From Training to Certification: What Every Cook in Romania Needs to Know

Engaging introduction

If you want to build a reliable, well-paid career in a Romanian kitchen - from a busy bistro in Bucharest to a fine-dining venue in Cluj-Napoca, a hotel in Timisoara, or a corporate canteen in Iasi - certification is not a nice-to-have. It is the backbone of employability and compliance. Cooks and chefs who understand Romania's certification landscape get hired faster, stay compliant during inspections, and unlock better promotions and pay.

This guide unpacks, in practical detail, what every cook in Romania needs to know: the must-have certificates, how to enroll and pass exams, what documents employers ask for, typical costs and timelines, and what changes if you are a foreign national. It is long on specifics and short on fluff, so you can act today, avoid fines tomorrow, and keep your career moving forward.

Whether you are just starting as a commis, moving up to chef de partie, or stepping into a sous chef role with HACCP responsibilities, use this as your complete roadmap from training to certification.

The regulatory landscape for cooks in Romania

Before you enroll in a training course, it helps to know who does what. Romania's culinary compliance framework blends EU food safety rules with national certifications and inspections.

Key institutions you should know

• ANC - Autoritatea Nationala pentru Calificari (National Authority for Qualifications): accredits professional training providers and issues nationally recognized vocational qualification standards (like "Bucatar" - Cook).
• DSP - Directia de Sanatate Publica (Public Health Directorate): supervises hygiene training programs and public health compliance at the county level. Hygiene training providers must be authorized; DSP checks documentation during inspections.
• ANSVSA/DSVSA - Autoritatea Nationala Sanitara Veterinara si pentru Siguranta Alimentelor and its county branches (DSVSA): oversee food safety and hygiene in food businesses. Inspections verify that staff have appropriate training and that employers implement HACCP.
• ITM - Inspectia Muncii (Labor Inspectorate): verifies labor compliance, including mandatory occupational health and safety training.
• IGI - Inspectoratul General pentru Imigrari: manages work and residence permits for non-EU cooks and chefs employed in Romania.

Individual vs employer obligations

• Individual obligations: A cook must hold recognized vocational qualifications (or pass a skills assessment), complete hygiene training, and have up-to-date occupational health clearance. Some cooks, especially in supervisory roles, also need HACCP training.
• Employer obligations: Employers must implement a HACCP-based food safety system, maintain staff training records, provide SSM/PSI (work safety and fire safety) instruction, and ensure medical surveillance. They also keep copies of employee certificates on file for inspectors.

EU framework you will hear about

• Regulation (EC) No 852/2004 on the hygiene of foodstuffs: requires food businesses to ensure staff are supervised and instructed in food hygiene.
• Regulation (EU) No 1169/2011 on food information to consumers: drives allergen awareness and labeling practices.

For cooks, this means two big things: you must be trained for your tasks, and you must be able to apply and document safe practices daily.

Core certifications and documents every cook needs

Most Romanian kitchens will ask for the following documents before you start or within your first days on the job. Keep originals and scans ready.

1) ANC vocational qualification - "Bucatar" certificate

• What it is: A nationally recognized vocational qualification that confirms your occupational skills as a cook. Typically level 3 or 4 on the Romanian qualifications framework, aligned with the EU framework.
• Who issues it: Accredited training providers authorized by ANC; the provider organizes both the course and the final assessment. Upon passing, you receive a "Certificat de calificare profesionala" (vocational qualification certificate) and a detailed skills supplement.
• Who needs it: Entry-level and experienced cooks. While some employers may hire experienced, uncertified cooks short-term, many full-time roles - especially in hotels, catering, corporate kitchens, and international brands - require ANC-recognized qualification or proof via a skills assessment.
• Duration: Commonly 3 to 6 months part-time (evening or weekend classes) for beginners; intensive options can be shorter if you already have practical experience. Some programs run 9-12 months with extended practice.
• Curriculum highlights: Food safety basics, culinary techniques (stocks, sauces, roasting, grilling, frying), pastry basics, menu planning, cost control fundamentals, kitchen equipment, sanitation, and practical training in a teaching kitchen.
• Assessment: Theory exam plus practical cooking exam aligned with occupational standards. Demonstrations often include knife skills, hot and cold prep, timing, plating, and hygiene practices.
• Recognition of Prior Learning (RPL): Experienced cooks can take a skills assessment without completing the full course if a center offers RPL. You will be evaluated against the same occupational standards through a portfolio, interviews, and a practical test.

