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.
Sous Chef은 다양한 업무 및 책임을 이행할 수 있어야 합니다. 다음은 Sous Chef이 실행할 수 있어야 하는 몇 가지 업무 및 책임입니다.
- 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
경쟁력 있는 Sous Chef은 다음을 포함한 특정 기술과 자격을 갖추고 있습니다.
- 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
