A Sous Chef is a skilled and confident member of the kitchen staff, with in-depth knowledge of kitchen operations, safety protocols, and some managerial skills. They will have a great holistic knowledge of stock levels, how to reorder stock, and how to arrange a staffing rota.
Essential parts of a Sous Chef’s job description:
- Sous Chefs will work closely with Head Chefs, Restaurant Managers, Kitchen Staff, and Porters to ensure food is prepared and delivered to customers in a timely manner and of high quality.
- Due to their second-in-command position, they may also work directly as a manager to Kitchen Staff when the Head Chef is unavailable.
- Sous Chefs will help to improve everything from the items on the menu to current kitchen processes, thanks to their expert knowledge and experience.
- Typical employers include restaurants, hotels, cruise ships, and catering companies.