Tips to choose a provider:

• Confirm ANC authorization on the provider's website or by asking for their authorization code and validity period.
• Request a sample timetable and practical kitchen access details.
• Ask about job placement support or partnerships with restaurants/hotels.

2) Hygiene training certificate - "Curs de igiena"

• What it is: Mandatory hygiene training for staff working with food, recognized by DSP. The course covers personal hygiene, cross-contamination control, temperature control, cleaning and disinfection, pests, and foodborne illness prevention.
• Who issues it: Providers authorized according to public health rules. Certificates are recognized nationally when the provider is authorized at county or national level.
• Who needs it: All food handlers - including cooks, kitchen assistants, dishwashers handling equipment and utensils, pastry staff, and food prep workers.
• Frequency: Validity periods are set by public health regulations and may vary by activity category. Many employers and DSP offices expect recertification every 2 to 3 years for food handlers. Check locally with your county DSP or the course provider for the exact interval that applies to your role.
• Duration and format: Often 6-12 hours total; can be delivered in 1-2 days or modular sessions. Some providers offer blended or online theory with in-person verification.
• Assessment: Short theory test; some providers include brief practical demonstrations.

What inspectors look for:

• Your named certificate with a validity date.
• The provider's authorization details on the certificate.
• Evidence that content matches your job tasks.

3) Occupational medicine clearance - "Fisa de aptitudini"

• What it is: A medical fitness-to-work certificate issued by an occupational medicine physician after a pre-employment medical exam and periodic check-ups.
• Who needs it: All employees. For cooks, the physician assesses risks like heat, cuts, slips, and exposure to biological hazards.
• What it includes: Medical history, physical exam, and any tests the physician deems necessary based on risk (e.g., lab tests related to infectious diseases). Exact tests and intervals are determined by the occupational doctor according to current health regulations and your risk profile.
• Renewal: Periodic, typically annually or as set by the occupational medicine program agreed between employer and physician.

Documents you should keep:

• Fisa de aptitudini (fit for work confirmation)
• Medical questionnaire or exam report (usually kept by the employer/physician)

4) HACCP and food safety training

• What it is: Training on Hazard Analysis and Critical Control Points (HACCP) and prerequisite programs (GHP/GMP). While the employer is responsible for implementing HACCP, cooks and especially supervisors must understand and apply it daily.
• Who needs it: Strongly recommended for cooks; often mandatory for chef de partie, sous chef, and head chef. Some employers require at least basic HACCP awareness from all kitchen staff.
• Content: Flow of food, hazard identification, control measures, CCP monitoring, record keeping, corrective actions, allergen management, supplier approval, traceability.
• Duration: Basic course 6-12 hours; advanced supervisor course 1-3 days.
• Outcome: Certificate of completion. Keep copies in your file.

5) SSM and PSI training (work safety and fire safety)

• What it is: Mandatory health and safety at work (SSM) and fire prevention/response (PSI) training provided by the employer.
• Who needs it: All employees. New hires must be instructed before starting work, with periodic refreshers.
• Records: You sign an induction sheet or log. Inspectors may ask to see proof of training.

6) Optional but valuable add-ons

• Allergen awareness: Deep dive into the 14 EU major allergens and cross-contact controls; increasingly demanded by hotels, caterers, and corporate cafeterias.
• First aid basics: Particularly valuable for kitchen supervisors.
• Specialty modules: Baking and pastry, sushi hygiene, sous-vide safety, gluten-free handling, or vegan kitchen sanitation.

Step-by-step: How to get certified and job-ready

Below are practical, do-now roadmaps adapted to your starting point. Use the checklists as you go.

Path A: Entry-level cook with no prior certification

1. Choose an ANC-accredited "Bucatar" course

• Search locally in Bucharest, Cluj-Napoca, Timisoara, or Iasi for ANC-accredited centers. Evening or weekend programs help you work part-time.
• Confirm practical kitchen hours and the final assessment schedule.

1. Prepare enrollment documents

• National ID (CI) or passport
• Birth certificate copy
• Education certificate (typically minimum lower secondary education; providers will specify)
• Medical certificate from family doctor stating you are clinically healthy for training (if requested)
• Enrollment form and fee

1. Attend classes and complete practice

• Show up consistently; bring kitchen shoes and knives if requested.
• Take notes on sanitation procedures and temperatures; these come up in exams and at work.

