Career Comparison: Chef vs Food & Beverage Manager

In this edition of career comparison, we will be listing out details about two job profiles in the hospitality industry which are Food and Beverages Manager and Chefs.

Of these professions a Chef is basically a culinary worker whose duties and responsibilities revolve around creating and cooking meals/dishes for the hotel’s restaurant. However, a chef may also need to assist in different administrative as well as managerial tasks so that the restaurant operates in smooth fashion.

On the other hand, a Food and beverage managers on a normal work day plans, organises, directs, controls and evaluates all the operations of bars, restaurants, cafeterias as well as other tasks that involve serving of food and beverage at a hotel/food establishment.

Frankly speaking, most individuals working in the hotel industry say that a Chef is the most important part of a hotel. However, we beg to differ because each and every department has its own role to play in making a particular hotel worth getting its star rating.

Personality Traits

Chef	Food and Beverages Manager
Keen sense of taste and smell Passion for food Instinct/ intuition for mixing flavours Perfectionist Urge to innovate/ experiment Grit, determination Willingness to work long hours Good memory (to remember different recipes) Good organisational skills Innovativeness	Leadership skills Good communication skills Flexibility Adaptability Problem-solving nature Pro-activeness Inventory management Conflict resolution Ability to work under pressure Ability to multi-task Good organisational skills

What to study

In order to become a Chef, candidates can pursue any of the below mentioned programmes:

• BSc in Hospitality and Hotel Administration
• BA in Hotel Management
• BA (Hons) in Hotel Management
• BA (Hons) in Culinary Arts
• Bachelor of Hotel Management
• BBA in Hospitality
• Bachelor in Hotel Management and Catering Technology
• Craft Course Certificate in Food Production and patisserie
• Diploma in Chef's Management
• Bachelor of Catering Technology & Culinary Arts
• Costa Crociere Cruise Chef Course
• Bachelor of Science (BSc) in Culinary Arts

View Top 10 Colleges offering Culinary Courses in India

Aspirants who want to become a Food and Beverage (F&B) Manager can enroll for any of the below mentioned programmes:

• Bachelor of Hotel Management (BHM)
• Systematic Training and Education Programme (STEP)
• BSc in Hospitality and Hotel Administration
• BA in Hotel Management
• BA (Hons) in Hotel Management
• Bachelor of Hotel Management
• BBA in Hospitality
• Bachelor in Hotel Management and Catering Technology

Job profile

Chef

The primary task of a chef is to craft and prepare new recipes. Apart from this, chefs on a regular basis need to give a slight twist to tried and time tested dishes served at the hotel’s restaurant.

A chef by and large is responsible for anything and everything that is related to the working of a restaurant. Thus, he/she needs to maintain a track of the inventory, ensure that new specials are put-up regularly on the menu. Apart from this, he/she also needs to possess knowledge of how to use different kitchen gadgets as well as train cooking staff on a regular basis.

Chefs often need to work in a very hectic schedule and this also includes working long hours. They are mostly the first ones to arrive for work and the last ones to call it a day. Apart from this, chefs need to mandatorily possess the ability to multitask.

After gaining considerable experience, chefs graduate to directing the kitchen help on how to manage the kitchen as well as plan what meals should be served on a given day. In addition to this, chefs are also responsible for determining what the portion on servings should be.

The work profile of a chef would vary depending on his position. An Executive Chef oversees the complete culinary operations of the restaurant/food service establishment. They are also responsible for creating the menu as well as the theme of the establishment. On the other hand, the Sous Chef is typically the administrative assistant and works to ensure that the tasks listed by the head chef are carried out effectively. A Sous Chef may also be in-charge of hiring/firing lower chefs, along with maintaining their work schedules. Next, the Line Chefs are often given specialised duties which include baking, prepping food ingredients and the likes. They usually report to the executive chef or the sous chef.

Food & Beverage Manager

They are responsible for coordinating and overseeing all the operational aspects of a restaurant/food service establishment. The F&B Manger is responsible for hiring as well as training other staff members. Their work profile also involves ordering supplies and to assist/advise on budgeting, determining cost of dishes on the menu as well as producing financial reports.

View Top 10 Hotel Management Colleges in India

The working hours of F&B Manager are often long and sometimes they also need to deal with difficult employees as well as demanding customers.

Salary

The payscale offered to Chefs depends on their position in the kitchen as well as the hotel/establishment at which they work. Pasyscle.com reveals that a Sous Chef can earn a salary ranging from Rs 242,531 to Rs 916,777 whereas an Executive Chef can expect to receive a salary between Rs 238,315 - Rs 3,504,683.

On the other hand, Payscale.com shared that the average salary earned by a Food and Beverage Manager is Rs 772,267 per year. The salary of F&B Manager ranges from Rs 304,556 - Rs 1,813,529. 

Some popular hotels like Marriott International and The Taj Group of Hotels offer freshers (1-4 years of experience), a salary package of around Rs 373,689 and Rs 254,500 respectively.

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