Chef

Chefs are people who have an innate passion for food. They must not only have the necessary talent to consistently produce tasty dishes, but they must also have exceptional management skills so that there are no major setbacks in the kitchen. Chefs must be able to work under pressure, and they must be dependable people. People with good palettes and presentation skills can generally succeed as chefs.

Most people who go to restaurants do not know the people who make their experience worthwhile. It is almost always the chef. Chefs are tasked with helping prepare meals according to the order of people who visit any particular restaurant. Most chefs specialize in certain kinds of cuisine, depending on the nature of the restaurant they work at. Some chefs even specialize in preparing certain dishes in the restaurant kitchen.

The Chef de Cuisine, or executive chef, is the heart of any restaurant kitchen. This chef is in charge of various administrative duties, as well as regular food preparation tasks. If you want to become an executive chef at a major restaurant, you should be ready to create menus, delegate purchasing of ingredients, hiring and firing staff members as well as expediting the kitchen process. Most executive chefs do not actually cook, but they must have a good palate and be able to manage the quality of food.

The sous chef, or the second chef, is in charge of all the cooking activities that go on in the kitchen. Even though their role is largely supervisory in nature, they also normally participate in cooking. Sous chefs normally expedite and delegate orders, and make sure everything is prepared at the same time by various line cooks. The station chefs are generally responsible for the majority of cooking that goes on in any kitchen. Most station

The amount of money a chef makes depends primarily on their level of experience, their job title and most importantly, where they work. Executive chefs working at 5-star restaurants receive the most money, while an executive chef earns around Rs. 1 lakh to Rs. 3 lakh a month. A kitchen management trainee makes about Rs. 15,000 to Rs. 20,000 a month. A sous chef in a leading hotel can draw Rs. 30,000 to Rs. 70,000 a month

Life as a

chef

can be tedious. Chefs normally spend long hours of the day in hot kitchens preparing meal after meal without any break. On a busy day, chefs can prepare dishes for hundreds of customers without much time to even breathe. Since most restaurants are open on public holidays, chefs do not get to take too many days off to spend with their families.

There are a number of perks associated with a becoming a chef. Most chefs are extremely passionate about cooking, and so if you manage to make it to some of the best restaurants in the world, you will get paid large amounts of money to do what you love. Some chefs even get their own television cooking shows and become celebrities!

Reaching the top of the culinary world is difficult, and chefs need to be extremely talented and lucky to get positions in the best restaurants around the world. Chefs have to work long hours and even on public holidays, and they rarely get time to rest on any given day of work. They have to work in uncomfortable kitchens and they spend much of their day on their feet. Chefs do not enjoy much job security early on in their career.

There is a lot of competition in this career. Since many people dream of becoming chefs from a young age, there are many people competing for entry level positions. However, only the best few manage to secure jobs early on. If they prove to be talented, there is room in various executive kitchens all over the world for able head chefs.

There is demand for food literally all over the world, but places with higher population densities tend to have the most restaurants. Countries where people have higher incomes generally offer better salaries for chefs. Chefs in New York City, Los Angeles, Toronto, Paris, London and Madrid tend to enjoy high earnings. In India, restaurants in Mumbai and New Delhi are perhaps the best to work at.

here are three routes to become a chef and ultimately an executive chef. The best hospitality management graduates are lapped up by big hotels for kitchen management trainee (KMT) programmes, which last for a minimum of two years. After KMT programme, you become a chef de partie, then junior sous chef, sous chef, executive sous chef and executive chef. The second route is kitchen operations training (KOT), one year long. After KOT, you become a demi chef (means half chef), then chef de partie, senior chef de partie, junior sous chef and further on. The other way is to start as a commis, or cook after which you become a demi chef de partie and so on. Else, without a hospitality degree (that is, after Class 12), you could begin as an apprentice, move up as commis and so on