As the markets open up across the world, people are back to travelling abroad and the number of patrons are more widely distributed. So how can someone fresh out of a certificate course make it in what feels like a saturated market? The easy answer is: by learning skills that are transferable to other industries.

Within tourism itself, the three most important soft skills are:

Quality service

Any company’s success today is marked by how its customers view it, and thanks to social media and the internet, it’s largely a level playing field. Customers expect quality and they expect it consistently.

This means understanding exactly what they want and how to tweak your business to offer this to them. It could look like adding a section of local vegan dishes to your restaurant menu, offering appropriate options to a tour guest with gluten allergies, setting up a child-friendly area in a hotel, etc. 

Cultural awareness

By understanding guests, you will also understand their culture. Perhaps they come from more conservative countries, so you offer them activities to suit their tastes. It could also mean learning their first language to ensure ease of communication or better tours. All of this ensures that your clients are comfortable, enjoy themselves, and are more likely to return as repeat guests and / or recommend you to others.

Versatility

The hospitality and tourism industry requires a high level of flexibility. You will need to think on your feet, deal with sudden changes in plans and work under pressure. These skills will help set you apart from those who are more rigid in their working and help build a positive reputation for your business.

These are also skills that are easily transferable to jobs in other industries, so you can make an easier switch should there be another lockdown, economic recession or should you wish to change fields. Choosing a quality certificate course from a reputed institute such as Kamaxi Skills Centre will help you build on these soft skills while you attain technical qualifications. 

Other soft skills you will learn as part of your certificate course that can help you succeed in a saturated market include attention to detail, professionalism, time management, communication and public speaking, sales and customer service, planning and organisation, teamwork, resilience, self-motivation, willingness to learn and a positive attitude.

With these skills, you can easily transfer to a new industry or role if you ever need to, such as a sales representative, administrative officer, personal assistant or even a real estate agent. 

It’s important to understand that industries across the board value soft skills as much as they do technical skills. So attending courses at a good institute such as Kamaxi Skills Centre will ensure you develop both types of skills within the same programme.

The post How To Succeed In A Saturated Tourism Market appeared first on Kamaxi Skills.

Most culinary institutes help inculcate soft skills as part of the learning process. Skill centres such as Kamaxi Skills make high-quality culinary training as well as non-technical skills more accessible to students across India with programmes that include fundamental soft skills training as part of the curriculum. These are certified by the government and recognised by the industry so students have a solid foot in the door. We’ve got a short list of the top soft skills to have as a chef.

Attention to detail

If you’ve ever watched the reality show MasterChef, you’ll know how important details are. And it isn’t simply in the recipe you follow, but the overall guest experience. Diners who have loved eating at your establishment will return with the expectation of receiving the same experience every time. Being attentive to detail from the start of your career will be key to your advancement in the profession. 

Conflict resolution

As a chef, you will work as part of a team. This includes your colleagues in the kitchen, as well as the wait staff and management. Kitchens in most establishments are also not the most spacious areas so working in close quarters on tight deadlines and for long hours can get stressful. This can lead to arguments and interpersonal tensions. You will need to quickly learn how to diffuse a situation – either between yourself and another colleague or between two others so that the kitchen continues to run smoothly and customers’ experiences are not affected.

Resilience

Restaurant success is dependent on the customers, who are today able to call you out positively or negatively on highly public platforms. Criticism and feedback can also come from other chefs, work mates and management. It is useful to develop a thick skin to avoid being negatively affected by criticism. You will have to learn to look at all feedback objectively and decide whether it is valid or if it’s simply an irate customer, jealous colleague or incompetent manager.

Thinking on your feet

Life as a chef is about working fast to get orders out swiftly and accurately. Meal times can be hectic in a commercial kitchen and you will need to constantly make decisions on the go. Those who can consistently make the right decisions in as little time as possible are more likely to be bumped up for promotions. 

