Head chef in French

Search for chef de cuisine, chef cuisinier or, in large hotels, directeur de cuisine. The job is not regulated and no diploma is legally required, but the usual French paths are the CAP Cuisine, the Bac pro Cuisine and the BTS Management en hôtellerie-restauration (option B, culinary production). Every commercial restaurant must have at least one person trained in food hygiene, and the head chef is usually that person. Allergen information is mandatory for every dish. Most kitchens apply the hotel and restaurant collective agreement (convention HCR), with split shifts and weekend work; in hotel groups the head chef is usually on executive (cadre) status. Candidates from outside the EU must hold a residence permit that authorises work.