There are infinite number of culinary/Cooking institutes offering globally professed certification but we come up with the UEI Global Institute which is offering great services for their students in Culinary and Cooking Field.
An Entry Level Chef with less than three years of experience earns an average salary of ₹2.5 Lakhs per year. A mid-career Chef with 4-9 years of experience earns an average salary of ₹3.4 Lakhs per year, while an experienced Chef with 10-20 years of experience earns an average salary of ₹4.9 Lakhs per year.
Interestingly, culinary/Cooking jobs are some of the top rated and most popular jobs in the world. There are countless opportunities, and there is a strong need for culinary professionals and new culinary school graduates. The Bureau of Labor Statistics (BLS) predicts that employment for chefs, head cooks, and cook supervisors will grow by 10% in the next few years. Hence it is no surprise that the culinary industry employs a large number of people. In the US alone, there are over 1.4 million people who work in restaurants and food service establishments. These jobs typically come with a higher salary for those who qualify as skilled employees, and the industry also offers many job opportunities for those who may not have a college degree. Careers Paths for Cooking Students/Graduates Careers in the culinary world are plentiful, but it is important to be aware of the different paths one can take.
Executive chef – Executive chefs are expected to oversee the kitchen of a restaurant, hotel, or other establishment that serves food. They manage the food and beverage costs and decide what types of dishes will be prepared. They also need to know how to provide customer service and interact with staff members. Only very large and established restaurants employ an executive chef.
Sous chef – A Sous Chef directly reports to the executive chef and has a hands-on role in the kitchen. They are also tasked with the day-to-day activities that are necessary to run the kitchen. Interestingly, the term “sous” stands for “second” or second-in-command.
Restaurant manager – The primary duty of a restaurant manager is to make sure the restaurant is clean and well-maintained. They also need to make sure that the kitchen staff has what they need to prepare food, ensure that all food meets health codes, and manage day-to-day operations with little to no discrepancies.
Butcher – Butchers are specialists in the preparation of animal carcasses, game, and meat. They also often provide specialty cuts of meat like sausages and hams. Butchers use a variety of instruments to butcher the animal carcasses into cuts that are more easily handled for cooking or sale, such as knives, saws, or shears.
Sommelier- A Sommelier is a wine expert. They are responsible for pairing food with wine to enhance the flavors of both. The Sommelier is typically the person that recommends wines to their customers at restaurants or bars, but this can also be done through a phone call, social media post, email, etc.
Baker – The duty of a baker in culinary arts is to create the dough for breads, cakes, and other pastries. They are responsible for baking these goods by following recipes to the letter, while monitoring the dough’s temperature and consistency. Bakers are also responsible for ensuring that their products are properly prepared before being shipped out to customers.
Pastry cook – Pastry cooks oversee the baking and decorating of sweet, savory pastries, cakes and other desserts. They may also be responsible for creating recipes and testing new dishes.
Caterer / Banquet cook – These professionals are tasked with preparing food and drink usually for large numbers of people such as for a wedding, business meeting or school events.
Everything’s based on standard & requirement based on experience of both hotel & chef + working hours are different for every hotel
If well qualified chef managed to crack management training interview one may reach to higher level within 5–8 years.
CTC( cost to company)
- Executive chef- 1 lakh 24000/-
- (chef de cuisine) 75000/-
- Second chef (sous chef) 50000–75000/-
- Chef de partie -34500–55000/-
- Commis i -10000–16000
- Commis ii -9000–15000
- Commis iii -6500–12000
- Apprentices-2000–4000/-
- Helpers / trainees -1200 to 2500/-