Food & Service Training Packages
Full Day Standards Bootcamp (6–8 hours)
A proper hands-on day in your business.
Training built around your menu, your setup, your team, your reality.
Ideal for: teams that are capable but inconsistent
Includes:
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Kitchen + FOH systems that work together
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Pass management, ticket control, communication
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Food knowledge training (so FOH can sell properly)
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Allergen awareness and confidence
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Quality control: consistency without chaos
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End-of-day debrief + action plan
Half Day Reset (3–4 hours)
For teams that need tightening up fast.
We focus on the biggest wins first — standards, speed, confidence and consistency.
Ideal for: new staff, slipping standards, pre-busy season sharpen up
Includes:
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Quick audit of what’s slowing you down
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Service flow + section organisation
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Mise en place structure and smarter prep
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FOH timing, table control + comms with kitchen
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Simple standards that stick (not a binder that gathers dust)
3-Day Performance Upgrade
This is the full reset and rebuild.
Standards, culture, systems, training — the lot.
Ideal for: struggling operations, relaunches, growing businesses
Includes:
Kitchen workflow + service performance overhaul
Menu tweaks for speed, profit, and consistency
GP, food cost and waste control guidance
Training key people to lead (not just follow)
FOH hospitality culture + guest experience
Clear weekly standards plan + accountability
What You’ll Walk Away With
A sharper team with confidence and structure
Stronger service, smoother comms, less stress
Better consistency on the plate and on the floor
Practical systems you’ll actually use
Improved margins without ruining the food
Support for Existing Businesses
Already up and running but want things tighter, smarter, and more profitable?
I can help strengthen and grow your current operation — whether that’s improving consistency, increasing margins, building a better team culture, or creating a more sustainable and ethical way of working.
This can include:
Front of House Food Service Courses (On Site)
Hands-on training for your FOH team to level up guest experience, confidence, and consistency.
Courses can include:
Service standards and flow (calm, smooth, professional)
Guest interaction, upselling and handling complaints properly
Food knowledge training (sell it because you understand it)
Running sections, timing, comms with the kitchen
Attention to detail: table set-up, drinks, clearing, resetting
Building a proper hospitality culture, not just “taking orders”
Kitchen & Operational Support
Building a stronger food offer and clearer identity
Improving your ethos, sustainability and overall standards
Menu design and development
Recipe development and consistency systems
Food costings, GP structure and profit margin improvement
Stocktaking support, waste control and tighter purchasing
Kitchen admin support and operational systems
Head Chef support, training and leadership development
Recruitment help — interviews, onboarding and staff training
I believe good food is only half the job — the best places are the ones that run clean, run calm, and actually make money.
aining your head chef to improve profit margins.
I also design menus, develop recipes, manage food costings and provide GP advice. Stocktaking and operational advice are also available, as well as kitchen admin help.
New Openings & Start-Ups
Launching a new food business?
From a festival stall to a full hotel kitchen — I offer hands-on help, real-world guidance, and proper structure from day one.
I can support you with as much (or as little) as you need, including:
Hands-On Courses (On Site)
Want your team sharper, faster, and consistent?
I offer hands-on training courses built around your kitchen, your menu, and your service style.
These can include:
Service readiness + speed drills
Section organisation + mise en place systems
Prep efficiency and consistency
Standards, checklists, and accountability
Cooking skills, confidence, and leadership
Quality control without the chaos
Kitchen Setup & Planning
Kitchen layout design, workflow improvements & remodel support
Equipment guidance, purchasing advice & practical recommendations
People & Training
Recruitment support (chefs + KP team)
Staff training, standards, systems, and service-ready prep
Head Chef support, coaching, and development
Suppliers & Procurement
Sourcing the right suppliers for your style and budget
Ordering systems & procurement structure
Menus & Food Direction
Menu design that fits your concept and your kitchen
Recipe development & testing
Menu procurement and prep planning
Profit & Control
Menu costings and GP structure
Stock control, stock takes & waste reduction
Building strong margins without wrecking the food
Kitchen Admin & Systems
Kitchen paperwork made simple
Recipe structure, consistency systems, organisation
Culture & Ethos
Creating a positive kitchen culture
Sustainability, waste-smart thinking & a clear food identity
How can I contact Chef Lee Cooper?
You can reach out to Chef Lee Cooper through the contact form on our website
What types of collaborations does Chef Lee engage in?
Chef Lee Cooper is open to various collaborations, including pop-up events, private dining experiences, and partnerships with local producers. We value creativity and sustainability in all our projects, ensuring a meaningful connection with our community.
How can I book a private dining experience?
To book a private dining experience with Chef Lee Cooper, please fill out the inquiry form on our website. We will get back to you promptly to discuss your requirements and create a memorable culinary experience tailored to your needs.
What is the ChefLife Podcast about?
The ChefLife Podcast features candid conversations with chefs, producers, and hospitality experts. It delves into the stories behind the industry, sharing insights, challenges, and inspirations that shape the culinary world today.
