Cook up a Culinary Career as a Chef!
Today, cooking is more than an activity confined to traditional kitchen – it is a high flying career option! The skills of a chef today have become very modern and now combine passion, creativity and hard work for the art of cooking.
To cater to the ever–growing market and demand for professional and competent chefs, a plethora of courses in food processing, catering technology and other relevant areas are being offered by different institutions.
Generally the hierarchy of chefs is something like this:
- Executive Chef - Usually he is in control of everything inside the kitchen including menu creation, personal management and business aspects.
- Sous Chef - He is the assistant chef and looks after menu-planning, costing and ordering.
- Expeditor - They usually make sure that the food is plated in time for the waiters to serve orders.
- Cooks and Assistants - They are assigned specific duties inside the kitchen. Usually a person starts from Commi3, then Commi 2, Commi 1, Demi-chef-de -partie and Chef-de-partie. As Chef-de-partie the person is usually made in charge of one section, like Chinese, French, Italian, Continental, Banquet, Pastry etc.
An inspiration for all aspiring chefs is the celebrity chef, Vikas Khanna, was 17 when started his own banquet and catering business. 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. He has also studied at the Culinary Institute of America, Cornell University and New York University and the prestigous Le Cordon Bleu, Paris.
Chef Eligibility Criteria
- Minimum 10+2
- Bachelor/Diploma of Hotel management
- Certificate chef courses that last 6-12 months
(Also read: Hotel management entrance exam, NCHMCT JEE)
- An inborn love for first-class food is the primary pre-requisite. Additionally, one must have an experimental bent of mind and the inquisitiveness to know the chemistry of different food ingredients.
- One should possess thorough knowledge about different varieties of foodand cuisine and how they are cooked, prepared and finally presented to the guests. One should possess an outgoing and friendly personality and also an ability to work in a team.
Chef Job Prospects
After completion of a diploma or the certificate course in Hotel Management, one can join a hotel as an intern or canopt for apprenticeship after 10+2 directly.
A trained chef has many employment avenues which are varied and interesting. Hotels/restaurants, air catering, food processing companies, catering in confectioneries, cruise liner and corporate catering all require chefs.
One can also dabble in the area of food writing like Ms. Tarla Dalal or one can choose to become an entrepreneur by setting up food chains. It is closely linked with the tourism industry which is already on the upswing.
Chef Pay Package
Graduates become trainees, who after being trained are paid about Rs.7,000 - Rs.10,000. Pay increases with experience and the lifestyle is brilliant. If you start as as a chef in a good restaurant or hotel, you can earn as much as Rs.50,000 per month.
The most common misconception is that if you join a "hotel management" course, you graduate as a chef. No!
It is high time that we see hospitality and culinary careers separately. If you want to go into Food and Beverage Service, Accommodation Operations and Front Office then opt for Hotel Management courses, but if you really want to become a chef, then ideally you should take up Professional Food Production courses such as Culinary courses. Most of the IHMs in India offer culinary courses as well, mst notably IHM, Pusa, New Delhi & IHM Aurangabad (4 Year BA (Honours) Culinary Arts).
The ideal way to go about becoming a Michelin starred chef will be to pursue a BHM course (which would train you in all 4 aspects of hospitality management) and then follow it up with a good quality culinary arts course (just like Vikas Khanna did!).
Institute of Hotel Management, Catering Technology and Applied Nutrition (21 centres located in New Delhi, Ahmedabad, Bangalore, Bhopal, Bhubaneshwar, Calcutta, Chandigarh, Chennai, Goa, Gurdaspur, Gwalior, Hyderabad, Jaipur, Lucknow, Mumbai, Srinagar and Thiruvananthapuram & other places).
Institute of Hotel Management (IHM)
21 IHMs that are regulated by the National Council for Hotel Management & Catering Technology (NCHMCT). Click here to see list of all IHMs
Institute of Hotel Management (The Taj Group of Hotels)
Dr Rafiq Zakaria Campus,
Rauza Bagh, Aurangabad 431 001,
Tel: 0240–238 1113, 0240–2381127
The Welcomgroup Graduate School of Hotel Management
Manipal, Karnataka, offers a degree level graduate programme.
WGSHA, Valley View International
Manipal - 576104
Ph: 0820 25711010820 2571101
Banarsidas Chandiwala Institute of Hotel Management & Catering Technology
(Approved by AICTE and affiliated Guru Gobind Singh Indraprastha University)
Chandiwala Estate, Maa Anandmai Marg, Kalkaji,
Phone: + 91-11-26382276+ 91-11-26382276, + 91-11-4902030091-11-49020300, +91-11-49020301+91-11-49020301
Culinary Academy of India (CAI) (Affiliated to Osmania University)
6-3-1219/6A, Umanagar, Begumpet, Hyderabad - 16, A.P., India, E-mail: firstname.lastname@example.org
The Oberoi Group's Systematic Training and Education Programme (STEP) - Kitchen Operations Programme [leading to Bachelor of Tourism Studies degree from the Indira Gandhi National Open University (IGNOU)]
7, Sham Nath Marg, Delhi-110 054, India
Delhi Institute of Hotel Management and Catering Technology
National Park, Lajpat Nagar IV
Near Lady Shri Ram College
Phone: 011 2621 4812011 2621 4812
College of Hospitality & Tourism (CHAT), Rai University
Saroda, Dholka Taluka, Ahmedabad, Gujarat – 382260
+91-8980004322+91-8980004322, +91-8980004323+91-8980004323, +91-8980004324+91-8980004324, +91-8980004326+91-8980004326
Indian Institute Of Hotel Management & Culinary Arts
7-91/5, Nagendra Nagar, Habsiguda Cross Road, Habsiguda, Habsiguda, Hyderabad, Telangana 500007
Phone:040 2715 4304040 2715 4304