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- You must have good management and team skills. As a sous chef, you will be in charge of a team that may include much older, more experienced or less literate people than you.
- Ability to handle the stress and pressure of the job and willingness to always remain cheerful and put in long hours of strenuous work.
- National Council for Hotel Management and Catering Technology. http://www.nchmct.org
- Institute of Hotel Management, Catering and Nutrition, Pusa Complex, New Delhi. www.ihmpusa.net
- Indian Institute of Hotel Management, Auragabad, Maharashtra. www.ihma.ac.in
- The money is good
- It is a very creative field.
- The results of your labour are instantaneous. You get quick feedback from guests.
- You could have the opportunity of serving state dignitaries.
- The job role demands long hours of physically exhausting work.
- It can get quite stressful at times.
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A sous chef is the direct assistant of the executive chef and is the second-in-command. He/She is responsible for menu planning, quality control, mentoring junior chefs and stepping in when the executive chef is off duty. Smaller operations generally do not have a sous chef, but larger restaurants and hotels may have several of them.
As a sous chef in a leading hotel, one’s salary can be anywhere between Rs. 30,000 to Rs. 70,000 per month. At a high-end standalone restaurant, you can earn up to Rs. 1 lakh per month, inclusive of perks.
How to Get There
You will have to earn a recognized Bachelor’s degree in hotel management; this should be supplemented by a kitchen management training programme, followed by on-the-job training at various positions.
Students from any stream can opt for course at the undergraduate or post graduate level, but one must be passionate about the job.
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