Become an Executive Chef who runs a profitable kitchen. Food cost calculations, menu creation and a zero waste approach. Applications are open!

Become an Executive Chef who runs a profitable kitchen. If you want to improve how you run your kitchen, master food cost calculations and learn how to create menus that bring profit – this training is for you.

📅 Dates: 25 – 28 January 2027 (Mon–Thu)

🕘 Time: 9:00 – 15:00

⏱️ Duration: 24 hours / 4 days

💶 Price: 1,100.00 €

🎓 Instructor: master chef Željko Neven Bremec

🔗 Application: skmer.hr/executive-chef-normativi-kalkulacije-izrada-menija-i-jelovnika

Who is the program for?

The program Executive Chef – normativi, kalkulacije i izrada menija (standard recipes, costings and menu creation) is intended for:

chefs in management positions and heads of kitchens
F&B managers
owners of hospitality venues
teachers of cooking, pastry, food service and economics subjects

Why take this training?

The program brings together the key business and practical knowledge needed to create an offer that attracts guests and brings profit. The focus is on the business side of gastronomy: creating profitable menus, food cost calculations, waste control through the zero waste approach and efficient work organisation in the kitchen.

Training topics:

✅ Setting up and running the whole kitchen administration in modern hospitality venues ✅ Putting together menus and food purchase requests ✅ Preparing and presenting dishes and menus to media representatives ✅ Presenting the hotel menu of a 5 star hotel ✅ Menu creation and costings, organisation and structure of the kitchen

Apply in time – the number of places is limited!

👉 Book your place today: Application for the Executive Chef training

ŠKMER training programs were developed within the project Kompetencije za izvrsnost u ugostiteljstvu (Competences for excellence in hospitality), which was supported by the Ministry of Tourism and Sport, with the aim of systematic development of professional knowledge and stronger competitiveness of Croatian gastronomy.