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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.

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Centre per al desenvolupament professional Porta22

Barcelona Treball (Porta22)
Llacuna, 156-162, 08018 Barcelona

Monday to Friday from 9 to 18 h

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE