It is important to note that it is very rare for a new graduate to land this job. Theoretical knowledge combined with practical experience is required to qualify for the position. Between daily admin duties and supervising staff, the sous chef is definitely a valuable member of personnel in the kitchen.īecause the sous chef must have superior cooking ability, he or she needs to receive training in a variety of cuisines. Some employers require sous chef to work out schedules for employees, and even produce programs that provide staff incentives. Sous chefs are also responsible for making sure cleanliness and food safety regulations are adhered to. The leadership part of the sous chef job description involves training other staff members and enforcing discipline. Duties can include creating reports, adding creative input to the menu, managing inventory, and of course, cooking. He or she acts as an assistant, charged with tasks the head chef needs help with. As the French term “sous” implies, this chef works under the head chef. The sous chef job description can be divided in two: assisting the head chef and leading junior staff. Not only do you learn directly from the highest authority, you also have the opportunity to lead and train juniors as well. Being a sous chef is a privileged position. Second in command, they are required to oversee almost every aspect of a commercial kitchen. This is because sous chefs are second to the executive or head chef. The sous chef job description is a lengthy one.
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