A chef isa highly trained and skilled professional, who is proficient in allaspects of food preparation for a particular cuisine. Chefs can receive both formaltraining from an institution, as well as through apprenticeship with anexperienced chef.
Someone with verve for cuisine who's dexterous in creating
and cooking various foods may consider becoming a chef. Chefs work in a number of places
such as hotels
and private clubs.
•Cafeteria Attendant :
•Minimum qualification-10+2 •Certification is not mandatory to work as a professional chef •Certificate, diploma or degree in culinary art programs
•Strong interpersonal and leadership skills •Responsible •Sensible •Kitchen management •Self motivated
Courses to be pursued
Short term courses
Certification is not necessary
but some chefs choose to earn certification in various areas from the American Culinary Federation (ACF)
•Degree in culinary art
•Post Graduate Diploma in Culinary Arts
•Craft Certification Course in Food Production
•B.Sc in Hospitality & Hotel Administration
•Diploma in Food & Beverage Service
•Diploma in Bakery & Confectionery
•Craftsmanship Course in Food Production & Patisserie
•Craftsmanship Course in Food & Beverage Service
•M.Sc in Hospitality Administration
•M.Sc in Dietetics & Food Service Management
•Post Graduate Diploma in Accommodation Operations & Management
Culinary Academy of India
House No. 6-3-1219/6-A, Saibaba Estate,
Kundanbagh, Umanagar, Begumpet,
Hyderabad, Telangana 500016
Ph- 040 2341 8064
Institute of Hotel Management, Pusa
Library Avenue, Pusa, New Delhi, Delhi 110012
Ph- 011 2584 1411
Amrapali Institute of Hotel Management
F-389, Sector-63, Noida,
Uttar Pradesh 201307
Ph- 0120 419 0433
•Working conditions may depend on the type and quantity of food being prepared and the local laws governing food service operations.
•Long working hours
•Job hazards may include slips and falls, cuts, and burns, but injuries are seldom serious.
•Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Work schedules of chefs, cooks and other kitchen workers in factory and school cafeterias may be more regular.