OBJETIVE: The objective was to identify the qualifications and competences of workers from the food service segment. METHODS: This qualitative study investigated a group of cooks and nutritionists in order to determine their attributes. Semi-structured individual interviews were administered by third parties or by self in the State of Rio de Janeiro. RESULTS: This study evidenced that the group of cooks acquire qualification through practice, that is, by working in a kitchen. It takes three to four years working in the segment for them to be promoted to cooks. The nutritionist perceives the competence of the workers in their potential leadership. For cooks, this can be seen in their ability to lead, satisfy the customer, follow technological advances, stay up to date regarding the menus and bear in mind the cost of preparations. CONCLUSION: Normalization of the competences and introduction of a technical certification system are necessary to successfully manage people.
Collective Feeding; Personnel management; Food services