Sustainable Administrative Head Chef.

On completing the programme, the student shall have knowledge of - different leadership styles and an understanding of the importance of modern leadership, as well as knowledge of the tasks and responsibilities of the leadership role and the importance of ethics and morals - sustainable leadership, sustainable employees and sustainable organisations. - basic labour law, laws and agreements between the social partners. - how work is to be carried out under the work environment legislation and the Work Environment Ordinance - conversation methodology - the field of sustainability, including the environment, anti-corruption, labour law, human rights, - community engagement in a restaurant business - cost calculations for reducing raw material waste and how to manage it - financial planning, business goals and operational matters at management level in different kitchen operations - food poisoning, infection and sources of infection - the Food Act - menu planning and nutritional calculation adapted to the needs of different target groups and with regard to current nutritional recommendations - the importance of the purchasing role in reaching the organisation's overall goals - pricing and how market forces affect supply and demand - budgeting, costing, reporting and key ratios, as well as revenue and costs - sustainable eating habits and lifestyle factors that give better health On completing the programme, the student shall have the skills to - lead staff groups and develop employees - organise and plan the running of the business - budget, forecast and carry out financial follow-up - handle environmental and labour law issues - take part in the company's purchasing - handle and prevent conflicts in order to develop effective groups, for example according to FIRO - understand how sustainable leadership affects the organisation and results - handle conflicts in line with applicable legislation - recruit and develop staff with regard to needs and circumstances - plan and draw up staff rosters - design and adapt suitable dishes for individuals with food allergies/medical conditions and/or a self-chosen alternative lifestyle/diet - identify, analyse and handle the ethical, quality and environmental aspects of procurement and purchasing - choose foods with regard to the possible presence of foreign substances and natural toxins - assess which foods have a small carbon footprint and which are organic On completing the programme, the student shall have the competence to - independently draw up, implement and communicate a restaurant's sustainability strategy - assess the staffing needs and skills supply within their organisation - implement strategies for increased profitability based on their own analyses of the business - ensure that the restaurant is run in accordance with applicable laws and regulations - carry out costings and calculations based on the company's profitability requirements. - adapt the company's range of food, drink and service to market demands - independently plan menus with sustainability in mind - carry out procurements with relevant suppliers - define their own sustainable leadership style and how it can be developed - work independently in line with applicable labour law, laws/agreements and work environment legislation, and handle any conflicts in the workplace - follow up sustainability work and make sure it gives practical results, for example reduced food waste and seasonal menus - assess which foods have a limited carbon footprint and which are organic - procure from producers and suppliers who work sustainably