- The culinary world is calling — blend passion with professionalism to rise as a next-gen chef
- Celebrity Master Chef Dr. Kaviraj Khialani, Navjeevan Express Food & Hospitality Editor, shares insights on what makes you truly “industry-ready”
NE CAREER GUIDANCE BUREAU
MUMBAI, OCT 22
The world of hospitality has always been about creating experiences — through food, service, warmth, and memories. In the post-pandemic era, the industry has reinvented itself with renewed resilience and innovation, opening its doors to a new generation of creative minds and passionate hearts. For aspiring chefs and hospitality professionals, there has never been a better time to step into this world of opportunity.
Navjeevan Express Food & Hospitality Editor and Celebrity Master Chef Dr. Kaviraj Khialani, a two-time national award winner, Swiss-certified hotelier, author, and educator, believes that the new-age culinary aspirant must be “industry-ready” — not just armed with qualifications, but equipped with confidence, curiosity, and character.
“You may like something, but something may not like you,” says Dr. Khialani. “It’s not enough to admire the glamour of the chef’s hat — you must earn it through skill, sincerity, and service.”
🔹 The New Hospitality Landscape
The COVID-19 years tested the global hospitality sector like never before. Yet, out of that storm rose a stronger, more agile, and more people-centric industry. Hotels, restaurants, and catering establishments today value adaptability, innovation, and empathy as much as technical mastery.
“The comeback story of the hospitality industry,” says Dr. Khialani, “is also a story of people who never gave up — chefs who returned to the kitchen, service professionals who put guests first again, and entrepreneurs who believed that hospitality is not just a business, but an emotion.”
For those entering the field now, this is a golden age of transformation — one where creativity meets technology, sustainability meets profitability, and global cuisine meets local flavour.
🔹 The Industry’s Expectations
- Be Realistic, Not Restless
One of the most common concerns expressed by hoteliers and restaurateurs is the “impatience quotient” among new entrants. Young candidates often expect instant success and high designations. “The truth,” Dr. Khialani reminds, “is that hospitality is a craft that rewards persistence. There are no shortcuts to excellence — only smart, steady learning curves.” - Be Ready Before You Arrive:
In interviews, preparedness matters more than enthusiasm alone. From grooming and etiquette to communication and technical knowledge — every detail counts. “Read about the property, understand your chosen department, and walk in with humility,” he advises. “You are not just applying for a job — you’re auditioning for a lifelong stage.” - Knowledge Is Power, Application Is Superpower:
Hospitality thrives on real-time problem solving, guest interaction, and teamwork. Technical skills such as knife handling, plating, and menu planning must be complemented by soft skills — empathy, listening, and adaptability. “A good chef knows recipes,” Dr. Khialani says, “but a great chef knows people.” - Persistence and Stability Pay Off:
Quick job hopping may seem tempting, but stability builds credibility. Employers look for candidates who stay, grow, and contribute. “A chef who learns the menu, understands the system, and builds relationships creates value — both for himself and the brand,” he explains. - Be Clear and Assertive:
Many HR professionals find that candidates often lack clarity about their goals. “Know what excites you — be it kitchen operations, bakery, front office, or food production — and pursue it with conviction,” says Dr. Khialani. “You cannot climb a ladder you haven’t chosen.”
🔹 The Student’s Voice
The new generation of hospitality students — Gen Z — brings fresh energy, digital fluency, and social awareness. However, they also expect faster results and greater flexibility.
During interactions with graduating batches, Dr. Khialani observed recurring themes:
- Simpler recruitment processes: Students often question the need for multiple interview rounds or psychometric tests.
- Fair pay and better training: After investing heavily in their education, they hope for decent starting salaries and structured mentorship.
- Meaningful internships: Many students lose motivation during training due to monotonous or repetitive tasks.
“The internship is not punishment; it’s preparation,” Dr. Khialani emphasises. “Senior chefs must ensure trainees experience creativity, not just labour. Teach them the art behind the effort.”
🔹 The AI Era and the Human Touch
Artificial intelligence is reshaping industries, but hospitality remains a deeply human enterprise. Machines can assist, automate, and analyse — but they cannot replace warmth, intuition, or artistry.
Imagine being checked into a hotel by a robot, dining without conversation, or receiving a perfectly cooked meal with no personal story behind it — efficient, yet empty. “Hospitality without heart,” says Dr. Khialani, “is like food without flavour.”
The rise of AI only increases the demand for emotionally intelligent professionals — chefs who can connect with their guests and create memories that algorithms cannot replicate.
🔹 What Aspiring Chefs Must Remember
- Start small, dream big: Every great chef once peeled onions and cleaned prawns. Respect every task — it shapes your foundation.
- Stay curious: Learn about ingredients, cuisines, sustainability, and innovation. The more you know, the more creative you become.
- Network and observe: Build relationships with mentors, colleagues, and suppliers. Hospitality is a people profession.
- Balance art and discipline: Precision and creativity go hand in hand. Follow recipes — but don’t forget to innovate.
- Manage expectations: The journey from trainee to executive chef is long, but every milestone matters.
🔹 Redefining Success in Hospitality
Today’s hospitality industry offers diverse career paths — from culinary arts and patisserie to hotel management, F&B consulting, event planning, and food entrepreneurship. The digital age has even created new opportunities in food styling, blogging, and content creation.
“Success is not limited to a starched uniform or a five-star kitchen,” says Dr. Khialani. “It’s about finding joy in service, creativity in challenges, and dignity in every role you play.”
He advises institutions to align curriculum with evolving industry needs — integrating real-time case studies, sustainability modules, and entrepreneurial exposure. “Education must build employability,” he adds. “Our goal is not just to teach hospitality, but to ignite it.”
🔹 The Road Ahead
As India’s hospitality sector continues to expand — powered by domestic tourism, global recognition of Indian cuisine, and the growth of boutique and wellness properties — skilled professionals are in high demand. The industry seeks individuals who combine talent with temperament, creativity with commitment, and ambition with authenticity.
“We need dreamers who can deliver,” Dr. Khialani concludes. “The kitchen is not just a workplace; it’s a theatre of passion, precision, and patience. Those who respect the process will always rise.”
About the Author
Dr. Kaviraj Khialani, Celebrity Master Chef and hospitality consultant, is certified by a Swiss Hotel Management University. A two-time national awardee and author of six books, he has worked with leading hotel brands including the Taj Group and Kuwait Airways. A familiar face on Star Plus and Colors TV, he serves on advisory boards of several hotel management institutions and continues to mentor students across India.
📧 Contact: chefkaviraj249@gmail.com
🌿 In essence
If you can dream of flavours, learn with humility, and serve with a smile, the hospitality world will reward you with a career that is global, gratifying, and ever-growing. The apron you wear today can become the armour that shapes your future tomorrow.
