The kitchen-bar-restaurant employee works in one of the contemporary professions of the hotel industry. The profession of kitchen employee belongs to the family of kitchen professions; that of bar employee or bartender belongs to the family of dining room jobs, while restaurant employees are found in the family of fast food jobs. It follows that in this portrait of the sector will sometimes distinguish each of the three trades in the description. In a classic collective restaurant, the cook prepares and prepares the dishes, from starter to dessert, and ensures the presentation for the service. When it comes to a large kitchen, generally associated with large hotel establishments that have a large brigade, the cook is assisted by kitchen assistants. They work under the responsibility of a ‘chef de partie’, himself managed by the second in the kitchen, the whole brigade obeying the orders of the chef.
Duration:
9 months of lessons and 3 months of internship
