chef Description Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience. Scope notes Includes banqueting chef. Includes people performing training activities. Alternative label industrial chef

chef de partie

sous-chef

banqueting chef

commis chef

chef de cuisine

managing partner 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: http://ec.europa.eu/growth/single-market/services/free-movement-professionals/qualifications-recognition_en

Hierarchy 3 Technicians and associate professionals 34 Legal, social, cultural and related associate professionals 343 Artistic, cultural and culinary associate professionals 3434 Chefs chef Narrower occupations head chef private chef pastry chef Essential skills and competences comply with food safety and hygiene control of expenses dispose waste 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 work in a hospitality team Optional skills and competences apply procurement assist customers check deliveries on receipt compile cooking recipes 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 order supplies prepare canapés prepare desserts prepare flambeed dishes prepare salad dressings prepare sandwiches schedule shifts set prices of menu items train employees