what does the job of a chef involve?
From starters to desserts, your role as a chef is to prepare all the dishes listed on your establishment's menu. It is down to you to ensure the orders are completed successfully, and to oversee the commis and team members. However, a chef's responsibilities don't end with just preparing the menu, whether working in a small team or within a large restaurant.
what is your mission as a chef?
The chef is capable of carrying out all the necessary steps to prepare a variety of dishes. Handling fresh or semi-prepared ingredients, you juggle between saucepans, knives, and frying pans to meet the guests' demands. Of course, the presentation of each plate must be meticulously neat. At the same time, your duties as a chef also involve numerous logistical tasks. You are responsible for selecting suppliers of raw materials. Expect to oversee stock management, determining the volume of products to order based on the size of the restaurant and the average number of covers. You then supervise their delivery and storage. Finally, your role as a chef also includes keeping the kitchen tidy from start to finish of the service.
The work of a chef primarily reflects your passion for gastronomy, your desire to utilise your creativity and attention to detail in the kitchen, as well as your strong organisational skills and ability to handle stress in any situation. Find out which skills and qualifications you need to acquire to become a chef.
discover our offersaverage salary for the position of chef.
Your average salary as a chef depends just as much on your position within the establishment as it does on your employer. As a junior kitchen assistant or commis without a qualification, you typically earn around €2,700 gross per month full-time (minimum social wage for unqualified staff). Once you pass this level, a chef’s salary generally rises to about €3,000.
€3,500 gross per month. An experienced head chef can expect to earn between €6,000 and €7,000 gross monthly in Luxembourg. Your employer may also recognise your efforts through a bonus linked to the company's performance. A 13th or 14th month’s salary is also common in the hospitality industry, provided it is specified in your employment contract or covered by the collective agreement.
what are the factors that determine the salary for a chef?
Salaries mainly depend on the type of establishment that employs you (generally, you can expect to earn more in a fine dining restaurant than in a corporate canteen!), your level of experience, and your position within the kitchen hierarchy. Throughout your career, there are opportunities for professional advancement, potentially leading to the well-paid role of head chef (around €6,000 to €7,000 gross per month). Salaries above this level are often reserved for renowned master chefs. Their reputation allows them to increase their earnings alongside their rates and the popularity of their establishment.
types of chef positions.
There are different types of chef positions, such as:
- a kitchen assistant, who performs simple tasks to help lighten the workload of their colleagues in the brigade
- head chef, who oversees and coordinates the distribution of roles within their team.
- sous-chef, who relays the head chef's instructions
- a chef specialising in a particular area, such as a pastry chef, catering chef, grill chef, station chef for fish, saucier, station chef for meat, garde-manger, pizzaiolo, sushi chef, etc.
working as a chef.
Your daily routine as a chef mainly takes place in the kitchen. You carry out the tasks assigned to you alongside your team members, under the supervision of a head chef or brigade. Find out more about what a chef's daily work involves, how to organise your working hours, and the career prospects available.
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tasks and responsibilities
A typical day involves as many preparation tasks as actual cooking of the dishes to be served. Handling the food also requires increased precautions to ensure food safety. From utensils to the work area, maintaining hygiene in the kitchen is also your responsibility. Your role therefore encompasses a wide range of duties:
- commander, receive and store goods and raw materials (fresh products, packaged or frozen foods) in compliance with standards, including the cold chain
- "to get ahead of the arrival of the first guests or to anticipate the next service during a preparatory phase (peeling and chopping vegetables, slicing cured meats, reducing sauces, etc.)"
- "to establish menus and set their prices where applicable"
- prepare the à la carte dishes as the orders come in
- arrange the plates to be handed to the waiting staff, ensuring both the flavour and the visual presentation of the dishes
- ensure the proper food hygiene of the ingredients handled and throughout your entire kitchen
- coordinate the kitchen staff
- complete the end-of-shift tasks, including cleaning and tidying the workstation
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work framework
The chef's duties mainly take place in their kitchen. So, you work in an enclosed environment, moving from the cold storage to the work surface and then to the cooking stations. The establishment that employs you could be a private venue such as a restaurant, hotel, cruise ship, etc. or a food company or corporate canteen. The public sector also recruits chefs for school and hospital catering, as well as for local authorities.
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who are your colleagues?
According to your employer, you may have colleagues such as assistants, sous-chefs supporting the head chef, or even dishwashers. You might also work alongside kitchen assistants and other specialists, like pastry chefs or station chefs.
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organisation of work
The position of cook involves quite long working hours. Legally, there is indeed a maximum of 12 hours' work per day, based on a standard 40-hour week.
However, you often work split shifts at a brisk pace, both during lunchtime and in the evening. Some restaurants do offer continuous service. Regardless of your schedule, your activity is subject to peaks in demand, the so-called "rush hours".
