Comparison in the Career: Chef vs. Food & Beverage Manager

Comparison in the Career: Chef vs. Food & Beverage Manager

Of these professions a Chef is basically a culinary worker whose duties and responsibilities revolve around creating and cooking meals/dishes for the hotel’s restaurant. However, a chef may also need to assist in different administrative as well as managerial tasks so that the restaurant operates in smooth fashion.

On the other hand, a Food and beverage managers on a normal work day plans, organizes, directs, controls and evaluates all the operations of bars, restaurants, cafeterias as well as other tasks that involve serving of food and beverage at a hotel/food establishment.

Frankly speaking, most individuals working in the hotel industry say that a Chef is the most important part of a hotel. However, we beg to differ because each and every department has its own role to play in making a particular hotel worth getting its star rating.

What to study

In order to become a Chef, candidates can pursue any of the below mentioned programmes:

BSc in Hospitality and Hotel Administration

BA in Hotel Management

BA (Hons) in Hotel Management

BA (Hons) in Culinary Arts

Bachelor of Hotel Management

BBA in Hospitality

Bachelor in Hotel Management and Catering Technology

Craft Course Certificate in Food Production and patisserie

Diploma in Chef's Management

Bachelor of Catering Technology & Culinary Arts

Costa Crociere Cruise Chef Course

Bachelor of Science (BSc) in Culinary Arts

Aspirants who want to become a Food and Beverage (F&B) Manager can enroll for any of the below mentioned programmes:

Bachelor of Hotel Management (BHM)

Systematic Training and Education Programme (STEP)

BSc in Hospitality and Hotel Administration

BA in Hotel Management

BA (Hons) in Hotel Management

Bachelor of Hotel Management

BBA in Hospitality

Bachelor in Hotel Management and Catering Technology

Job profile

Chef

The primary task of a chef is to craft and prepare new recipes. Apart from this, chefs on a regular basis need to give a slight twist to tried and time tested dishes served at the hotel’s restaurant.

A chef by and large is responsible for anything and everything that is related to the working of a restaurant. Thus, he/she needs to maintain a track of the inventory, ensure that new specials are put-up regularly on the menu. Apart from this, he/she also needs to possess knowledge of how to use different kitchen gadgets as well as train cooking staff on a regular basis.

Chefs often need to work in a very hectic schedule and this also includes working long hours. They are mostly the first ones to arrive for work and the last ones to call it a day. Apart from this, chefs need to mandatorily possess the ability to multi task.

After gaining considerable experience, chefs graduate to directing the kitchen help on how to manage the kitchen as well as plan what meals should be served on a given day. In addition to this, chefs are also responsible for determining what the portion on servings should be.

The work profile of a chef would vary depending on his position. An Executive Chef oversees the complete culinary operations of the restaurant/food service establishment. They are also responsible for creating the menu as well as the theme of the establishment. On the other hand, the Sous Chef is typically the administrative assistant and works to ensure that the tasks listed by the head chef are carried out effectively. A Sous Chef may also be in-charge of hiring/firing lower chefs, along with maintaining their work schedules. Next, the Line Chefs are often given specialised duties which include baking, preparing  food ingredients and the likes. They usually report to the executive chef or the sous chef.

Food & Beverage Manager

They are responsible for coordinating and overseeing all the operational aspects of a restaurant/food service establishment. The F&B Manger is responsible for hiring as well as training other staff members. Their work profile also involves ordering supplies and to assist/advise on budgeting, determining cost of dishes on the menu as well as producing financial reports.

The working hours of F&B Manager are often long and sometimes they also need to deal with difficult employees as well as demanding customers.

Salary

The pay scale offered to Chefs depends on their position in the kitchen as well as the hotel/establishment at which they work. Pasyscle.com reveals that a Sous Chef can earn a salary ranging from Rs 242,531 to Rs 916,777 whereas an Executive Chef can expect to receive a salary between Rs 238,315 - Rs 3,504,683.

On the other hand, Payscale.com shared that the average salary earned by a Food and Beverage Manager is Rs 772,267 per year. The salary of F&B Manager ranges from Rs 304,556 - Rs 1,813,529.

Some popular hotels like Marriott International and the Taj Group of Hotels offer fresher’s (1-4 years of experience), a salary package of around Rs 373,689 and Rs 254,500 respectively.

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Comments   

0 # Rohan 2017-03-03
I am from Kolar, I have scored 82 percentile in CAT this year. Please let me know the colleges where i can get admission
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0 # Pallavi 2017-03-04
Hii, for finding it you can go through mock counselling , please visit here- mock counselling, you can also get good college in Kolar.
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