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  • Since the executive chef of a restaurant can't cook every dish and can't be at every shift

  • and cannot manage every moment that's happening in a larger kitchen, they have sous chefs.

  • A sous chef is like a second-in-command. They're the managers of a kitchen operation. They

  • report to the executive chef, and what they do is manage the more day-to-day operation

  • of the kitchen. Usually sous chefs have responsibility for ordering product, for doing payroll, for

  • hiring and directing staff, and a sous chef is often a step towards increased management

  • like executive sous chef or chef de cuisine or ultimately executive chef.

  • To become a sous chef, you have to be a great cook. You have to be able to cook and you

  • have to know the technical aspects of cooking, and usually it's the best cooks that have

  • the opportunity to be promoted to sous chef. Now it's not just about cooking skill. It's

  • also about people skills, because ultimately management is getting people to do the work

  • that needs to be done in a good way. If you're somebody who just can't interact with people,

  • even if you're amazing at knife skills or cooking or creating sauces, you're not going

  • to get to be a sous chef, because being a sous chef requires management capability and

  • leadership capability.

  • To become a great cook, you're going to have to be someone who learns a great deal about

  • food, someone who learns a great deal about the restaurant business, learns about the

  • financial parts of running a kitchen, so that as you develop your cooking skill and you

  • learn more and more about management and business operations, you'll be ready to be promoted

  • to a sous chef position. As you're working as a cook and gaining this experience, you're

  • going to need to prove that you can do all the different aspects of the cooking in that

  • particular kitchen.

  • You will need to be good at grilling, at sauté, at creating sauces, at garde manger, at prep,

  • because you will ultimately be teaching all of the cooks their positions. And God forbid

  • someone hurts themselves or is out sick, it's very likely a sous chef is going to have to

  • fill in for the night and make it happen.

Since the executive chef of a restaurant can't cook every dish and can't be at every shift

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B1 US Howcast chef executive management learns restaurant

How to Become a Sous Chef | Restaurant Business

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    Evonne posted on 2016/11/15
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