Chef

This is is the professional who plans, organises and supervises the supply, preparation and cooking method of foods and the production of the different dishes prepared in a restaurant kitchen or for a catering service. The chef directs and coordinates the work of the kitchen staff to ensure its efficiency.

• Draw up menus, considering the quality and quantity of the products served in each dish.
• Consider the quality and cost of the menu, ensuring they are suitable for the category of the establishment.
• Deal with pricing and cost breakdowns, determining the quantity of raw materials needed, their price and the cost of each portion.
• Coordinate and supervise the work of the kitchen staff.
• Submit orders for supplies for the kitchen and ensure their quality, quantity and that they are stored properly.
• Instruct kitchen staff with regard to the best techniques and procedures for preparing and conserving products.
• May on occasion be required to prepare and cook dishes.
• Supervise the finishing of dishes (cooking time, seasoning, temperature...) and their presentation.
• Organise the logistics of the flow if dishes in and out of the dining room.
• Train the rest of the staff about health and safety standards and ensure they are complied with.

Regulated training and graduates

• Professionalism Certificate: Kitchen (Level 2)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Rebosteria (Nivell 2)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció i producció en cuina (Nivell 3)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció i producció en pastisseria (Nivell 3)
• Professional Training Course(s) in the field of Hotel and Tourism Sector - Intermediate Level: Kitchen and food
• Professional Training Course(s) in the field of Hotel Management and Tourism - Advanced Level: Kitchen direction

Complementary training

Other specific skills

Orientation within reach: Level 3

Initiative: Level 2

Concern for order and quality: Level 3

Communication: Level 1

People management: Level 3

Commitment to the organisation: Level 3

Networking: Level 1

Planning and organisation: Level 2

Customer orientation: Level 2

Flexibility and change management: Level 2

Logistics

The planning, organisation, control and carrying out of logistics and administrative tasks are the focus of people who work in the field of logistics. Activities in the field of logistics include the organisation and planning of supply, storage, production and distribution systems, taking inventories, controlling stock and estimating production, as well as the organisation and/or carrying out of the administrative tasks necessary for the implementation of these activities. Knowledge of organisation, control and management techniques is essential for carrying out these activities.

Chef

Catering and group manager

Restaurant pastry chef

Home chef

In-company security manager

• Work hours

  Full-time and very flexible, with long days; morning, afternoon and night shifts and work on holidays.

• Salary

  Highly variable, depending on the speciality, experience and type of establishment.
  An average gross salary can range from 29.739 to 38.722 Euros per annum . Median: 33.934 euros annum gross.
  
  Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.

• Other features

  Requires the ability to work in a high-pressure environment. The most common occupational risks are those associated with professional kitchen work; these include cuts, burns or exposure to harmful substances. These professionals must be willing to practice ongoing recycling. Must have excellent kitchen organisation skills and logic.

• Professional category

  Middle management