![]() Safety: They may ensure that the kitchen meets all health department regulations and follows food safety guidelines.Menu and recipe development: A sous chef may assist a head chef with creating, testing and refining new recipes.They need to be familiar with each station in the kitchen, as they may need to step in whenever another staff member is absent. Cooking: In addition to managing other cooks, a sous chef may be responsible for preparing dishes themselves.Cooks often bring their dishes to the sous chef before sending them out for service. ![]() Supervision: The sous chef must efficiently delegate tasks to the rest of the kitchen team, oversee each station and ensure each dish meets the chef’s standards.In French, sous chef means “under-chief.” The sous chef's responsibilities include: What is a sous chef? The sous chef works directly under the chef de cuisine or head chef. Here, we dive into the qualifications, work environment, and responsibilities of a sous chef. The sous chef must be versatile, creative and possess a mastery of the culinary arts. While you will rarely see both an Executive Sous Chef and Sous Chef at one club, the terms may be used interchangeably.A sous chef plays an important role in the formal hierarchy of a kitchen team, acting as the executive chef ’s second-in-command, supervising cooks and overseeing day-to-day operations. The Executive Sous position will often infer a greater involvement in the administration and managerial tasks of the entire kitchen, putting them on the track to Executive Chef in the future if they choose. In this case, the main differences will come down to the discretion of the club or resort. Inventorying the kitchen and placing orders.Analyzing health and safety protocols in the kitchen.Spend time on the floor speaking with members.Assist with administrative tasks like payroll and scheduling.Managing the kitchen’s budget and track spending.The Executive Sous Chef, however, will likely coordinate more closely with the managerial team and EC on projects outside of food prep and menu development. Supporting menu planning and ensuring executionīoth the Sous Chef and Executive Sous Chef can step up if the EC is away for the day, taking on all of the managerial and administration when necessary.Coordinates between the back and front of house.Supports junior cooks with cooking and plating. ![]()
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