A sous chef can be referred to as the second in command in the kitchen; they have a central role in making sure that everything goes well within culinary establishments. The word “sous” means “under” in French; thus, a sous chef is always directly under the head chef or the executive chef.
A sous chef will oversee the kitchen staff, run the daily activities within the kitchen, and ensure that the dishes coming out are of high quality.
Sous chef responsibilities vary but can also be demanding. Much of a typical day is consumed by:
1. Supervise Kitchen Staff: Ensure that chefs and other kitchen personnel are working on tasks efficiently.
2. Food Preparation: Help prepare and present meals.
3. Inventory management: Monitoring the stocks and ordering supplies to ensure the kitchen remains well-stocked.
4. Quality Control: Checking that every dish meets the restaurant’s quality standards.
5. Menu Planning: The head chef will, in liaison with them, design and change the menu items.
6. Compliance with Health and Safety: The kitchen is compliant with health and safety regulations.
Formal culinary education, like Certificate III in Commercial Cookery , Certificate IV in Kitchen Management, is most time a requirement to become a sous chef. A high percentage of those going into the chef position have degrees in culinary arts or related programs. Also, experience gained through being on the floor is imperative. Many sous chefs begin their careers as line cooks or in other positions in the lowest ranks of the kitchen and progress from within. Check out this article to learn about which course you should study to become a Chef.
Being a sous chef calls for a special mixture of technical and soft skills, such as:
Yet another vital thing a sous chef needs to learn is the hierarchy in the kitchen. These ranks usually include:
1. Executive Chef (Chef de Cuisine): The head of the kitchen.
2. Sous Chef: A person is appointed to become the assistant and second-in-command to an executive chef.
3. Chef de Partie (Station Chef): A chief cook in charge of a specific production area.
4. Commis Chef: This is the junior chef assisting the chef de partie ladder.
5. Apprentice: One who learns the trade.
A sous chef’s salary varies tremendously between locations, experience, and establishments. The average sous chef makes between $60,000 and $80,000 annually in Australia. High-end restaurants or major cities jack that figure way higher.
The following factors will help you find and get a better comparison of your salary:
Sous chefs usually have long working hours and work ten to twelve-hour shifts, evenings, weekends, and holidays. A high level of time commitment characterises the job and will sometimes require one to report to work very early in the morning or very late at night, in some instances, to prepare for service or take inventory.
A good sous chef needs more than culinary skills. Here are the tips for excelling in this role:
1. Lead by Example: Set high standards and model the work ethic you want from your team.
2. Keep Learning: Be updated on what is new in the culinary industry—trends and techniques. 3. Be Neat: Be organised to keep your kitchen running efficiently.
4. Relationship Building: Maintaining a positive working environment and building relationships with your team.
5. Keep Calm under Pressure: During busy service periods, keep calm and deal proficiently with any issues that may come up.
In summary, being a sous chef is challenging but rewarding. The Chef needs to possess technical skills, leadership qualities, and a passion for the culinary art. By understanding your responsibilities, acquiring your skills, and striving for excellence in all that you do, you will be well on your way to a successful career as a sous chef.
