Discover job opportunities in the restaurant industry with Le Cordon Bleu 

The restaurant industry is a dynamic sector that is constantly evolving attracting those with a passion for cuisine, patisserie, boulangerie and wine. Whether you want to become a chef, run a restaurant or work in hospitality, there are many career paths and training programmes available. In this article, we look at the key professions in the restaurant industry and discover the programmes offered by Le Cordon Bleu Paris, a recognised world leader in culinary arts and hospitality management education.

A key sector for the economy 

The restaurant industry is a major sector in France:

• 900 000 people work in the sector.
• A huge variety of establishments: Gastronomic restaurants, brasseries, cafés, food trucks.
• A high proportion of small establishments with fewer than 10 employees, but also large hotel groups.
• A high level of recruitment needs, with many opportunities available.

Whether you are changing careers or just starting out, there are plenty of opportunities in the restaurant industry!

What are the different professions in the restaurant industry?

There is more to the restaurant industry than just cooking! There are a variety of jobs, both in front of house and behind the scenes:

• In cuisine: cuisine commis, cuisine chef, pastry chef, caterer, sous-chef…
• Front of house: waiter, head waiter, maître d’hôtel, sommelier…
• In management: restaurant manager, gastronomy consultant, hotel manager, F&B manager…
• In mobile catering: food truck, events, catering, etc.

Find out more about the main front of house and kitchen professions below!

Front of house jobs in the restaurant industry

• Waiter: Welcoming customers, taking orders, serving dishes.
• Head waiter: Supervising waiters, managing an area of the restaurant.
• Maître d’hôtel: Supervising dining room service, reservation management and welcoming VIPs.
• Sommelier: Wine expert, advising customers on food and wine pairings.
• Barman: Preparing drinks and cocktails, managing bar stock.

Find out more about the job of a Front of House Manager.

The culinary professions at the heart of the restaurant industry

• Cuisine chef: Menu creation, brigade management, quality supervision.
• Sous-chef: Chef’s assistant, coordination of the different sections in the kitchen.
• Chef de partie: Responsible for a specific section (starters, desserts, fish, etc.).
• Commis de cuisine: Assisting the chefs, preparing ingredients.

 Find out more about the job of a  Cuisine chef.

Other possible careers in the restaurant industry

• Catering: Menu creation for private or professional events.
• Institutional catering manager: Supervision of catering in schools, hospitals etc.
• Catering consultant: Optimising restaurant performance.
• Food critic: Writing reviews of restaurants and culinary trends.

Find out more about the job of a Hospitality manager.

Training programmes for working in the restaurant industry

To work in the restaurant sector, find out more about our Diplôme de cuisine.

Key skills and qualities to develop

To succeed in the restaurant industry, certain skills are essential:

• Culinary techniques: Master cooking techniques, plating, product knowledge.
• Administration & management: Team leadership, stock and cost control.
• Service skills: Customer relations, attentive, dynamic.
• Creativity: Culinary innovation, developing new recipes.
• Versatility and ability to cope with stress: Ability to adapt to everyday challenges.

Find out more about the Basic cuisine certificate.

Career opportunities and prospects

With the right training programme, there are many career opportunities:

• Immediate career prospects: Commis de cuisine, waiter, head waiter.
• Career opportunities: Cuisine chef, restaurant manager, gastronomy consultant.
• International opportunities: Working in award winning restaurants or luxury hotels.
• Entrepreneurship: Opening your own restaurant, food truck or catering business.

With the rise of sustainability in the restaurant industry and plant-based gastronomy, new professions are emerging to meet consumer expectations.

Launch your career with Le Cordon Bleu Paris!

For over 130 years, Le Cordon Bleu Paris has been training chefs and restaurant professionals who have distinguished themselves around the world. Our training programmes combine tradition and innovation to prepare you to excel in the culinary arts and in the management of gastronomic establishments.

Discover all our restaurant industry related training programmes and make your passion come alive!