Kitchen assistant

These professionals assist head chefs or chefs de cuisine with tasks that do not require a high degree of specialisation, undertaking to clean work areas, equipment and kitchen utensils.

• Execute tasks related to cleaning the various areas of the kitchen (worktops, hobs, ovens, machinery, appliances...).
• Ensure the cleanliness of utensils and kitchenware.
• Wash, cut and peal fruits and raw vegetables.
• Sometimes help the chef to prepare simple dishes, such as making sauces or side dishes.
• Transport and store raw materials and materials used in the kitchen and the pantry.
• Responsible for clearing up and tidying the kitchen.
• Separate and discard waste.

Regulated training and graduates

• Minimum compulsory education
• Professionalism Certificate: Basic kitchen operations (Level 1)
• Professionalism Certificate: Basic restaurant and bar operations (Level 1)
• Professionalism Certificate: Basic catering operations (Level 1)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Operacions bàsiques de pastisseria (Nivell 1)
• Professionalism Certificate: Bar and café services (Level 2)
• Professionalism Certificate: Restaurant services (Level 2)
• Professional Training Course(s) in the field of Hotel and Tourism Sector - Intermediate Level: Restoration services

Complementary training

Other specific skills

Orientation within reach: Level 1

Concern for order and quality: Level 2

Flexibility and change management: Level 1

Mechanical handling

People related to the field of mechanical handling are interested in the assembly, maintenance, repair and use of machines, tools and installations. Some good examples of professional activities in the field of mechanical handling are adjusting and configuring machines, reviewing technical equipment to detect incidents in their operation, handling machinery in production processes and driving specialised vehicles.

Barista

Catering organiser

Waiter / Waitress

Bartender

Storeroom keeper

• Work hours

  Very flexible, with long working hours; morning, afternoon and night shifts and operative on public holidays. Predominantly double shifts.

• Salary

  This can vary according to the contracting company and the collective agreements which affect it. Between 14.100 and 18.319 Euros gross per annum, depending on the type of contract and establishment category. Median: 16.072 euros annum gross. Extra pay is common for upkeep, work clothes and even lodging (in the case of establishments that need seasonal workers).
  
  Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.

• Other features

  The most common occupational risks are those associated with professional kitchen work; these include cuts, burns or exposure to harmful substances.

• Professional category

  Non-specialist staff