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Job profile! Cook and gastronomy: Talent is an advantage in training

Working as a cook is a dream job for many, but in reality it is tough bread. What does training in a hotel look like?

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Chef - dream job or hard bread?

The professional chef has gained a lot of popularity since chefs and cooks, above all the upscale culinary skills, have made their art known to the public in recent years.

However, Koch is not always the glamorous dream job that he always seems to be watching TV, but often enough it is simply a bone job - but one that can still be fun, as you can see in this example from the Travel Charme Ostseehotel Kühlungsborn.

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What do cooks and cooks do?

Cooks do all the work that goes into making food. Once they have established a menu, they buy groceries and ingredients, prepare them or store them if necessary. They organize the work processes in the kitchen and ensure that the dishes are prepared on time and in the correct order.

In smaller kitchens, cooks, cookers, cookers, cooks and cook all the dishes themselves. In large kitchens, they are usually specialized in the preparation of certain dishes, such as supplements, salads or fish and meat dishes. Their tasks also include calculating the prices and advising guests.

How is the training going?

The training as a chef / cook usually takes 3 years and is a recognized apprenticeship in the hospitality industry (industry and trade).

Thereby theory and practice alternate: As a rule, the trainee visits the vocational school one or two days per week or completes it in block lessons. The rest of the time he / she is in the hotel.

During the period of training, the young person is accompanied by an employee, the so-called "training supervisor", who is at his side in all school and company questions.

Career thanks to further education

Cooks start their career as a Commis de Cuisine and can rise up to the kitchen director or economic director (FundB manager). The possibilities of using a cook are versatile, be it in the kitchen of a restaurant, hotel or health resort, a canteen or even a cruise ship. Through their education cooks acquire ideal conditions for the independent Guide a restaurant business.

Further training possibilities include a master course to the kitchen master, the specialist in the catering trade (IHK), the Hotelfachschule (state-certified restaurateur or Betriebswirt) as well as special training, eg to the diet cook.

What does the practical training look like?

In addition to the charming landscape and the opportunity to get to know different companies of the company, the Travel Charme Ostseehotel Kühlungsborn, for example, also offers its employees other advantages: low-priced apartments, regular training and further education, payment above the tariff and performance-based bonus scheme.

Parking spaces, staff restaurant, work clothing with cleaning service are free of charge, and staff can also take advantage of reduced-price massage and cosmetic treatments in the spa.

What requirements should trainees have?

The following prerequisites should be met in order to begin appropriate training: secondary school leaving certificate, better secondary school leaving certificate, organizational skills, ability to work in a team, e.g. coordinating work processes in the kitchen, dividing up and directing staff, care and a sense of responsibility (e.g. working hygienically in the kitchen , when complying with food law regulations), dexterity and a good physical constitution (e.g. when cutting and filleting meat or fish, e.g. when working while standing) as well as creativity, e.g. when putting together and serving dishes.

Find out more - our books on the subject

2 responses to “job profile! Cook and gastronomy: talent is an advantage in training ”

  1. Franzi Blochl says:

    Series Vocational Training in Tourism & Gastronomy - 4/5: Those who can cook well have a clear advantage - Recommended contribution kadd9R3dnB

  2. Job college says:

    Series Vocational Training in Tourism & Gastronomy - 4/5: Those who can cook well have a clear advantage from Simone Janson - Recommended contribution eQgpsHnGbr

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