The nine steps from apprentice to executive chef:
- Apprentice - assists in basic pre-preparation work in the kitchen. (Rs 2, 500 - Rs 3,000)
- Commie - aids in the various sections in the kitchen such as hot, cold, salads. (Rs 8,000 to Rs 10, 000)
- Demi chef de partie - supervises either hot, cold or salads. (Rs 15000 - Rs 18, 000)
- Chef de partie - in charge of any one of the sections. (Rs 20, 000 - Rs 25,000)
- Junior sous chef or kitchen executive - responsible for more than one section. (Rs 35,000 - Rs 40, 000)
- Sous-chef or senior kitchen executive - responsible for an entire restaurant in the hotel. (Rs 50, 000 - Rs 60,000)
- Senior sous-chef or chef de cuisine - responsible for a large restaurant. (Rs 95, 000)
- Executive sous-chef - responsible for the entire operation of the restaurants across the hotel. (Rs 1, 25, 000 - Rs 1, 50, 000)
- Executive chef - involved in conceptualising strategy, handling man power and overseeing everything. (Indians Rs 2 - Rs 3 lakhs, Expats - USD 7, 000 - 8,000)