Sous-chef: who is this, what is included in his job duties?

Catering is a profitable and prosperous business. At the same time, the competitiveness and success of a cafe or restaurant on 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 it, what duties are assigned to him, for which he is responsible, how to become such a specialist?

Who is the Sous-chef?

We all know that the chefs not only create culinary masterpieces, skillfully combining the ingredients, playing a palette of flavors, bringing new bright touches to seemingly long familiar classical dishes, but also organizing the work of the entire kitchen team of the restaurant. However, it is very difficult for one person to cover everything, for effective performance of all assigned tasks, he needs help.

Sous-chef - the second person in the hierarchy of kitchen leaders, the right hand, an important and irreplaceable assistant chef. Keeping a hand on the pulse of everything happening in the restaurant's restaurant behind the scenes, he takes part in organizational work, supervises subordinates, adheres to technological standards, purchases food and necessary equipment, participates in the development of menus, and improves the professional skills of chefs and other kitchen workers. The job description of the sous-chef includes more than 10 positions that determine the range of his duties.

What rights does the su-chief have?

In addition to his duties, the sous-chef has the right:

• To visualize the current documentation in the framework of their competences;
• If necessary, contact the restaurant management with the requirement to assist in the performance of its professional activities;
• Be familiar with the draft decisions taken by higher-level officials;
• Make proposals concerning the encouragement of kitchen workers, the imposition of disciplinary sanctions on them (in the event of violations of labor discipline), the appointment or dismissal of employees falling within the sphere of its subordination;
• Initiate the holding of events aimed at improving the work of the restaurant kitchen.

Responsibility imposed on the Soushf according to the job description

• Not fulfilling the duties imposed by him as a sous-chef, the employee of the public catering enterprise is liable under the current labor legislation of the Russian Federation;
• Causing 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 performance of official duties entail liability provided for by civil, administrative or criminal legislation 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 the rights and the imposed responsibility. Now we turn to the aspect of career growth and find out how you can become such a specialist and what prospects for him in terms of professional career are expected.

The first step in the profession is specialized courses or training in educational institutions that provide specialized secondary education. Becoming a chef, the future sous-chef accumulates experience, improves his skills, improves his skills. Having attained a proper professional level and possessing personal qualities (responsibility, managerial abilities, communication skills, purposefulness), you can apply for the position of a sous-chef. As for the prospects of career growth, the next step for su-chef is the chef.

It is worth noting that cooking is an art that requires talent, inspiration and cook's flair. No special education and advanced training will not allow you to become a professional culinary profession, if you are not ready to invest your soul in it.

The restaurant needs a sou-chef! Who will it be, or how to solve the issue of recruitment?

Most often, restaurateurs prefer to offer a position of a sous-chef to the foreman of cooks who knows the specifics of a particular restaurant or cafe. If this option is not available, then the souf-chef is looked for on the side. As a rule, the following requirements apply to a candidate for a vacancy:

• Presence of specialized education and work experience in a similar position (if you 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 cuisine (Italian, Japanese, French, etc.), offered by the restaurant to its visitors;
• Knowledge of sanitary and epidemiological standards, mandatory for implementation in the field of public catering, technological equipment, rules for calculating food and pricing.

To understand how a candidate suits an institution, its owner or chef conduct an interview or offer to work out a trial day.

Now you know about such a position as a sous-chef: who it is, what knowledge and skills it should possess, what is included in its duties and for what it answers. If cooking is your vocation, train and confidently go to the goal!