Designs or executes the food offer, organises the brigade and owns kitchen quality and cost.

The chef leads and decides; the cook runs stations. In small venues one person may combine both.

What to assess when hiring?

Plate trial, team handling in the rush and recipe-card discipline.

chef

Code 3434.1

The chef (jefe de cocina) leads the kitchen: menu, food cost, plate quality and the production team. Use this Job Dictionary profile to profile professional kitchen leadership for hotels, restaurants or casinos.

Essential skills

Knowledge

food waste monitoring systems

Skills and competences

store raw food materials
instruct kitchen personnel
design indicators for food waste reduction
develop food waste reduction strategies
use resource-efficient technologies in hospitality
maintain customer service
comply with food safety and hygiene
think creatively about food and beverages
plan menus
handover the food preparation area
use cooking techniques
use food preparation techniques
use reheating techniques
use food cutting tools

Transversal competences

control of expenses
eliminar residuos
manage staff
maintain kitchen equipment at correct temperature
work in a hospitality team
use culinary finishing techniques

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What to assess for this role

Assess leadership under service, cost control and hygiene standards.

See psychometric assessment

Preguntas frecuentes

Lo que más nos preguntan

Common questions about this role when you are hiring or writing the job profile.

What does a chef do?: Designs or executes the food offer, organises the brigade and owns kitchen quality and cost.
Chef vs cook?: The chef leads and decides; the cook runs stations. In small venues one person may combine both.
What to assess when hiring?: Plate trial, team handling in the rush and recipe-card discipline.

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences