It is high time that we see hospitality and culinary careers separately. The most common misconception is that if you join a 'hotel management' course, you graduate as a chef. If you start as as a chef in a good restaurant or hotel, you can earn as much as Rs.50,000 per month. Pay increases with experience and the lifestyle is brilliant. Graduates become trainees, who after being trained are paid about Rs.7,000 - Rs.10,000. It is closely linked with the tourism industry which is already on the upswing. Tarla Dalal or one can choose to become an entrepreneur by setting up food chains. One can also dabble in the area of food writing like Ms. Hotels/restaurants, air catering, food processing companies, catering in confectioneries, cruise liner and corporate catering all require chefs. One should possess an outgoing and friendly personality and also an ability to work in a team.Īfter completion of a diploma or the certificate course in Hotel Management, one can join a hotel as an intern or cannot for apprenticeship after 10+2 directly.Ī trained chef has many employment avenues which are varied and interesting.

One should possess thorough knowledge about different varieties of foodand cuisine and how they are cooked, prepared and finally presented to the guests.

Additionally, one must have an experimental bent of mind and the inquisitiveness to know the chemistry of different food ingredients.

An inborn love for first-class food is the primary pre-requisite.

( Also read: Hotel management entrance exam, NCHMCT JEE)

Certificate chef courses that last 6-12 months.

He has also studied at the Culinary Institute of America, Cornell University and New York University and the prestigous Le Cordon Bleu, Paris. He graduated from the famous Welcomgroup Graduate School of Hotel Administration, and then trained under renowned chefs of Taj Group of Hotels, Oberois, Leela Group etc. As Chef-de-partie the person is usually made in charge of one section, like Chinese, French, Italian, Continental, Banquet, Pastry etc.Īn inspiration for all aspiring chefs is the celebrity chef, Vikas Khanna, was 17 when started his own banquet and catering business.

Usually a person starts from Commi3, then Commi 2, Commi 1, Demi-chef-de -partie and Chef-de-partie. Cooks and Assistants - They are assigned specific duties inside the kitchen.Expeditor - They usually make sure that the food is plated in time for the waiters to serve orders.Sous Chef - He is the assistant chef and looks after menu-planning, costing and ordering.

Executive Chef - Usually he is in control of everything inside the kitchen including menu creation, personal management and business aspects.

Yahoo cooking academy 2