Chef


Chef

About - Chef

As a Chef, you will be involved in all the work related to cooking or preparation of food in various establishments which offer food and beverages to guests or operate canteens. Establishments include 5-Star and other hotels, restaurants, resorts, guest houses, corporate and industrial canteens, airline kitchens, hospitals, ships, luxury cruises, bakeries, and so on.

Depending upon your ranks and responsibilities in a kitchen, you will be involved in all the tasks required for preparing healthy and delicious food such as – peeling, cutting, washing, marinating, frying, sautéing, roasting, braising, steaming, smoking, baking, grilling, seasoning, and garnishing.

Important Tasks & Duties

Every chef has to learn the basic tasks and tricks of the trade including:

  • Create a new menu for food items to be prepared in a kitchen and change menus from time to time.
  • Experiment and develop new recipes and cuisine for preparing nutritious and delicious food dishes.
  • Estimate requirement of raw foods, food ingredients and other cooking materials as per the menu and recipes planned.
  • Estimate costs for the purchase of raw foods and other ingredients.
  • Plan and implement processes for food preparation and estimate the time and labour required for food preparation.
  • Source and maintain the inventory of various raw food items and ingredients.
  • Plan and supervise food preparation and culinary activities in the kitchen.
  • Prepare and cook food as per recipes and cuisines using various cooking methods such as frying, sautéing, roasting, braising, steaming, smoking, baking, grilling, seasoning and many more.
  • Presentation of cooked food dishes aesthetically, wherever it is necessary.
  • Maintaining cleanliness and standards of hygiene in the kitchen and maintaining nutrition and quality standards in the food dishes prepared.

Specialization

  • Communicating with co-workers and others: Communicating with people in writing, verbally or otherwise inside your workplace and various other people who have professional relationships with your place of work including vendors, government officials, etc. or with people at large.
  • Creative thinking: Developing new ideas, concepts, innovative solutions to problems, newer ways of getting things done, designing products and services, creating work of art and craft, etc.
  • Decision making and problem-solving: Analysis of data and information; evaluation of alternative decisions and results of decisions; taking the right decisions and solving problems.
  • Getting Information and learning: Observing, hearing, reading, using computers, or otherwise obtaining information and learning from it.
  • Providing advices and consultation to others: Giving advices or consultation to others about various issues, conceptual matters, know-hows, scientific matters, products or services.
  • Training and teaching: Understanding educational and training needs of others, developing training programs and educational programs, conducting training programs, teaching and instructing others.
  • Updating and using relevant knowledge: Keeping updated with the latest knowledge relevant to your fields of work and use of the relevant knowledge in getting things done.

SPECIALISATION TRACKS IN THIS CAREER

Speciality Cuisine Chefs

As a Chef, depending upon your experience and interest, you can specialise in one or more cuisines such as North Indian, South Indian, Mughlai, Konkani, Bengali, Kashmiri, Chinese, Continental, French, Italian, Japanese, Mediterranean, American, British, Spanish, Mexican, and so on.

Culinary Art (Chefs)

In Culinary Art, you will specialise in preparation, cooking, and presentation of food aesthetically and stylishly. The food dishes you prepare must be pleasing to the eye, tasty and nutritious. All cooking jobs may not require aesthetic and stylish presentations. Chefs working in establishments such as fine dining restaurants, 5-Star and other star hotels, luxury cruises, airline kitchens, etc. require to stylish food presentation.

Baker

As a Baker, you will be involved in preparation of food by baking, that is, in most cases, using ovens. Ovens could include electric ovens, microwave ovens, clay ovens, stone ovens, and so on. Using baking methods, you will prepare various food items such as breads, cookies, cakes, pies, etc.

Confectioner

As a Confectioner, you will be involved in preparation of sweet food items. These may include sweet items made by baking as well as other cooking methods. Confectionery food items include chocolates, pastries, cakes, sweets, etc.

Molecular Cuisine (Chef)

Molecular cuisine is a contemporary style and method of cooking which involves application of knowledge in Molecular Gastronomy. Molecular Gastronomy involves detailed understanding of how physical and chemical transformations occur in food during preparation. Molecular Cuisine Chefs use this understanding to create recipes and prepare dishes that are aesthetically appealing, tasty and nutritious.

Career Track By Pathway

Class 10 - Class 11-12 in any stream - Associate Degrees or Diploma in Culinary Arts / Hotel Management / Hotel Administration / Hotel & Catering Administration




Once you have completed your secondary level studies, you can pursue your higher secondary studies in any stream (Arts, Science, Commerce). After this, you can opt for a degree in Culinary Arts or Hotel Management such as an Associate Degree/Diploma in Culinary Arts/Hotel Management/Hotel Administration/Hotel & Catering Administration.

Class 10 - Class 11-12 in any stream - UG (Bachelor’s Degree in Culinary Arts / Hotel Management / Hotel Management & Catering Administration / Hotel & Restaurant Management)



After completing your secondary level studies, you can complete your higher secondary studies in any stream (Arts, Science, Commerce). You can then choose to graduate with a Bachelor’s degree in Culinary Arts/Hotel Management/Hotel Management & Catering Administration/Hotel & Restaurant Management.

