Sous Chef Job description
Sous Chef Job Profile and Description
A sous chef is the second in command in any kitchen. The sous chef serves as the executive chef’s direct assistant. This kind of chef is assigned scheduling tasks. When the executive chef is off duty, the sous chef is in charge. When required to, the sous chef also fills in for and/or assists the line chef/chef de partie to ensure that the kitchen runs smoothly.
Duties and Responsibilities
Sous chef job duties and responsibilities include the following:
- Assists and supports the head /executive chef
- Offers assistance to the sales and marketing team
- Helps the executive chef select and train kitchen staff
- Assists with the planning of menus and meals
- Oversees the preparation and service of food
- Offers guidance to chef de partie on the preparation, cooking and presentation of different foods in the restaurant
- Assists the executive chef in the enforcement of health and safety standard in the kitchen
- Handles any problems that may arise in the kitchen
- Helps in ensuring customers are served efficiently and effectively
- Supervises and manages the chefs de parties
Skills and Specifications
For sous chefs to be able to perform their duties and responsibilities well, they should have certain skills. A sous chef’s job skills and abilities should include the following:
- Must love and enjoy working with food
- The level of personal hygiene should be high
- Good organizational and management skills
- Can work well under pressure
- Superior oral and written communication skills
- Good attention to detail plus the ability to quickly identify and resolve problems
Education and Qualifications
A degree or diploma is restaurant management is sufficient for this position