Vocational Training in Gastronomy

Ausbildung in the gastronomy sector in Germany offers a structured and hands-on learning experience for individuals aspiring to pursue careers in the culinary arts and hospitality industry. This vocational training program combines theoretical knowledge with practical skills, providing a solid foundation for future professionals. Students undergo training in areas such as food preparation, kitchen management, customer service, and hygiene regulations. The practical component typically takes place in real-world hospitality settings, allowing apprentices to apply their skills in a professional environment. Successful completion of the Ausbildung opens doors to diverse career opportunities, including roles as chefs, restaurant managers, and other positions within the dynamic gastronomy industry.

You can select from the following;

Hotel Specialist

Hotel specialists plan work processes in the hotel, look after and advise hotel guests and ensure their well-being. Hotel professionals in all departments of a hotel lend a hand, for example, they prepare and control the guest rooms, serve in the restaurant and work in the kitchen. They organize events and allocate the rooms. Hotel professionals issue invoices, plan the deployment of staff and monitor, for example, the kitchen assistants. They are also responsible for bookkeeping and warehousing. They negotiate with tour operators and are involved in the development and implementation of marketing measures in large hotels.

Restaurant Specialist

Restaurant specialists set and decorate tables, greet guests, give recommendations for food and drink choices and take orders. They also serve food and drinks, create the invoice and collect the payment. Often, they also help to put together and design menus. In hotels they can also work in the floor service. In addition, they prepare special events such as weddings or banquets and ensure that everything runs smoothly.

Chef

Chefs are mainly employed in hotels and restaurants, in hospitals, health spas and nursing homes, but also in company canteens of large companies and organizations, educational institutions, etc., where they prepare all kinds of food and organize work processes in the kitchen. They create the menus and take care of the purchase and proper storage of the groceries. Chefs assign the kitchen staff and ensure compliance with hygiene regulations. They work in a team with colleagues, kitchen assistants and restaurant specialists and have contact with suppliers and their guests.

System Catering Specialist (Quick Service restaurants such as Mc Donald’s)

System catering specialists organize all areas of a restaurant which is centrally established and part of a standardized catering concept. Part of their job profile is to ensure compliance with the specified standards. They regulate the work processes in purchasing, warehousing, the kitchen, in service, in guest relations or in sales and also take on personnel planning. System catering specialists also monitor the quality of the products, control the cost development, plan and implement marketing measures. They look after the guests, process complaints and ensure compliance with hygiene and safety rules.