1. Take the ANC exam

• Theory: multiple choice or short answers on hygiene, techniques, and equipment.
• Practical: timed tasks such as a soup, main dish, and garnish under hygiene control.

1. Obtain the hygiene training certificate

• Book a DSP-recognized course; complete it during or immediately after your ANC program.
• Keep the original certificate and 2-3 photocopies.

1. Complete occupational medicine exam

• Do this right before you start a job. Your employer may send you to their contracted physician.

1. Start applying with a complete file

• CV, ANC certificate (or provisional confirmation), hygiene certificate, occupational medicine certificate, and any references from your practical stage.

Timeline: 2-6 months, depending on course schedule and your availability.

Path B: Experienced cook, no formal certification

1. Recognition of Prior Learning (RPL)

• Contact an ANC-accredited assessment center that offers RPL for "Bucatar".
• Prepare a portfolio: menus you executed, photos of dishes, letters from past employers, any prior training certificates.

1. Assessment and gap training

• You will be interviewed and observed in a practical cook test.
• If gaps are identified (e.g., HACCP documentation, pastry basics), you may need short modules before the final assessment.

1. Hygiene certificate and occupational medicine

• Even with years of experience, make sure these are current - inspectors check them.

Timeline: 2-8 weeks, faster than a full course if your skills are strong and well-documented.

Path C: Moving up to chef de partie or sous chef

1. Advanced training

• Take an HACCP supervisor course (1-3 days).
• Consider a higher-level qualification such as "Tehnician in gastronomie" if your provider offers it.

1. Allergen and menu engineering modules

• Learn cost control, yield tests, and allergen menu notation to manage a section effectively.

1. Leadership and documentation

• Practice filling CCP logs, fridge temperature checks, and corrective action reports.

Outcome: Stronger candidacy for better-paid roles and smoother inspections.

City-by-city insights: Bucharest, Cluj-Napoca, Timisoara, Iasi

While national requirements are consistent, local job markets and schedules differ. Here is how to adapt your plan.

Bucharest

• Market: Romania's most diverse HoReCa scene - fine dining in Dorobanti and Floreasca, brunch spots in Centrul Vechi, cloud kitchens, and corporate canteens in the north.
• Training access: Multiple ANC-accredited centers run monthly intakes; weekend and evening options are common. Hygiene courses available weekly.
• Hiring pace: Fast. Many venues hire year-round due to turnover and expansion.
• Tip: Be ready with documents - you can go from interview to offer in a few days if your certificates are current.

Cluj-Napoca

• Market: Tech-fueled demand for quality corporate catering, vibrant cafe and bistro scene, festivals driving seasonal spikes.
• Training access: Good range of accredited providers; some have strong ties with hotels and event caterers.
• Hiring pace: Peaks around spring and early autumn (university calendar boosts part-time roles).
• Tip: HACCP training gives you an edge with corporate kitchens and event caterers.

Timisoara

• Market: Hotels and business restaurants around major industrial parks; growing international cuisine footprint.
• Training access: Several ANC programs, often with strong practical components; hygiene sessions run regularly.
• Hiring pace: Stable year-round, with mild spikes before major events.
• Tip: German and English menus appear in some venues; allergen training is valued by international operators.

Iasi

• Market: University-driven bistro culture, traditional cuisine, expanding mall-based food courts.
• Training access: Accredited centers with flexible schedules; hygiene courses offered biweekly or monthly.
• Hiring pace: Seasonal around holidays and graduation periods.
• Tip: Build pastry or bakery basics to access additional shifts in patisseries and cafes.

Costs, timelines, and funding options

Here are realistic figures to plan your budget. Actual prices vary by city and provider.

• ANC "Bucatar" qualification course: 1,500 - 3,500 RON (approx. 300 - 700 EUR) depending on duration and practical hours.
• RPL (assessment only): 700 - 1,800 RON (approx. 140 - 360 EUR).
• Hygiene training certificate: 150 - 300 RON (approx. 30 - 60 EUR).
• HACCP basic: 300 - 700 RON (approx. 60 - 140 EUR). Advanced supervisor: 600 - 1,200 RON (approx. 120 - 240 EUR).
• Occupational medicine exam: Often covered by the employer; privately 150 - 300 RON (approx. 30 - 60 EUR) depending on tests.
• SSM/PSI induction: Provided by the employer at no cost to the employee.

