Last Updated on :09-08-2016
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Executive Chef

Aliases: Area Coach, Area Manager

Industry/Sector(s): Tourism and Hospitality


JOB DESCRIPTION 1

The tasks that an Executive Chef is expected to perform include:

  • Coordinating activities of and directing indoctrination and training to people engaged in preparing and cooking foods
  • Planning or participating in planning menus
  • Estimating food consumption and purchasing foodstuffs and kitchen supplies
  • Reviewing menus, analysing recipes, determining food and overhead costs, and assigning price to menu items
  • Directing food apportionment policy to control costs
  • Supervising cooking and other kitchen personnel and coordinating their assignments to ensure economical and timely food production
  • Testing cooked foods by tasting and smelling them
  • Devising  special dishes and developing recipes
  • Hiring and discharging employees
  • Familiarizing newly hired Chefs and Cooks with practices of restaurant kitchen and overseeing training of Cook Apprentices
  • Maintaining time and payroll records.
  • Establishing and enforcing nutrition and sanitation standards for restaurant
WORK ENVIRONMENT 1, 2
  • It requires physical activity
  • Need to handle a team of Cooks and Kitchen Helpers
  • Local travelling is not a part of this job
  • Part-time work and contractual jobs are not available
  • Work from home option is not available
Working hours
  • Individual usually works for 5/6 days a week and 10/12 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
Is the job suitable for a candidate with special needs?

This may vary from organization to organization

EDUCATIONAL QUALIFICATIONS AND TRAINING 4

Preferably, Graduation

KEY COMPETENCIES 1
  • Knowledge of various kinds of menu
  • Well-versed with the standards of sanitation, cleanliness and safety that needs to be maintained in the kitchen area
  • Ability to develop standard recipes and techniques for food preparation and presentation
  • Knowledge of various methods to minimize food and supply waste and theft
  • Proficient in managing the team of Cooks, Helpers and other staff, etc.
DESIRABLE COMPETENCIES 1
  • Problem solving ability
  • Good interpersonal skills
  • Effective communication skills
  • Excellent time management skills
AVAILABLE SKILL TRAINING AND LEARNING INSTITUTES 
  • Institute of Hotel Management Catering Technology and Applied Nutrition  
    http://www.ihmctan.edu/index.html

     
  • Institute of Hotel Management
    http://www.ihmbangalore.kar.nic.in/

     
  • Institute of Hotel Management, Kolkata
    http://www.ihmkolkata.org/index.html

     
  • International Institute of Hotel Management
    http://www.iihm.ac.in

     
  • ITC Hospitality Management Institute
    www.itchotels.in/itchmi/
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
  • http://www.wbut.ac.in/syllabus/Hotel_Mgnt_Syllabus.pdf
CAREER PROGRESSION PATH 1

Executive Chef

    ↑

Sous Chef

    ↑

Line Cook/Chef of Party

    ↑

Commis Chef

    ↑

Kitchen Helpers

The progression is indicative

 

Transfer option
  • India: Yes
  • Abroad: Yes

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EXPECTED EARNINGS 3

For candidates with experience – Rs 33,000 to Rs 40,000 per month
These figures are indicative and subject to change

REQUIRED WORK EXPERIENCE 3

Generally, 5 to 10 years of relevant work experience is required

PROBABLE EMPLOYERS 4, 3
  • Hotels across India
  • Mid-sized motels, restaurants and resorts across India
KEYWORDS 
  • Area Coach
  • Area Manager
  • Administration
  • Supervisor
OCCUPATIONAL CODES AND STANDARDS 
Standard Code Description
NCO 2015 1120.3100 Executive Chef
ISCO 2008 1120 Managing Directors and Chief Executives
NIC 2008 56101: 56102 Restaurants without bars: Cafeterias, fast-food restaurants and other food preparation in market stalls
QP Reference Not available Not available
NSQF Not available Not available

 

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