Sous-chef: who is it, what is included in his job responsibilities?

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

The catering industry is a profitable and prosperous business. At the same time, the competitiveness and success of a cafe or restaurant in the market largely depends on the qualifications and professional competence of the staff, one of the key figures of which is the sous-chef. Who is this, what duties are assigned to him, what is he responsible for, how to become such a specialist?

Who is a sous chef?

We all know that chefs not only create culinary masterpieces, masterfully combining ingredients, playing with a palette of flavors, bringing new bright touches to seemingly familiar classic dishes, but also organizing the work of the entire kitchen team of the restaurant. However, it is very difficult for one person to cover everything; in order to effectively complete all the tasks, he needs help.

The Sous Chef is the second person in the hierarchy of kitchen managers, the right hand, an important and indispensable assistant to the chef. Keeping abreast of everything that happens in the kitchen behind the scenesrestaurant, he takes part in the organizational work, monitors subordinate employees, compliance with technological standards, purchases products and necessary equipment, participates in the development of the menu, and ensures the improvement of the professional skills of cooks and other kitchen workers. The job description of a sous chef includes more than 10 positions that define the scope of his duties.

What rights does a sous chef have?

In addition to job responsibilities, the sous chef has the right to:

• approve current documentation within their competence;
• if necessary, contact the management of the restaurant with a request for assistance in the performance of his professional activities;
• be familiar with the draft decisions taken by higher authorities;
• make proposals regarding the encouragement of kitchen workers, the imposition of disciplinary sanctions on them (if violations of labor discipline are detected), the appointment or dismissal of employees within the scope of his subordination;
• initiate activities aimed at improving the work of the restaurant's cuisine.

Responsibility imposed on the sous chef according to the job description

• not fulfilling the duties of a sous chef imposed on him, an employee of a public catering enterprise is liable under the current labor legislation of the Russian Federation;
• having caused material damage to the employer, the sous chef is responsible for his actions in accordance withprovisions defined by the Labor and Civil Codes of the Russian Federation;
• offenses committed in the course of the performance of official duties entail liability under the civil, administrative or criminal legislation of the Russian Federation.

How to become a sous chef?

We have already answered the question: "Who is the Soo Chef?" We considered the range of his duties, learned about the rights and imposed responsibilities. Now let's turn to the aspect of career growth and find out how you can become such a specialist and what prospects in terms of professional career await him.

The first step into the profession is specialized courses or training in educational institutions that provide secondary specialized education. Becoming a chef, the future sous-chef gains experience, improves his qualifications, and improves his skills. Having reached the proper professional level and possessing the personal qualities necessary for a leader (responsibility, organizational skills, communication skills, purposefulness), you can apply for the position of sous-chef. As for career prospects, the next step for a sous chef is a chef.

It is worth noting that cooking is an art that requires talent, inspiration and culinary flair. No special education and advanced training will allow you to become a culinary professional if you are not ready to put your soul into it.

Restaurant needs a sous chef! Who will it be or how is the issue of recruitment resolved?

Most often, restaurateurs prefer to offer the position of sous-chef to their foreman who knows well the specifics of a particular restaurant or cafe. If this is not possible, then the sous-chef is looked for on the side. As a rule, the following requirements are imposed on a candidate for a free vacancy:

• profile education and work experience in a similar position (if you have worked as a sous chef in a large restaurant for more than two years, this will be a significant advantage over other less experienced candidates);
• knowledge of the cooking technology of cuisine (Italian, Japanese, French, etc.) offered by the restaurant to its visitors;
• knowledge of sanitary and epidemiological standards that are mandatory in the field of catering, technological equipment, rules for calculating dishes and pricing.

To see if a candidate is suitable for the establishment, the owner or chef conducts an interview or offers to work a trial day.

Now you know about such a position as a sous chef: who is he, what knowledge and skills he should have, what his duties are and what he is responsible for. If cooking is your calling, learn and confidently go to your goal!