Organisation skills

Being organised can help you feel and be more in control of your situation. As a chef, it starts from ensuring that your section is tidy, clean and in order as you work so there is no point at which you are overwhelmed by the mess of the previous orders. This will help you inculcate good organisational skills for the future where you will be required to manage staff as well as every cooking and service detail, from workflow to plating.

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Incidentally, India Brand Equity Foundation (IBEF) projects the travel market in the country to reach US$125 billion by 2027, up from around US$75 billion in 2020. The organisation foresees a boost in medical tourism as well as international tourist arrivals with support from the government by way of policies and subsidies to medium and small scale industries in particular.

This means that anyone with a foot in the door – with necessary skills in culinary arts – will have ample growth opportunities along with the expanding economy, particularly if they start now. Through reputed skills centres across India, such as Kamaxi Skills Centres, students can avail a unique blend of high-quality culinary training and non-technical skills in world-class facilities backed by internships in leading hospitality companies.

One of the main areas of recruitment in the hospitality sector is a commis chef. While this is an entry-level job, it is an important stepping stone to becoming an executive chef or even an entrepreneur. Remember, even world renowned chef Gordan Ramsay started out as one. 

As a commis chef, you will be responsible for basic food preparation, ensuring that health and hygiene regulations are strictly followed, and assisting and reporting to the chef de partie. To do this effectively, you will need rigorous training in necessary skills, including but not limited to food preparation, stock movement, kitchen set up, communication skills, hygiene and safety.

Commis chefs who complete courses from reputed culinary skills centres such as Kamaxi Skills are exceptionally well-equipped to seamlessly join the workforce in cruise lines, catering units, flight kitchens, quick-service and high-end restaurants, luxury hotels and even hospital kitchens.

WIth a certificate in culinary training, you may also join the wait staff from where you can work your way up to senior-level positions such as personal butlers at luxury hotels or restaurant managers. 

As part of the wait staff, you will need to ably present menu options, offer suggestions on food and beverage choices for each customer, answer queries about the food served in the restaurant as well as information about allergens in each dish, take orders and deliver them accurately, ensure compliance to cleanliness and hygiene standards, check the quality of final servings, deliver checks and accept payment, work as a team, and strive to achieve outstanding service quality at all times.

Meanwhile, coffee shops are seeing a meteoric rise in Indian cities. A Research & Markets report suggested that the Indian coffee cafe market is expected to register growth at a compound annual growth rate of more than 12 per cent between 2019 and 2024. In Goa itself, cafes are sprouting by the dozen, with international chain Starbucks making its debut earlier this year.A course in culinary training can help students get drawn into the exciting world of coffee shops, even as luxury cruise lines and reputed hotels around the world require proficient baristas to ensure the perfect cup of joe to their customers each day.

The post Job Opportunities After Courses From Reputed Culinary Skills Centres appeared first on Kamaxi Skills.

To close this gap, the Tourism and Hospitality Skill Council (THSC) and India International Skill Centre (IISC) Network are working to collaborate with government agencies and businesses in India and abroad as well as training institutes such as hospitality colleges. 

The vision of the THSC is to create a robust, industry-aligned ecosystem by promoting skill development in the hospitality and tourism sector in a way that promotes respectable employment opportunities. The IISC, through the National Skills Development Corporation (NSDC), fosters private sector initiatives in skill development programmes and provides funding to upgrade skills to international standards.

As a non-profit organisation, the THSC includes representatives of the government, industry, industry associations and training institutes, and caters to all sub-sectors of the hospitality and tourism industries.  

The organisation offers affiliation with culinary institutes and skills centres to ascertain the exact number of training institutes, numbers of students enrolled per job per centre and map each centre to fulfil industry requirements. They also physically inspect each centre and award affiliation only if it is up to standard. 

Backed by the NSDC, the India International Skill Centres are working towards transforming the country into the skill capital of the world. Partnerships are being developed with Japan, the UAE, Saudi Arabia, Canada, Australia, Finland, Morocco, Sweden, Russia, Jordan, the Maldives and others. 

