In smaller and/or locally owned restaurants, sous chefs may be able to simply work their way up to the position. While many sous chefs hold culinary degrees, it’s not an absolute requirement to have postsecondary education credentials to work as a sous chef. Sous chefs are most commonly hired to work in busy full-service restaurants, though they may also be able to find work for cafeterias, catering companies, and other non-restaurant food service venues.
SOUSCHEF JOB DESCRIPTION HOW TO
The sous chef may also be in charge of training employees how to prepare and cook new menu items.
While the chef will create a larger part of menus and recipes, the sous chef may be allowed to add a few of his/her own ideas and inventions during recipe and menu creation periods. They perform administrative tasks such as ordering food and creating staff schedules, they may cook or expedite in the kitchen, and they also manage back-of-house staff members during shifts.ĭepending on the type of chef a sous chef works for, they may also be allowed to assist with traditional chef responsibilities like designing recipes, determining food placement on plates, creating menus, and choosing ingredients. Sous chefs are busy individuals with a lot of varied responsibilities. They essentially assist chefs with all day-to-day responsibilities, and they assume the role of chef when the chef is not working on not on property.
Sous chefs are second-in-command of a kitchen. Ensure proper health and safety regulations are followed to prevent foodborne illness and avoid health department citations.Cook during busy shifts or assist cooks by working as expeditor to assist with workflow.Manage kitchen staff-including cooks and dishwashers-and create schedules for staff members.
Ensure all food is dated, unexpired, and fresh before used to prepare food.The following job responsibilities are common for individuals in sous chef roles:
0 kommentar(er)
