About the role
À la carte chefs are specialized in preparing dishes that are ordered individually from a menu. They often work in high-quality restaurants where the focus is on culinary excellence and creativity. Educational paths often include vocational training at secondary level or higher, as well as practical experience.Responsibilities
À la carte chefs are responsible for preparing and cooking dishes according to the specific wishes of the guests. They must ensure that each dish maintains a high standard and is aesthetically pleasing. They also manage the stock of raw materials and ensure that kitchen hygiene is maintained.Skills and tools
À la carte chefs must have a broad knowledge of various cooking methods and ingredients. They use a variety of kitchen tools and equipment, such as knives, frying pans, and ovens. Creativity, time management, and the ability to handle stress are important skills in the profession. Common competencies demanded by employers are a la carte, restaurangkök and varmkök.