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Head Cook

Aliases: Area Coach, Area Manager

Industry/Sector(s): Tourism and Hospitality


JOB DESCRIPTION 1

The tasks that a Head Cook is expected to perform include:

  • Planning meals, supervising and coordinating work of Cooks and other Kitchen Helpers in large hotels, restaurants or other establishments and aboard ships or railway trains
  • Planning daily menu
  • Estimating probable number of guests, popularity of various dishes and assigning price to items, etc.
  • Supervising preparation and cooking of food and instructing cooks for special dishes
  • Concocting special dishes and inventing new recipes
  • Testing cooked foods by tasting or smelling them
  • Purchasing food supplies and kitchen equipment as necessary and checking them for quality,  quantity and supervising Cooks and other Kitchen Workers
  • Hiring new Cooks
WORK ENVIRONMENT 2, 1
  • It requires physical activity
  • Needs to handle a team
  • Travelling is not part of a 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 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
Is the job suitable for a candidate with special needs?

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

This may vary from organization to organization

EDUCATIONAL QUALIFICATIONS AND TRAINING 5

Preferably, 10th/12th pass or diploma in cookery

KEY COMPETENCIES 1
  • Knowledge of various kinds of the 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.
  • Ability to create new dishes and presentation techniques for different dishes
DESIRABLE COMPETENCIES 1
  • Good teaching skills
  • Customer-oriented
  • Problem-solving skills
  • Good interpersonal skills
  • Effective communication skills
AVAILABLE SKILL TRAINING AND LEARNING INSTITUTES 
  • Culinary Academy of India
    http://www.iactchefacademy.com/home.html

  • Amrapali Institute of Hotel Management, Haldwani
    http://www.amrapali.ac.in/

  • Institute of Hotel Management
    http://www.ihmsrinagar.org/index.php?option=com_content&view=article&id=245&Itemid=67

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 6

Head Cook/Executive Chef

    ↑

Sous Chef

    ↑

Line Cook/Chef of Party

    ↑

Commis Chef

The progression is indicative

Transfer option
  • India: Yes
  • Abroad: Yes

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

EXPECTED EARNINGS 3
  • For new entrants - Rs 15,000 to Rs 25,000 per month
  • For candidates with experience - Rs 25,000 to Rs 40,000 per month

These figures are indicative and subject to change

REQUIRED WORK EXPERIENCE 4

Generally, 2 - 5 years of experience required

PROBABLE EMPLOYERS 4, 1
  • Hotels across India
  • Mid-sized motels, restaurants and resorts across India
KEYWORDS 4
  • Area Coach
  • Area Manager
  • Administration
  • Supervisor
OCCUPATIONAL CODES AND STANDARDS 
Standard Code Description
NCO 2015 3434.0100 Head Cook
ISCO 2008 3434 Chefs
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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