How to Create a 5-Day Aboyeur Training and Onboarding Plan

Date modified: 21st July 2025 | This article has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

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Day 1: Foundation and Kitchen Integration

The first day focuses on creating a solid foundation for the aboyeur role whilst integrating the new hire into your kitchen's specific systems and culture.

This foundation day ensures your new aboyeur understands the kitchen's operational flow, team dynamics, and their crucial role in coordinating service excellence.

Kitchen Systems and Layout Orientation

Why it's essential: The aboyeur must understand every aspect of kitchen operations to coordinate effectively. Without comprehensive system knowledge, coordination becomes reactive rather than proactive.

Key activities:

ElementInstructionsNotes
Kitchen Layout TourWalk through each station, explaining workflow, equipment, and station relationshipsEmphasise how stations interact and depend on each other
Brigade Structure IntroductionIntroduce each team member, their roles, and reporting relationshipsClarify the aboyeur's position within the hierarchy
Communication SystemsDemonstrate kitchen display systems, POS integration, and verbal communication protocolsPractice using all communication tools
Service Flow OverviewExplain typical service progression from prep through closeShow how coordination needs change throughout service

Team Integration and Role Clarification

Understanding team dynamics and establishing respect is crucial for aboyeur success.

Key activities:

ElementInstructionsNotes
Meet Each Station ChefFormal introductions with discussion of each station's specialtiesEncourage questions about timing and coordination preferences
Shadow Current CoordinatorObserve existing coordination during prep and early serviceTake notes on communication patterns and timing methods
Review Kitchen PoliciesCover food safety, quality standards, and procedural requirementsEmphasise aboyeur responsibilities in maintaining standards
Establish Communication PreferencesDiscuss individual team member communication styles and preferencesNote any personality considerations for effective coordination

Basic Coordination Principles

Introduce fundamental concepts that underpin effective kitchen coordination.

Training focus:

  • Understanding timing relationships between different cooking methods
  • Recognising visual and auditory cues that indicate dish readiness
  • Learning priority systems for order management
  • Developing awareness of kitchen rhythm and flow patterns

Day 1 Assessment Questions:

  • Can they identify each station and its primary responsibilities?
  • Do they understand the kitchen's communication systems?
  • Have they grasped basic timing relationships between stations?
  • Are they comfortable with the team and kitchen environment?

Day 1 Success Indicators:

  • Demonstrates understanding of kitchen layout and station relationships
  • Shows comfort level interacting with all team members
  • Asks relevant questions about coordination and timing
  • Takes initiative in learning communication systems

Day 2: Communication and Order Management

Day two focuses on developing the core communication skills and order management techniques essential for effective aboyeur performance.

This day builds practical communication abilities whilst introducing systematic approaches to order coordination and timing management.

Clear Communication Techniques

Effective communication forms the foundation of successful kitchen coordination.

Key training areas:

SkillTraining MethodPractice Activities
Voice Projection and ClarityPractice calling orders with correct volume and enunciationUse sample tickets to practice order calling
Timing CommunicationLearn to communicate timing expectations clearly to each stationPractice coordination language and timing terms
Feedback DeliveryDevelop constructive feedback techniques for quality and timing issuesRole-play correction scenarios with team members
Adaptable CommunicationPractice adjusting communication style for different personality typesWork with various team members using different approaches

Order Management Systems

Systematic order management prevents confusion and ensures smooth service flow.

Training components:

System ElementInstructionsImplementation
Ticket PrioritisationLearn to assess order complexity and timing requirementsPractice with sample tickets of varying complexity
Station CoordinationUnderstand how to coordinate multiple stations for simultaneous completionUse timing charts and coordination techniques
Modification ManagementHandle special requests and dietary restrictions systematicallyPractice complex modification scenarios
Fire Time CalculationCalculate appropriate firing times for different dishes and combinationsWork through timing calculations with real menu items

Service Timing and Coordination

Develop understanding of timing relationships and coordination techniques.

Focus areas:

  • Learning cooking times for all menu items
  • Understanding prep-to-service timing requirements
  • Coordinating cold and hot items for simultaneous completion
  • Managing table-specific timing for optimal guest experience
  • Adjusting timing for kitchen capacity and staffing levels

Communication Practice Scenarios:

Scenario 1: Busy service with multiple dietary restrictions Practice: Clear communication of special requirements to relevant stations whilst maintaining service flow

Scenario 2: New team member integration Practice: Adapted communication style to support learning whilst maintaining coordination efficiency

Scenario 3: Equipment malfunction requiring workflow adjustment Practice: Quick communication of changes and alternative coordination methods

Day 2 Assessment Questions:

  • Can they call orders clearly and confidently?
  • Do they understand timing relationships between menu items?
  • Are they comfortable communicating with all team members?
  • Can they handle basic modifications and special requests?

