Waiter – The trade in France

1Job summary- Prepare tables (table setting)

- Welcome customers, take orders

- Serve dishes at the table + occasionally prepare dishes (cutting poultry, threading fish, cutting Cake)

- Serve drinks

- Accept Customers payments, cleaning/clearing tables
2Person specifications- Kindness, courtesy, good people skills and a resilience to stressful environments
- Diplomacy (in case of possible unfriendly remarks from the customers)
- Vigilance and the ability to work in team
- Organizational skills
- Speed and efficiency in the role
3Realities of the job (+ / -)- Job with varied tasks, offering working opportunities all over the world

- You can quickly find a job with a CAP and evolve afterward

- Wearing a personalised uniform/dress code

- Split schedules, often working on weekends, in the evening, on bank holidays, during the holidays for the tourism resorts

- Job subject to peak-times of activity (rush hour) and during the week-ends/ holidays

- Standing for long periods
4Places where you can work- Traditional / gastronomic restaurants, breweries

- The Military

- Cruise ships

- Trains
5Career OpportunitiesHead Waiter

Maitre d’, Head Waiter, Front-of-House Manager
6SalariesFixed wage sometimes associated with tips or other advantages (accommodation, meal…)
According to the collective agreement of the catering (between 9.52 €/h and 18.16 €/h in 2013 according to the establishment)
7Training and development- CAP Restaurant

- CAP polyvalent catering Agent (rather suited to fast )

- Bac Pro marketing and catering services
8To find a job- Employment center

- Mission Locale

Reso employer group CHR- 76 Tourism

The Hotel and Restaurant ( bilingual site)

(photo et témoignage écrit)
10Further informationJcommejeune

Reso groupement d’employeurs 76 C.H.R.-Tourisme :

Receptionist – The trade in France

1Job summaryThe receptionist welcomes and gives information to the customers. He registers and allocates room bookings.
2Person specificationsThe receptionist must be responsive and efficient. They must show kindness, courtesy and diplomacy at all times, especially when facing occasional difficult customers. With an excellent presentation, They must also master computer skills and be multilingual.
3Realities of the job (+ / -)The receptionist is in constant contact with customers. The job can be an opportunity to move to other jobs of the hospitality sector (executive, Commercial attaché, Hotel manager).
He works day and night, weekends and bank holidays.
Good physical condition is required because he is on his feet all day.
4Places where you can workThe receptionist can work in various establishments: economic hotels, holiday residence and four star hotels.
5Career OpportunitiesThe receptionist can progress to executive positions, head receptionist or hotel manager.
6SalariesThe starting salary of a receptionist: about 1446 euros gross per month in 2013.
7Training and development‘CAP’ - hotel services (minimum level required to perform the function )
- ‘BAC pro’ home , customer relationships and users,
- ‘BAC pro’ marketing and catering services ,
- ‘MC’ ( complementary mention ) home - reception ( after a ‘BAC’)
- ‘Technological BAC’ hotels (allows progressions in terms of responsibility).
- ‘BTS’ hotels and restaurants ( allows to evolve faster and manage a team in a major hotel)
- BTS accommodation manager (European level).
8To find a jobL’hôtellerie-restauration’ website


Accor jobs (bilingual website)

Employment website for catering and hospitality
10Further informationMétiers Hôtel – Resto

National Trade Union of Hotel, Restaurant, Catering and Café

Accredited fund-collecting agency for training in hospitality, restaurant and leisure activities

Housekeeping staff – The trade in France

1Job summary- Cleaning and maintenance of rooms, bathrooms
- Maintenance of the common areas of hotels
- Service for breakfasts
- Inventory management
2Person specifications- Good physical condition
- Autonomy
- Rules of hygiene and safety instructions
- Reporting of the maintenance issues and damage of equipment of the room
- Discretion, rigor, efficiency
3Realities of the job (+ / -)- Organize their work
- Possibilities to find a job in France and abroad
- Transferable skills in other areas (customer service)
- Adopt the good postures to protect their back (physical work)
- Heavy lifting
4Places where you can work- Small and upper-class hotels
- Luxury hotels
- Boats
- Villas
5Career OpportunitiesHousekeeper
6Salaries1.450 € à 1.600 € but
It depends on the type of hotel
7Training and developmentJobs can be accessed without a diploma
CAP Hotelier
8To find a jobPôle emploi :

Mission Locales

Métiers Hôtel-Resto :

L’hôtellerie – restauration :
9TestimonialsPôle emploi :

Métiers Hôtel-Resto :

L’hôtellerie – restauration :
10Further informationMétiers Hôtel-Resto :

