Are you ready to go beyond the kitchen line and lead your team to success? Whether you're an aspiring head chef or a seasoned pro looking to enhance your leadership skills, our Free Leadership Training is designed to help you become the kind of leader every kitchen needs.
Who Should Take the Leadership Training Course?
Designed by Unilever Food Solutions and The Culinary Institute of America this course is for kitchen professionals who want to level up their management and leadership skills to build better, fairer kitchens where individuals thrive. If you're passionate about creating kitchens where every team member succeeds, this course is for you.
The online series is centered around 7 modules, each focusing on essential topics like effective communication, talent recruitment, wellbeing, and crisis management. You’ll learn from inspiring chefs and industry leaders around the globe, gaining insights you can immediately apply to your kitchen.
You can follow the course at your own pace and come back to the modules thanks to free lifetime access. You will also be provided with downloadable resources to help you with your training.
“A leader is not just a chef. They become brothers, sisters, mental support and mentors. Support your team and make them feel protected. When the pressure is on, focus on the reason you entered this profession and your passion for it. Success hinges on the strength and unity of the team.” Elissa Aboutasse, Head Chef at Tahini.
What Will You Learn?
1. Leadership Basics
In this module, you will meet Tim Munden, Global Chief Learning Officer at Unilever, who will guide you through this course. After receiving an outline of the program, top chefs will dive into what leadership is, why future kitchens need good leadership to thrive and the qualities of a great leader.
2. Self-Awareness & Self-Management
Self-awareness and self-management are key parts of creating a culture for success. In this module, you will understand how your moods and behaviours affect the kitchen, and how you can handle them mindfully and respectfully.
Chefs will also discuss how you can build resilience and lead your crew through challenging times.
You’ll also discover the 360 Turbo method, a powerful tool to gather feedback and improve your leadership skills.
3. Communication
No kitchen can thrive without strong communication. This module dives into setting clear expectations, fostering open dialogue, and empowering feedback. Struggling with front-of-house and back-of-house misunderstandings? You’ll find practical solutions here.
4. Effective Recruitment and Onboarding
Building a strong team takes time and dedication. Discover the top tips to streamline the process and find the best fit for any role. Chefs and HR experts will also give insights on the importance of unbiased and diverse hiring, which will help you shape a skillful and dynamic team.
5. Championing talent and diversity in your team
Great leaders know it’s smart to invest in employees and help them grow. In this module, you will hear top chefs’ approaches to hiring a diverse team, representative of the people you serve. They will also discuss how you can nourish individual talent and foster a healthy ‘high support, high challenge’ atmosphere, that keeps the team’s spark alive.
6. Mental health & wellbeing in hospitality
Restaurant work is known for its demanding conditions that can often lead to burnout. Discover how you can prioritise wellbeing and create a work environment where employees feel safe, valued and heard. By identifying stressors and opening conversation with your team, you’ll boost morale and performance.
7. Crisis management
In the final module, you’ll gain insight on how to power through during challenging times. Even though you can’t predict accidents or unexpected events, you can learn to be prepared for them. Top chefs will share their tips to manage a crisis, make effective plans ahead and communicate them to your team.
Ready to boost your leadership skills? Enroll in the Free Leadership Course below and join help build a brighter future for the foodservice industry.
