What will Happen If You Wanna be a Chef In the Future? Let's watch & Share & Download Freely. Enjoy Passion for the Profession.

1. Fazlea Allahie

2. Objective
Chef
History Of Chef
Kitchen Brigades
Entry to Executive
Monopoly
Kitchen Culture
Skill & Grooming
Culinary Education Institutions
Job & Networking
Obstacle In Career Buildup
Bright Future
Public Figure
Self Independent
Summary
References

3. Chef
A chef is a highly trained and skilled
professional cook who is proficient in
all aspects of food preparation of a
particular cuisine.

4. History Of Chef
The word "chef" is derived from
the term chef de cuisine (French
pronunciation) the director or head
of the kitchen.
In English, the title "chef" in
the culinary profession originated
in the haute cuisine of the 19th
century. The culinary arts
Revolution from the French
language.

5. Kitchen Brigades

6. Kitchen Brigades
Chef De Cuisine
Sous Chef (Second
Head)
Night Cook Chef Substitute
Baker Chef
Butcher Chef
Soups Chef
Fish Chef
Sauce Chef
Larder Chef (Cold Kitchen)
Pastry Chef
Grilled Chef
Vegetables Chef
A La Carte Chef
Roasting Chef
Chef on dutyStaff Cook

7. Entry To Executive
EXECUTIVE / HEAD CHEF (MANAGEMENT SUPERIOR
LEVEL)
COMMIS CHEF (ENTRY LEVEL)

8. Kitchen
Management
Service Knowledge
Stewarding
Pot watch
Food Cost
Control
HACCP
Purchasing
Portion Control
Food Safety
Accounts
Front Office
House Keeping
HR Office
Storing
Promotion &
Marketing
& Others
Department

9. Monopoly
Culinary is Origin from French & Converted to
English.
The Hotel Journey was Staring In Bangladesh during
1966 East Pakistan Period of Dhaka. Formally
Named Dhaka InterContinental Hotel. During that
period The Hotel was Hired Expert Kitchen Cook,
Executive Chef from Thailand, UK, Korea. The Hotel’s
Productions most of the (90%) Staffs was Christian
Religions & They Operate & Ruling the Hotel till
2001. Day by day The Foreign Kitchen Staffs leave
the hotel When Hotel Management change their
policy for Local Christian Group Employee. Present
time There were no foreign Kitchen Staff in
Bangladesh Expect few Chain Hotels e.g. Westin
Dhaka/ Le Meridian Dhaka. It was Significant
Monopoly Period for State owned Public Property
Staff Ruling time for Expert Hotel’s Kitchen Staffs!

10. Kitchen Culture
Kitchen is heart of the Hotel Productions & Food Preparation Hub.
Motivation
Cleanliness Chef Uniform
Overall Hygiene
Safety Fast
Senior Followers

11. Skill & Grooming
Culinary knife skill techniques are one of the first things you
need to master to work in a professional kitchen or just take
your cooking to the next level. A large part of a commercial
kitchen's operation revolves around their daily prep; there
is no quality prep without efficient and accurate knife skills.

12. Culinary Education Institutions
DOMEST I C AB ROAD
India
Malaysia
UK
Australia
Nepal
USA
Indonesia
Switzerland Etc
National Hotel & Tourism Training
Institute(NHTTI)
Diploma In Hotel Management
Professional Chef Course
Diploma In Tourism Management
National Certificate Courses
Bangladesh Skill Development Institute (BSDI)
Tommy Miah’s Culinary Institutions
Dhaka University
Royal University
European University Bangladesh
American International University
National University
Dhaka International University
University Of Liberal Arts Bangladesh
Stamford University
IBAIS University

13. Job & Networking
Hotelier
Institutional
Personal
Relation
Management
Connection

14. Obstacle In Career Buildup
Fuse Networking &
Relationship
Corruptions
No Labor Union Political Support
Institutional Poor
Negotiations
Human Trafficking
Government Carelessness Human Right’s Violation
Non-Relevant Study or Field Company ‘s Selfish Manner
Lake of Higher National Level
Policy
None of Legal & Authentic
Support

15. Bright Future
Highest Salary & Facilities / Medical
Transport
Job Security ( Permanent Employee)
New Hotels Booming
Abroad Job Chance ( Right Channel)
Social Reputation

16. Public Figure
Buddy Valastro
Gordon Ramsay
Sanjeev Kapoor
Curtis StoneJamie Oliver
Marco Pierre White
Tony Khan

17. Self Independent
Capital
Risk
Place
Market Analysis
Branding

18. Summary
 A Chef Must be Highly Expert in Particular Cuisine
 Culinary profession grown on 19th Century in French
 Lead by Head Chef Under of Sous Chef control whole kitchen brigade
 Entry as Commis to become future chef & ruling the kitchen
 Maintain & contact in other supporting departments & self sub-
divisions
 Monopoly where all skilled persons hire from foreign country specially
Christian group
 Should be proper uniform, following, safety & hygiene's
 Must know how to use Knife handling to operation of commercial
kitchen stuffs
 Spread up Culinary Education across the world
 Buildup your networking with hotelier to be part as next hotelier
 Confident & Self Dependent skilled person can ride smoothly in life
 Passion ,hard work & good luck may give you real self identity
 Focus on to be a “Independent “ in your life

19. Thanks.
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20. THE END