Sous Chefs

A Sous Chef, or Executive Sous Chef serves as an assistant to the Head or Executive Chef. Their duties include leading the kitchen staff during the  Head Chef’s absence, guiding and supervising the junior kitchen staff during food preparation and assisting the Head Chef in menu preparation.

Sous Chef duties and responsibilities

A Sous Chef’s main role is ensuring that Head Chefs have utensils and ingredients they need to cook the restaurants’ dishes. Their main responsibilities include:

• Documenting each morning what the Head Chefs require before they prepare the day’s dishes
• Cleaning and organising the food preparation area for the Head Chef
• Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
• Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef’s specifications and standards
• Training new kitchen employees on the restaurant’s standards and regulations
• Addressing and resolving diners’ and clients’ complaints quickly
• Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
• Ensuring all food products to be prepared are not expired