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Who Can Join

• Minimum Class XII pass.
• Passion for cooking.
• Age - 18 to 45

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Training Methodology

• Live classes with presentations, demonstrations, extensive LAB work.
• 360 degree grooming for working in hospitality industry.
• Trained by industry professionals.
• Field work at sites during training session and before OJT.

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What You Learn and Get Skilled In

• Introduction to Market, Profession and career .
• Understand about provisions, condiments, ingredients, equipments and food resources in the kitchen.
• Receiving, distributing and storing supplies.
• Keeping track of consumption.
• Preparation before cooking.
• Cooking essentials, cooking some select dishes, using equipment, quality, avoiding wastage etc.
• Cooking customer specific food.
• Kitchen maintenance and Cleaning kitchen, equipment and appliances.
• Interacting with superiors and colleagues.
• Communicating with customers and Étiquettes, IPR .
• Service quality requirements through customer-centric service.
• Services and facilities specific to age / gender / special needs.
• Cleanliness, Hygiene, safety standards.

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Placement Support

• Wide network of companies and placement partners including star hotels, restaurant chains, QSR etc.
• Industry engagement in training giving students opportunities to showcase their skills.
• Thorough opportunities with career counselling, grooming, interview skills, confidence building and placement advice to make students ready.

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Differentiation

• Course is focused to grooming as future Chef working under an experienced Chef at hotels and restaurants.
• It’s not a course to teach recipes or designed as cooking classes. While sample cooking for some standard recipes are built in, but the purpose is to grow them a s chef.
• 2 months of On The Job Training at established hotels and restaurants and opportunities to do field work at sites.
• Extensive grooming and soft skill sessions.
• Workplace readiness - working in a team, how to behave in a professional workspace.
• Designed to support them also who intends to emerge as a self employed professional or have their own enterprise later.

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Trainer Profile

All experienced trainers from hospitality industry with experience in both production and services.

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Learning Outcome

After completing this programme, participants -

• Post training the individual shall be capable of cooking variety of foods, typically of regional flavours, for consumers.
• Post training the individual at work is expected to be adept at arranging and managing food resources in the kitchen.
• Post training the individual is expected to develop a knack for observational learning, attention to details, ability to work in typically hot and messy environment.
• Develop a customer-centric service orientation. Learn gender & age sensitive service practices.
• Acquire a standard of etiquette and hospitable conduct, Communicating effectively, Follow Health, hygiene and safety practices.

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Role Description & Job Assistant

The trained persons will find opportunities to work as a key resource to support Chef, assist in the kitchen and ensure quality to meet customer need..

Adequate placement support will be extended. It is an industry integrated program and we have made company connect.

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About Us

Neotia Skill Development Academy (‘NSDA’) is part of the Ambuja Neotia Group whose journey started more than three decades ago in Kolkata with its strong presence in Real Estate, Healthcare, Hospitality Education.

Neotia Skill Development Academy is a CSR initiative by Ambuja Neotia group to impart skill based training using latest pedagogy and curriculum. Our goal is to provide quality skill development training to ensure empowerment and sustainable livelihood through holistic skilling, guidance and counselling to students.

APPLY FOR ADMISSION - CLICK HERE

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