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Career as Chef

A career as a Chef is best for those who have an intrinsic interest in food and cooking. They should not only have the ability to deliver delicious dishes but also they should have excellent administration aptitudes in the kitchen. Cooking experts must have the option to work under pressure, and they should be trustworthy as a cook. Chefs are entrusted with a duty to prepare dinners as per the request for individuals who visit a specific café. Most Chefs have some expertise in particular sorts of food. A few Chefs even represent considerable authority in the preparation of specific dishes in the restaurants. The Chef de Cuisine is the core of any café and kitchen. This Chef is responsible for different managerial duties like food serving. Most official chefs do not really cook, yet they should have a decent sense of taste and have the option to deal with the nature of foods. The sous chef is responsible for all the cooking exercises that go on in the kitchen.

Job Profile

Career as Chef

After pursuing a certificate or diploma course in Hotel Management, one can join a hotel as an intern. 

A Good Chef has numerous paths, which are shifted and fascinating. Hotels, restaurants, air food, food serving organizations, cooking in dessert shops, luxury ships and corporate cooking all require chefs. 

Cooks ordinarily spend extended periods of time of the day in hot kitchens to prepare and serve good dishes with no break. On a busy day, chefs can get ready dishes for several customers without wasting time to relax. Since most chefs are working on any occasions, they do not find a good time to spend with their families. 

There are various advantages related to this profession. It is firmly connected with the travel industry, which is on the rise. Most chefs are incredibly energetic about cooking, thus if you figure out how to make it to the absolute best cafés on the planet, you will get paid a lot of money to do what you love. A few chefs even get their own TV appearance and become big names. 

Arriving at the highest point of this world is troublesome, and chefs should be amazingly skilled and fortunate to get positions in the best cafés around the globe. They need to work on numerous occasions. They often get to work in a bad kitchen room. They go through quite a bit of their day on their feet. A Chef does not get much stability as an employer at an early stage in their profession.

The program has a strong administrative fixation with various segments instructed in a kitchen just as café condition. If you have to graduate with the ability to progress into senior parts inside the kitchen the executives, sustenance and refreshment organization, and a broad assortment. The course has been planned to outfit you with the specialized, operational and authoritative aptitudes required to thrive inside the culinary territory. The range of diploma, B.A, and Certificate in Culinary Arts course is up to three years. 

Applicants should have the ability to show acclimation to change, use fundamental and imaginative thinking to deal with various issues, and make quick decisions and finish everyday jobs. They should have the ability to work accommodatingly in a group; sway in manners that regard good assortment. Candidates must show individual trustworthiness through good and careful direct. So you should choose this profession after getting all this information. You need to sacrifice your time, energy and family to be a good chef.

One can fiddle with the territory of food preparation or one can decide to turn into a business by setting up their own hotel or restaurant. 

Roles and Salary

The compensation of the Chef absolutely relies upon their expertise. A fresher can gain more than 3 lakh per annum in any three-star hotels. With expertise and experience, one can gain in excess of 7 lakh for each annum. The Sous Chef will get at any rate of 4.5 lakh for each annum in any hotel or café. Anything is possible for the official chef.

How do I get there?

  • Minimum Qualification 10+2 

  • Any diploma from a recognized institution

  • A certificate course of Chef Preparation

Courses to Become a Chef

  • BA (honours) Culinary Arts
  • Post Graduate Diploma in Culinary Arts
  • Diploma in Food & Beverage Service
  • Diploma in Bakery & Confectionery
  • Diploma in Kitchen Management
  • Diploma in Bakery & Patisserie
  • Diploma in Culinary Arts
  • Craft Certification course in Food Production
  • Craftsmanship course in Food & Beverage Service
  • Craftsmanship course in Food Production & Patisserie

Colleges and Fees

Institutions

Fees

Indian Institute Of Hotel Management & Culinary Arts

Around 1 lakh

Delhi Institute of Hotel Management and Catering Technology

Around 45000 per year

College of Hospitality & Tourism (CHAT), Rai University

Around 15000 per year

Culinary Academy of India (CAI) (Affiliated to Osmania University)

Around 78000 per year

Culinary Academy of India (CAI) (Affiliated to Osmania University)

Around 56000 per year

Banarsidas Chandiwala Institute of Hotel Management & Catering Technology
(Approved by AICTE and affiliated Guru Gobind Singh Indraprastha University)

Around 1.5 lakh

Institute of Hotel Management (The Taj Group of Hotels)

Around 45000 per year

Bharati Vidyapeeth University

Around 36000 per year

Guru Nanak Institute of Hotel ManagementKolkata

Around 47000 per year

Welcome group Graduate School Of Hotel Administration

Around 67000 per year

Institute of Hotel Management Aurangabad

Around 35400 per year

Lovely Professional University

Around 34000 per year

Syllabus

  • Planning & Managing Food Production

  • Customer Service

  • Work-Based Experience

  • World Food

  • Contemporary Gastronomy

  • Research Project

  • Menu Planning & Product Development

  • Creative Patisserie

  • Product Development

  • Food & Beverage Operations Management

  • Food Safety Management

  • Brand Management

  • Marketing

  • Research Project

  • Rooms Divisions 

  • Operations Management

  • Human Resources Management

  • Strategic Management

Career

  • Official Chef - Usually he is in charge of everything inside the kitchen including menu creation, individual administration and business angles. 


  • Sous Chef - He is the associate Chef and cares for menu-arranging, costing and requesting. 


  • Expeditor - They, for the most part, ensure that the prepared dish is plated in time for the waiters to serve orders. 

  • Cooks and Assistants - They are doled out explicit obligations inside the kitchen. Generally, these individuals work normally for one area, similar to Chinese, French, Italian, Continental, Banquet, Pastry and so forth.

Books and other Study Material

  • Kitchen Confidential by Anthony Bourdain. 

  • The Professional Chefby the Culinary Institute of America. 

  • Mastering the Art of French Cooking by Julia Child. 

  • The Making of a Chefby Michael Ruhlman. 

  • The Art of Simple Food by Alice Waters

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Content on this page is by Career Expert
Mrs. Kum Kum Tandon
MA (Psychology), M.Ed, Diploma in Educational Psychology, Vocational Guidance & Counseling (NCERT, Delhi) | View Complete Profile
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