#Souschef descripion professional#
One way or another, the sous chef designation bridges the professional gap between line cooks and the Executive Chef.
As a sous chef working in a large kitchen or institution, you may be one of several staffers who hold the position. Think of the position as ‘assistant chef’, in much the way you might thing of a lower level, front of the house supervisor, as ‘assistant manager’. If you are a culinary student whose ultimate goal is to be an Executive Chef, focus your efforts on mastering each kitchen ‘station’, with an eye toward advancement. On-the-job experience is essential for any kitchen worker who wants to climb the ladder, so sous chef is generally not considered to be an entry-level position. The brigade system formally delineates the position of each kitchen worker, and while its strict application depends on the type and size of the kitchen, in most cases a sous chef will be present, as an integral part of the management team.įor culinary students, obtaining a sous chef position is often eyed as a hallmark level of achievement.
#Souschef descripion pro#
While the Chef is busy preparing and applying the finishing touches on dishes, the Sous Chef makes sure they get it all done in a timely and reasonable manner.What is a Sous Chef? The mysterious sounding name is derived from the French word meaning “under.” This kitchen pro works closely with the Executive Chef, as second in command, in the classic hierarchical kitchen structure known as ‘brigade’. It's essential for them also to have excellent organizational abilities so that everything runs smoothly when pressure arises during busy periods.Ī Sous Chef works alongside a Chef, who often relies on the Sous Chef's ability to organize their busy schedule. This can include a significant degree of supervision as the assistant executive chef will help with menu decisions and inventory management while being an influential member of a restaurant.Ī successful Sous Chef must have creativity in choosing menu items and leadership skills with staff members from various backgrounds who may have different experience levels. The Sous Chef is in charge of food preparation, planning, and directing it to whichever kitchen staff they choose. What are the duties and responsibilities of a Sous Chef? They also organize a cook's schedules so nothing falls through the cracks.
#Souschef descripion software#
Accuracy and speed in handling emergency situations and providing solutions.Excellent record of kitchen and staff management.Understanding of various cooking methods, ingredients, equipment and procedures.Maintain a positive and professional approach with coworkers and customers.Comply with and enforce sanitation regulations and safety standards.Order supplies to stock inventory appropriately.Manage and train kitchen staff, establish working schedule and assess staff’s performance.Resourcefully solve any issues that arise and seize control of any problematic situation.Fill in for the Executive Chef in planning and directing food preparation when necessary.Ensure that the kitchen operates in a timely way that meets our quality standards.Produce high quality plates both design and taste wise.Help in the preparation and design of all food and drinks menus.The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. Ensuring that the kitchen operates in a timely way that meets our quality standards.Producing high quality plates both design and taste wise.
Helping in the preparation and design of all food and drinks menus.This Sous Chef job description template is optimized for posting in online job boards or careers pages and easy to customize for your company.
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