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Event Chef
The event chef plays a crucial role in the success of private and corporate events by handling food preparation on-site or in mobile kitchens. This versatile culinary professional adapts to different locations and constraints to deliver high-quality service, whether it's for a wedding, a corporate seminar, a cocktail party, or a festival. Their job is to prepare dishes ahead of time or live in front of guests, depending on the format of the event.
Missions: Event Chef
The duties of an event chef are diverse and depend on the type of event and the structure (caterer, agency, freelance). Core responsibilities include:
- Preparing ingredients in advance (washing, cutting, marinating)
- Setting up cooking stations on-site or in a mobile kitchen
- Cooking and assembling dishes according to the event menu
- Ensuring compliance with health and safety regulations
- Managing service timing in collaboration with servers or event planners
- Maintaining a clean and organized workstation throughout the event
Researched profile
- Strong command of culinary techniques, from prep to plating
- Ability to adapt to all types of locations (outdoor, mobile setups, temporary kitchens)
- Attention to detail and aesthetic sense for food presentation
- Stress resistance and responsiveness during high-pressure services
Skills and training
There’s no official diploma for becoming an event chef, but a solid foundation in culinary arts is required. A CAP Cuisine, Bac Pro Cuisine, or BTS Hospitality & Catering are the most common paths.
Experience in gastronomic kitchens, premium catering, or mobile food services is highly valued. Many essential skills are learned on the job, through missions in temp work or event catering.
Some agencies and high-end caterers offer in-house training to familiarize chefs with the specific challenges of events: logistics, fast-paced teamwork, improvisation, and customer interaction.
What is the salary of an event chef ?
An event chef’s salary varies depending on experience, location, and employment type (employee, temp, freelance). Entry-level or temp chefs typically earn between €11.65 and €13 gross per hour, excluding bonuses.
With experience, monthly salaries range from €1,900 to €2,500 gross, and can go higher in busy seasons or prestigious events. Freelance chefs may charge between €150 and €400 per day, depending on their reputation and the service offered.
Additional compensation may include night or weekend bonuses, meals, or reimbursed travel expenses, especially for long-distance or multi-day events.
What are the working conditions for an event chef ?
Working as an event chef demands strong physical endurance, full availability, and excellent organizational skills. The role involves irregular schedules, often requiring availability in the evenings, on weekends, or during public holidays. Travel is frequently part of the job, sometimes over long distances to reach event venues. The chef must also adapt to temporary kitchens or unfamiliar working environments, while maintaining efficiency under tight deadlines and managing last-minute changes.
Despite the intensity and constraints, this profession offers unique and enriching experiences. It allows chefs to work in a variety of settings and contributes to creating memorable moments for clients — a rewarding aspect that draws many to the field.
What are the career prospects for an event chef?
The profession offers excellent career advancement opportunities. With time and experience, an event chef can:
- Become a head event chef, leading a mobile team
- Launch a business as an independent caterer or private chef
- Specialize in a niche market (gastronomy, world cuisine, sustainable events)
- Move into kitchen management, culinary training, or high-end international event catering
It’s a dynamic, in-demand career path for chefs who enjoy mobility, challenge, and human connection.
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