 9.30 minutes In depth discussion about the principles of mise en place and what it means. Mise en place is more than just your prep. It is also your utensils, your plates, your equipment, knowing potential challenges for the shift, and being mentally ready for the day.	The Kitchen Code Part 1 Details 8.58 minutes Part 1 presents 16 of 32 common rules of the professional kitchen. These rules may be unspoken, but long-time cooks know and understand them to be true.	The Kitchen Code Part 2 Details 6.22 minutes Part 2 presents the remaining 16 rules of the professional kitchen. These rules make life easier and less frustrating for everyone in the kitchen.
Improve Cook-Server Communication Details 11.18 minutes Improving the communication between cooks & servers improves efficiency, decreases mistakes, stress & frustration, and increases speed of service. Good communication improves life in the kitchen. Poor communication creates a sh__ty work experience.	Calling the Wheel Details 11.08 minutes Whether you call this position the Wheel Person, Expeditor, or something else, the person calling tickets to the cooks is essential to a smooth running operation. This video discusses some of the best practices for Calling the Wheel, traits of a strong Wheel Person or Expeditor, and proper responses from cooks when tickets are called.	Beating Murphy’s Law Coming Soon 0.0 minutes

Become a Professional Subscriber

Check out our Kitchen Management Course section for kitchen supervisors, sous chefs, and chefs. Some of the videos in our kitchen management training program are also available to Premium subscribers, but for the Professional subscribers we have added new content, downloadable notes to accompany the original videos, video index timestamps so you can quickly jump to the sections that you are most interested in, and PDFs if appropriate for the section.

Become a Professional Subscriber to Access Exclusive Content
in our Online Kitchen Training and Kitchen Management Programs

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