Chef – The trade in UK


1Job summaryChefs prepare food using a variety of cooking techniques in a variety of settings.
2Person specificationsChefs need good communication and team working skills, organisation skills, the ability to work under pressure, the ability to multitask, creativity, budgeting skills.
3Realities of the job (+ / -)There are many job opportunities for chefs but is it for you?
Some of the realities of the job include:
- Kitchens are hot and humid
- Busy catering establishments can be stressful
- Lifting is a big part of the job when taking deliveries and moving large pots and trays
- Working hours can be long and many jobs in this profession require work in the evenings, weekends and holidays
- Working on your feet all day
4Places where you can workChefs can find work anywhere in the world in numerous establishments. Some examples include restaurants, cafes, hotels, schools, workplace cafeterias, street stalls, boats, care homes.
5Career OpportunitiesThere are many employment opportunities for chefs. With experience and motivation there are opportunities to progress into head chef positions or even start your own kitchen.
6SalariesSalaries for chefs vary based on experience, qualifications and where you work. The general salary range is between £12,000 for a trainee and £50,000 for an executive head chef in a top hotel or restaruant.
7Training and developmentIn order to work with food it is necessary to have a Food Safety Level 2 Qualification. In addition to this there are various recognised catering qualifications including :
Level 2 Diploma in Professional Cookery
BTEC National Certificate or Diploma in Hospitality
BTEC HNC in Hospitality Management
BTEC HND in Professional Cookery
Foundation Degree in Culinary Arts Management
Food Processing and Cooking Level 2
There are many more specialist qualifications for specific types of foods like chinese cookery etc.
8To find a jobJobs are advertised in newspapers, Jobcentre Plus, Industry Journals and websites like caterer.com
10Further informationhttps://nationalcareersservice.direct.gov.uk


Chef – The trade in France

1Job summaryThe chef prepares starters, main courses and desserts. They select the products and participate in menu planning.

The chef orders the products needed, controls the quality and respects the hygiene regulations.
2Person specificationsThe chef must be organized, imaginative and reactive. They may work on their own or as part of a team.
3Realities of the job (+ / -)Realities that must be considered for this job:
- the heat of the kitchen,
- the cold temperatures in the walk in fridges,
- to be able to work in a sometimes busy and stressful atmosphere.

They need to be able to be on their feet all day and able to lift and these are things to think about when considering this profession.

Working hours are different, depending on working days and often involves work on Sundays and bank holidays.
4Places where you can workThe Chef spends most of his time in the kitchen but can also work in an office, doing administrative tasks.

They work for customers in different catering establishments (restaurants, hotels, hospitals, school canteens, company dining, retirement homes...)
5Career OpportunitiesThere are possibilities with motivation and talent to open their own restaurant and be their own boss.

The profession of chef enjoys a very favorable employment market.
6SalariesThe salary of a chef varies depending on your qualification, experience, job and the kind of restaurant.

The salary can also have some perks for example: free meals, tips and bonus on turnover.
7Training and developmentThe main way to become a chef is to get a CAP.

After year 10
CAP Cooking
CAP Restaurant
CAP Multipurpose agent of catering
MC Desserts (supplementary mention: high school diploma level)
MC low-fat food
A-level (high school diploma) cooking
A-level Marketing and services
8To find a jobPôle emploi:

Site d’emploi pour la restauration et l’hôtellerie :

L’hôtellerie restauration :
10Further informationOnisep :

JcommeJeune :

Les métiers.net :

L’hôtellerie-restauration :

L’étudiant :

Butcher – The trade in UK


1Job summaryButchers prepare and sell meat and poultry. Some butchers also make meat products. The work includes ordering and taking deliveries, moving meat and poultry into and out of cold storage, cutting and preparing meat, and serving customers.
2Person specificationsPractical skills, numeracy, product knowledge and customer service.
3Realities of the job (+ / -)There are many job opportunities for butchers but is it for you?
Some of the realities of the job include:
- Preparation areas and storage can be cold
- Busy establishments can be stressful
- Lifting is a big part of the job when taking deliveries and moving large pieces of meat
- Working hours can be long, often starting early and some jobs in supermarkets require you to work weekends and holidays
- Working on your feet all day
- Strict health and hygiene requirements
4Places where you can workButchers work in supermarkets, markets, factories and independent shops.
5Career OpportunitiesYou can progress to management positions and with experience you could also set up your own butcher shop.
6Salaries£12,000 - £22,000 a year depending on skills and experience. Managers can earn up to £30,000.
7Training and developmentYou can start as a trainee butcher and learn on the job. You will need a Level 2 in Food Safety Certificate.
Training is available through the Level 2 and Level 3 Proficiency in Meat and Poultry Industry Skills. A range of qualifications is also available through the Meat Training Council.
You can also join the Worshipful Company of Butchers Guild which has various grades of membership available depending on your skills, qualifications and experience.
8To find a jobJobs are advertised in newspapers, Jobcentre Plus, Industry Journals and websites like caterer.com
10Further informationJobs are advertised in newspapers, Jobcentre Plus, Industry Journals and websites like caterer.com