The centres provide career counselling and guidance support for international training and employment opportunities, skill testing as per standards aligned to global market needs to ensure placement of candidates, upskilling for experienced candidates who may have skill gaps and language training. IISCs will also be provided with opportunities to implement government-to-government and business-to-business initiatives.

To assist with potential migration, students at the skills centres will also receive pre-departure orientation training with regard to language, culture, emigration processes and welfare measures. 

In January this year, the THSC and NSDC held the five-day IndiaSkills National Competition at which more than 500 participants from 26 states and union territories competed to win awards. The THSC conducted competitions for five skills including patisserie and confectionery, cooking, bakery, hotel reception and restaurant, with the winners receiving the chance to undergo best-in-class industry training ahead of the WorldSkills International Competition scheduled in Shanghai, China in October this year.

All of these initiatives work to ensure candidates are in the best position to adjust to new professional roles in countries across the world, enabling them to stay longer in their jobs and advance more easily.

Kamaxi runs three skills centres in India – at Verna in Goa, at Cochin in Kerala and at Jaipur in Rajasthan. These have been evaluated to match the superior standards set by Kamaxi College of Culinary Arts in facilities, amenities and training material, while also meeting requirements laid down by the THSC and NSDC.

These centres offer an enriching international culinary programme for those looking at taking up commis chef positions anywhere in the world. In collaboration with Kamaxi College of Culinary Arts, the six-month on-campus course offers rigorous training in culinary skills as well as fundamental soft skills. 

Students receive certification from the THSC following a year-long monitored internship at a reputed starred hotel in India and through partnerships with numerous cruise ship companies and hospitality brands, offer international placements.

The post What Collaboration Between Skills Agencies & Culinary Institutes Mean For Job Prospects appeared first on Kamaxi Skills.

Here is where culinary institute franchises and partnerships with skill centres can help bridge the gap between industry requirements and employable youth.

Raise quality standards at all levels

Through partnerships with expert culinary institutes such as Kamaxi College of Culinary Arts, skill centres in India can raise quality standards at all levels of employability. This means that the skill levels of those employed in or running even tea shops and food carts will be improved. There will be a greater understanding of hygiene, shelf life, and ingredients, thereby boosting the quality of food being served across the board.

Improves capabilities in technology

With culinary partnerships, skill centres are able to introduce at least basic technological knowledge to students within a short span of time. As the world moves forward, the hospitality industry is thriving on tech-based marketing, service, customer interaction, location-based services and mobile automation. Skill centres help students apply these fast-advancing systems to current needs, allowing them the power of knowledge as employable youth or entrepreneurs themselves. 

Educates students in soft skills

The hospitality industry is as much about productivity as it is about soft skills. With changing needs and the expertise of culinary institutes such as Kamaxi College of Culinary Arts, students can look forward to a degree of proficiency in interpersonal skills, communication skills, listening skills, time management, empathy and more that hold a lot of weight at job interviews.

Creates a global mindset

A partnership between a culinary institute, a culinary skills centre and industry professionals can widen perspectives for students. It offers them a chance to to look beyond the city or town they are located in, or even take that global mindset into jobs in more rural areas. This helps take global standards across the country and encourages more diverse food tastes among consumers as well, which in turn drives business opportunities.

Boosts productivity at work

One of the key accomplishments of partnerships between culinary institutes, the hospitality industry and skill centres is improving productivity. This happens as the skill gap is reduced by creating a workforce that is aware of the changing industry expectations and has the skills to meet them. With skilled employees, the industry can expect better productivity as jobseekers will not need as much training to fit in as they do now.

Offers better access to opportunities

The incredible networks created by culinary institute franchises and partnerships open up more avenues for job opportunities. Kamaxi College of Culinary Arts, for example, works in collaboration with its franchisee skill centres and industry leaders to form a web of employment prospects across India and the world.

The post How Culinary Partnerships Help Close Industry Gaps appeared first on Kamaxi Skills.

Not everyone is blessed with the perfect boss. More often than not, there is always one superior who ticks you off or negatively affects your day. This doesn’t mean you have to quit your job only to find another bad boss at your next position. Here are a few tips on effectively communicating with them.

