PAS­TRY CHEF Cream team

THE LOW­DOWN

Hindustan Times (Delhi) - HT Education - - Front Page -

CLOCK­WORK 7am to 10am: Reach the kitchen 6.30-10am: Break­fast buf­fet. Check breads and desserts for fresh­ness 10am to 3pm: Check for and pre­pare or­ders for the day 3pm: Lunch 3.30pm to 9pm: Work on the din­ner buf­fet and in­di­vid­ual or­ders. Also pre­pare menu for the pas­try shop 9pm: End work. Do some cre­at­ing plan­ning for the next day

THE PAY­OFF (In a five-star ho­tel or high-end restau­rant or stand-alone bak­ery) Start as a ju­nior chef: R15,000 Salary grows with ex­pe­ri­ence and po­si­tion. A pas­try chef can go on to earn lakhs and even be­come an en­treprenuer or start his/her own bak­ery. A pas­try chef, or patissier, is the Willy Wonka of pro­fes­sional kitchens — he/she cre­ates de­li­cious cakes, pas­tries, pies, cook­ies, breads etc. In a ho­tel or restau­rant kitchen, they oc­cupy the pas­try sub­sta­tion and are re­spon­si­ble for cre­at­ing prod­ucts that are as pleas­ing aes­thet­i­cally as they are to taste. Though the job re­quires long hours on the feet, a pas­try chef gets to em­ploy his cre­ativ­ity to the fullest and come up with tan­ta­lis­ing cre­ations, mak­ing it a sat­is­fy­ing pro­fes­sion. You have to be creative and think out of the box SKILLS/TRAITS Cre­ativ­ity — It’s a field for those with an artis­tic bent of mind At­ten­tion to de­tail Cus­tomer ser­vice: some pas­try chefs may sup­ply other busi­nesses with baked goods, while oth­ers may serve their con­fec­tions at their own neigh­bour­hood shops. No mat­ter who their cus­tomers are, pas­try chefs need peo­ple skills in or­der to es­tab­lish thriv­ing busi­nesses Abil­ity to han­dle long hours with pa­tience: It’s a sat­is­fy­ing but phys­i­cally de­mand­ing pro­fes­sion re­quir­ing long hours on the feet. For most, the day be­gins predawn. Cook­ing and bak­ing can be a long-drawn process so one has to re­main pa­tient and cheer­ful at the end of it all. Punc­tu­al­ity: At a ho­tel/restau­rant, chefs have to plate and de­liver a pre-pre­pared prod­uct to the ta­ble within a few min­utes of an or­der com­ing in. If you pre­pare goods on or­der, you have to en­sure the cake reaches the cus­tomer fresh, cooled down, and at the al­lot­ted hour

GET­TING THERE As it is a spe­cialised field, a de­gree/cer­tifi­cate course in bak­ing af­ter Class 12 is ideal. How­ever, many chefs be­lieve hands-on train­ing works just as well. You can get on-the-job ex­pe­ri­ence while do­ing an ap­pren­tice­ship pro­gramme or learn the ropes af­ter do­ing a de­gree in ho­tel man­age­ment. The lat­ter gives you a holis­tic view of all de­part­ments in a kitchen and is re­quired if you wish to be pro­moted to the po­si­tion of ex­ec­u­tive chef IN­STI­TUTES AND URLS In­sti­tute of Ho­tel Man­age­ment, Cater­ing and Nu­tri­tion, www.ihm­pusa.net STEP pro­gramme at The Oberoi ho­tels, www.oberoi­ho­tels.com/ca­reers National Coun­cil for Ho­tel Man­age­ment & Cater­ing Tech­nol­ogy, nchmct.org Ba­nar­si­das Chandi­wala In­sti­tute of Ho­tel Man­age­ment and Cater­ing Tech­nol­ogy, www.bcihmct.ac.in

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