Chefs and cooks are responsible for preparing, cooking, and presenting food to high standards, whether in restaurants, hotels, catering services, or private households. While cooks focus on following recipes and daily meal preparation, chefs also handle menu planning, kitchen management, and creative food development.
1. Food Preparation & Cooking
Prepare ingredients and cook meals according to recipes.
Ensure taste, portion, and presentation meet quality standards.
2. Kitchen Management (Chefs)
Plan menus and develop new dishes.
Oversee kitchen staff and assign duties.
Manage food inventory and ordering.
3. Hygiene & Safety
Maintain cleanliness in the kitchen.
Follow food safety regulations and storage procedures.
4. Cost & Waste Control
Monitor portion sizes to reduce waste.
Track food costs and suggest cost-effective alternatives.
Education:
Cooks: No formal degree required; culinary training is an advantage.
Chefs: Diploma or degree in Culinary Arts, Hotel Management, or related field preferred.
Skills:
Knowledge of cooking techniques and cuisines.
Time management and ability to work under pressure.
Creativity (especially for chefs in menu creation).
Strong teamwork and communication.
Training: Apprenticeships or culinary school certifications are highly valued.
Line Cook: ₹12,000–₹20,000/month.
Commis Chef: ₹18,000–₹30,000/month.
Sous Chef: ₹35,000–₹60,000+/month.
Head/Executive Chef: ₹60,000–₹1.5 lakh+/month.
Commis Chef → Chef de Partie → Sous Chef → Head Chef → Executive Chef.
Specialization in cuisines (e.g., Italian, Japanese, Pastry).
Transition into food styling, catering business, or culinary training.