Determine the behaviour

One wrong turn doesn’t make a person bad. Observe the difficult superior over a period of a few days and try to analyse how many times a ‘bad’ behaviour has occurred and why. Perhaps the situation was truly out of their control. Or if they say or do certain things, there might be an underlying motivation to it that affects productivity or outcome to someone else.

Avoid ‘getting back’

There’s a slim chance that aggravating the situation by trying to get even will help you. It might simply cause your workload to pile on or give your boss a reason to fire you unnecessarily. 

Keep it private

Avoid negativity in the workplace by talking about your relationship with your boss to coworkers. Any difficult behaviours that affect your productivity, and your mental state should be addressed directly with the person concerned. Request a private meeting and stay professional throughout. 

Avoid accusatory comments

This is especially true if you find your boss being overbearing. Rather than accuse them of being oppressive, point out how better communication between both of you could improve the productivity of the department or how reducing workload will help you perform better and benefit the company.

Shared goals

Remind your boss about the shared goals you have. Perhaps your immediate goals are to reduce food waste in the restaurant, develop consistency in food production and taste, improve hygiene and sanitation or increase revenue. You may use these goals to initiate the conversation or request a private discussion.

Invite discussion

Be open with your boss about the situation that upsets you, let them know how you felt about it and then ask for their view – whether they understand your feelings or where you were coming from. It will open up a channel of communication of how they approached or perceived the situation. Remember to summarise agreements, disagreements and actionable items at the end of your discussion

Stay professional

Not all bosses will accept a mistake if they are wrong. They may interrupt you in an attempt to make their point or divert your attention. Keep calm and try to suppress negative feelings that might lead to an unprofessional outburst. Allow them to finish speaking and then direct the conversation back to the point at hand. For example, if you feel constantly criticised at work, ask for clarification on what is expected of you.

Documentation

If possible, maintain proof of assignments or projects you have completed so you can show you are on top of things and that you did exactly as your boss asked. This will cover you in case your boss blames you for any mishaps that were, in fact, their fault.

Ask for help

If you have attempted to communicate with your boss and the situation remains unimproved, you can report to the human resources department. Your mental wellbeing is important and there is no reason to tolerate disrespect, bullying and other disruptive behaviours from anyone.

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As a college student, summer break is often viewed as a welcome interval between gruelling semesters. While getting some respite is worthwhile, you can improve your chances of being hired at the end of your course by getting a culinary internship.

Why are summer internships important?

Internships offer a step into the real world of hospitality, a means to enhance the skills you learn in culinary college and understand the dynamics of a functioning workspace. You will learn the ‘tricks of the trade’, shortcuts and varying ways of doing a specific job if you do multiple internships through college. 

Culinary internships help you build your resume and help you stand out in the competitive job space. Additionally, they give you an understanding of varying departments so you can make an educated choice when applying for a job.

How do I find a culinary internship?

Online searches with appropriate filters can help you find a multitude of internships wherever you are based or if you’re relocating to another area for the summer. The easiest and most reliable way is through your own college. As one of the best culinary institutes in India, Kamaxi College of Culinary Arts has a wide network across the world, and offers exciting internships in the US, Germany and Japan.

So when should I apply for a culinary internship?

The best tip is to start your research as early as possible. Many collaborative internships between colleges and companies receive dozens of applications and will need to sift through well in time before the end of the school year. You should ideally apply for internships by the start of the last term before the year end. 

What should I remember when applying for a culinary internship?

• Applying to multiple internships opens up the range of opportunities available to you. Some of these may have deadlines and many companies have hiring schedules. Learn about them and create schedules so you don’t miss out on any recruitment deadlines.
• Invest time in your resume so you present the best version of yourself. Include all relevant credits you have earned, projects / assignments you have completed, volunteer work and any other information that you think can set you apart from other applicants. Remember to carefully check for grammar and spelling issues so you look as professional as possible.
• Some internship applications have a specific set of directions to be followed. Ensure you meet all the application criteria and include all the information and documents requested by the company.
• If interviews are being held, prepare well. Read about the company you are interviewing with, dress appropriately and conduct yourself professionally. 

