You do more than just cook, says an industry insider
Girija Duggal interviews Manisha Bhasin, President, Indian Culinary Forum and Senior Executive Chef, ITC Maur.
What are the job responsibilities of a sous chef and an executive sous chef?
The responsibilities of a sous chef include menu planning, quality control, monitoring and standardisation of the shop floor, being aware of
hygiene guidelines and ensuring 100 per cent food safety. An executive sous chef, has to interact with guests for special requirements in menu planning, interact with suppliers for better quality, market scan for new products, implement new concepts and mentoring sous chefs.
What are the skill sets one requires to get to this position?
The minimum requirement is a recognised Bachelor’s degree in hotel management, with experience in different positions. To be an executive sous chef in a reputed hotel, a minimum experience of 15 years is essential.
What courses can students take up in order to enter the culinary field?
There are various colleges run by the National Council (for Hotel Management and Catering Technology). There is an entrance test after 10+2, based on which qualified candidates are allotted institutes. Also, there are many private colleges in India. Students are given inputs on management aspects in the college itself.
Author: HT Horizons
Date: 11th Feb., 2010
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