Day 2 Success Indicators:

  • Demonstrates clear, confident communication during practice sessions
  • Shows understanding of order prioritisation and timing
  • Adapts communication style appropriately for different team members
  • Asks relevant questions about complex scenarios and modifications

Day 3: Quality Control and Service Flow

Day three develops quality control expertise and service flow management skills essential for maintaining standards whilst coordinating efficient service.

This day emphasises the aboyeur's crucial role in maintaining presentation standards and managing service rhythm for optimal guest experience.

Quality Control Standards and Techniques

Consistent quality control requires systematic approaches and keen attention to detail.

Key training components:

Quality ElementTraining FocusAssessment Methods
Presentation StandardsReview plating specifications, garnish requirements, and visual standardsPractice quality checking with actual dishes
Temperature ControlLearn optimal serving temperatures and temperature maintenance techniquesUse thermometers and timing methods for verification
Portion ConsistencyUnderstand portion specifications and visual assessment techniquesCompare portions against standards and adjust as needed
Dietary ComplianceMaster allergen protocols and special dietary requirement verificationPractice complex dietary restriction scenarios

Service Flow Management

Understanding and managing service rhythm ensures consistent guest experience and kitchen efficiency.

Training areas:

Flow ElementInstructionsPractice Activities
Service Rhythm RecognitionLearn to recognise natural service patterns and peak periodsObserve and document service flow during busy periods
Capacity ManagementUnderstand kitchen capacity limits and flow adjustment techniquesPractice managing order intake during capacity constraints
Guest Experience TimingCoordinate timing for optimal dining experience across multiple tablesUse table management principles for coordination timing
Staff Break CoordinationManage coordination during staff breaks without service disruptionPractice temporary station coverage and coordination adjustment

Advanced Quality Checking Procedures

Develop systematic quality checking that maintains speed whilst ensuring standards.

Focus areas:

  • Visual inspection techniques for quick but thorough quality assessment
  • Temperature verification methods that don't disrupt service flow
  • Garnish and presentation consistency checking
  • Allergen and dietary restriction verification procedures
  • Portion control assessment and adjustment techniques

Service Flow Scenarios:

Scenario 1: Managing service flow during unexpected rush period Practice: Adjusting coordination timing and communication to handle increased volume

Scenario 2: Quality issue requiring dish remake during busy service Practice: Managing remake timing whilst maintaining coordination for other orders

Scenario 3: Coordinating service across multiple dining experiences (à la carte and tasting menu) Practice: Managing different timing requirements simultaneously

Day 3 Assessment Questions:

  • Can they identify quality issues quickly and accurately?
  • Do they understand service flow patterns and capacity management?
  • Are they comfortable managing quality control without disrupting service speed?
  • Can they adapt coordination for different service styles?

Day 3 Success Indicators:

  • Demonstrates consistent quality checking standards
  • Shows understanding of service flow management
  • Maintains coordination efficiency whilst ensuring quality standards
  • Adapts successfully to different service scenarios and requirements

Day 4: Advanced Coordination and Problem Solving

Day four develops advanced coordination skills and problem-solving abilities required for managing complex service scenarios and unexpected challenges.

This day prepares the aboyeur to handle sophisticated coordination requirements and maintain service excellence during difficult situations.

Complex Service Coordination

Advanced coordination skills enable management of sophisticated service requirements and multiple simultaneous demands.

Training components:

Coordination SkillDevelopment MethodApplication Scenarios
Multi-Station SynchronisationLearn to coordinate 6+ stations for simultaneous completionPractice with complex tasting menu timing
Service Style IntegrationManage coordination across different service styles simultaneouslyCoordinate à la carte, tasting menu, and special events
Staff Level AdjustmentAdapt coordination methods for varying staffing levelsPractice coordination with skeleton crews and full brigades
Technology IntegrationMaster kitchen technology for enhanced coordination efficiencyUse POS systems, kitchen displays, and timing software

Problem-Solving Under Pressure

Effective problem-solving during service requires systematic thinking and calm decision-making.

Key problem scenarios:

Problem TypeSolution FrameworkTraining Method
Equipment FailureAlternative workflow coordination and station adjustmentSimulate equipment failures and practice adaptation
Staffing ShortagesModified coordination and responsibility redistributionPractice coordination with reduced team members
Order MistakesQuick correction coordination and timing adjustmentPractice remake integration without service disruption
Guest ComplaintsService recovery coordination and quality resolutionRole-play complaint resolution with timing coordination

Advanced Communication and Leadership

Develop leadership communication skills for managing team performance and motivation during challenging periods.

