Last Updated on :09-08-2016
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Cook, Institutional

Aliases: Cook, Chef

Industry/Sector(s): Tourism and Hospitality


JOB DESCRIPTION 1

The tasks a Cook, Institutional is expected to perform include:

  • Preparing, seasoning and cooking soups, meats, vegetables, desserts and other food for consumption in hotels, restaurants and other establishments
  • Frying, boiling, broiling, roasting or steaming vegetables, meats, fish and other food
  • Preparing salads, sandwiches, cakes, fruit juices and other cold foods
  • Supervising dish washing and preparing of vegetables and other foodstuffs for cooking
WORK ENVIRONMENT 2, 1
  • It is not a desk job
  • Needs to handle a team
  • Local travelling is a part of this job role
  • Part-time work and contractual jobs are available
  • Work from home option is not available
Working hours
  • Individual usually works for 5/6 days a week and 8/9 hours everyday. The organization or institution remains open and functional for 24 hours a day and 7 days a week
  • Shift system may be available
  • Overtime may be required
  • Being self-employed is an option. In this case the working hours and days are flexible
Is the job suitable for a candidate with special needs?

This job is suitable for candidates with Low Vision (LV), One Leg (OL) and those who are Hearing Impaired (HH)

This may vary from organization to organization

EDUCATIONAL QUALIFICATIONS AND TRAINING 3

Preferably, 10th pass

KEY COMPETENCIES 1
  • Skilled in  preparing various delicacies
  • Ability to plan and supervise staff
  • Well-versed on preparing vegetables for further cooking
  • Proficient in supervising dish washing staff
  • Conversant with various cooking methods like boiling, baking, roasting and steaming
  • Ability to maintain Food Hygiene Regulations
  • Knowledge of seasoning and recipes
  • Proficiency in managing cordial  relationship with guests
DESIRABLE COMPETENCIES 1
  • Flexibility and attentiveness
  • Time management skills
  • Good team leader
  • Hard-working
  • Creative
AVAILABLE SKILL TRAINING AND LEARNING INSTITUTES 

Schools across India

AVAILABLE SKILL TRAINING SCHEMES/SCHOLARSHIPS 

For scholarship and schemes, use further links like:

  • https://scholarships.gov.in/main.do
SAMPLE OF TRAINING AND LEARNING COURSES 

http://www.infinitecourses.com/Course_Details.aspx?Course=Certificate-Course-In-Cookery&CourseID=8119

CAREER PROGRESSION PATH 4

Trainee/Helper → Cook, Institutional → Head Cook

The progression is indicative

Transfer option
  • India: Yes
  • Abroad: Yes

 (*This field to open the relevant job title when clicked)

EXPECTED EARNINGS 5

For candidates with experience – Rs 16,000 to Rs 25,000 per month

These figures are indicative and subject to change

REQUIRED WORK EXPERIENCE 3

Generally, 1 year of experience required

PROBABLE EMPLOYERS 1, 3, 5
  • Hotels, guest houses, holiday centres across India
  • Hospitality agencies across India
  • Self-employed
KEYWORDS 
  • Cook
  • Chef
  • Sous Chef
OCCUPATIONAL CODES AND STANDARDS 
Standard Code Description
NCO 2015 5120.0200 Cook, Institutional
ISCO 2008 5120 Cooks
NIC 2008 56101; 56102; 56104 Restaurants without bars Cafeterias, fast-food restaurants and other food preparation in market stalls ; Restaurant and bar activities connected to transportation, when carried out by separate units
QP Reference Not available Not available
NSQF Not available Not available

 

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