Every worker in the hospitality industry in Luxembourg is entitled to a minimum uninterrupted rest period of 44 hours per week. Generally speaking, the kitchens of private establishments tend to operate at full capacity during weekends and public holidays.
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perspectives for development
The chef often starts at the bottom of the hierarchy, but opportunities for advancement in the kitchen quickly become apparent. Gaining experience allows you to aim for more senior roles, such as sous-chef or brigade leader. Specialisations also await, for example as a section chef responsible for a specific area like meat, fish, or pastry. As your career progresses, the most seasoned professionals can aspire to become head chef or restaurant manager, overseeing the entire kitchen staff. Another potential path for entrepreneurial-minded cooks is to become a restaurant manager.
securing a chef position with randstad
By searching for your chef position with Randstad, you benefit from some great advantages, such as:
- a wide variety of companies to work for and opportunities for development.
- an experienced point of contact to assist you if needed
- a range of opportunities in your sector
- a weekly or monthly salary depending on the position
- permanent contracts, fixed-term contracts, and temporary assignments
Would you like to be employed on a permanent contract? In many cases, working as a temporary chef is a stepping stone towards securing a permanent position. Many companies also recruit their staff directly on a permanent basis through Randstad.
training and skills.
To become a chef in Luxembourg, it is essential to have culinary skills, creativity, and a passion for cooking. A chef's role is to prepare delicious and appealing dishes, using proper cooking techniques and quality ingredients. Here are the types of training and skills required to become a chef in Luxembourg:
- Training in cooking or culinary courses: this could be a DAP (Diplôme d’Aptitude Professionnelle) or CCP (Certificat de Capacité Professionnelle) in cuisine, which are obtained through an apprenticeship contract, a CAP or a BTEC in culinary arts, or higher education such as a BTS in Hospitality and Catering or a professional degree in culinary arts. These courses are offered at hotel schools or training centres. They cover food preparation techniques, cooking methods, food hygiene regulations, and kitchen management.
- Cooking Apprenticeship: In addition to formal training, many chefs gain experience through apprenticeship programmes or by working in professional kitchens under the supervision of experienced chefs. Practical learning helps develop essential skills and refine culinary talents.
- Knowledge of products and culinary techniques: a chef must have an in-depth understanding of food ingredients, herbs, spices, and cooking methods. This includes mastery of oven baking, frying, steaming, as well as skills in cutting, plating, and presenting dishes.
- Creativity and a sense of innovation: cooking is an art, and a good chef must be creative and have a flair for innovation to develop new dishes, experiment with flavours and unique ingredient combinations, all while respecting culinary traditions.
- Stress management and handling the pressures of the job: being a chef can be demanding and stressful, especially during busy service times in the kitchen. A chef needs to have good stress management skills, be organised, and able to work efficiently under pressure to ensure high-quality dishes and successful service.
know-how and skills.
Gastronomy is a matter for passionate enthusiasts, and enjoying tasting your dishes is just as important as loving to cook them. Your appreciation for the harmony of flavours is complemented by genuine culinary skills and impeccable organisation. The key skills of a chef include:
- creativity and inventiveness in the service of an enticing menu
- mastery of culinary arts and in-depth knowledge of each product
- attention to detail and a commitment to high standards
- technical know-how (preliminary preparation, cooking, reheating, etc.)
- the sense of working under pressure and the speed of execution
- method and rigour
- optimal management of fatigue and stress in a demanding work environment (high noise levels, frequent interruptions, sometimes conflicting instructions, etc.)
- strong ability to learn and adapt
- managerial qualities, depending on your position in the hierarchy
FAQs.
FAQs about the profession of a chef
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is the profession of a chef in demand?
The culinary industry is hiring extensively throughout the year, both for permanent positions and seasonal work. Many establishments are even struggling to find staff, offering numerous opportunities for aspiring chefs to enter the profession.
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what are the advantages of being a chef?
For food enthusiasts, sampling your own creations for free is an undeniable perk. Additionally, chefs have numerous opportunities for specialisation and career progression. In fact, hospitality professionals tend to do very well abroad if you're dreaming of an expatriate project.
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what are the disadvantages of the chef position?
Working in a kitchen requires physical stamina and mental resilience. Likewise, irregular hours and long shifts can impact your personal life. However, rest days and bonuses help to offset these challenges. The infectious smile of satisfied customers, delighted by your cooking, also helps to balance out some of the more demanding aspects of the job.
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can a chef easily work independently?
As a restaurateur, you have the option to register as a sole trader. However, acquiring your own business premises typically requires substantial prior experience in the kitchen and significant funding. Alternatively, many independent professionals are turning to home catering services, specialised event catering (corporate events, weddings, etc.), or even opening a food truck.
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how to apply for a chef position?
To apply for a chef position, it's simple: create a Randstad account, browse the job listings in your area, then send us your CV and cover letter.
