In general, a Sous chef de Cuisine (French for “under-chef of the kitchen”) is the deputy chef and responsible for all matters in a kitchen during the chef’s absence.
As a sous chef you are working closely with the chef and that is why you have an equally prominent role in the kitchen: You directly represent the chef when he is not present. You are for example responsible for the coordination of different positions within the kitchen. In addition, you have to create a plan in terms of food presentation, because most of the guests are expecting a considerable menu.
In addition, you will also be introduced to for example planning the staff, purchasing and orders – you will be responsible for an unobstructed process in the kitchen as well as the organizational aspects.
As a sous chef, you often work as a link between the chef and the kitchen, so you will have to deal with several administrative tasks. If you are interested, you could also be responsible for the training and further education of the kitchen staff- when it comes to personnel management, you and your chef are in authority for duty-rosters and the optimization of multitudinous working processes.
Your exciting, culinary journey as a sous chef begins with a completed cooking apprenticeship. The education starts in any hotel or restaurant and takes three years. In addition, you need a few years of professional experience, before you are eligible for the position as a sous chef.
During your apprenticeship, you will learn several interesting things, for example
è how to use a knife in a proper way,
è planning a whole menu,
è facts about nutrition
è and culinary arts and baking.
The typical career path as a sous chef runs as follows: After your apprenticeship you typically work as a Commis de Cousine (young cook) and afterwards you have the chance to become a Chef de Partie (post chef in the kitchen).
If you are ambitioned and successful, you could eventually be promoted as the Sous Chef (deputy chef). In addition, you have the option to become the executive chef afterwards.
Cooking is your passion? If so, you should think about a job as a sous chef. But keep in mind that you do not only need cooking qualities and a distinctive creative streak, you also need to be well organized and structured. In addition, the ability to work under pressure and to be stress resistant is indispensable, because day-to-day business can be stressful and exhausting. You need to put your work first and make sure the workflow is not disturbed and interrupted- therefore you must coordinate the kitchen’s staff.
In addition, you need to be persevering and flexible, because since restaurants are mostly frequented at the evening and the weekend, you should be willing to work in these hours. Besides you should be prepared to be inserted in other zones, for example service. Since you have direct customer contact in service, you should attach importance to a well-groomed appearance, friendliness and openness.
Furthermore, you should not be too sensitive and should not take things to heart too quickly, because in some kitchens there is a rough tone in stressful situations. But this does not necessarily have to be due to you or your work, because in kitchens things need to go quickly and there is often no time for friendly phrases, too many questions or mistakes.
If you are comfortable with stressful and hectic situations and you always keep the overview, you should apply for a job as a sous chef.
The salary or income of a sous chef varies according to experience, country, size of company and subordinate team. In addition, the salary is depended on your type of employment. Are you employed in a seasonal, annual or ship contract? Your type of agreement will also determine your income and seasonal, annual and ship contracts differ in a range of 2000 to 3500 Euros per month.
Nevertheless, in addition to your wage, many companies are offering additional employee features, for example free accommodation and meals, further trainings and opportunities or the chance to take part in cooking competitions and international events, which is very exciting and varied.
As a sous chef you are an all-rounder and multifunctionally deployable. Commonly you are employed by any institution that uses a commercial-grade kitchen, so you can work in hotels or restaurants, hospital canteens and catering establishments. You are even insertable in private homes or cruise ships.
As you can see – your job is diversified and exciting: apply now for a job as a sous chef.
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