Cook in French

In France, search for cuisinier or cuisinière, chef de partie, demi-chef de partie, second de cuisine or cuisinier en restauration collective. The usual diplomas are the CAP Cuisine, the Bac pro Cuisine, the BP Arts de la cuisine and the Titre professionnel Cuisinier. No diploma is legally required to work as an employee, but commercial restaurants must have at least one staff member trained in food hygiene, so this training is a plus. French kitchens follow a brigade structure with clear hierarchy and vocabulary, and knowing this vocabulary helps a lot. Institutional catering also recruits in the public sector, sometimes through competitive exams. Expect evenings, weekends, split shifts and seasonal jobs.