Funding and discounts:

• AJOFM (county employment agency): Registered unemployed persons may get course fees covered for approved qualifications.
• Employer sponsorship: Hotels, restaurant groups, and caterers often cover hygiene and HACCP training; some sponsor ANC certification for loyal staff.
• EU-funded projects: Occasionally offer free or co-financed training for hospitality workers. Ask training centers about current grants.

Typical timelines:

• From zero to job-ready: 2-6 months.
• From experienced to certified via RPL: 2-8 weeks.
• Adding HACCP supervisor: 1-3 days.

Typical employers and roles: where you will work

Cooks in Romania can choose among diverse employers. Your certification mix makes you competitive across segments.

• Restaurants and bistros: Independent venues, chef-led kitchens, ethnic cuisine restaurants.
• Hotels: 3- to 5-star properties in city centers and resorts; banqueting and breakfast service are common.
• Catering companies: Corporate lunches, airline/rail catering, events and weddings.
• Corporate canteens: Onsite kitchens serving tech companies, factories, and public institutions.
• QSR and chains: Fast-casual and quick-service operations with rigorous SOPs and HACCP routines.
• Patisseries and bakeries: If you have pastry modules or experience.
• Healthcare and education: Hospital, school, and university kitchens with strict hygiene protocols.
• Seasonal and events: Festivals, seaside (Mamaia), mountain resorts (Poiana Brasov), and Christmas markets.

Salaries and benefits: realistic ranges in 2026

Note: Salaries vary by city, venue type, shift patterns, and your proven skills. The ranges below reflect net monthly pay, excluding tips, unless noted.

• Bucharest:

  • Commis/entry-level cook: 2,800 - 3,800 RON (approx. 560 - 760 EUR) + tips/service charge where applicable
  • Line cook/chef de partie: 3,800 - 5,500 RON (approx. 760 - 1,100 EUR) + tips
  • Sous chef: 5,500 - 8,500 RON (approx. 1,100 - 1,700 EUR)
  • Head chef: 7,000 - 12,000 RON (approx. 1,400 - 2,400 EUR)

• Cluj-Napoca:

  • Commis: 2,600 - 3,600 RON (520 - 720 EUR)
  • Chef de partie: 3,600 - 5,000 RON (720 - 1,000 EUR)
  • Sous chef: 5,000 - 7,500 RON (1,000 - 1,500 EUR)
  • Head chef: 6,500 - 10,500 RON (1,300 - 2,100 EUR)

• Timisoara:

  • Commis: 2,500 - 3,400 RON (500 - 680 EUR)
  • Chef de partie: 3,400 - 4,800 RON (680 - 960 EUR)
  • Sous chef: 4,800 - 7,000 RON (960 - 1,400 EUR)
  • Head chef: 6,000 - 9,500 RON (1,200 - 1,900 EUR)

• Iasi:

  • Commis: 2,400 - 3,200 RON (480 - 640 EUR)
  • Chef de partie: 3,200 - 4,600 RON (640 - 920 EUR)
  • Sous chef: 4,600 - 6,800 RON (920 - 1,360 EUR)
  • Head chef: 5,500 - 8,500 RON (1,100 - 1,700 EUR)

Common benefits:

• Meal tickets (tichete de masa)
• Accommodation for seasonal jobs (hotels/resorts)
• Transport allowance or shuttle
• Service charge and tips (varies widely)
• Overtime pay or time-off-in-lieu
• Paid training (hygiene/HACCP)

How certification affects salary:

• AN C qualification + hygiene certificate: baseline for most roles.
• Add HACCP supervisor: leverage for sous chef and corporate kitchen roles, often +10-15% pay bump.
• Proven cost control and allergen compliance: stronger candidacy in hotels and international groups.

Compliance pitfalls that cost money (and how to avoid them)

• Expired hygiene certificate: Keep a renewal calendar. Many kitchens expect 2-3 year recertification. Do not wait for an inspection to discover an expired document.
• Incomplete ANC paperwork: Ensure your certificate and the skills supplement are both filed; scans should be backed up.
• Missing occupational medicine clearance: You must have a valid pre-employment exam and periodic reviews. Coordinating with your employer's physician is fastest.
• HACCP records not filled: Even perfect food is non-compliant without logs. Train yourself to record fridge temperatures and CCP checks diligently.
• Unaccredited course purchases: Only sign up with ANC/DSP-authorized providers. Otherwise, your certificate may be rejected.
• Poor allergen practices: Always be able to explain cross-contact prevention for the 14 EU allergens. One incident can lead to serious penalties and reputational damage.

