The Sous Chef de Cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. Job of Sous Chef involves significant responsibility, as the Sous Chef must be able to lead other kitchen workers, remain organized and professional, and report vital information to the Executive Chef. He may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. There are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed.
Smaller operation may not have a sous chef, while larger operation may have multiple. Working as a Sous Chef is often a step toward becoming an Executive Chef, and serves as on-the-job training for those wishing to continue their careers. The term “Sous-chef” is pronounced like “Su chef”. A Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. Some sous chefs act as an expeditor. This means that they serve as the liaison between the restaurant’s customers and its line cooks. They deal with complaints regarding food quality. They also are in charge of coordinating cooking so that the wait staff delivers all food to the customers in a timely fashion and so that everyone sitting at a table is served at the same time.
Duties & Responsibilities of Sous Chef:
• Supervising the kitchen staff.
• Planning and directing food preparation:
As the second in command, the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly. The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen.
• Preparing and cooking meals to order.
• Managing kitchen staff:
The Sous Chef will often have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she may be asked to discipline workers who are not performing their job correctly or professionally, and may come up with incentives to ensure that workers are putting their best effort forth.
• Demonstrating cooking techniques and proper equipment usage to the kitchen staff.
• Training and scheduling:
The Sous Chef is often in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.
• Some menu planning.
The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
• Some ordering of food and kitchen supplies.
• Quality Control:
The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy. The Sous Chef will often be asked to ensure that portions are correct and the food is plated in an attractive manner.
• Training apprentice chefs, line cooks, and other kitchen staffers.
• Food cost control & Inventory control.
• Train tge staff about Sanitation & Hygiene.