It supports chefs in the preparation and aesthetic proposal of the dishes to be served to customers. It is responsible for preparing and processing the ingredients necessary for the realization of hot and cold meals, for preserving ingredients and semi-finished products, for respecting the provisions of the self-control system for the safety of food products and, finally, for guaranteeing the necessary safety conditions regarding environments and equipment. He generally works as an employee in hotels with catering services, in collective canteens, fast food, restaurants and catering agencies. Depending on the type of structure and the location in which it is based, the employment contract may or may not be seasonal. He relates, assuming responsibility for his work, to the chef, to the maître and relates with the other kitchen operators.

Professional Economic Sector: Tourist services.

Area of Activity: Food preparation and experience.

Requisiti: 

• Level EQF 3
• Open for class X
• Minimum Age 18
• Duration 1 year (6 moths training + 6 months internship on the job)