EX­EC­U­TIVE CHEF Recipe for success


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

CLOCK­WORK 8am: Ar­rive at work. Check emails/im­por­tant fol­low ups. Take a de­tailed round of all kitchens 8.30am: Check break­fast, the most im­por­tant meal of the day 10.30am: Meet the gen­eral man­ager. Give up­date about the pre­vi­ous day and plans for the day 11am: Re­ply to emails. Fol­low up on ad­min­is­tra­tive work Noon to 3pm: Su­per­vise lunchtime kitchen op­er­a­tions 3pm to 3.30pm: Lunch 3.30pm to 4pm: Hold a meet­ing with the chef team 4pm to 6pm: Work on menus 6pm to 7pm: Hit the gym 7pm to 9pm: Su­per­vise kitchen op­er­a­tions for din­ner. Leave for the day

THE PAY­OFF An ex­ec­u­tive chef earns around R1 lakh to R3 lakh a month. A kitchen man­age­ment trainee makes about R15,000 to R20,000 a month. A sous chef in a lead­ing ho­tel can draw R30,000 to R70,000 a month The ex­ec­u­tive chef heads kitchen team and cook­ing and re­lated ac­tiv­i­ties in a ca­ter­ing out­let, restau­rant/s, ho­tel or in a chain. He/she is re­spon­si­ble for the food qual­ity and pre­sen­ta­tion as well. Also, an ex­ec­u­tive chef is in­volved in man­age­ment work, in­clud­ing busi­ness devel­op­ment, fi­nan­cial plan­ning, track­ing and keep­ing abreast of in­dus­try de­vel­op­ments and trends, as well as de­sign­ing menus. Since cook­ery shows on TV are gain­ing pop­u­lar­ity th­ese days, there’s no dearth of jobs for good chefs. An as­pi­rant must have good man­age­ment skills as you will be in­charge of a di­verse team. Knowl­edge of wines and spir­its, cook­ing skills not just in In­dian cuisines but also in­ter­na­tional ones is very im­por­tant SKILLS/TRAITS Good cus­tomer ser­vice skills Abil­ity to lead and man­age a di­verse group of peo­ple One should also be cre­ative and have a keen sense of smell and taste Should main­tain good per­sonal hy­giene

GET­TING THERE There 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 IN­STI­TUTES AND URLS Na­tional Coun­cil for Ho­tel Man­age­ment and Ca­ter­ing Tech­nol­ogy, New Delhi www.nchmct.org

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