THE KITCHEN OFFICER IS ACTIVE IN THE CATERING SECTOR, IN PARTICULAR, IN ITS ACTIVITIES IN THE PRODUCTION OF THE BASES AND SEMI-FINISHED PRODUCTS AND IN THE SUPPORT OF THE QUALIFIED PERSON IN THE PREPARATION OF THE FINISHED DISHES. IN ADDITION, MANAGEMENT OF EQUIPMENT, STORAGE AND STORAGE OF RAW MATERIALS. THE KITCHEN OFFICER SHALL WORK WITHIN A CATERING COMPANY OF ANY TYPE (RESTAURANT, SELF-EMPLOYED OR ANNEX ADALBERGO OR EXTRALBERGHIERA STRUCTURE); AGRI-TOURISM; PIZZERIA; FAST-FOOD; HOT TABLE; CHERY AND GASTRONOMY WITH TAKE-AWAY FOODS; KITCHEN SUPPORT FOR CATERING SERVICES; HOSPITAL AND OTHER SOCIAL AND HEALTH FACILITIES THAT OFFER EITHER A HOSPITAL OR A HOSPITAL; CANTEEN, ETC.). THE COOKING OFFICER MAY BE EMPLOYED ON THE KITCHEN IN A MANNER THAT IS SEASONAL. WORK RHYTHMS ARE USUALLY MOLTOINTENSI DURING PUBLIC HOLIDAYS AND PREMIVI AND IN PERIODS OF HIGH SEASON, IN PARTICULAR FOR THE RELATED RESTAURANTS.