The Sous Chef™ for Business

The Sous Chef in Professional Foodservice Businesses

 

The Sous Chef in Business

You can increase your bottom line with the Sous Chef™ multimedia culinary arts resource.  The Sous Chef™ is a simple, highly cost-effective way to increase the amount of training your company implements.  Increased training will yield increased profits by:

• Raising productivity
• Decreasing waste
• Ensuring consistency
• Inspiring creativity
• Having an always on training center
• Teaching and reinforcing valuable kitchen techniques and skills

 

The Sous Chef™has found a wide range of use in the professional foodservice arena. Not just for schools and other formal education venues, the Sous Chef™can effectively add value to any culinary training program – large or small, structured or casual.

The system is currently in use at a range of restaurants, hotels, caterers, and even cruise ships. Institutional and non-profit users of the technology include hospitals, school kitchens, and the military.  Even the U.S. Air Force training school for Air Force One flight attendants has purchased the Sous Chef™.  Any size or type of facility that cooks and serves food can start or add to a culinary training system with the Sous Chef™.

Small independent operations (restaurants, caterers) use the Sous Chef™ for enhancement and advancement. Install the Sous Chef™ on a work computer and let employees learn new skills and ideas.

Larger kitchens are sometimes able to create “classrooms” as part of a lounge or employee area where individuals and small groups can view the Sous Chef™ on a large monitor or projector screen.

The training structure can be varied according to the needs of the operation.  Some companies offer individual, one-on-one training where the chef or a more experienced employee works with a trainee using the Sous Chef™as a teaching tool.  Other companies organize groups of similar interests to work and learn together.

When not being used formally, the Sous Chef is available, with just the click of the mouse, to answer specific culinary questions or just to “browse” for a new idea or a specific kitchen technique to learn or review.

The pace of Sous Chef™ training can be adjusted to the unique requirements of the foodservice operation. Some trainers prefer a formal schedule with regular meeting times and a set curriculum. Other kitchens offer self-paced instruction with managers and employees setting goals and instruction periods as needed. 

Even the outcomes of using the Sous Chef™ can be varied according to the needs of the operation.

In smaller operations, the Sous Chef™ is a great resource and reference for informal cross-training and advancement.  According to one of our owners who uses the Sous Chef™ in his small restaurant, his “dishwashers can become line cooks” and “line cooks can become chefs” partly by using the Sous Chef™ to learn new skills and techniques.

In larger kitchens or multi-location operations, a formal organized system of competency training and testing can be established. This type of arrangement can easily be joined to a job classification and wage advancement structure.

This type of program gives your employees (and you) a clear set of guidelines for their career development. (KP Education Systems can help create such a system for your chain or large operation.  Please call for details.)

Whatever the size of your foodservice operation, the Sous Chef™ can be a valuable start, or addition to, your culinary training program.  Begin “Teaching With Technology” today.

Increase Your Profits:

• Raise productivity by viewing repeat skills
• Trainees never miss technique demonstrations
• Use in the back or front of the house
• Saves your chef’s time by having them only focus on demonstrations of advanced techniques
• Employees can easily access the information time and time again
• Inspire creativity by giving your employees a platform to advance their favorite skills
• Intuitive and easy to use design makes it a snap to pick up and use
• Extensive savings in demonstration time and food costs