Chefs are the professionals within the restaurant industry who are responsible for the preparation, preservation, and presentation of all the foods that make up the gastronomic choice of an establishment. They must consider the quality of the products, the agreed economic profitability and the application of the safety and hygiene standards required in every food establishment.

These professionals may work in the kitchen of all types of establishments with catering services (restaurants, bars, educational centres, hospitals, cruises, etc.) and depending on the number of people who work within their team, they will be in charge of performing more planning and monitoring, or manipulation tasks.

Chefs usually specialise in a specific type of cuisine, such as a style (fusion, avant-garde, traditional), an origin (Asian, Mediterranean, Italian) or other characteristics depending on the type of food or service (pastry, halal, communities, buffets).

• Draw up the menu in collaboration with the head waiter/waitress of the establishment, presenting an attractive, varied, balanced and profitable gastronomic choice.
• Design new dishes that adjust to the gastronomic line and tastes of the clientele.

• Determine the quality of the raw materials needed.
• Receive the goods and check the quality and quantity.
• Store the raw materials received and in charge of preserving them perfectly.
• Control the consumption of food and beverages used to determine costs.

• Prepare and cook dishes.
• Prepare buffet or self-service services.

• Ensure the compliance of health and safety standards at the workplace.
• Ensure the cleanliness of the work area for which they are responsible.

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
• Grau: Ciències culinàries i gastronòmiques

Complementary training

Generally speaking, experience in the hospitality industry is necessary to work as a chef. This experience can be achieved by starting as a kitchen assistant and moving to positions of greater responsibility as the professional learns.

However, it is likely that a specific level of experience is required and even a specialization course depending on the category of the establishment. In this sense, the most valued professionals are those with proven work experience in prestigious establishments.

Initiative: Level 2

Orientation within reach: Level 2

Planning and organisation: Level 2

Concern for order and quality: Level 3

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.

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.

Kitchen chef

Restaurant pastry chef

Home chef

Catering and group manager

Casting specialist

• Work hours

  Full or part-time work. Working hours are very flexible (morning, afternoon, night shifts and also on holidays), although they tend to be long working hours.
  

• Salary

  The salary range is between 15,397 and 21,706 euros gross per year, depending mainly on the category and size of the establishment. The average salary is around 18,282 euros gross per year.
  Supplements for maintenance, work clothing and even accommodation (in the case of establishments with seasonal staff needs) are frequent.
  
  Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.
  

• Professional category

  Technician