Pro tip: Create a digital compliance folder in your phone/cloud labeled Kitchen-Certs with PDFs or photos of all documents. Share with HR on day one.

Actionable checklists you can use today

Job application checklist for cooks in Romania

• Updated CV highlighting kitchen sections you have worked on (hot, cold, grill, pastry)
• ANC "Bucatar" certificate or provisional statement from the provider
• Hygiene training certificate (valid)
• Occupational medicine certificate (or readiness to attend immediately)
• HACCP/basic food safety certificate (if you have it)
• References from past chefs or employers
• Work portfolio: photos of dishes, menus, prep lists (optional but helpful)

First 30 days in a new kitchen

• Attend SSM/PSI induction and sign logs
• Locate HACCP plan, CCP logs, cleaning schedules, and allergen matrix
• Learn the temperature targets and corrective actions for your section
• Confirm personal protective equipment (PPE) requirements and knife policy
• Verify your hygiene certificate and medical paperwork are filed by HR
• Ask about internal refreshers or micro-trainings on allergens and sanitation

Annual renewal and skills plan

• Hygiene certificate: check validity and schedule recertification 1-2 months early
• Occupational medicine: book periodic exam per employer's schedule
• HACCP refresher: plan a 1-day update if you supervise a station
• New skills: choose at least one specialty module (e.g., sous-vide safety, pastry basics)

For freelancers, private chefs, and event cooks

• Keep digital copies of all certificates to send to clients and venues
• Ask venues about their HACCP and allergen protocols in advance
• Carry a basic sanitizer kit and color-coded boards when feasible
• Document your temperature controls for off-site events

For street food vendors and food trucks

• Ensure your business-level licenses and approvals are current (DSVSA/local authority)
• Maintain hygiene certificates for all staff
• Keep portable handwashing, cleaning logs, and temperature monitoring in place

Foreign nationals: working as a cook in Romania

Romania welcomes culinary talent from the EU and beyond. The certification path is similar, with added immigration steps for non-EU citizens.

EU/EEA/Swiss citizens

• Right to work: No work permit required.
• Certificates: ANC and hygiene certificates obtained in Romania are straightforward. If you have equivalent qualifications from another EU country, you can work based on them, but Romanian employers often prefer or request ANC-recognized documentation or a practical skills test.
• Next steps: Obtain a registration certificate (residence) locally if you plan to stay long-term.

Non-EU citizens

• Employer sponsorship: Your Romanian employer typically initiates the work authorization process with IGI.
• Documents you will need: Passport, employment contract/offer, proof of qualifications or experience (ANC certificate or foreign equivalent), clean criminal record (per IGI requirements), medical insurance.
• Single Permit: Combines work and residence authorization. Processing times vary; plan ahead.
• Tips: Having ANC-recognized qualification and hygiene certificate ready simplifies employer approvals and boosts your hiring chances.

Recognition of foreign qualifications

• Vocational certificates: Check if a Romanian ANC-accredited assessment center can validate your skills via RPL if your foreign certificate is not directly recognized.
• Academic diplomas: For higher culinary schools, CNRED (Romania's ENIC-NARIC) handles recognition; this is more relevant for management roles.

Digital and online training: what is accepted

• ANC programs: Some theory may be delivered online, but practical training and final assessments are in person. Confirm format with the provider.
• Hygiene training: Online theory is common, but the provider must be authorized and able to verify your identity and issue a DSP-recognized certificate.
• HACCP: Online courses are acceptable if the provider issues a verifiable certificate and content matches Romanian/EU requirements.

Always ask the provider to confirm acceptance by inspectors (DSP/DSVSA) and provide authorization details on the certificate.

Career pathways: from cook to chef

• Cook (Bucatar) - foundation: ANC qualification, hygiene certificate, occupational medicine.
• Chef de partie - specialization: Add HACCP and allergen mastery; take leadership of a station (grill, sauce, pastry).
• Sous chef - supervision: Advanced HACCP, documentation, scheduling, supplier checks, cost control.
• Head chef/executive chef - management: Menu engineering, budgeting, inventory, team training, audits.

