Chef
Also called: Cook
Plans, cooks and runs kitchens in hotels, restaurants and food businesses.
What the work is
Chefs create dishes, run kitchens and manage food quality, cost and hygiene. They start as commis chefs and rise through chef de partie and sous chef to executive chef. Others become pastry chefs, food stylists, cloud kitchen owners or food entrepreneurs.
Hotel management and culinary arts degrees help, but skill, stamina and creativity matter most.
A typical week
- Prepare and cook dishes
- Create menus and recipes
- Manage kitchen staff and stock
- Keep hygiene and food safety
It suits people who
- Love cooking and food
- Work fast under pressure
- Are creative and disciplined
Your path to get there
School (Class 8-10)
- Cook at home and try new recipes
Class 11-12
- Culinary arts degree or B.Sc Hospitality (NCHMCT JEE)
College or fresher
- Train in hotel and restaurant kitchens
- Learn food safety (FSSAI) standards
Working or switching
- Home cooks start with cloud kitchens or catering
- Start with a skills refresh of 6 to 12 weeks: one short course and one TalentMeter assessment to show where you stand today.
- Use returnship and second-career programmes; many large employers in India run them for people back after a break.
- Explain the gap in one honest line on your CV and LinkedIn, and list what you did in it (caregiving, freelancing, courses, volunteering).
- Contract, part-time and freelance roles are a common way back in; they turn into full-time offers often.
Exams and certifications
| Name | What it is for | When |
|---|---|---|
| NCHMCT JEE ↗ | Hotel management at IHMs | Once a year |
| FSSAI food safety training | Food safety | Any time |
Exam names, eligibility and dates change. Always check the official website for this year's notice.
Job market
Job titles to search
Who hires
Where the jobs are
These buttons open a live search for "Commis chef" on each job site. TalentMeter does not list or vouch for the jobs there.
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