The sous-chef is the direct assistant of the executive chef and is second in command. They may be responsible for scheduling, and filling in when the executive chef is off-duty.
The main responsibilities of a sous chef include:
- To supervise the shift and to make sure that the quality of food is to the correct standard and the timing is to the correct speed
- To have expert knowledge of all the recipes and preparation and cooking procedures for all sections within the kitchen
- To ensure the kitchen runs smoothly by following the correct systems and procedures.
- To lead by example
- To actively motivate the team and individuals in the team by creating a stimulating, positive and energetic working atmosphere
- To actively encourage teamwork and team spirit and by offering excellent team support.
- To communicate with the Head Chef, Managers, the team and individuals in a friendly, courteous and professional manner
- To take a “hands on” approach as appropriate to the needs of the business.
- To take ownership for all tasks, duties and responsibilities assigned to you, ensuring they are completed on time and to the required standard
- To be proactive in solving problems as they occur and to stay calm and focused in such situation
- To deal with all customer complaints in a positive and professional manner with the view to ensure the customer leaves satisfied
- To actively strive to follow up all instructions or communications from a senior member of the team
