Professional Kitchen Management Training – Dublin 7th April

Start Date: 07/04/20

Duration: 1 Day

Location: RAI, St. Augustine St, D8

Accreditation: N/A

Full Fee: €155.00

Network Members Fee: €110.00

Course code: N/A

Programme overview

Designed by chefs for chefs, this one day intensive workshop will guide you through all areas of kitchen management fundamentals. This will include minimum wage increases, effects of Brexit of your business, food costs and inflation, and allergen legislation awareness.  Can you afford not to attend?

Learning outcomes

  • Understand how to manage a kitchen correctly
  • Designing new menus
  • Know the different allergens
  • How to control your waste
  • How to control your labour costs

Who is the course for

Designed for chefs or owner/managers in the kitchen.


  • Kitchen Management and Food Costing Fundamentals
  • Purchasing Guidelines for Profit
  • Allergen Awareness
  • Menu Design Fundamentals
  • Green Energy and Waste Management
  • Labour Cost Controls

Trainer Profile

Martin Potts, Synergy Prochef Managing Director



BSc Hons International Culinary Arts, Thames Valley University, (Student of the Year 2007), Masters Certificate in Food Service Management, Cornell Hotel School of Management 2010, Certificate in Hotel revenue Management Cornell Hotel School of Management 2013, Certificate in Management of Food Hygiene, Qualified Manual Handling Instructor

Qualified Chef for 25 Years

Martin Potts has more than 25 year’s international experience in the food and beverage industry.  His work has spanned roles from some of the world’s most prestigious hotels, including the Dorchester, Claridge’s and the Landmark Hotels in London to premium golf resorts in Australia, including Hope Island Resort which hosted the Johnny Walker Golf Classic in 1998 and responsibilities across a group of resorts in Asia Pacific for ClubCorp Properties.

He has extensive experience of building up food, beverage and service functions into high quality operations.  This includes all aspects of menu design, food and menu costing and profitability analysis. His many roles have given him flexibility in food service management that has enabled him to increase profitability and consistency for many food and beverage operations across the world.