A trained professional who excels in food preparation is known as a chef. They often specialize in a particular cuisine such as Asian cuisine, European cuisine, etc. A master chef is a chef who is in-charge of all the activities related to the kitchen. Such activities include management of kitchen staff, plating design, menu creation, inventory management, etc. A sous-chef is the second-in-command in the kitchen. The primary responsibilities of a sous-chef include scheduling kitchen tasks, timely rotation of food products, conducting line checks, etc. Creating new and innovative food items is the most important task of a chef. They may also create an event or festival specific dishes. This book provides comprehensive insights into the profession of a chef. It delves into the basic skills required to become a professional chef. This book will serve as a resource guide for chefs and anyone else who is interested in taking up cooking professionally.