Do you have an inner interest in cooking? Are you enthralled with the use of exotic spices, colorful places of food and with different types of foods? Here is an ideal career option for you to ‘Career as a cook’. The recent rise in the hospitality industry has changed the meaning of cooking completely. It is not just about preparing food items, now it is an activity of cooking which is limited to traditional kitchen and is more and more. Cooking is a special art that combines passion, creativity, hard work and can be defined as all about techniques, materials, nutrition, recipes and flavors.
The word ‘cook’ is the French phrase chef de meal, which is its origin from the chief or chief of a kitchen house. A chef, in the contemporary meaning of the period, is an artist who is equipped with special training in the kitchen crafts master. The demand for a chef’s profession is highest and the one’s heart is one, which is one of the very sought after of hard work. Many well-paid Catering Jobs see those in the hospitality industry for those who have a temperament and talent to prepare water dishes in their mouth.
As it is generally considered, the job of a chef is not just cooking a recipe. The Maharaj is to know all aspects of food and drinks including the art of vegetable and fruit sculptures and its presentation. He said that there should be knowledge of making a wide variety of foods such as appetizers, salads, soups, main dishes, side orders and desserts. To make a date with shopping, menu preparation and managerial and administrative aspects of cooking kitchen cooks – for nutrition analysis and inventory management.
The primary and major responsibility of the Maharaj is to make dishes and prepare food. As the chef, the ladder takes up high play to play different roles, such as organizing the kitchen; Planning to be served food; Directing staff; Supervising kitchen operations and so on. To keep the work on your toes, a cook can be busy all day, keeping the night in the regular place, weekends and vacations can also be done. But the job of a cook will never be bored, if you have a passion for cooking, along with innovation and dedication. Every day there will be new enthusiasm in your job, preparation of birthday recipes, for cooking parties for wedding parties, special guests and so on, like planning the menu. Apart from these, most cooks will have a lot of places to travel and to have the opportunity to meet all types of people.
Although the culinary profession is suitable for both men and women, it is considered a male dominance in the hotel and hospitality industry, especially for this region. The reason for this may be that, the profession of a chef usually begins in the lower side of the spectrum and involves a lot of hard work and requires a lot of physical fitness and cruelty to survive.
Sanjeev Kapoor, Tarala Dalal, Atul Kochhar, Madhur Jafri, Rakesh Sethi celebrity chefs are famous not only in India but also in the world to bring Indian cuisine and Indian cuisine to the top.
Endless opportunities are available in Pak region for those interested in setting up a career in this field. With the increase in the hotel and hospitality sector, trained and experienced chefs have good demand for day-to-day running restaurants, hotels, corporate catering, food processing companies, resorts, airlines, cruise liners etc. to run Food and beverage departments of the industries of the day. In, specialty and multi-dishes restaurants are springing in every nook and corner of major cities. The success of these restaurants depends on their unique dishes and their preparation and presentation by the chef.
After completing the hotel management course, can start his career as a trainee in any restaurant or hotel. From there, he could climb up a slow ladder for Sous Chef, executive Sous Chef and finally executive chef’s situation. The executive chef is the topmost post for getting this area and this title can take it anywhere from 10-12 years.
The TV channels are hot spots for running kitchen shows as chefs can host TV shows. Chefs can become food journalists by writing about kitchen books and writing in newspapers and magazines. With a postgraduate degree in catering and food processing, those hotel management courses can be offered as a faculty member in government or private institutions. One can become an entrepreneur by establishing a restaurant or catering business, and it can also get job opportunities abroad as an Indian chef.
Apart from these, career opportunities are open to cooks in Defense and Railway catering services departments. Diploma / Certificate Course (1 year or more) which is accredited by AICTE and 10 + 2 candidates in the Hotel Management and catering technology, can be opened in the catering department of the Indian Defense Service. The recruitment officer (catering) for the post of Junior is carried out round the year through an open rally system. The recruitment program has been published in local newspapers, before conducting the rally by two days worried ZROs (Zonal Recruitment Officer) and Concerned Brothers (Branch Recruitment Office).
