Sous Chefs typically work for restaurants, hotels, event venues or private business entities to ensure quality dining services for their patrons. They work closely with Cooks, Waiters and Food Vendors to maintain kitchen operations. Their job is to help hire and train Cooks and other kitchen employees. They may also be responsible for creating new recipes or revamping existing menu items.
Was macht ein Sous Chef?
A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.
Aufgaben
Ein Sous Chef sollte in der Lage sein, verschiedene Aufgaben und Verantwortlichkeiten zu erfüllen. Im Folgenden sind einige Aufgaben und Verantwortlichkeiten aufgeführt, die ein Sous Chef ausführen können sollte:
Preparing meals and food to meet the specifications of guests in a timely manner
Properly measuring kitchen ingredients and food portions
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
Managing the kitchen inventory and ensuring supplies are fresh and of high quality
Ensuring proper food temperatures when cooking and proper storage afterward
Benötigte Fähigkeiten
Ein wettbewerbsfähiger Sous Chef verfügt über bestimmte Fähigkeiten und Qualifikationen, darunter:
Exceptional cooking skills
Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
Familiarity with the best practices in the hotel and catering services industry
Knowledge of health and safety standards
Proficient in Microsoft Office, Point of Sale and restaurant management software
Ability to multitask and work quickly under pressure
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