How to Become a Chef: Career Path, Skills and Courses You Need

If food feels like more than just something on your plate, if it excites you, inspires you, and makes you want to create, then a career as a chef might just be your calling. In India, where culinary traditions are as diverse as the culture itself, the profession of a chef has grown beyond kitchens into an exciting global career. From crafting fine-dining menus to running luxury hotel kitchens, chefs today are creators, managers, and leaders all rolled into one. For students who have completed their 12th  standard grade and find themselves fascinated by how a simple dish can bring people together, or want to open their own restaurant one day, this path is both structured and inspiring, with plenty of opportunities to shine.

That’s where the Sheila Raheja Institute of Hotel Management (SRIHM), Mumbai steps in. As one of the best culinary and hospitality institutes in India, SRIHM helps students turn their love for food into a professional journey. With hands-on training, expert mentorship, and international exposure, the institute guides students on how to become a chef after 12th  standard grade in India, giving them the skills and confidence to thrive in the industry.

The Journey from Apprentice to Master

Chefs aren’t made overnight; they’re trained, nurtured, and shaped through years of practice and learning. The journey often begins as a commis chef, assisting in a kitchen, learning techniques, and mastering the basics. From there, one can move into specialised areas such as pastry chefs, where creativity meets precision, or advance to roles like sous chef, where they oversee sections of the kitchen and guide junior staff, before growing into leadership positions like executive chefs, managing entire culinary teams in five-star hotels or international resorts. Each step on this ladder is both a challenge and an opportunity, where dedication and skill determine how far one climbs.

Skills That Define a Chef

A successful chef is more than someone who knows recipes. It’s about the ability to innovate, adapt, and inspire through food. Some of the core skills every aspiring chef must cultivate include:

• Creativity and innovation – crafting dishes that are both visually stunning and flavourful.
• Attention to hygiene and safety – maintaining the highest standards in the kitchen.
• Time management – delivering excellence under pressure during busy service hours.
• Leadership and teamwork – running a kitchen smoothly while motivating staff.
• Discipline and precision – because even a pinch of salt can make all the difference.

These qualities don’t just make a good chef; they make a professional who can thrive in any culinary environment, whether in India or abroad.

How SRIHM Brings Aspiring Chefs Closer to Their Dreams

While passion drives the dream, the right training turns it into reality. At the Sheila Raheja Institute of Hotel Management (SRIHM) in Mumbai, aspiring chefs find an academic and practical environment that mirrors real-world kitchens.

The B.A. in Culinary Arts is designed specifically for students who want to make food their profession. The programme goes beyond theory, where students spend hours in state-of-the-art training kitchens, bakeries, and confectionery labs where they practise techniques daily. From mastering international cuisines to learning advanced kitchen management, the course covers it all.

What truly sets SRIHM apart is its industry exposure. With internships at luxury hotels and restaurants, students don’t just study recipes; they work alongside renowned chefs, understanding how world-class kitchens operate. The mentorship of experienced faculty, combined with professional grooming sessions, ensures that graduates are confident, skilled, and industry-ready from day one.

How SRIHM Helps You Become a Chef After 12th standard (grade)

At SRIHM, culinary training is not just about cooking; it’s about preparing students for the realities of the global hospitality industry. Here’s how the institute sets aspiring chefs up for success:

• State-of-the-Art Kitchens & Labs – Training kitchens, bakeries, and confectionery labs that replicate real-world work environments.
• Hands-On Training – Students practise daily, mastering everything from classical cooking techniques to modern gastronomy.
• Experienced Faculty & Mentorship – Learn directly from chefs and hospitality experts who bring years of industry experience into the institute.
• Industry Internships – Opportunities with leading hotels and restaurants where students work alongside professional chefs.
• Professional Grooming – Focus on communication, grooming, etiquette, and leadership ensures graduates can thrive in diverse cultural and professional settings.
• Placement Support – Connections with top recruiters like Taj, Oberoi, Four Seasons, and many more renowned hotel brands open doors for graduates.

Your Future as a Chef

So, how to become a chef after 12th standard (grade) in India? With passion, practice, and the right education. At Sheila Raheja Institute of Hotel Management (SRIHM), students don’t just learn how to cook; they learn how to lead, create, and innovate. Whether you dream of becoming an executive chef at a five-star hotel, a pastry expert running your own bakery, or a culinary entrepreneur, the journey begins here.

With SRIHM’s specialised training and strong industry connections, your dream career in the culinary world is more than possible; it’s already on the menu.