#FairKitchens, the global movement designed to promote staff happiness, has launched a new leadership training programme for chefs, including those in the care sector.
Entitled Leading a Fair Kitchen, the free online programme aims to improve working environments and address staff retention issues by empowering participants with insight and practical tips from others in the industry.
More than 30 chefs and experts from across the world worked together to create the programme, including Michelin-starred chef Chris Galvin, Kimberly Brock Brown, president of the American Culinary Federation and Ruth Hansom, head chef at The Princess of Shoreditch.
The programme, which is presented by Unilever Food Solutions and The Culinary Institute of America, features seven modules – one introductory module around four minutes in length and six further modules which take between 30-35 minutes to complete.
- Module 1: What is leadership?
- Module 2: Self-awareness and self-management
- Module 3: Communication
- Module 4: Recruitment and onboarding
- Module 5: Building diverse talent and teams
- Module 6: Wellbeing
- Module 7: Crisis management
Following a short assessment at the end of the modules, participants may earn a certificate of completion.
Alex Hall, executive chef and culinary team leader for Unilever Away from Home, said: “With staffing levels continuing to pose a challenge, we want to help leaders build the best possible environment for their teams.
“In this training #FairKitchens ambassadors, partners and friends from all over the world share their experiences of good kitchen leadership so others can learn and reflect on their own practices. The end result covers everything from how to give individuals ownership and spot wellbeing problems, to talking openly about decisions that need to be made, so you can do what’s best for the whole team.”
Ruth Hansom added: “I think this conversation about leadership is crucial right now to stop talented people being lost to other industries. We have to start putting our teams first. If we stretch people to the max they just burn out and staffing problems get even worse. Many of those who’ve left won’t have been nurtured or led well.”
To access the programme, click here.
To read our previous story about Care UK joining the #FairKitchens movement, click here.