A sous chef needs good organisational skills and to be a team player. He/she supports the head chef and deputises in their absence. 

The sous chef provides guidance to junior kitchen staff members, including line cooking, food preparation, and dish plating.

Other tasks:
  • Coordinate with the restaurant management team on ordering supplies, budgeting, and kitchen efficiency and staffing
  • Ensure all kitchen and service areas are clean and tidy
  • Keep cooking stations stocked with ingredients, before and during opening hours
  • Check all food preparation and presentation to ensure it meets quality standards
Benefits and Considerations
  • This is an important role, which ensures the smooth running of the restaurant so gives great job satisfaction
  • A fantastic role for someone who wants to learn about management and create recipes of their own – without the pressure that comes with the head chef’s role
  • Evening and weekend working is the norm
  • Can be stressful at times