How to Be Sous Chef, Catering - Job Description, Skills, and Interview Questions

When a sous chef is hired to be part of a catering team, their presence can have a dramatic positive effect on the success of the event. The sous chef is responsible for working with the executive chef to manage the kitchen staff and ensure that all dishes are prepared according to the highest standards. Their leadership and ability to organize the kitchen ensures that all ingredients are used efficiently and the menu is executed properly.

Furthermore, they are able to provide valuable input on menu planning and food presentation to ensure that the client’s expectations are met. the presence of a sous chef can help to boost the event’s reputation and make it more likely that the catering team can generate repeat business.

Steps How to Become

1. Earn an Associate Degree in Culinary Arts. A two-year associate degree program in culinary arts will provide you with a comprehensive overview of the culinary industry, introducing you to food preparation techniques, kitchen safety, nutrition, and the history of cuisine.
2. Obtain a Certificate in Sous Chef. A certificate program in sous chef will provide you with a thorough understanding of the responsibilities of a sous chef, including inventory management, food costing, menu development, and kitchen management.
3. Develop Your Culinary Skills. Working as a sous chef requires a high level of culinary expertise. Consider taking continuing education classes to hone your skills and become more proficient in the kitchen.
4. Gain Experience. For most sous chef positions, employers prefer candidates who have experience in a professional kitchen. Consider volunteering or working in a kitchen as an assistant or line cook to gain practical experience.
5. Consider Specializing in Catering. Specializing in catering can help you stand out from other sous chef candidates. Take courses in catering management to learn more about menu planning and cost control in a catering setting.
6. Pursue Certification. Obtaining certification as a sous chef can help boost your credentials and demonstrate your commitment to the culinary industry. Consider becoming certified through the American Culinary Federation or other professional organizations.

Keeping updated and competent in the catering industry can be difficult, but it is essential for success. By staying current with industry trends, utilizing online resources, and participating in professional networks, caterers can ensure they remain knowledgeable and up to date. Trend tracking websites and industry news are a great place to start for research, as they provide valuable insights into what is happening in the industry.

attending conferences and workshops, or engaging in online forums or webinars, can help chefs stay informed and connected to other professionals in the field. Finally, keeping up with food safety regulations, menu development strategies, and culinary innovations can help caterers stay ahead of their competition and stay on top of their game.

You may want to check On-Site Catering Manager, Catering Assistant, and Corporate Catering Supervisor for alternative.

Job Description

1. Prepare and cook food for catered events
2. Create and develop recipes for catered events
3. Develop menus for catered events
4. Oversee kitchen staff and ensure they are trained in proper food production techniques
5. Track and maintain inventory of food, supplies and equipment
6. Ensure food safety standards are followed
7. Monitor food costs and adjust recipes and menus accordingly
8. Ensure all dishes are prepared according to customer specifications
9. Train new staff in food preparation and safety protocols
10. Monitor the quality of food being served at catered events
11. Coordinate with other departments such as catering, sales, and accounting to ensure smooth operations
12. Work with vendors to ensure timely delivery of supplies and equipment

Skills and Competencies to Have

1. Knowledge of food safety, sanitation and hygiene standards
2. Ability to plan, coordinate and manage the catering service
3. Expertise in culinary techniques and food preparation
4. Ability to read, understand and follow recipes
5. Knowledge of a variety of cooking methods, ingredients and equipment
6. Ability to work independently and as part of a team
7. Good organizational skills
8. Excellent customer service skills
9. Knowledge of cost control systems and ordering procedures
10. Ability to work in a fast-paced environment
11. Ability to adjust menu selections according to customer preferences
12. Excellent communication and interpersonal skills

A sous chef in catering must possess a wide range of skills to be successful. The most important skill to have is the ability to manage time efficiently. Being able to plan ahead and anticipate the needs of the customers is essential to ensure that meals are cooked quickly and served on time.

a sous chef should have excellent organizational skills and be able to work in a fast-paced environment without making mistakes. Furthermore, strong communication and interpersonal skills are a must for coordinating with other team members, such as the head chef, and other staff. Finally, having a good understanding of hygiene and sanitation standards is essential in order to maintain food safety and prevent any food-related illnesses.

All of these qualities combined make a great sous chef in catering who can handle the pressures of the job while producing great-tasting food.

