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In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

Get to know this occupation


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).


Design the gastronomic choice
  • 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.

Responsible for the supply of raw materials
  • 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.

Handle, prepare and preserve all types of raw, semi-finished and processed foods
  • Prepare and cook dishes.
  • Prepare buffet or self-service services.

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

When this professional has people in charge, he/she coordinates the kitchen team, assigning tasks and supervising the smooth running of the service.

Quick access and copyright:

Centre per al desenvolupament professional Porta22
Convent de Sant Agustí
Ca n'Andalet

Barcelona Treball (Porta22)
+34 934 019 899

Barcelona Activa Headquarters
Llacuna, 162-164
08018 Barcelona
+34 934 019 777

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE