Staff chef

What does a catering chef do? – Tasks and work environment

A catering chef is responsible for preparing and serving food within companies, schools, healthcare facilities, or other institutions offering staff meals. Tasks include menu planning, purchasing ingredients, cooking, and ensuring compliance with hygiene and safety regulations. The work environment is often a kitchen with a high tempo, requiring good physical health and the ability to handle stress during shifts.

Catering chef salary – a comprehensive overview

• Average salary: 31 400 SEK/month
• Lowest salary: 27,100 SEK (female, less than 9 years of upper secondary education)
• Highest salary: 44,700 SEK (male, public sector, less than 3 years of post-secondary education)
• Hourly wage: 189 SEK (based on 166 hours/month for hourly workers)
• Gender differences: Women earn on average 30 900 SEK, men 31 900 SEK, which means women earn 97 % of men's salaries
• Regional differences: Data lacking for detailed regional variations

Salary development over time

The average salary for a catering chef has steadily increased over the past three years. In 2022, the average was 29,000 SEK, in 2023 it rose to 30 700 SEK, and in 2024 it reached 31 400 SEK. This development corresponds to an overall increase of approximately 8.3 % over three years. The salary increase can be linked to increased demand for qualified personnel in large-scale catering and public sector, as well as general wage growth within the restaurant and service industry. Additionally, the sector's increased focus on quality and cost-efficiency has contributed to raising the complexity of tasks, positively impacting salary levels.

Education and qualifications

To become a catering chef, a background in hospitality and food studies is usually required, often at upper secondary level. Practical experience is highly valuable, and many supplement with shorter courses to specialize.

• Upper secondary vocational training in hospitality: typically 3 years
• Courses in food hygiene and special diets: shorter certifications
• Internship or apprenticeship: often mandatory for professional qualification
• Prerequisites: basic schooling and interest in cooking
• Post-secondary courses: opportunities for further education in nutrition and dietetics

Common benefits and compensations

Catering chefs are often offered benefits such as wellness allowances, subsidized meals, and sometimes occupational pension. Working hours can vary, and compensation for unsocial hours, such as evenings and weekends, is common. Vacation and sick pay are regulated according to collective agreements within the industry.

Competition and challenges

The profession is characterized by a paradoxical recruitment situation, where there are both recruitment difficulties and a relatively high unemployment or part-time rate within the field. Competition can be fierce in certain regions and workplaces, while others have significant needs for qualified staff. The work environment can be physically demanding and stressful, requiring good health and resilience.

Tips for aspiring catering chefs

To succeed as a catering chef, it is beneficial to have strong organizational skills and the ability to work efficiently under time pressure. Attention to detail and precision contribute to maintaining high quality in cooking. Flexibility and good teamwork skills are also important, as kitchen environments often require coordination with colleagues. A positive attitude towards learning new techniques and recipes facilitates career development. Finally, patience is key, as building experience and credibility in the industry can take time.

Key facts about catering chefs

• Education level: Upper secondary vocational training in hospitality (3 years) is common
• Salary range: 27,100–44,700 SEK/month
• Work environment: Kitchen with high pace and physical demands
• Employment type: Employed in companies, public sector, or institutions
• Demand: Large job opportunities nationally, but paradoxical recruitment situation

Career paths and future prospects

After 3–5 years in the profession, catering chefs can advance to roles such as sous-chef or head chef, or specialize in nutrition and dietetics. Some choose to further their education as dietitians or food consultants. The Swedish Public Employment Service estimates that demand for catering chefs in hotels, restaurants, and large-scale catering remains unchanged over the next five years, with significant opportunities for employment despite a recruitment situation characterized by both difficulties and high unemployment or part-time work in the field.

Frequently asked questions about catering chefs

• What does a catering chef earn?
  - A catering chef has an average monthly salary of around 31 400 SEK, with variations from 27,100 SEK to 44,700 SEK depending on experience, education, and sector.
• What education is required to become a catering chef?
  - Most commonly, a three-year upper secondary vocational training in hospitality, supplemented with practical experience and possible certifications in food hygiene.
• Are there gender differences in salaries for catering chefs?
  - Yes, women earn on average 97 % of what men earn in the profession.
• What is the working environment like for a catering chef?
  - The work environment is often a kitchen with a high pace, requiring physical endurance and attention to hygiene and safety.
• What are the future prospects for catering chefs?
  - Demand is expected to remain unchanged at the national level with significant job opportunities despite some recruitment difficulties.
• Can a catering chef advance in their career?
  - Yes, career paths include roles such as head chef or specialization in nutrition and dietetics.
• What benefits do catering chefs have?
  - Common benefits include wellness allowances, subsidized meals, and compensation for unsocial hours.