Catering is a profitable and thriving business. Moreover, the competitiveness and success of a cafe or restaurant in the market largely depends on the qualifications and professional competence of the staff, one of the key figures of which is the sous-chef. Who is this, what responsibilities are assigned to him, for which he is responsible, how to become such a specialist?
Who is the sous-chef?
We all know that chefs not only create culinary masterpieces, masterfully combining ingredients, playing with a palette of tastes, introducing new bright touches to seemingly familiar classic dishes, but also organize the work of the entire kitchen team of the restaurant. However, it is very difficult for one person to cover everything, for the effective implementation of all tasks he needs help.
Sous-chef is the second person in the hierarchy of kitchen leaders, the right hand, an important and indispensable assistant to the chef. Keeping abreast of everything that happens in the backstage of the restaurant, he takes part in organizational work, exercises control of subordinate employees, observes technological standards, purchases products and necessary equipment, participates in the development of the menu, and ensures the improvement of the professional skills of cooks and other kitchen workers. The job description of the sous-chef includes more than 10 positions defining the circle of his duties.
What rights does the sous-chef have?
In addition to official duties, the sous-chef has the right:
- to endorse current documentation within the framework of their competencies;
- if necessary, contact the restaurant management with a request for assistance in the performance of his professional activities;
- Be familiar with draft decisions made by higher authorities;
- to make proposals regarding the promotion of kitchen workers, the imposition of disciplinary sanctions on them (if violations of labor discipline are revealed), the appointment or dismissal of employees within his subordination;
- initiate activities aimed at improving the work of the restaurant’s kitchen.
Responsibility imposed on the sous-chef according to the job description
- not fulfilling the duties of the sous-chef imposed on him, the employee of the catering company is responsible in the framework of the current labor legislation of the Russian Federation;
- having caused material damage to the employer, the sous-chef is responsible for his actions in accordance with the provisions defined by the Labor and Civil Codes of the Russian Federation;
- offenses committed in the course of the performance of official duties entail liability provided for by the civil, administrative or criminal laws of the Russian Federation.
How to become a sous-chef?
We have already answered the question: “Sous chef - who is this?” We examined the range of his duties, learned about rights and imposed liability. Now we turn to the aspect of career growth and find out how you can become such a specialist and what prospects in terms of a professional career await him.
The first step in the profession is specialized courses or training in educational institutions that provide secondary specialized education. Having become a cook, the future sous-chef accumulates experience, improves his qualifications, improves his skills. Having reached the proper professional level and possessing the personal qualities necessary for the leader (responsibility, organizational skills, sociability, determination), you can apply for the position of sous-chef. As for career prospects, the next step for the sous-chef is the chef.
It is worth noting that culinary art is an art that requires talent, inspiration and a flair for the cook. No special education and advanced training will allow you to become a culinary professional if you are not ready to invest your soul in it.
The restaurant needs a sous chef! Who will it be or how is the issue of staff selection solved?
Most often, restaurateurs prefer to offer a sous-chef position to their team of cooks, who know the specifics of a particular restaurant or cafe. If this is not possible, then the sous-chef is sought on the side. As a rule, the following requirements are imposed on a candidate for a free vacancy:
- the presence of specialized education and work experience in a similar position (if you have worked as a sous-chef in a large restaurant for more than two years, this will be a significant advantage over other less experienced candidates);
- knowledge of the technology of cooking dishes (Italian, Japanese, French, etc.) offered by the restaurant to its visitors;
- knowledge of sanitary and epidemiological standards that are mandatory in the field of catering, technological equipment, rules for calculating dishes and pricing.
To understand how suitable the candidate is for the institution, the owner or chef conducts an interview or offers to work out a test day.
Now you know about such a position as a sous-chef: who it is, what knowledge and skills he should have, what is his responsibility and what he is responsible for. If cooking is your calling, learn and confidently go towards your goal!