Sous Chef

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.

Bachelor’s degree in culinary science or relevant field.
A minimum of 2 years’ experience in a similar role.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Good understanding of MS Office and restaurant software programs.
Teamwork-oriented with outstanding leadership abilities.
Excellent communication and interpersonal skills.