Class 10 - Class 11-12 in any stream - UG (Bachelor’s Degree in Culinary Arts / Hotel Management / Hotel Management & Catering Administration / Hotel & Restaurant Management) – PG (Post Graduate Degree in Culinary Arts / Hotel Management / Hotel Managemen


After completing your secondary level studies, you can pursue your higher secondary studies in any stream (Arts, Science, Commerce). For further studies you can choose to graduate with a Bachelor’s degree in Culinary Arts/Hotel Management/Hotel Management & Catering Administration/Hotel & Restaurant Management. You can then get a PG degree in any of these specialisations.

Class 10 - Class 11-12 in any stream - UG (Bachelor’s Degree in Culinary Arts / Hotel Management / Hotel Management & Catering Administration / Hotel & Restaurant Management) - Post Graduate Diploma in Culinary Arts/ similar specialisations


Once you have completed your secondary level studies, you can pursue your higher secondary studies in any stream (Arts, Science, Commerce). After this, you can complete your graduation with a Bachelor’s degree in Culinary Arts/Hotel Management/Hotel Management & Catering Administration/Hotel & Restaurant Management, followed by a PG Diploma in any of these specialisations.
Class 10 - Class 11-12 in any stream - UG (Bachelor Degree with any subjects) – Master Degree in Hotel Management / Hotel Administration / Hotel & Restaurant Management

Mandatory Qualification

Undergraduate studies after school:

After your Senior or Higher Secondary School, to be a Chef, you can either study for an Associate Degree (not available in India) or a 3 - Year Diploma or a 3 / 4 -Year Bachelor Degree in Hotel & Restaurant Management / Hotel Administration and Management / Hotel and Catering Administration & Management / Hotel Operations Management & Services or in similar fields. In these fields, you have to specialize in Food & Beverages.
You may also do a 2 / 3 – Year Diploma in Food Production/ Bakery & Confectionery / Food & Beverage Services Operations/ Food & Beverage Services Management to get an entry- level job.
In some countries, you may find a Diploma / Bachelor Degree Program in Culinary Art & Management / Culinary Techniques & Technologies / Culinology.

Post Graduate Studies:

Post Graduation is not required to be a Chef unless you want to specialize further and get into teaching in the field of hotel management. But for some of you, who may find interest in this field after a Graduation degree in any subject, you do a Master's Degree program in Hotel Administration and Management / Hotel and Catering Administration & Management or in the similar field.
You may also do a Master's Degree or Post-Graduate Diploma in Culinary Art & Management / Culinary Techniques & Technologies / Culinology or a similar field after your Graduation in Hotel Management or in any subject.

Doctoral Studies:

A Doctorate Degree in Culinary Arts is the highest degree one can get in the field of study. However, to pursue a doctorate degree in Culinary Arts, one needs to hold a master’s degree in the same. Earning a doctorate degree makes one eligible for some of the highest grossing jobs in the industry. Also, it opens up new and exciting employment opportunities. For instance, you can either become a Professor of Culinary Arts or you could be a Research Professional combining your culinary expertise with engineering and food science.

Minimum Education Required
Minimum
Maximum Education Required
Maximum
Education Required
Under Graduate
Education Required
Doctoral
Description
Undergraduate Degree / Honours Diploma / Graduate Diploma (equivalent to a Degree) Programs for which the minimum eligibility is a pass in Higher Secondary / Class XII School Leaving examination.
Description
All Ph.D. or equivalent degree programs for which the minimum eligibility is a Postgraduate or a Pre- Doctoral degree.
Open Positions

At the beginning of your career, you will get a job as a Management Trainee or as a Commis Chef, depending upon your educational qualifications. Commis Chef are kitchen assistants who work under a Chef de Partie, who is responsible for managing the work of a section of a kitchen. For example, a section in a large kitchen which does grilling and roasting of food or a section in which baking is done.
You will get a job as a Management Trainee/ Commis Chef in various organizations or facilities such as:

  • 5-Star and other Star hotels as well as different types of non-star hotels
  • Restaurants and Cafes
  • Resorts and Guest Houses
  • Airline Kitchens
  • Hospitals
  • Industrial and Corporate Canteens or Dining facilities
  • Merchant Navy ships (Merchant Navy ships carry commercial cargo or passengers)
  • Luxury cruise ships (Cruises carry passengers for recreation and entertainment onboard or at several tourist destinations)
  • Bakeries and Confectioners
  • Central kitchens of various food companies (typically many companies which own a chain of food stores or restaurants or bakeries have a central kitchen where most of the food items are prepared)
  • Central kitchens of catering companies
  • House kitchens of wealthy individuals
Working Climate

As a Chef, you will be working in kitchens and pantries of hotels, restaurants, and similar facilities where food is cooked and prepared. These places are required to be maintained in clean and hygienic conditions. However, many kitchens could be warm and stuffy. You may have to be exposed to heat and smoke.
You will be required to stand for a long time at the food preparation or cooking counters. You may have to work in a fast-paced environment and under a lot of pressure. You may have to handle several food orders simultaneously. Also, the working hours could be long and odd. You may have to work on public holidays.

