The hospitality industry has been growing at an unprecedented pace from the last few years, triggering increased demand for specialised chefs all across the world. Today, a chef’s profession is looked upon as one of the most sought-after careers owing to the high opportunities and huge demand.
What is the role of a chef?
Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. … Ultimately, you’ll prepare and deliver a complete menu that delights our guests.
What are different types of Chef?
Chefs will generally hold the higher ranked positions in a kitchen. Additionally, a restaurant will usually have managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu development and recipe creation. Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of executive chef.
In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the restaurant’s overall success. The following roles are listed in descending order.
Chef-Owner (Group Chef)
Primary Task: Business management
There is only one per kitchen.
They are responsible for running the establishment as a whole.
They will often work on menu engineering.
Executive Chef (Chef de Cuisine, Head Chef)
Primary Task: Kitchen management
There is only one per kitchen, leading to high competition for the role.
They oversee daily operations, kitchen costs, food preparation, and menu planning.
They will often create most of the new recipes and dishes for the menu.
Sous Chef (Second Chef, Under Chef)
Primary Task: Team management
There can be more than one in a kitchen depending on the size of the establishment.
They oversee the details of each dish and oversee the food lines.
They are the second in command and will run the kitchen in the executive chef’s absence.
They will usually train newly hired chefs and cooks.
Senior Chef (Chef de Partie, Station Chef)
Primary Task: Station management
There can more than one in a kitchen.
They are in charge of specific stations in the kitchen.
They are usually specialist on a certain portion of the menu and will ensure that high-quality food leaves their station.
A hierarchy generally does not exist between specialized chefs. Each of them is an expert in their specific field.
Pastry Chef (Patissier)
Primary Task: Prepare pastries, breads, and desserts
They may be in charge of the whole dessert menu.
The position usually requires extensive specialized training or the completion of a degree in baking.
Depending on the establishment, this position can be equivalent to executive chef.
Sauce Chef (Saucier, Saute Chef)
Primary Task: Choose and prepare sauces and gravies for all meal types
They may also prepare soups and stews.
This is mainly a position found in locations that serve French cuisine.
Fish Chef (Poissonier)
Primary Task: Prepare and cook seafood
They may also be responsible for acquiring the seafood used in an establishment from a local market or non-local vendor.
Vegetable Chef (Entremetier)
Primary Task: Prepare and cook vegetables and starches
They may also be responsible for some soups and egg dishes.
Meat Chef (Rotisseur, Roast Chef)
Primary Task: Prepare and cook meats by roasting, braising, broiling, or other methods
They may also be in charge of obtaining the meat from local suppliers and retailers.
Pantry Chef (Grade Manger)
Primary Task: Preparing cold food items like salads, cold cuts, hors d’oeuvres, and dressings
They will also be responsible for setting up buffet lines and adding centerpieces for an upscale presentation that may include carved and molded ice or fruits.
Fry Chef (Friturier)
Primary Task: Cook foods that need to be fried
They are mainly needed in fast food establishments.
Grill Chef (Grillardin)
Primary Task: Cook foods that need to be grilled
They will generally grill meats and sometimes vegetables.
Butcher Chef (Boucher)
Primary Task: Prepare cuts of meat for other station chefs to cook
They are mainly needed in larger establishments to keep up with the demand
Best Courses and Colleges in India
APCA India – Academy of Pastry and Culinary Arts
PCA (Academy of Pastry and Culinary Arts) offers world class courses in Culinary and Pastry and Bakery. The main USPs of this institute are:
Over 90 per cent of the classes are hands on, conducted in the kitchen.
Small batch size – Max students in a class are 14. Each student makes their own product.
Whatever is made in the class, it is consumed by the students or taken home.
Students are granted International Diploma from City and Guilds, UK.
Their faculty has won national and international awards. Some internationally famous chefs come as Visiting Faculty.
All courses are hand crafted for beginners.
Students are sent to their Malaysia campus for a 2 weeks special training.
It offers the following courses:
6 months and 9 months culinary programme
6 months and 9 months pastry and bakery programme
3 years UG course in baking and culinary
(All classes are conducted from monday to friday, 9 am to 5 pm)
Culinary Academy of India, Hyderabad
Affiliated to Osmania University, Culinary Academy of India offers various courses in Catering Technology and Culinary Arts programme. The courses are approved by AP State Board of Higher Education. The courses offered are:
Bachelor’s degree in catering technology and culinary arts
Craft certification course in food production
Post graduate diploma in culinary arts
Institute of Hotel Management, New Delhi
The institute offers a wide range of courses such as:
BSc in Hospitality and Hotel Administration
Diploma in Food and Beverage Service
Craftsmanship Course in Food Production and Patisserie
MSc in Hospitality Administration
Post Graduate Diploma in Accommodation Operations and Management
International Institute of Culinary Arts
The institute is accredited by Indian Culinary Forum (ICF). It offers the following courses:
Degree in Culinary Arts
Advance Diploma in Culinary Arts
Diploma in Bakery and Patisserie
Diploma in Culinary Arts
Institute of Hotel Management, Aurangabad
IHM Aurangabad is approved by AICTE. It offers the following courses:
BA (Honours) Culinary Arts
BA (Honours) Hotel Management
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