Kitchen Catering Manager, Administrative Assistant, Catering, and Sales Representative, Catering are related jobs you may like.

Frequent Interview Questions

• What experience do you have in a catering environment?
• Describe your cooking style and techniques.
• What challenges have you faced while working as a sous chef?
• How do you handle working with difficult customers?
• What type of menu planning and preparation do you specialize in?
• How do you handle working with a tight budget?
• What safety and sanitation procedures do you practice in the kitchen?
• How do you stay organized while managing multiple tasks?
• Describe your experience in menu development and catering services.
• How have you worked to develop relationships with vendors?

Common Tools in Industry

1. Knives. A sharp tool used for cutting food (eg: chef knife, paring knife).
2. Mandoline Slicer. A slicing tool used to cut food into uniform sizes (eg: adjustable mandoline slicer).
3. Food Processor. A machine used to grind, chop, and mix food (eg: KitchenAid food processor).
4. Blender. A machine used to blend and mix food (eg: Vitamix blender).
5. Food Thermometer. A device used to measure the internal temperature of food (eg: digital thermometer).
6. Mixing Bowls. Bowls used for combining ingredients (eg: stainless steel mixing bowls).
7. Measuring Cups and Spoons. Tools used to measure ingredients (eg: glass measuring cups and spoons).
8. Cutting Boards. Boards used for cutting food (eg: wood cutting board).
9. Spatula. A tool used for flipping and stirring food (eg: silicone spatula).
10. Tongs. Used to pick up and turn food (eg: stainless steel tongs).

Professional Organizations to Know

1. American Culinary Federation
2. Research Chefs Association
3. International Association of Culinary Professionals
4. International Live Events Association
5. Specialty Food Association
6. National Restaurant Association
7. The International Caterers Association
8. Chefs Collaborative
9. National Association of Catering Executives
10. The International Foodservice Manufacturers Association

We also have Event Coordinator, Catering, Food Service Catering Manager, and Event Planner, Catering jobs reports.

Common Important Terms

1. Mise en Place. The preparation of ingredients, equipment and other necessary items before the start of service.
2. Garde Manger. A French term for the cold food station in a commercial kitchen. It is responsible for salads, dressings, appetizers, and cold desserts.
3. Sauté. A cooking technique that involves quickly cooking food in a shallow pan with a fat (usually oil or butter) over high heat.
4. Sauce Making. The process of creating a variety of sauces, such as demi-glace, béchamel, Hollandaise and more, to be used in the preparation of dishes.
5. Marinating. The process of soaking food in a marinade (liquid mixture) in order to add flavor or tenderize it.
6. Plating. The art of arranging food on a plate or platter in an aesthetically pleasing way.
7. Carving. The skillful cutting of cooked meats into thin slices for serving.
8. Baking. The process of cooking food using dry heat in an oven.
9. Grilling. A cooking technique that uses direct, high heat to cook food quickly over an open flame or hot coals.
10. Roasting. The process of cooking food in an oven by exposing it to dry heat for an extended period of time.

Frequently Asked Questions

Q1: What type of catering services does Sous Chef provide? A1: Sous Chef provides a range of catering services, including corporate events, weddings, private dinners, and holiday gatherings. Q2: How many people can Sous Chef cater for? A2: Sous Chef can cater for up to 500 people. Q3: Does Sous Chef offer vegetarian and vegan menu options? A3: Yes, Sous Chef offers vegetarian and vegan menu options. Q4: What type of payment methods does Sous Chef accept? A4: Sous Chef accepts major credit cards, PayPal, and Venmo. Q5: Does Sous Chef offer delivery services? A5: Yes, Sous Chef offers delivery services for an additional fee.

What are jobs related with Sous Chef, Catering?

• Executive Catering Chef
• Catering Server
• Private Catering Chef
• Catering Chef
• Food and Beverage Coordinator, Catering
• Marketing Assistant, Catering
• Catering Supervisor
• Executive Sous Chef, Catering
• Catering Sales Manager
• Food Runner, Catering

Web Resources

• Sous Chef, Catering Production - Housing & Hospitality housingandhospitality.ucla.edu
• Jobs - Job Details - Catering Sous Chef - employment.davidson.edu employment.davidson.edu
• What Does a Sous Chef Do? | Institute of Culinary Education ice.edu