The role of a Sous Chef is one of the most sought out positions in the culinary industry.
A Sous Chef is the second in command in the kitchen, below the Executive Chef.
The role of Sous Chef involves significant responsibility, as the Sous Chef must have the capability of leading other workers in the kitchen, remain organised and professional, and report vital information to the Executive Chef.
If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef.
Duties of a Sous Chef
A Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed.
They will often act as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are helpful. The following list is the duties that are typically executed by a Sous Chef:
- Planning and directing food preparation: As the second in command, the Sous Chef is most often responsible for managing kitchen if needed. They will need to be able to solve problems that may occur in the kitchen.
- Managing staff: They may be presented with the task of ensuring that all the kitchen staff are performing at the level required by a professional kitchen.
- Training and scheduling: The Sous Chef may be asked to train new employees and creating the schedule to ensure adequate manning for the kitchen.
- Expediting: They serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order is should be sent out.
- Quality control: The Sous Chef will also have the responsibility of ensuring the food being sent out if of the highest quality, the portions are correct and is presented in an attractive manner.
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