Module: The Training
Your team learns our system. From chefs who can do it themselves.
An Avorix chef with sous-chef experience or above records your menu, sets it up in the Avorix Cook App and trains your team, at the stove, not in a seminar room.
Training that fits how you work.
The block training
An Avorix chef comes to you for a block: five days of six hours each. He concentrates entirely on your kitchen, records the menu, documents, photographs and trains your team. During this time he does not cook service; his full attention goes to the training. For a typical menu, plan for two blocks: first the recording and documentation, then the training itself with the finished material.
The live training
An Avorix chef works in your kitchen as normal, works the tickets and produces, and trains your team alongside, in the middle of real service. You pay for a productive chef and get the training with it.
Both ways have this in common: the Avorix chef has sous-chef experience or above. Nobody trains here who cannot do the job themselves, every day.
At the stove. In real service. With your own food.
The training does not use sample recipes, it uses your menu. Your team learns exactly the dishes it will cook tomorrow, with the app that will be hanging at the station tomorrow. Anyone who has worked like that for a week needs no further explanation.
And if you are short-staffed during the training: that is what our staffing module is for, permanently employed chefs, legally hired out.
To the staffing moduleWhat does it cost?
Clear hourly rates and block prices, with nothing hidden. You get the figures in writing at the first call. For the first businesses, 2026 pilot conditions apply, well below the regular price.
Book a DemoFrequently asked questions
Who are the Avorix chefs?
Permanently employed professionals with working experience in hotel and restaurant kitchens. Anyone who trains for us has sous-chef experience or above.
What if the chef does not fit our team?
Then talk to us and we will find a solution. It does nobody any good if the chemistry is wrong.
How quickly is my team up to speed?
Anyone who has cooked with the app for a week no longer needs it explained. For a typical menu, plan for two blocks.
Do the chefs work with the Avorix Cook App?
Yes. That way every placement leaves documented knowledge behind in your kitchen.
Will my team actually go along with this?
This objection comes up almost every time, and it almost always disappears within the first week. For two reasons: training happens at the stove, led by a chef with sous-chef experience or above who knows your team’s daily reality. And the app takes work off the team instead of monitoring them: no hunting for notes, no asking around, no debates about quantities. Anyone who has cooked with it for a week does not want to give it back.