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Cooks carry out all work related to
the preparation and presentation of
meals. Their responsibilities include
the planning and preparation of the
meal sequences as well as buying the
required ingredients, proper stockkeeping
while complying with legal
regulations and implementing and
developing recipes of all kinds. In the
cooking process they apply a broad
know-how regarding nutritional
values and vitamins as well as environmental
and economic aspects.
They draw up menu proposals and
calculate the costs.
The areas of application encompass
hotels, guest houses, restaurants as
well as social institutions, such as
hospitals, homes for the elderly or
youth clubs. In addition, there is a wide
variety of possible assignments in
canteens and at catering enterprises.
Besides manual dexterity and creativity,
the requirement profile also includes
the ability to work in a team and
flexibility. A good sense of taste as
well as the capability of coping with
stress and a willing commitment number
among the key qualifications for
this occupation. Organizational talent
and enthusiasm for cooking round off
the profile.
At Euro-BBW trainees are given targeted
instruction in a training kitchen
with modern equipment and at the
same time they also complete training
periods in the institutional kitchen of
the in-house canteen as well as in the
training restaurant “Finesse”.
Large-scale events are planned, prepared
and held by the training
groups. Furthermore, numerous work
experience periods take place at
gastronomic establishments, also in
neighbouring countries, with special
focus on “à la carte”.
