Allergen Handling
Identifying allergens on a recipe, preventing contact during preparation and answering a guest allergy question.
Hotel Training Courses
Courses by professional domain: front office, housekeeping, food and beverage, kitchen, sales and marketing, revenue and reservations, guest experience, quality and audit, security and safety, engineering and hotel management. Every course runs in Arabic and English.
Showing 1–10 of 10 results
Culinary Fundamentals
Brigade structure, mise en place, basic cooking methods and how a hotel kitchen runs a service.
Food Storage
Storage order in the fridge, dry store discipline, stock rotation and the labelling that makes it verifiable.
Goods Receiving
Checking a delivery against the order, temperature and quality checks at the door, and rejecting a delivery properly.
Kitchen Cleaning Schedule
The daily, weekly and periodic cleaning schedule, who signs for each task and how it is verified.
Kitchen Food Safety
The temperature danger zone, cooking and cooling targets, date labelling and the daily food safety records.
Kitchen Hygiene
Cleaning as you go, the wash up cycle, equipment hygiene and the end of shift close down.
Knife Safety
Grip, board setup, carrying, honing, storage and what to do after a cut.
Temperature Control
Probing correctly, recording readings, acting on an out of range result and calibrating a thermometer.
Waste Control
Measuring waste, separating it by cause, and the kitchen decisions that reduce it without cutting the standard.
Train the role, not the job title
Courses are grouped by hotel department so a housekeeper and a front desk agent each get what their own shift needs.