The Gastronomy sector deals with the practice or art of creating, cooking and serving food.

The roles within this sector require a wide and diverse range of qualifications. To cover minor roles, the main demanded characteristics are general competencies with valuable consideration of informal practical experience; but leading up to highly positions, it involves a very specific skillset. For the higher occupations, in fact, it is required an undergraduate or postgraduate qualification in a specific branch of gastronomy with particular attention on vocational education and training.

Depending on the career stage, a certain number of years of experience is demanded (up to seven years).

The sector encloses different related job roles:

• Establishment Manager
• Executive Chef
• Sous Chef
• Chef de Partie
• Cook
• Commis
• Garzon