Chef's Kitchen


The executive chef is the leader of a professional kitchen. Also known as a head chef or chef de cuisine, this person is in charge of all back of house activities, from menu planning and ordering, to rostering and mentoring of kitchen staff.

Culinary leadership expert Glenn Flood has worked as a chef and kitchen manager for two decades. In his current role, he looks after a chef brigade that exceeds 1100, serving 18 million customers a year. With a passion for watching others excel, Glenn is dedicated to helping up and coming chefs reach their full potential.

Over ten lessons, Glenn shares his industry expertise to help you refine your communication skills, develop awareness of your management style, identify gaps that are holding you back, and unpack the skills you need to help your business grow.


  • The job requirements, duties and responsibilities of an executive chef

  • Essential chef leadership skills

  • How to be a great communicator in a leadership position

  • Why strategic planning is crucial in a professional kitchen

  • How to promote teamwork in the kitchen

  • Staff coaching and mentoring tips that will foster a culture of learning

  • The importance of systems in kitchen management

  • How to plan a menu that customers will love

  • The role of back of house staff in customer service

Bonus Courses Included:​

- Mise En Place

In this online course, Alastair McLeod, owner of Al’FreshCo, will teach you about mise en place, a sort of culinary checklist. It’s a way of ensuring you have absolutely everything you need, ready to go before service starts. That means having your ingredients measured and prepared, assembling pots and pans, organizing plates and serving pieces, heating ovens and making sure all necessary equipment is ready to go.

Learn how to keep your kitchen from turning into hell’s kitchen with Alastair as he teaches you the effective use of mise en place and shows you how beneficial an organized workstation can be.

• What is mise en place and why is it important
• How to write a mise en place plan
• How to keep your workstation tidy during mise en place
• How to work effectively during mise en place
• How to communicate with your team during mise en place
• How to organize your station ready for service

- Food Safety and Hygiene

With years of experience as a chef in restaurants around the world, Alastair has seen his fair share of kitchens – the good and the bad – and is well-versed in what it takes to keep a kitchen clean.


  • The proper hand washing procedure for food safety

  • The importance of personal hygiene in the kitchen

  • The importance of cleanliness and sanitation in the kitchen

  • Dealing with food allergies

  • How to prevent food from spoiling

  • How to prevent cross contamination

  • The importance of proper food storage

  • Why temperature control matters for food safety

  • The importance of food safety standards

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