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Job Profiles

The most researched job profiles have been identified in 6 countries. For every profile, the related skills have been listed.

Teachers and school counsellors should use the information provided to enhance students' motivation underlining the consistency between what is learnt at school and the skills required by the labour market.

For every country the most researched job profiles are presented providing information on the related qualifications, knowledge, skills, competences and personal attitude.

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NAME OF THE JOB PROFILE:
Chef in hotel and restaurant
Description of the job profile
This job profile manage the preparation, or prepare directly on the base customer rodersi, meals such as appetizers, first and main courses, salads and desserts made with vegetables, meat or other products, taking care of the presentation, dressing and cooking.
Prepare daily menus, order products needed for the kitchen, take care of their conservation and supervise hygiene of places and equipment used for preparations.
Economical sector
Tertiary
Country
Italy
Qualifications required
- Diploma di istruzione secondaria ad indirizzo professionale alberghiero
High School in restaurant industry
Knowledge
Knowledge Description Level
Customer care Knowledge of the principles and procedures to provide services to customers and people. Includes the evaluation of customer needs, achieve the standard of quality and evaluation of customer satisfaction. Level 4
Health and Medicine Main modern diets and nutritional characteristics: vegetarian, macrobiotic. Level 4
Knowledge of materials/goods and techniques/procedures Knowledge of raw materials, production processes, techniques for quality and costs control, and whatever necessary to production and distribution of goods and services. Level 4
Knowledge of materials/goods and techniques/procedures Techniques for the preparation of dishes and cooking methods. Level 4
Knowledge of materials/goods and techniques/procedures Knowledge of techniques and equipment necessary for sowing, cultivation and harvesting of food (plant and animal) for consumption, including techniques for preservation/ storage Level 4
Knowledge of materials/goods and techniques/procedures Material properties of foods. Level 4
Knowledge of materials/goods and techniques/procedures Major Italian and European wines. Level 4
Languages Linguistic structures, meanings and pronunciation of words, grammar rules. Level 4
Languages Knowledge of linguistic structures of at least one foreign language; knowledge of meanings and pronunciation of words, grammar rules Level 4
Law Main references in laws and regulations concerning the management of food. Level 4
Skills
Skill Description Level
Analytical thinking To adjust and customize food and wine choices depending on the changing trends in taste of the target customer base Level 4
Communication skills To talk to others to give information effectively Level 4
Communication skills To pay attention to details in meals presentation and dressing Level 4
Cooking skills To cook, prepare and serve meals (main dishes, vegetables, etc.) Level 4
Customer care To pay full attention to what people say, focusing on the essential in order to ask question in appropriate ways, avoiding interruptions. Level 4
Leading teams To coordinate their actions with those of others. Level 4
Products categorisation To identify the way of gathering food products according to different organoleptic and morphological characteristics. Level 4
Quality management skills To conduct tests and inspections of products, services or processes to evaluate quality or performance. Level 4
Management of goods and procedures To define appropriate combinations between food and range of wines offered, for the realization of traditional menus and typical Level 4
Management of goods and procedures To package and store food Level 4
Competences
Competence Description Level
Analytical thinking Menu design Level 4
Creative thinking Aesthetics and presentation of courses Level 4
Supervising others Leadership Level 4
Time management Time management and resources management Level 4
Using of technical tools Recipes design and development Level 4
Previous Experience
Apprenticeship and necessary experience in the professional kitchen (as a component of one or more kitchen brigades in multiple contexts or levels).
Personal Attitude
- Attitude to understand that something is wrong or that it will go wrong (this refers to the attitude to recognize problems nut not to solve them).
- Attitude to follow two or more different activities or sources of information.
- Attitude to provide non conventional and sharp ideas on matters and given circumstances or to find creative solutions to solve problems.
- Attitude to quickly move the hand, the hand and arm together or both hands to grasp, manipulate or assemble objects.
- Attitude to keep information in mind (words, numbers, images, procedure etc).

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This project has been funded with support from the European Commission. This web site reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.