Hierarchy view
chef
Description
Code
3434.1
Description
Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Scope note
Includes banqueting chef. Includes people performing training activities.
Alternative Labels
banqueting chef
chef de cuisine
chef de partie
commis chef
industrial chef
managing partner chef
sous-chef
Regulatory Aspect
To see if and how this occupation is regulated in EU Member States, EEA countries or Switzerland please consult the Regulated Professions Database of the Commission. Regulated Professions Database:
Skills & Competences
Essential Skills and Competences
comply with food safety and hygiene
control of expenses
design indicators for food waste reduction
develop food waste reduction strategies
handover the food preparation area
instruct kitchen personnel
maintain customer service
maintain kitchen equipment at correct temperature
manage staff
plan menus
store raw food materials
think creatively about food and beverages
use cooking techniques
use culinary finishing techniques
use food cutting tools
use food preparation techniques
use reheating techniques
use resource-efficient technologies in hospitality
work in a hospitality team
Essential Knowledge
Optional Skills and Competences
assist customers
check deliveries on receipt
compile cooking recipes
conduct research on food waste prevention
cook dairy products
cook fish
cook meat dishes
cook pastry products
cook sauce products
cook seafood
cook vegetable products
create decorative food displays
ensure cleanliness of food preparation area
execute chilling processes to food products
handle chemical cleaning agents
identify nutritional properties of food
manage waste
order supplies
perform procurement processes
plan shifts of employees
prepare canapés
prepare desserts
prepare flambeed dishes
prepare salad dressings
prepare sandwiches
set prices of menu items
train employees
Optional Knowledge
Skills & Competences
Concept URI
Status
released
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