Why is formal training required to be a professional chef in a top hotel?

By Dr Sheri Kurian

Chefs are trained and skilled professionals who are experts in all aspects of food preparation of a particular cuisine or a number of cuisines. They receive both formal training from an institution, and also learn through apprenticeship with an experienced chef. They have a keen understanding of current culinary trends and are well trained in their craft. They assign tasks in the kitchen, prepare meals, interview and train staff, take care of kitchen inventory management and partner with the Sous Chef (the second in command in a kitchen; ranking next after the executive chef) to come up with delectable new dishes to add to the menu. They also determine the amount of food ingredients required for the coming week or month. In some restaurants, head chefs make the restaurant's menu and alter it as per the season and availability of food ingredients enabling chefs to cook mouth-watering dishes.

Essential skills for a chef

There are a number of skills which are essential for a chef. These include business skills, leadership skills, creativity, computer skills, time-management skills, experience with kitchen tools, leadership, teamwork and a refined sense of taste and smell.

Although the profession does not compulsorily require formal training, many chefs begin their career with some training in culinary schools. Few also choose to begin building experience immediately after earning their high school degree. Either way, it is always recommended for aspirants to be formally trained if they are willing to pursue a career in the food preparation industry. Training gives the aspirants an edge over other untrained staff and also offers a great opportunity to widen their knowledge base. Chefs and Cooks may find it difficult and expensive to take on skill development opportunities. Managing training schedules along with work becomes a challenge as the chefs need to take time out for training sessions, which may not be healthy for the kitchen. However, despite the potential downsides, investing time and money into training and development benefits both the hotel/restaurant and the chefs and cooks in the long run.

Employment requirements

Trained chefs are preferred by most employers. Training programs can be a full-fledged four-year program to a week-long certificate program. Diploma programs are also available for duration of four to six months. Culinary arts studies emphasise hands-on experience and training in professional kitchens. In addition to learning about food & beverage, students also learn how to maintain a sanitary cooking environment, plan menus, manage events, buy supplies and manage a kitchen.

Learning the cooking trade

Cooking skills can be honed either through work experience or formal training programs. As an aspiring chef, one can get started as a line cook (people even take up the job of a dishwasher), learning in a kitchen for several years under the guidance of an experienced chef.

Apart from specialised culinary institutes, culinary arts programs are also offered at Universities and Community colleges. The program duration is typically two or three years, while shorter programs are also available to learn general cooking. These programs equip the learner with basic techniques, including food handling, sanitation procedures, nutrition, knife skills and basic cooking methods. Advanced programs meant to build professional skills teach specialised aspects of menu planning, purchasing, inventory methods, other advanced techniques, and food service management.

Choosing the Apprenticeship route is a ‘earn while you learn’ kind of option. One can perfect ones cooking skills through both hands-on kitchen experience and classroom studies. Less training is required to work as a helper or a line cook, compared to the training and experience needed for executive chefs.

One way to kick-start one’s career as a cook is to start early after completing Class XII studies, and find work in a restaurant or a cafeteria. Working as a helper, one can learn on the job. Most freshers can expect to start small helping out with food handling and preparation and can work their way ahead to get more responsibilities.

Addressing weaknesses

A training program helps aspiring chefs learn the necessary professional techniques and strengthen their culinary skills while improving the weak areas. A short term development program helps to bring learners on par with industry standards in terms of skills and knowledge on a particular cuisine or a cooking technique. This helps reduce any weak links within the kitchen as there is interdependency to complete tasks successfully. Providing the necessary training creates a skilled pool of skilled chefs and cooks who can pitch in for each other as needed, work in a team or work independently without the need for constant supervision from others.
Besides, restaurant owners want to make sure that their team has a common standard of working. This is usually drilled into chefs and cooks when they go to a catering college.

The other aspect is that one will be competing against other chefs with experience and education. Not having necessary education means, unless you have some outstanding talent, your application will be removed in the first sieve.

Being consistent

An organised training and development program ensures that chefs and cooks have a consistent experience and background knowledge of their daily activities. The consistency is particularly relevant for them as they may have to prepare the dishes in the menu several times and each one with the same recipe and plate presentation. They also need to be aware of the expectations, procedures and standards of work in a professional kitchen. This includes safety, discrimination and administrative tasks. Putting them through regular training in these areas helps them acquire new knowledge and gain confidence.

Employer’s point of view

An employer would look for a candidate with formal training because, for the most part, it is easy to find someone with formal training. During the process of hiring, the recruiters get inundated with resumes. If the doors are open to everyone, the expenditure on recruitment will be too much, as time to sort and screen resumes goes up. The employer only needs a few good candidates, and the easiest way to begin sorting them is by raising the bar.

Conclusion

Training gives aspiring chefs and cooks the right competitive advantage to be able to perform. They become more aware of safety practices and proper procedures to carry out their work. The confidence level goes up with stronger understanding of the industry and the responsibilities of the job. This confidence may push them to perform even better and think of new ideas that would help them to excel. Continuous training also keeps employees on the cutting edge of industry developments, which in turn helps the restaurant or the hotel to become a market-leader and strong competitor within the industry.

About the Author:

Dr Sheri Kurian is Group Director – Hospitality& Culinary Arts, AIMS Institutes- Peenya- Bangalore.

Also Read:

• 10 Essentials of a Good Hotel Management College
• What do you study in Hotel Management - BHM course overview
• Importance of Industry-Academia Collaboration in Hospitality & Tourism Sector