A cook prepares the dishes on the menu, from prep to plating, following food-safety rules. Depending on the brigade, they are a commis, chef de partie or sous chef, in a restaurant, hotel, contract catering or with a caterer.
A culinary diploma or apprenticeship; many people switch careers through vocational cooking courses.
€1,850 to €2,400 gross a month
Indicative benchmark for France, from first job to experienced profile. It varies with the collective agreement, region, company size and experience: always check the salary stated in the offer.
Based on 18 live offers that state a salary: median €22,400 gross a year (half of the offers between €22,100 and €22,400).
Describe the kind of cooking you have done (traditional, modern bistro, contract catering), the number of covers and your position in the brigade. Availability for the season is a strong argument.
Yes, for more regular hours, often with no evening or weekend service.
From February–March for summer, and from September for the winter ski season.
€1,850 to €2,400 gross a month (indicative benchmark for France, depending on experience, region and collective agreement).
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