Essential Skills

Interests

  • Investigative: You should have interests for Investigative Occupations. Investigative occupations involve working with ideas and quite a lot of thinking, often abstract or conceptual thinking. These involve learning about facts and figures; involve the use of data analysis, assessment of situations, decision making and problem-solving.
  • Artistic:You should have interests for Artistic Occupations. Artistic occupations mostly involve working with creative ideas, art, and designs. These occupations involve abstract or conceptual thinking, creative self-expression and often do not follow any set processes or rules for getting things done.
  • Social: You should have interests for Social Occupations. Social occupations involve helping or assisting others; these involve working with and communicating with people to provide various services; these may involve educating and advising others.

Knowledge

  • Culinary Art and Related: Specialized knowledge about food ingredients, food preparation processes, food serving and presentation techniques, etc. This includes knowledge about wines, liquors, and other beverages.
  • Food Preparation: Knowledge of various processes, methods, techniques and tools for preparing food dishes and serving.

Skills

  • Active Learning: Focused and continuous learning from various sources of information, observation and otherwise for application in getting work done.
  • Active Listening: Giving full attention to what other people are saying, understanding the points being made by others, asking questions, etc.
  • Coordination: Skills in working together with other people to get things done.
  • Critical Thinking: Skills in analysis of complex situations, using of logic and reasoning to understand the situations and take appropriate actions or make interpretations and inferences.
  • Problem Solving: Skills in analysis and understanding of problems, evaluating various options to solve the problems and using the best option to solve the problems.
  • Supervising: Skills in Supervising and monitoring performance of others, businesses, and different projects.
  • Time Management: Skills in prioritizing work, managing time effectively.

Abilities

  • Finger Dexterity - The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
  • Fluency of Ideas - The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
  • Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Originality - The ability to come up with unusual or innovative ideas about a given topic or situation, or to develop creative ways to solve a problem.

Personality

  • You are always or mostly organized in your day-to-day life and activities.
  • You are always or mostly helpful to others.
  • You are always imaginative or in most situations.

Industrial Payout

In the entry level jobs as a Management Trainee or a Commis Chef, you may expect to earn between Rs. 1,96,000 – 3,50,000 per year. Salaries vary according to your job role and the kind of organisation in which you are getting a job.

After having 3-4 years of experience, depending upon where you are working, you may expect to make about Rs. 2,40,000 – 4,50,000 per year as a Chef handling a particular task in a kitchen. When you find work as a Chef de Partie (heading a particular section of a kitchen), you may get about Rs. 2,40,000 – 6,00,000 or more per year.

After having 5-10 years of experience and if you work in a role of Sous Chef (Sous Chef handles a larger part of a kitchen containing several food preparation sections) or as a Chef de Cuisine (Head Chef of a particular speciality cuisine), you may earn between Rs. 4,00,000 – 18,00,000 or even more per year).

As Head Chef / Executive Chefs or a similar senior level role, you may earn between Rs. 7,00,000 – 48,00,000 per year or even more. Executive Chefs of 5-Star hotels and Fine Dining Restaurants make much more.

Career Graph

In the entry level roles, you start your career as a Trainee or a Commis Chef. A Commis Chef handle several tasks in the kitchen such as cutting, chopping, cooking and grilling under a Chef de Partie.

After 3-4 years of experience, you may grow to become a Chef de Partie heading a particular section of a kitchen such as a section for all the roasting work, a section for cooking by smoking or boiling, a section for making all the sauces and curries, a section for all the baking and grilling, etc.

After 5-10 years of experience, you may grow into the role of a Sous Chef (Sous Chef handles a larger part of a kitchen containing several food preparation sections – such as a part of the kitchen where only vegetarian food is cooked) or as a Chef de Cuisine (Head Chef of a particular speciality cuisine such as Chef de Cuisine of continental cuisine or Chinese cuisine).

You can expect to become the Head Chef / Executive Chef (heading all the food preparation work in a kitchen in a hotel, restaurant and other establishments) after having 8-15 years of experience.

Future Prospects

You may expect an exciting future as Chef as India’s food services industry is growing rapidly at a rate which is more than 10% on an average every year, according to a KPMG report. This is a CAGR growth rate. CAGR means compounded annual growth rate. This kind of rapid growth means that you will have plenty of job opportunities in the future.
The global foodservice market is estimated to grow by a rate of more than 7% on a CAGR basis. This is also good news for you as you can expect to have many opportunities to find work in many countries across the globe.

For Specially Abled Persons

Persons with the following special abilities can find work opportunities in this career:
  • Mild Physical Disability
  • Low Vision
  • Hard of hearing



















Course for Chef Profession

Professional
Vocational

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