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Business costs are rising at a rapid rate, so in order to maximize your net profit, kitchen gross profits must exceed 70%. Good chefs don't always make good financial managers.

Kitchen Gross Profits of 60-65% are commonplace throughout the catering industry

A 10% rise in your kitchen gross profit could increase your net profit by as much as £40,000 to £80,000 per year. The Complete Chef can help you achieve this!

Our courses are available throughout the year, anywhere in the UK and cover all aspects of profitable kitchen management.
 
Currently we have two courses to choose from, both offering 1to1 training in house:-
Rooks Move Ltd - 0845 2300 525

An Introduction to Food Costing
Click - Intro to Food Costing

The Kitchen Management Course
Click - Kitchen Manager

Our aims are simple; to make your establishment more profitable without compromising your existing standards.
    
Our tailor-made courses, held in house, focus on food costing, stock control, waste management, cost awareness, supplier prices, VAT & an overall view of kitchen management structures and systems. Such courses are comprehensively designed to give your chef the necessary tools and confidence to consistently achieve a minimum of 70% gross profit.
TCC 50

Introduction to Food Costing
Introduction to Food Costing

This one-day, tailor-made course looks at:

  • Food Costing
  • Implementing Kitchen Management Structures & Systems

The TCC Courses aim to:

  1. Save you a significant amount of money
  2. Compromise none of your existing standards
  3. Implement easy to manage systems
  4. Improve your GP by a minimum of 5%

A typic one day schedule would be...

  • 9am-10am Meeting with Owners and/or General Manager
  • 10am-1pm Training with Chef
  • 2pm-5pm Training with Chef

Once a course is completed it takes 10 minutes a day to maintain the systems!

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TCC 50

Kitchen Management
 
Kitchen Management

This two-day, tailor-made comprehensive course looks at:

  • Food Costing
  • Stock Control
  • Waste Management
  • Cost Awareness
  • Supplier Prices
  • VAT
  • Overview of Kitchen Management Structures & Systems

The TCC Courses aim to:

  1. Save you a significant amount of money
  2. Compromise none of your existing standards
  3. Implement easy to manage systems
  4. Improve your GP by a minimum of 5%

A typic two day schedule would be...

    9am-10am Meeting with Owners and/or General Manager
    10am-1pm Training with Chef
    2pm-5pm Training with Chef

    10am-1pm Training with Chef
    2pm-4pm Training with Chef
    4pm-5pm Meeting with Owners and/or General Manager

    The Kitchen Management course also includes one optional follow-up day, usually taking place 4-6 weeks later.

Once a course is completed it takes 10 minutes a day to maintain the systems!

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Course prices are quoted on an individual basis taking into account all course materials, travelling expenses & accommodation costs for course manager.

Group packages are available on request.
Some businesses may qualify for government grants towards consultancy fees.
For further information please visit www.businesslink.org.
N.B. A non-refundable deposit is required at the time of booking.
Courses can be re-scheduled only in acute circumstances.
Balance due on course completion.

A little about Tony Robson-Burrell The Complete Chef Trainer

With over 23 years experience in the Catering Industry, Tony has gained a reputation as both a top quality chef and proprietor of restaurants and hotels throughout the South West.

Throughout his career as a Head Chef, he gained various accolades at Red Star establishments and became well known for his modern interpretations of classic British dishes. He was one of the first country house hotel chefs to take on the challenge of running a pub kitchen, and thus put The New Inn at Coln St. Aldwyns in the Cotswolds as one of the area's first GastroPubs in 1995.

Since then, he has built up an extensive knowledge of suppliers through his managerial roles within the specialist food industry.

Having sold a restaurant in Dartmouth in 2004, Tony and his wife Holly bought the Wheatsheaf at Oaksey in 2005 and The Bakers Arms at Somerford Keynes in 2007.
Together they have also been running The Complete Chef since 2000.

This website has been designed and is maintained by Rooks Move Ltd - 0845 2300 525

TCC Tony
TCC
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