Introduction
Cooking is absolutely an art and the saying is also true that - it’s not every one’s cup of tea. Some one who is really qualified in is good at it; holds a bright future as a chef in hotel industry. With the boom in hotel industry, a lot of hot opportunities are now up for grabs for trained and experienced chefs. Chef is a French term and is referred to professional cooks.Today Cooking is more than an activity which is confined to traditional kitchen. Of late, it has grown into and has established itself as a high flying career option for many youngsters who possess an inborn love for an art called cooking.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 in this career is something of this nature: -Executive Chef- Usually he is in control of every thing 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 see that the food is served to the waiters in time to be simultaneously put on all 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.
Eligibility
Qualification: Minimum qualification needed to opt for a career as chef is 10+2. There are many certificates and diplomas courses in this field. Bachelor of Hotel management also trains student for this profession. Duration of certificate courses is six months to one year. Bachelor and diploma courses are of three to two year respectively. Personal attributes: 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 through knowledge about different variety of food and cuisine and how they are cooked, prepared anf finally presented to the guests. He should posses an outgoing and friendly personality and also an ability to work in a team.
Cooking is absolutely an art and the saying is also true that - it’s not every one’s cup of tea. Some one who is really qualified in is good at it; holds a bright future as a chef in hotel industry. With the boom in hotel industry, a lot of hot opportunities are now up for grabs for trained and experienced chefs. Chef is a French term and is referred to professional cooks.Today Cooking is more than an activity which is confined to traditional kitchen. Of late, it has grown into and has established itself as a high flying career option for many youngsters who possess an inborn love for an art called cooking.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 in this career is something of this nature: -Executive Chef- Usually he is in control of every thing 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 see that the food is served to the waiters in time to be simultaneously put on all 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.
Eligibility
Qualification: Minimum qualification needed to opt for a career as chef is 10+2. There are many certificates and diplomas courses in this field. Bachelor of Hotel management also trains student for this profession. Duration of certificate courses is six months to one year. Bachelor and diploma courses are of three to two year respectively. Personal attributes: 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 through knowledge about different variety of food and cuisine and how they are cooked, prepared anf finally presented to the guests. He should posses an outgoing and friendly personality and also an ability to work in a team.
After completion of a diploma or the certificate course in Hotel Management, one can join a hotel as an intern or can opt 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 go for entrepreneurship by going it the way of food chains or preparing food that is ready to eat a.l.a M.T.R. It is closely linked with the tourism industry which is already on the upswing. With the socio-cultural changes that Indians have experiencing eating out has become popular like never before. Overall a chef’s career is very promising and rewarding.
Remuneration
Usually after completing the diploma or the bachelor's course, graduates are usually absorbed as trainees. After successful completion of training, they may be absorbed in positions with salaries range between Rs 7,000 to Rs 10, 000. As one gains experience in the field, he / she can expect higher pay- package coupled with excellent life-style.
Institutes/Universities
Remuneration
Usually after completing the diploma or the bachelor's course, graduates are usually absorbed as trainees. After successful completion of training, they may be absorbed in positions with salaries range between Rs 7,000 to Rs 10, 000. As one gains experience in the field, he / she can expect higher pay- package coupled with excellent life-style.
Institutes/Universities
Institute of Hotel Management, Catering Technology and Applied Nutrition (17 centres located in New Delhi, Ahmedabad, Bangalore, Bhopal, Bhubaneshwar, Calcutta, Chandigarh, Chennai, Goa, Gurdaspur, Gwalior, Hyderabad, Jaipur, Lucknow, Mumbai, Srinagar and Thiruvananthapuram).
Institute of Hotel Management, Catering Technology and Applied NutritionVeer Savarkar Marg,Dadar (W), Mumbai 400 028Tel No: (022) 2445 7241/42, 2446 9152, 2446 9143Fax: (022) 2444 9779 E-mail: mumcat@vsnl.comWebsite: http://www.ihmctan.edu/
Indian Institute of Hotel Management (run by the Taj Group of Hotels) Aurangabad, Dr Rafiq Zakaria Campus, Rauza Bagh Aurangabad,Maharashtra Phone-No: 0240–238 1113, 0240–2381127 Fax: 0240–2381104 Email: enquiry@ihmaurangabad.ac.inWebsite: www.ihma.ac.in, www.ihmaurangabad.ac.in
The India Tourism Development Corporation (ITDC),MPDC Centre,C-12/A, Qutab Instutional Area,New Delhi - 110016Telefax: 26961844E-mail: mpdc@nda.vsnl.net.inWebsite: http://tourism.gov.inThe Welcomgroup Graduate School of Hotel Management,Manipal, Karnataka, offers a degree level graduate programme. WGSHA, Valley View InternationalManipal - 576104Ph: 0820 2571101Fax: 2571327Email: office.wgsha@manipal.eduWebsite: www.manipal.edu
Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, (Approved by AICTE and affilited to GGS Indraprastha University) Chandiwala Estate,Maa Anandmai Marg, Kalkaji, New Delhi-110019 Ph: 6826205Fax: 91-11-6826231Website: www.chandiwalaestate.comEmail: hm@chandiwalaestate.com
The Oberoi School of Hotel Management, offers a 3-year Diploma course to graduates from any discipline. Oberoi School of Hotel Management,7 Shamnath Marg,near ISBT,New Delhi.Ph +91-11-2389 0505Email: careers@eih-india.comWebsite: www.oberoihotels.comNational Council for Hotel Management and Catering Technology,Library Avenue,Pusa Complex, New Delhi - 110 012Ph: 011- 5787411, 5732429 Website: http://www.nchmct.org/
Delhi Institute of Hotel Management and Catering Technology Behind Lady Sri Ram College, Lajpat Nagar IVPh: 26435883Fax: 26422174Guru Gobind Singh Indraprastha University,offers 4 years Bachelor of Hotel Management & Catering Technology Guru Gobind Singh Indraprastha University Kashmere Gate Delhi - 110006, India Tel.: 23900166, 23900167, 23900168, 23900100 Fax: 23865941, 23900111 Email:akgupta@ipu.eduWebsite: http://www.ipu.ac.in
Lakshya Bhartee Institute of International Hotel ManagementB- 98, Pushpanjali Enclave, Outer Ring Road, Pitampura, Delhi 110034 Ph: 55155113 Fax: 27011495 Email: info@lbiihm.com
New Delhi YMCA offers one year Diploma in Hotel & Catering ManagementJai Singh Road, New Delhi-110001Telephone: 0091-11-23361915, 3746668Fax: 0091-11-23746035E-mail: ymcand@del3.vsnl.net.inWebsite: http://www.newdelhiymca.org
Rai University,A- 41, MCIE, Mathura Road New Delhi - 110044 Tel: 011- 41560000, 41570000.26991300, 32409738 Mobile: 9810146504, 9810299522 Fax: (011) 2695 9999 Contact PersonMahesh KapoorEmail : mahesh.kapoor@chat.edu.in
Anand Institute of Management Science (AIMS), Vidyanagar-Vadtal Road,Behind SP University Maidan,Near Charotar Gas,Dist: Anand, Bakrol-388 315, Gujarat Phone:02692-239246, 02692-239247,(M) 09374639738Email:info@aims.ac.inWebsite: http://www.aims.ac.in
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The hospitality industry is a huge one..and i think hospitality management is all about making people happy and comfortable..the hospitality industry is a dynamic and challenging good skills..
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