What are the Qualities of a Successful Chef?

Chef Course in Delhi

September 25, 2020

Every successful chef must have a genuine love for food. It's like spending your whole life experimenting with flavor, texture and feel the aromas. Every chef must have a strong work ethic. With high octane situations and long hours some days, total commitment and dedication is very important for the job. It involves taking on busy shifts, multitasking and being a team leader which you can learn during your Chef Course in Delhi.
 

Why The Hotel School

 

The Hotel School is a hotel management institute situated close to airport, Delhi. It is very well accessible from any location in Delhi NCR. THS has two more campuses at Haldwani and Pithoragarh. It offers several courses in hotel management. They are degrees, diplomas, several crafted food production courses etc. It has very good faculty members who take serious care of the students. Many recreational activities keep them busy all the time and they don't get bored anytime while at the college campus. It has practical labs for food production, housekeeping, front office and a mock bar where students practice their practical classes on a regular basis which makes them perfect for the actual job.

 

There is also a dedicated placement cell which continuously works to make sure we place 100% students on job and that too in reputed leading hotels.                                                                       

 

Different Types of Chefs

 

Working as a chef, you will often have to work your way up the ladder among a kitchen team. There are, in fact, various different chef roles in the kitchens, so it is actually worth thinking about which you aspire to fulfill.

 

Commis Chef

 

The first role you are likely to be employed on is that of Commis Chef. This is a junior chef in training who is still learning from their senior team members. Commis Chef reports to the Chef de Partie.

 

Chef de Partie

 

A Chef de Partie is responsible to hold a specific area of the kitchen, whether working with fish, grills or vegetables. In larger kitchens, this may comprise a team of junior and senior chefs.

 

Sous Chef

 

A Sous Chef is second in command, being actively involved in the running of the entire kitchen, often filling in absence of the Head Chef.

 

Head Chef

 

The Head Chef runs the kitchen, managing and guiding the entire kitchen team, working with the suppliers and food and beverage managers, and sometimes creates menus.

 

Executive Chef

 

Finally, there is the position of Executive Chef. The Executive Chef is the hotel kitchen's most senior position and they usually oversee multiple outlets. Executive Chefs are responsible for staff recruitment and development, as well as managing all costing and kitchen finance managements. They are also responsible for ongoing menu updation, development and culinary innovation.

 

Main Steps to Become a Chef

 

Here are the steps you need to take to become a chef-

Join a professional culinary school, preferably The Hotel School;

Pass your culinary school exams and earn a professional qualification post your course completion;

Obtain work experience in a professional kitchen post your Chef Course in Delhi;

 

Find a full time job in a top hotel or restaurant.

 

A Day in the Life of a Chef

 

A chef's typical day starts with a quick briefing with the Head/Sous Chef and the surrounding kitchen team. At this meeting, particular tasks will be assigned to each chef and team member. This includes a quick review of the previous day’s performance where areas of improvement are identified and discussed. Your role could also involve ordering cooking ingredients, making menus and talking to colleagues and guests. As you would expect, the busiest periods being a chef are during the lunch, dinner hours and at the weekends, which means you will have to adjust your social life to some extent. However, working as a chef is a highly sociable occupation itself, and the flexible working hours make this lifestyle desirable for many who prefer everyday not to be the same day.

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