What should I avoid when applying for a culinary internship?

• Do not send out the same resume, cover letter and application to all the internships you are applying for. It suggests laziness and human resource departments can easily tell. Customise your resume and cover letter to offer information on why you are the best candidate for their requirements.
• Do not appear disinterested during an interview or show a bit of attitude even if you have already received positive responses from other companies.
• Do not forget to follow up after you have applied. Confirm if the company has received your application and documents and ask if they need anything else. It shows you are interested.

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Getting a degree or certificate from a good culinary institute does not mean you have to follow the norm and work at five-star hotels or on luxury cruises. The world is your oyster. You can turn to entrepreneurship or work in unusual positions. Here are a few offbeat professions that need the skills you learn in a culinary college.

SUBMARINE CHEF

This isn’t your ordinary chef’s job. Submarine chefs plan provisions and prepare meals like most others in the business but there’s more to it. Food plays a huge role as a morale booster among troops who live away from home for months at a time. The key to being a good submarine chef is to cook as quietly as possible – sonar from enemy ships can detect sounds like an automated can opener from miles away. And since submarines are usually deployed for weeks or months in a single sailing, you’ll have to make dried, canned and frozen ingredients pretty interesting.

FUGU CHEF

Fugu, or puffer fish, can kill humans when eaten but they’ve been consumed as part of Japanese cuisine for more than 2000 years. Fugu is usually eaten raw, as sashimi, or as chirinabe, a hot pot with fish and vegetables. But to work with fugu, chefs need to be certified, and this can take three or more years of harcore training. Fugu sushi or sashimi costs about USD 20-60 depending on where it is being served – it is often prepared in Japan and flown out.

FORAGER

Around the world, increasing importance is being placed on local ingredients and produce. Innovative chefs are constantly on the lookout for new items that they can use to add a different dimension to their dishes. As a forager, you will be expected to visit farmers’ markets, farms and other home production units to find better qualities of local produce and new items that chefs can sample. Administrative work can include keeping track of inventory, purchases and researching new suppliers.

CACAO HUNTER

Over the centuries, chocolate has made its way from South America to every corner of the globe. Today, cacao beans are grown and farmed in numerous countries, each lending a distinct flavour based on local environmental conditions, timing of harvest, fermentation, processing and even storage and transportation. As a cacao hunter, you will be expected to source the best varieties for your chocolatier’s products. Travel is a big part of the job profile, as is understanding and tasting the produce.

PET FOOD TESTER

Today, pets are more than resident beings without a voice. They are part of the family and pet parents are keen on feeding their loyal companions nutritionally sound and tasty food. This doesn’t mean pet food testers spend their days sampling dog or cat food. They research ways of making food more nutritious, less smelly (for pet owners) and also write reports on how to enhance foods currently in development. The food is definitely tasted too, but thankfully spat out, and the job typically comes with an excellent salary!

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Goa is well-known for its culinary heritage. However, most culinary institutes focus on broad range cuisine – Indian, Continental, Asian, etc to be able to cover more ground in a shorter span of time. 

However, thanks to its unique origins, Goan food is popular across the world, with restaurants dedicated to this cuisine in many major cities. However, authenticity of local food is often the biggest issue in other countries, and with Goans and Indians settled all over, having the right skills to cook traditional food can go a long way in your success as a chef.

For example, Goan food in the UK for years was relegated to a misinterpreted version of vindaloo, a curry house staple that was popular as one of the spiciest dishes on the menu. In reality, vindalho is a tangy, flavourful pork dish left to mature over a couple of days and served best with local bread.

Mastering the skills to preparing authentic Goan food could open up excellent opportunities for business. Epicureans and food lovers are keen to try new food, and the interesting blend of western and Indian ingredients, cooking methods and traditions make Goan food truly unique.

