Work Ready Training Day

When:  Oct 14, 2019 from 10:00 AM to 3:00 PM (IE)

WORK READY TRAINING DAY

WITH CHEF DARINA BRENNAN

Work Ready Training Day

In this induction day Darina Brennan, a food safety certified executive chef and trainer will guide attendees on compliance and best practice in the kitchen.

Attendees will gain an understanding of both HACCP, food hygiene and allergen awareness. This provides a basic and refresher course on food safety 1 and 2 and compliance.

This is an ideal one-day event for new members of your team who want to pursue a career in the kitchen. This one-day event will also provide training for knife handling, allowing attendees hands-on experience with butchery, fish filleting and knife safety. This knife training demonstration will be a great learning opportunity for any chef or prospective chef.

*Please Note:
Places for this event are very limited. Places will be secured on a first-come-first-serve basis.

STRUCTURE/BREAKDOWN OF EVENT:
Runtime: 10:00am - 3:00pm
10:00am - Food Safety 1 & 2 and Allergen Awareness
12:15pm - Lunch (provided)
3:00pm - Live Knife Skills in the Kitchen

Please arrive from 9:45 am to register.
All attendees are required to sign-in.


PROGRAMME:
Food Safety 1
In attending this module attendees will gain an understanding of the principles of HACCP and take a lead role within their own workplace in putting HACCP plans in place including evaluation of food hazards in their own kitchens. It also teaches how to implement best practices in their food operations, in accordance with policy and regulation.
You will learn:
  • To recognise the key indicators for compiling and implementing Allergen safe workspaces
  • menu descriptions
  • standard recipes requirements and staff awareness.
This is highlights practices and principles food handlers should be able to practice in the first month of working.
 
Food Safety 2
Level 2 provides information on the additional food safety skills that staff should be able to demonstrate within 3-12 months of commencing employment in your food business.
You will learn
  • The best practice to taken into account when storing food and handling food
  • How to prevent cross-contamination, implement correct storage temperatures and to prevent bacterial growth.
  • It provides a basic understanding of hygiene in food preparation and storage.

Allergen Awareness
This will discuss allergens and teach attendees to develop good practice principles to manage allergens in the kitchen and ensure they know how to carry out effective allergen management.
You will learn
  • How to provide complete and correct allergen information to consumers in compliance with current legislation.

Knife Skills
A live knife skills demonstration will take place, this will show chefs how to expertly handle knives and blades. It will include a showcase of various butchery skills, from a master butcher. A fish filleting demonstration will also take place delivered by an expert fishmonger.


ABOUT THE TRAINER: Darina Brennan
Darina has been an Executive Chef for over 20 years. Currently working with Dalata Hotel Group, Darina oversees 43 Head Chefs. Darina specialises in training and team development and is QQI certified to deliver training to teams, making her an expert in delivering workshops such as these.

PAYMENT & CANCELLATION TERMS:
BOOKING: Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. System will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.
CANCELLATION: Cancellation is required by Mon 7 October in order to receive a full refund. Cancel online or email info@chefnetwork.ie 
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CHEF NETWORK MEMBERS FEE: €95 

NOT A MEMBER YET? SIGN UP HERE


 


HOSTED IN PARTNERSHIP WITH DALATA HOTEL GROUPDalata Hotel Group
Dalata Hotel Group plc is Ireland’s largest hotel operator, with a current portfolio of 40 three and four star hotels with over 7,900 rooms. Dalata successfully operate Ireland’s two largest hotel brands, the Clayton and the Maldron Hotels across Ireland and the UK, as well as managing a portfolio of partner hotels. 29 of the hotels are owned by Dalata, 9 hotels are operated under lease agreements and 2 are operated under management agreements.

Our Core Values are Our People, Our Fairness, Our Service and Our Individuality. We assist chefs from all levels with a range of development programmes such as our Head Chef Development Programme and Commis Chef Development Programme.

Visit our website to learn more www.dalatahotelgroup.com or call us on 012069400.


Registration Dates

Registration Ends Tuesday, October 15, 2019

Location

Ballsbridge Hotel
Pembroke Road Ballsbridge
Dublin, D04 D687

Pricing Information

Registration Price
All Registrants €95.00