The Role of a Sous Chef
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