A sous chef is a culinary chef ranked just below the head chef in a kitchen’s hierarchy. It is an extremely important job and one which could lead successful candidates towards a career as a head chef.
As a sous chef you will report directly to the head chef and delegate tasks to other members of the kitchen staff.
You will be responsible for both planning and directing the preparation of food in the kitchen. This includes supervising other staff and indeed, supervisory duties may make up the bulk of your work. If you spot any problems, you must report them to the head chef immediately or solve them yourself. It is also your responsibility to create incentives to improve performance and discipline employees that fall short of the kitchen’s exacting standards. Here is a quick overview of your duties as sous chef:
Bachelor’s Degree (Culinary arts) / Hotel Management Degree or equivalent
£27,000 gross per annum, salary will be paid end of every month
28 days paid holiday
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