Kitchen Systems & Production Planning

Facilitator: Johnson Kagz Mbugua

Duration: 4 days | 2 hours per session

This is for:

  • Kitchen leads, cooks, or chefs managing daily prep, orders, and service
  • Owners who want structure in the back-of-house but don’t know where to start
  • Hospitality teams struggling with late orders, missing items, or inconsistency

What You’ll Learn

  • Understand how to build kitchen systems that reduce stress and waste
  • Learn how to plan prep work, order supplies smartly, and manage service flow
  • Design kitchen routines that run with or without the head chef present
  • Prevent chaos by using checklists, batch prep, par levels, and backup plans
  • Improve speed, consistency, and team coordination in Kenyan kitchens

Daily Breakdown

Day 1: Planning the Day in a Kenyan Kitchen

  • From opening to closing: key tasks and flow
  • Prepping for rush hours
  • Morning setups and checklists

Day 2: Production Systems that Work

  • Batch prep vs made-to-order
  • Managing prep levels without waste
  • Portioning, labeling, and shelf life

Day 3: Stock and Supply Flow

  • Ordering cycles, par levels, and emergency backups
  • Kenyan supplier realities: delays, swaps, short deliveries
  • How to keep track without software

Day 4: Teamwork and Execution

  • Line setup, communication, and service coordination
  • Backup plans when key staff are absent
  • Getting the kitchen to run smooth every day

Mode of Delivery

  • Platform: Google Meet (link shared via WhatsApp upon payment confirmation)
  • Schedule: Evening sessions (e.g., 7:00 PM – 9:00 PM)
  • Learning Style: Live demonstrations, templates walkthrough, group discussions
  • Support: Private 1-on-1 follow-up via WhatsApp or email
  • Tools Access: Google Drive folder with prep sheets, checklists, par level templates

Tools & Templates Provided

  • Editable daily prep plan and kitchen duty roster
  • Par level and stock tracking sheet
  • Opening & closing checklist for BOH
  • Batch prep calculator and fridge labeling guide

Assessment

  • Kitchen Flow Audit: Sketch your current (or ideal) kitchen workflow and prep structure
  • Real-World Task: Use a provided prep sheet in your actual or sample kitchen and share learnings
  • Scenario Exercise: Respond to “rush hour” or “missing chef” scenarios with your plan of action
Enroll Now (KSh 2,500)

Pay via MPESA Till Number: 8985298
Name: Johnson Mbugua (JNSN Hospitality Partners)

After Payment:
Send your full name, course title, and proof of payment to:
WhatsApp: +254 783 286 652
OR Email: jnsnhospitality@gmail.com
You’ll receive your Google Meet access link and kitchen systems toolkit within 12 hours.