The apprenticeship of a Restaurant Specialist lasts three years and takes place in hotels, restaurants, pensions, cafés or other institutions with service areas.
Restaurant Specialists ensure that restaurants operate efficiently and profitably while maintaining their reputation. They have to coordinate a variety of activities, whatever the size or type of the business.
They are responsible for the business performance of the restaurant, as well as maintaining high standards of food, service and health and safety.
After a F&B training, alumni often earn some experience as Commis de Cuisine or Commis de Rang before they strive for positions as F&B Manager, Chef de Rang or Executive Chef.
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