Welcome to the Chef’s Toolkit—a dynamic, subscription-based resource designed to empower culinary professionals with the tools and insights necessary to excel in today’s fast-paced hospitality industry. Developed by Mark J. French, a seasoned expert with over three decades of global hospitality experience, this ever-expanding archive offers practical, ready-to-use solutions tailored for chefs, F&B managers, and culinary leaders.
WHAT’S INSIDE THE
CHEF’S TOOLKIT?
Subscribers gain exclusive access to a comprehensive suite of resources,
which can be adapted and used as required, including:
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- Profitability & Revenue Enhancement – Tools and strategies to boost your bottom line.
- Training & Development – Materials to cultivate and refine your team’s skills.
- Recipes & Menus – Curated selections to inspire and diversify your offerings.
- Forms & Spreadsheets – Essential documents for streamlined operations.
- Management Development – Guides to foster effective leadership within your team.
- Templates – Customisable documents to suit various operational needs.
- Self-Audits and Reviews – Tools to assess and enhance your establishment’s performance.
- Health & Safety – Resources to maintain compliance and ensure a safe environment.
- Seasonal & Promotional Items – Ideas to keep your offerings fresh and engaging.
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Expand your knowledge and utilise tools in the business section or be inspired by the photography archives with images ranging from bistro food through to some of the world’s best restaurants and international cuisines.
Rather than set a fixed price, we invite you to pay what you can or what you believe the value is worth to you.
Suggested Contributions:
£5 – For culinary students and those starting out
£15–25 – For working professionals and chefs
£30+ – If you’re an established chef, F&B leader, or simply wish to support the growth of this community
Your contribution helps support the continual development of new resources, books, and training materials.
Thank you for your support — every contribution keeps this alive for the whole community.
* Also note that some curated toolkit packages are also available at the Chef’s Shop.
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Operational Toolkits
BOBC Files Set
Operational Review Collection
Templates
Checklists & Forms
Menu Library
Menu Collection
Menu Ideas Notebook
Memorable Meals Menus
Menu Development
Research Web Listings
Useful Websites from Bobc
International Cuisines
Equipment
Products
Training & Development
Job Specific Training Logs
Certification Materials
Training Resources
Food Quality
Finance & Profitability
Profitability
Purchasing
Tracking & Reporting
Recipe Library
High Volume Recipe Collections
International Recipes
Garde-Manger Notebook
Healthy Concept Recipes
MJF Home Recipe Sheets
Management Tools
Organisation & Planning
Communication
Guest Satisfaction
Sales & Marketing
Human Resources
On The Lighter Side
Quotes
Jokes & Humour
Curiosities
Posters
Food Artwork
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A LOOK INSIDE
Culinary Training
Production Processes
Operational Checklists
Memorable Meals
Employee Development Plans
Financial Tools
Outlet Critical Details
Performance Tracking
Research Website Listings
Culinary Ideas
Sales & Marketing Tools
REVIEWS
I was very interested to read the “Business of Being a Chef” and was not disappointed.
So many very talented chefs fail because they do not understand or lack experience in managing the key fundamentals of the business. This book makes the complicated understandable and provides a roadmap/resource for chefs to refer to as they grow their career.
I have been in the business for 5 decades and author hit the nail squarely on the head!
With a wealth of global experience, Mark has perfectly capture all the essentials of being a successful caterer – beyond cooking great food in an easy – to – read manual that is sure to become a staple for future generations of chefs.
I have had a career of 42 years in kitchens, and I must say the detail in this book “The Business of Being a Chef” is second to none.
The information provided is vital to anyone going into this profession. It covers all aspects, including use of ingredients, flavours, colours, and planning in addition to the business aspects. I would really have benefited from a book like this at the start of my career.
A must for anyone going into the food industry.