Opportunities also exist to start your own food venture in various parts of the world. Late Floyd Cardoz served items such as pão with Goan chouriço, Goan beet salad, chouriço biryani, Goan crab cakes, fish curry, jeerem meerem stew, vindalho, and even a cocktail he called Flight to Dabolim at his restaurant Paowalla in New York.

Eric McCarthy took back flavours from Goa where he was born to Brooklyn where he serves caldo verde – at his restaurant by the same name, Goan prawn curry and chicken vindalho laced with feni. Even in South Africa – at The Classic India in Johannesburg – and in Kenya – at Acacia in Kisumu – one will find chicken vindalho and Goan fish curry. Countries with high Goan-origin populations, such as the UK, Canada and Australia are likely to have many restaurants serving Goan food.

As these populations take to cooking Goan food at home more routinely, they are always on the lookout for readymade masalas, sausages and treats such as bebinca that can make life in another country easier. Soso’s produces their own Goan sausages in the UK, Goa Sausages sells their eponymous fare in Canada and ships across the US, while Dorellis does the same in Australia.

Learning the necessary skills to cook Goan food from scratch doesn’t have to be tricky. It’s important to gain an in-depth understanding of the state’s culture, a little bit about its language, and also its history to be able to cook and serve Goan food authentically.

Your culinary institute in Goa will most probably give you a basic introduction to cooking Goan food, but if you would like to take this further, it’s advisable to take on a more rigorous class. Demo sessions are available across Goa and you could speak to the chefs about honing your skills.

Rita Shinde hosts comprehensive courses at her workshop in Dabolim, south Goa, while Odette Mascarenhas also has rich knowledge of traditional recipes passed down the ages, shared at her home in Penha de Franca, north Goa.

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Today, garde manger refers to the role of the chef who oversees the production of cold food as well as the area in the kitchen where it takes place. They are involved in preparing a wide range of food including smoked and cured items, salads and their dressings, sausages, patés, terrines, cheeses, pickling foods and condiments, cold sauces and soups.

Roles & responsibilities

The specific job description of a garde manger will vary depending on the establishment that hires them. They may focus on salads and cold desserts at a small restaurant, or look after entire sections of buffet presentations at large hotels.

Salads and cold soups are typically served at the start of a meal, with cold desserts served last. These will be the first and last impressions a guest will have of the eating establishment, and the burden of this lies squarely on the shoulders of a garde manger.

Skills required

Typically, a garde manger role is an entry-level position, but can be pretty demanding. Chefs with excellent presentation skills will do well as garde mangers. They must be able to plate salads, charcuterie boards, desserts and the like on the fly to reduce delays in the service of the following courses.

In smaller restaurants, the garde manger might also need to season ingredients before they are cooked. In larger establishments such as hotels, they will be responsible for décor made of food. These could include elaborate centrepieces at buffets or fine dining set ups made of fruit and vegetables, cheese, cake, butter, ice and other items.

Given that the garde manger looks after presentations, they must also be adept at making delicate garnishes for a variety of dishes, working fast to avoid delays without making a mistake. This requires steady hands and nimble fingers for precise yet quick movements.

Foods handled

A garde manger is generally required to take care of salads and cold items from scratch. This means not only plating salads and the like but also preparing them. These include salad dressings and cold soups such as gazpacho, vichyssoise and borscht. They also include spreads such as hummus, pates, aioli, bacon jam, mayonnaise, chutneys, nut butters, tapenade, pesto, tahini and others.

The garde manger is also in charge of cured meats and pickled vegetables. Asian restaurants, in particular, use a wide variety of pickled veggies, from the Korean staple kimchi and Japanese takuan-zuke to Vietnam’s dua chua and the achaar from India and Pakistan. In Europe, sauerkraut and pickled beets are common as are pickled onions and gherkins. In the Americas, the garde manger will look after pickled chilli peppers, celery, okra and olives.

Career progression

Today, garde manger positions are interchanged with those of pantry chefs and salad station chefs. Any of these positions, however, would require a robust education at a quality culinary arts school such as KCCA, where strong foundations are set in charcuterie, patisserie and general culinary arts.

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