About the role
Institutional chefs work with cooking at larger institutions such as schools, hospitals, and corporate restaurants. They plan and prepare meals for a large number of people and often have to handle large volumes of raw materials. Educational paths can include vocational training at the secondary level or higher vocational education in restaurant and institutional cooking.Responsibilities
Institutional chefs are responsible for planning menus, preparing and cooking food in large quantities. They ensure that the food is nutritious, tasty, and presented in an appealing way. Hygiene and food safety are central parts of their work to prevent food-related illnesses.Skills and tools
Institutional chefs must have good knowledge of nutrition, recipe adaptation, and time management. They often use large kitchen equipment such as industrial ovens, griddles, and large mixers. Teamwork, efficiency, and the ability to handle stress are important qualities in the profession. Common competencies demanded by employers are specialkost, storkök and livsmedelshygien.