In a period of time, stars and cooking can become their own personalities. Only at one time intervals will you have to teach the tricks of the business and once your name is established, then there is the limit of sky.
While planning to become a chef, you need to know about different types of chefs who work at different positions in a restaurant. Generally, three categories of employees are involved in food service establishments or hotels, namely chefs, cooks and food preparation workers. Cooks and head makers, other employees in the kitchen are in charge of assessing the food requirements, and ordering the material. Their main responsibilities are to prepare dishes and prepare food. Food preparation workers peel and cut vegetables, meat trim, egg is prepared and cleaned.
The conditions chef and cook are often thought of as the same. A cook culinary is trained to master the forms, as well as to provide creative innovation in the menu, preparation and presentation. While a chef is trained to master the forms of preparing food, he usually takes a closer direction from a chef. Usually chefs have more skills than further training and cooks.
The job titles in this field will be to tell about the level of a chef’s specialty and seniority. Small restaurants employ a chef but the big establishments prefer to have separate chefs in charge of bread, vegetables, desert etc. and in such cases there will be an executive chef to look after other cooks.
Food service establishments can be classified as job titles:
Executive Chef / Head Chef- Also known as Chef de Cuisine, an executive chef is in charge of all the food service of a restaurant or hotel kitchen. Executive chef is under control in the kitchen and its responsibilities are to plan the menu, determine the service size, supply order for food, manage the kitchen staff and monitor the operation of the kitchen to ensure that the quality of the food and the presentation is relevant. To make are included. Chief chef / cook is often known as someone with duties in the form of an executive chef, but usually in the charge of him, the direction of such a menu, such as the final authority in management decisions, As an executive, there is overall responsibility for potentially bigger executive decision-making chef / head chef food that comes out of the kitchen.
Sous Chef – Sous Chef is also the assistant chef known as Sub Chef. They are responsible for the safe operation of the kitchen in the absence of executive chefs. He has been in charge of continuous training of inventory, kitchen cleaning, organization and all employees. Sous Chef can also make a few of the actual cooking, for example, to keep step in the line, if necessary, to change.
Station Chef / Chef de Partie – Known by various names, these people work on Chinese, French, Italian, continental, banquet, confectionery etc. They work on a fixed station which is supplied with the ingredients like a special kitchen For the area in charge of the area and equipment, grilling cooking vegetables, sauces etc. In small restaurants, the station chef is the only worker in that department. But in the big establishment, there will be many stations chef and each station chef can be many cooks or assistants.
Line Barry (Commission) – The Commission / Line, which works under Station Maharaj or Chef de Partie, is the entry level status in the big kitchen to know the responsibilities and operations of the station. A person who has recently completed training under formal training or culmination can join as a commission. They are allocating specific duties inside the kitchen and are further classified as:
– Pastry Chef / Patissier: They like pastry, bread, cake, chocolate, biscuits, desserts etc., monitor the production of baked goods.
– Pantry chef / garde Administrator: These chefs are responsible for preparing cold food, such as salads, cold appetizers and other dishes.
– Sauté Chef / Saucier: These cooks are responsible for all fried items and their sauces.
Fish Chef / Poissonnier: They prepare fish dishes and varieties of their sauces
– Roasted Chef / Rotisseur: They are in charge of roasted and braised meat and their proper sauces preparation.
Grill Chef / Grillardin: Prepares all types of grilled foods.
– Fry Chef / Friturier: Prepares all types of fried food.
– Vegetable Chef / Entremetier: They are in charge of soup and all types of hot appetizers like starch in the form of pasta and potato and other vegetables items.
Dispatcher – The bridge between the dispatcher, the kitchen and the waiting staff, is the person in charge of organizing the order by the table. They should be familiar with the menu and should know whether the dishes should be served before guests being like before.