Training milestones that signal readiness for the next step:

• Consistently passing internal audits without nonconformities.
• Owning CCP logs and training junior staff.
• Delivering yield improvements and food cost savings.

Real-world scenarios and how to respond

• Inspector asks for your hygiene certificate and cannot find it in the file. Response: Produce your digital copy, provide the original after shift, and ensure HR updates the training matrix.
• Freezer temperature log has gaps. Response: Log a nonconformity, measure current temp, move products if needed, and document corrective actions. Schedule a quick re-training on logging discipline.
• Allergen incident risk identified on the pass. Response: Stop service for the affected dish, replace equipment and utensils, sanitize surfaces, and re-brief the line on allergen cross-contact.

Practical, actionable advice to boost employability

• Build a one-page skills map: List sections you can run, equipment you can calibrate, and HACCP tasks you handle. Share it with hiring managers.
• Keep a chef's reference list: 2-3 supervisors who will vouch for your hygiene discipline and station leadership.
• Track your training dates: Set calendar reminders 60 days before each certificate expires.
• Practice interview stories: Prepare examples of preventing cross-contamination, handling a near-miss, and improving yield.
• Aim for one cert per quarter: For example, Q1 - hygiene renewal; Q2 - HACCP supervisor; Q3 - allergen deep dive; Q4 - leadership/first aid.

How ELEC can help

At ELEC, we work with hotels, restaurants, catering companies, and corporate kitchens across Romania and the wider Europe and Middle East region. We help cooks and chefs:

• Map current certifications to role requirements
• Choose ANC/DSP-authorized training paths
• Prepare job-ready files for fast onboarding
• Match with employers in Bucharest, Cluj-Napoca, Timisoara, Iasi, and beyond

If you want tailored guidance on certification and placement, reach out. We will align your training plan with the jobs you want next.

Conclusion and call-to-action

Culinary talent opens doors, but in Romania, certification holds the keys. With the right ANC qualification, a valid hygiene certificate, current occupational medicine clearance, and practical HACCP knowledge, you will meet inspector expectations, reassure hiring managers, and position yourself for better pay and faster promotions.

Start today: book your hygiene course, verify ANC accreditation before you enroll, and set renewal reminders. Bring your certificates to every interview in Bucharest, Cluj-Napoca, Timisoara, or Iasi, and be ready to discuss HACCP logs with confidence. If you want a clear, customized path from training to a new contract, contact ELEC - we will help you turn compliance into career growth.

FAQ: Certification requirements for cooks in Romania

1) Is the ANC "Bucatar" certificate mandatory to get hired?

Not by law in every case, but most reputable employers require it or an equivalent skills assessment. It also proves your competence during inspections. If you have experience but no certificate, ask an ANC-accredited center about recognition of prior learning (RPL).

2) How often do I need to renew my hygiene training?

Validity periods are set by public health rules and may vary by activity. Many kitchens expect food handlers to renew hygiene training every 2 to 3 years. Check with your local DSP or your training provider for the exact interval required for your role.

3) Can I take hygiene and HACCP courses online?

Yes, if the provider is authorized and issues a verifiable certificate recognized by DSP/DSVSA. Practical or identity verification may be required. Always confirm acceptance with the provider before paying.

4) What medical tests are required for cooks?

An occupational medicine physician conducts a pre-employment exam and sets periodic check-ups based on workplace risks. The doctor determines any tests needed according to current health regulations and your job's risk profile.

5) I am a non-EU citizen. What do I need to work as a cook in Romania?

You will need an employer to sponsor your work authorization with IGI (Single Permit for work and residence). Having ANC-recognized qualification, hygiene training, and references increases your chances of sponsorship and speeds up hiring.

6) Do employers pay for HACCP training?

Often yes, especially for chef de partie and above. Many hotels and catering companies cover HACCP and hygiene training and may co-finance ANC certification for promising staff.

7) What are typical salaries for cooks in major Romanian cities?

Net monthly ranges vary by role and city. As a guide: commis cooks earn around 2,400 - 3,800 RON, chef de partie 3,200 - 5,500 RON, sous chefs 4,600 - 8,500 RON, and head chefs 5,500 - 12,000 RON. Tips, service charge, and benefits may add to these ranges.