Event cook: what they do and how many you need
Plated wedding · 200 guests: 3–4 cooks + helpers. Buffet shrinks the team; show cooking grows it.
Responsibilities of an event cook
Pre-event (mise en place)
- •Receive and check goods (freshness, delivery temperatures, quantities)
- •Ingredient prep: portioning, marinating, base sauces, sides
- •Set up the cooking line for fast send-out
- •Check equipment (ovens, ranges, fryers, blast chiller)
- •Briefing with the chef on menu, course order and allergens
During the event
- •Line cooking and finishing dishes to order (à la minute)
- •Consistent plating — every plate identical, at the right temperature
- •Send-out pace synced with the waiters so a table is served all at once
- •Manage allergens and special menus (vegetarian, gluten-free)
- •Follow food-safety rules (HACCP): temperatures, cross-contamination, gloves
Post-event
- •Store surplus correctly (rapid chilling, labelling)
- •Clean the line and equipment
- •Inventory and consumption report to the organiser
Types of cooks and when to use them
| Role | What they do | Best for | 8h rate (Bucharest, 2026) |
|---|---|---|---|
| Line cook | Cooks one station (grill, sides, sauces) to the menu | Weddings, baptisms, standard catering | 500–800 RON |
| Chef de partie | Owns a station; leads 1–2 helpers | Mid-large events, more complex menus | 700–1,200 RON |
| Head chef | Designs the menu, leads the whole team, owns quality | Large events (250+), galas, signature menus | 1,200–1,800 RON |
| Show / live-cooking cook | Cooks in front of guests (live stations: pasta, wok, grill, flambé) | Launches, premium corporate events, weddings with live stations | 800–1,400 RON / station |
| Pastry chef | Desserts, candy bar, cake, mignardises | Weddings, baptisms, dessert-focused events | 600–1,100 RON |
For role and sub-role detail, see the cooks pillar or kitchen helpers.
Plated vs buffet vs show cooking
Plated menu
The most demanding format for the kitchen: each plate is finished and sent at the right temperature, synced by table. Needs the largest line team and the best plating. Standard at plated weddings.
Buffet
Dishes are batch-cooked and held hot/cold on the buffet. Smaller kitchen team than plated, but needs constant restocking and temperature control (HACCP). Common at baptisms, corporate events, lunches.
Show cooking / live stations
The cook prepares food in front of guests at dedicated stations (pasta, wok, grill, flambé, carving). An entertainment element — needs one cook per station and grows the team. For launches and premium events.
How many cooks per guest count
| Guests | Plated | Buffet | Show cooking |
|---|---|---|---|
| 100 | 2 cooks + 1 helper | 1–2 cooks | +1 / station |
| 200 | 3–4 cooks + helpers | 2–3 cooks | +1 / station |
| 350 | 5–6 cooks + helpers | 3–4 cooks | +1 / station |
2026 rates (per cook / 8h event)
| Role | Junior (<2 yrs) | Mid (2–5 yrs) | Senior (>5 yrs) |
|---|---|---|---|
| Line cook | 500–600 RON | 600–800 RON | 800–1,100 RON |
| Chef de partie | 700–900 RON | 900–1,200 RON | 1,200–1,600 RON |
| Pastry chef | 600–750 RON | 750–950 RON | 950–1,100 RON |
Frequently asked questions
How many cooks for a 200-guest wedding?+
For a plated menu: 3–4 cooks (a chef coordinating + line cooks) plus helpers. Buffet drops to 2–3. For show cooking, add one cook per live station.
What's the difference between a line cook and a chef de partie?+
A line cook cooks one station to the menu. A chef de partie owns an entire station and leads 1–2 helpers — a step above the line cook, below the head chef.
What does an event cook cost?+
A mid line cook: 600–800 RON / 8h. Chef de partie: 900–1,200 RON. Head chef: 1,200–1,800 RON. Rates are indicative and pre-VAT — request a quote for the full crew for your event.
Do cooks bring their own equipment?+
Typically the cook brings a personal knife kit and small tools. Large equipment (ovens, ranges, blast chiller) is provided by the venue or catering company. We confirm the kitchen setup before the event.
Need cooks for an event?
Tell us the event type, guest count and service format. We'll propose the full kitchen crew and send a quote in 4 working hours.