Chef
Saturday, May 21, 2022
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Career as Chef : Job Prospects & Career Options

  
  
  
  
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Endless opportunities are available in the culinary sector for those interested in establishing a career in this field. With the upsurge in the hotel and hospitality sector, trained and experienced Chefs are in good demand to run food and beverages departments of industries ranging from restaurants, hotels, corporate catering, food processing companies, resorts, airlines, cruise liners etc. Day by day, specialty and multi cuisine restaurants are springing up in every nook and corner of major cities. The success of these restaurants depend on their unique dishes and its preparation and presentation by Chefs.

After completing hotel management course, one can start his career as an apprentice in any restaurant or hotel. From there he can climb up a slow ladder to the position of Sous Chef, Executive Sous Chef and finally Executive Chef. Executive chef is the top most designation in this field and to obtain this title it may take anywhere from 10-12 years. 

Chefs can host television shows, as TV channels are hot places for running cookery shows. Chefs can write cookery books and can also become food Journalists, by writing in newspapers and magazines. Those with a post graduate degree in catering and food processing can join as a faculty member in government or private institutes offering hotel management courses. One can become an entrepreneur by setting up their own restaurant or catering business and can also find job openings abroad as Indian chefs.

Besides these, career avenues are open for chefs in the catering service departments of defence and railways. 10+2 candidates with diploma / certificate course (1 or more years) in Hotel Management and catering Technology which is recognized by AICTE can find openings in the catering department of Indian defence service. The recruitment for the post of Junior Commissioned Officer (Catering) is carried out round the year through an open rally system. The recruitment programme is published in local newspapers, two weeks prior to the conduct of the rally by the concerned ZROs (Zonal Recruiting Officers) and concerned BROs (Branch Recruitment Offices).

One could become stars and celebrities of their own in the culinary art over a period of time. Only hands-on experience over a time span will teach you the tricks of the trade and once your name gets established, then sky is the limit. 

While planning to become a chef you need to know about different types of chefs who work in various positions in a restaurant. Generally three categories of staff are involved in food service establishments or hotels namely the Chefs, the cooks and the food preparation workers. Chefs and head cooks are in charge of directing other workers in the kitchen, estimating food necessities, and ordering materials. Their major responsibilities are creating recipes and preparing meals. The food preparation workers peel and cut vegetables, trim meat, prepare poultry and ensure cleanliness. 

The terms chef and cook are often thought of as the same. A Chef is trained to master culinary forms, as well as provide creative innovation in menu, preparation and presentation. Whereas a cook is trained to master forms of food preparation, he usually takes close direction from a chef. Usually chefs have further training and higher skills than cooks.

Job titles in this field will tell you about a chef's specialty and level of seniority. Small restaurants employ one chef but larger establishments prefer to have separate chefs in charge of breads, vegetables, deserts etc. and in such cases there will be an executive chef to oversees works of other chefs. 

The job titles in the food service establishments can be classified as : 











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