Chef

General Managers

Lobby Managers

Chef

Job Description:
The culinary profession has gained tremendous respectability with the growth in the hospitality industry. The bigger hotels follow a hierarchy and at the lowest rung is the Apprentice or Commis, then the Chef de Partis who is the in-charge of a section of the kitchen; Sous Chef looks after the specialist restaurants; Executive Sous Chef or the Chef de Cuisine is the overall in-charge of the food operations and other than planning menus and giving directions his duties also include budget control, equipment purchase, recruitment of kitchen staff and coordination with the other departments.

Educational Qualification:
Diploma in Hotel Management with specialisation in food production; diploma in Culinary Education; One can also join as a Apprentice after schooling.

Opening:
While the hotels and restaurants are the biggest employer of culinary specialists, excellent opportunities also exist with airlines, shipping companies and hospitals.