Food service worker

- works in the food service industry, in restaurants, hotels or canteens;
- Works at the buffet and service;
- Collaborates in the sale of food and beverages;
- Performs preparation, cleaning and logistics work;
- performs food and beverage preparation and distribution services by making simple menus and related restaurant and bar service;
- manages work systematically, orderly and methodically, even at peak times, to the satisfaction of customers.

He or she generally works under a contract of employment in any hospitality establishment: community canteens, self-service, company canteens, small restaurants, eateries, agritourisms, etc. In micro business contexts, the figure coincides with the owner. For enterprises with activities characterized by high seasonality, seasonal contracts apply.

Relative to the size of the enterprise and the relevant business environment, the figure is generally graded from Level III to Level V of the tourism collective bargaining agreement.

Works as part of a team; liaises with the cook, chef, maître, ensuring liaison with all kitchen staff. Works in direct contact with customers by performing reception activities.

Find employment in the catering industry (community canteens, self services, corporate canteens, restaurants, various food outlets, etc.). The food service market is a major component of the national and local tourism system in terms of economics, job opportunities and image of the area. Demand is growing, especially for food service workers with extensive training and professional expertise.