Bachelor’s degree in or related to culinary sciences is necessary for the post of Sous Chef.They are also in charge of managing the kitchen personnel in the absence of the chef.They should also adhere to and put into effect cleanliness regulations as well as safety standards.Sous Chef also helps in establishing work schedules for kitchen personnel and analyzing their performance regularly.Hiring and training new kitchen personnel to ensure that it complies with restaurant and kitchen standards is also the responsibility of the Sous Chef.They are also in charge of Assisting junior kitchen personnel with a range of activities such as line cooking, meal preparation, and dish plating.They also ensure that inventory is monitored and recorded correctly and fresh supplies get ordered as needed.It is also the responsibility of Sous Chef to resolve customer issues and concerns on a one-on-one basis.Ascertaining that all kitchen chores get carried out smoothly is also the duty of the Sous Chef.They also participate in the preparation and planning of meal arrangements as necessary.They are responsible for creating new menu options based on seasonal changes and customer needs.Also, they make sure that the dishes get served to the customers without any delay. These individuals ensure that the food, decoration, and presentation are of the most excellent quality. The Sous Chef must communicate well and have a thorough understanding of various cooking methods, ingredients, equipment, and processes. They recruit new staff, react to client concerns and record the reviews of the customers. The Sous Chef serves as the kitchen’s second in command, following and executing our executive chef’s standards.Īn ideal Sous Chef is an individual that is competent and eager enough to contribute to creating excellent seasonal menu options and meal ideas for the restaurant. The Sous Chefs, referred to as the assistant to the head chef, execute various tasks such as preparing menus, training new employees, and documenting inventories.Ī sous chef is in charge of cost control and food maintenance and storage, stocking, and sanitary operations.

These professionals help in the administration and training of new employees, scheduling staff work hours, and conducting performance evaluations. The ideal candidate will use their gastronomic and administrative skills to maintain the customers’ happiness. In a restaurant, a sous chef is in charge of planning and managing food preparation.

Souschef job descripion sugarhouse