Focus areas:

  • Stress management communication techniques
  • Performance feedback delivery during busy periods
  • Team motivation and morale maintenance methods
  • Conflict resolution skills for kitchen environment
  • Training and development communication for junior staff

Complex Scenario Training:

Scenario 1: Saturday night service with equipment failure and staff shortage Practice: Adapting coordination methods whilst maintaining quality and team morale

Scenario 2: Large party booking with multiple dietary restrictions during regular service Practice: Managing complex coordination requirements alongside standard service demands

Scenario 3: New menu launch during busy period with unfamiliar timing requirements Practice: Learning and implementing new coordination patterns under pressure

Scenario 4: Guest complaint requiring multiple dish remakes during peak service Practice: Service recovery coordination without disrupting overall service flow

Day 4 Assessment Questions:

  • Can they manage complex coordination scenarios effectively?
  • Do they demonstrate calm problem-solving under pressure?
  • Are they able to adapt coordination methods for different situations?
  • Can they provide leadership and motivation during challenging periods?

Day 4 Success Indicators:

  • Successfully manages complex multi-station coordination scenarios
  • Demonstrates effective problem-solving and adaptation skills
  • Shows leadership abilities and team motivation techniques
  • Maintains composure and effectiveness during simulated pressure situations

Day 5: Leadership Development and Performance Review

The final day focuses on leadership development, team mentoring skills, and establishing ongoing performance expectations and development goals.

This day ensures the new aboyeur understands their role in team development whilst setting clear expectations for continued growth and performance excellence.

Team Development and Mentoring Skills

Effective aboyeurs contribute to team growth and development through structured mentoring and skill development activities.

Key development areas:

Leadership SkillTraining MethodImplementation Strategy
Junior Staff TrainingLearn systematic training techniques for coordination skillsPractice training scenarios with junior team members
Performance FeedbackDevelop constructive feedback delivery methodsRole-play feedback conversations using specific examples
Skill Development PlanningCreate individual development plans for team membersPractice assessment and planning with current team
Motivation TechniquesLearn motivation methods for different personality typesImplement motivation strategies during training scenarios

Performance Standards and Expectations

Clear performance expectations ensure continued excellence and provide framework for ongoing development.

Performance categories:

Performance AreaStandardsMeasurement Methods
Coordination EfficiencyMaintain average service times whilst ensuring qualityTrack service timing and quality metrics
Communication EffectivenessClear, professional communication with all team members360-degree feedback from kitchen team
Quality MaintenanceConsistent quality standards across all coordinationQuality audit results and guest feedback
Team LeadershipPositive team development and motivationTeam satisfaction surveys and development progress

Ongoing Development Planning

Establish framework for continued skill development and career progression within your organisation.

Development components:

  • Monthly performance review schedules and criteria
  • Skill development goals and timelines
  • Advanced training opportunities and external education
  • Career progression pathways and requirements
  • Peer learning and mentoring programme participation

Leadership Practice Scenarios:

Scenario 1: Training new commis chef in timing and coordination principles Practice: Systematic training approach with clear learning objectives

Scenario 2: Addressing performance issues with experienced team member Practice: Constructive feedback delivery and improvement planning

Scenario 3: Motivating team during difficult service period Practice: Leadership communication and morale management techniques

Final Assessment and Performance Review

Comprehensive evaluation of training progress and readiness for independent performance.

Assessment components:

  • Technical skill demonstration across all training areas
  • Communication and leadership ability evaluation
  • Problem-solving and adaptation capability assessment
  • Team integration and cultural fit confirmation
  • Performance standard understanding and commitment

Day 5 Assessment Questions:

  • Can they demonstrate all trained coordination and communication skills?
  • Do they understand their leadership role and responsibilities?
  • Are they ready to perform independently with minimal supervision?
  • Do they have clear development goals and performance expectations?

Day 5 Success Indicators:

  • Demonstrates mastery of all coordination and communication techniques
  • Shows readiness for independent performance and team leadership
  • Understands performance expectations and development opportunities
  • Displays enthusiasm for continued learning and team development

30-Day Follow-Up Development Plan:

Week 2: Daily performance check-ins with feedback and support

Week 3: Independent performance with weekly coaching sessions

Week 4: Full independence with bi-weekly performance reviews

Month 2: Monthly performance review and development goal setting

Month 3: Quarterly comprehensive performance evaluation and career development planning