How to become a Chef

An individual who is responsible for preparing food at restaurants and other dining establishments is known as a chef. They generally oversee the kitchen area of a restaurant by leading the co-members of the food preparation team and deciding what dishes are to be served, and meeting guest requirements by adjusting orders. They majorly focus on cooking the speciality dishes but may also help prep work for the same such as chopping vegetables.

Choosing ingredients and designing a menu according to the seasonal availability of items is one of their essential tasks. They create dishes that inspire the guests to revisit the restaurant because of their uniqueness. They must be mindful of the food safety guidelines provided by the food safety officers and ensure that the kitchen remains obedient to how the food is being prepared and stored. They supervise all food preparation activities and often do the final checks before garnishing and presenting. They are also responsible for creating new recipes. Apart from all the in house service-related activities, they must also train the new and budding sous chefs and kitchen assistants.

The core responsibilities that are mandatorily required as a chef are:

• manage and guide the kitchen staff.
• Craft new and unique recipes for the restaurant to stand out.
• Create an impressive and engaging menu.
• Plan event menus as well as a special mini menu for the day.
• Comply with food safety and kitchen regulations. 
• Maintain a budget for a particular dish or event.
• Present tried and time tested dishes in a modern sense. 
• Place orders for the right amount of supplies from vendors. 
• Educate and train the budding kitchen assistants.

As a chef, you must possess several abilities and skills in order to perform efficiently. First and foremost, a chef needs a passion for cooking and the technical skills to cook. Cooking is no easy game; it is, infact, a very scientific process. Hence, a chef must understand and have knowledge of food, nutrition, the science behind cooking, and a little bit of the history of dishes. Persons working in the sector must have a solid ability to monitor their own and others' performance, as well as the performance of the organisation, in order to make improvements and correct course corrections when necessary. Having a strong sense of coordination is also essential for those working in the hospitality industry, as they are constantly required to adjust their actions in response to the actions of others.

Management of personal resources is also needed of them since they are expected to consistently encourage, develop, and guide others who work with them on a day-to-day basis. This means that they must be aware of other people's responses and comprehend the reasons for these reactions. They must also be able to make rapid decisions while analysing all of the advantages and disadvantages of the circumstance.

They must actively seek out methods to assist their colleagues and be skilled in the art of persuasion to influence others' thoughts and actions. If they are to operate effectively, they will need to have a few mathematics talents, such as the ability to recognise and deal with their quantitative measures while cooking. The following are some other qualities that will come in handy: inventiveness, meticulous attention to detail, multitasking, teamwork, organisational skills, and an understanding of business management.

A "Chef" salary can vary based on factors such as the chef's experience, culinary expertise, the type of establishment, geographic location, and the size and reputation of the kitchen they work are:

• Minimum Monthly Salary: The monthly salary can be from INR 15,000 to INR 30,000.
• Maximum Monthly Salary: The monthly salary can be from INR 1,00,000 to INR 2,50,000 or more.
• Annual Salary: The annual salary can be from INR 1,80,000 to INR 30,00,000 or more.
• Highest Paying Job and Scope: The highest paying job for a chef is often in a top-level position, such as an Executive Chef or Corporate Chef, in high-end restaurants, luxury hotels, or renowned hospitality groups. The scope for chefs is diverse, with opportunities in various sectors, including fine dining restaurants, hotels, resorts, catering companies, cruise ships, and private events. Additionally, chefs can explore opportunities in food media, food styling, recipe development, and culinary education.

Entrance Examination by the NCHMCT/OBEROI STEP/International Institute of Hotel Management (IIHM eCHAT)/Culinary Academy of India (BCT/CA)/

• Hotels
• Restaurants
• Cruise Lines
• Resorts
• Bars
• Nightclubs
• Lounges
• Country Clubs
• Schools
• Private Businesses
• Prisons
• Community Centers
• Healthcare Facilities
• Cafeterias
• Fast Food Restaurants
• Casinos
• Supermarkets
• Grocery Stores
• Cafes
• Delis
• Private Homes
• Convention Centers
• Spas
• Corporate Kitchens
• Studios
• Royal Kitchens
• Government Institutions