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For their successful, good life Information you really need: Government-funded publisher, awarded the Global Business Award as Publisher of the Year: Books, Magazine, eCourses, data-driven AI-Services. Print and online publications as well as the latest technology go hand in hand - with over 20 years of experience, partners like this Federal Ministry of Education, customers like Samsung, DELL, Telekom or universities. behind it Simone Janson, German Top 10 blogger, referenced in ARD, FAZ, ZEIT, WELT, Wikipedia.
Disclosure & Copyright: Image rights held by Travel Charme Hotel GmbH. Travel Charme Hotel GmbH supported us financially and made the video material available to us free of charge.
By Simone Janson (More) • Last updated on October 28.09.2022, XNUMX • First published on 20.02.2017/XNUMX/XNUMX • So far 4385 readers, 1473 social media shares Likes & Reviews (5 / 5) • Read & write comments
Working as a chef is a dream job for many, but in reality it is hard bread. How does she Vocational Training in a hotel business?
The Job cook has clear has gained popularity in recent years through various TV programs cooks and cooks, especially the upscale culinary arts Audience have made known.
But cooking is not always the glamorous dream job that he always seems to be on TV, but often enough it is simply a backbreaking job - but one that nonetheless Fun can do, as you can see from this example from the Travel Charme Ostseehotel Kuehlungsborn.
Cooks do all the work involved in preparing food. Once they have a meal plan, they buy food and ingredients, prepare them, or store them if necessary. She to organize the work processes in the kitchen and ensure that the dishes are prepared on time and in the correct order.
In smaller kitchens, chefs cook, roast, bake and garnish all dishes themselves. In large kitchens, they usually specialize in the preparation of certain dishes, such as side dishes, salads or fish and meat dishes. To their Tasks also includes calculating prices and advising guests.
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 training period, the offspring will be supported by a Employees - the so-called training supervisor - who accompanies him in all school and company Ask stands to the side.
Chefs begin theirs Career as Commis de Cuisine and can be promoted to kitchen director or business director (FundB manager). A chef can work in a variety of ways, be it in the kitchen of a restaurant, hotel or spa, in a canteen or even on a cruise ship. Through their training, chefs acquire the ideal prerequisites for self-employment 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.
In addition to the charming landscape and the opportunity to visit various houses of the Company the Travel Charme Ostseehotel Kühlungsborn, for example, also offers its employees other advantages: inexpensive apartments, regular training and further education, pay above the collective agreement and performance-related bonus schemes.
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.
In order to begin a corresponding training, the following prerequisites should be met: secondary school leaving certificate, better secondary school leaving certificate, organizational skills, Teamwork e.g. when coordinating work processes in the kitchen, when dividing and instructing staff, diligence and a sense of responsibility (e.g. when 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 standing up) as well as creativity eg when assembling and serving dishes.
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Simone Janson is publisher, Consultant and one of the 10 most important German bloggers Blogger Relevance Index. She is also head of the Institute's job pictures Yourweb, with which she donates money for sustainable projects. According to ZEIT owns her trademarked blog Best of HR – Berufebilder.de® to the most important blogs for careers, professions and the world of work. More about her im Career. All texts by Simone Janson.
Series Vocational Training in Tourism & Gastronomy - 4/5: Those who can cook well have a clear advantage - Recommended contribution kadd9R3dnB
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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