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

Dec 5, 2021 / 5 Minutes Read / By Albert

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The introduction of sous chefs into the restaurant industry has had a significant effect on the overall quality and consistency of dining experiences. By delegating certain tasks to experienced and skilled professionals, restaurant owners have been able to improve the efficiency and organization of their establishments. Sous chefs are responsible for managing a kitchens staff, overseeing food preparation, creating new dishes, controlling food costs, and ensuring quality standards are met in all areas of the kitchen.

The availability of sous chefs also allows restaurant owners to focus more on providing high-quality customer service and creating a unique atmosphere. As a result, restaurants have been able to better differentiate themselves from competitors, increase customer satisfaction, and ultimately improve their bottom line.

Steps How to Become

Obtain a high school diploma or GED. A high school diploma or GED is the minimum requirement to become a sous chef.
Obtain formal culinary training. Sous chefs must have some formal culinary training. It is recommended that aspiring sous chefs obtain an associates degree or certificate in Culinary Arts from a culinary school.
Gain experience in the kitchen. The best way to gain experience in the kitchen is by working in a restaurant or other food-related business. Most sous chefs start out as line cooks or prep cooks and work their way up to a sous chef position.
Develop your leadership skills. In order to be a successful sous chef, you must have strong leadership skills. Developing these skills will help you manage the kitchen staff and ensure that all tasks are completed on time and done correctly.
Obtain a food safety certification. Most states and cities require food-service workers to obtain a food safety certification. This certification proves that the sous chef is knowledgeable about safe food-handling practices and is able to prevent food-borne illnesses.

Staying ahead and capable as a sous chef requires continual learning and adaptation. One must be willing to learn new recipes, styles of cooking, methods of food preparation, and management techniques. Keeping up with the latest trends and developments in the culinary world is essential to remaining on the cutting edge.

it is important to stay organized and efficient, as well as manage time effectively. By staying on top of all culinary tasks, a sous chef can maintain a high level of quality in their kitchen. consistent training and education can help them stay ahead of the competition.

Finally, it is important to have a deep understanding of the food service industry and all of its elements, including sanitation and safety regulations. By taking advantage of all of these elements, a sous chef can remain ahead and capable in their field.

You may want to check Executive Sushi Chef, Fast Food Chef, and Pastry Sous Chef for alternative.

Job Description

Prepare meals according to established recipes and standards.
Monitor food preparation to ensure that food is cooked to order and is of high quality.
Ensure that food safety and sanitation standards are adhered to in the kitchen.
Train and supervise kitchen staff in proper food preparation, handling, and storage.
Monitor inventory of food items, order and purchase supplies as needed, and maintain accurate records.
Develop creative new menu items and recipes.
Assist in menu planning and pricing of menu items.
Assist the Executive Chef with menu development, cost control, and purchasing decisions.
Manage food-related costs and set goals for reducing waste and increasing efficiency.
Assist in monitoring employee performance and provide feedback for improvement.

Skills and Competencies to Have

Culinary expertise and knowledge of food preparation
Knowledge of kitchen safety and sanitation standards
Ability to read and understand recipes
Proven leadership and team-building skills
Ability to work under pressure and manage stress
Ability to manage and motivate a kitchen staff
Excellent communication and interpersonal skills
Knowledge of local, state, and federal health regulations
Ability to delegate tasks and manage time efficiently
Knowledge of food costs, ordering, and inventory management

Having the right skills is essential for any successful sous chef. A sous chef must be able to work effectively in a team, have excellent communication skills, and know how to prioritize tasks. Time management is key, as a sous chef must be able to handle multiple tasks at once and anticipate any potential issues before they arise.

Furthermore, a sous chef must have strong organizational and leadership skills, as they are responsible for managing the kitchen staff and maintaining a high level of efficiency. Lastly, a sous chef must have a deep knowledge of the culinary field, including menu design, food preparation, and recipe creation. All of these skills are necessary in order for a sous chef to be an effective leader in the kitchen and ensure the highest quality of food is produced.

Without these skills, a sous chef is likely to find themselves struggling to keep up with the demands of their kitchen and the expectations of their team.

Barbecue Chef, Apprentice Chef, and Restaurant Chef are related jobs you may like.

Frequent Interview Questions

What experience do you have as a sous chef?
What skills do you have that make you a strong sous chef?
How would you handle a situation where a customer isn't happy with their meal?
How do you stay organized in a busy kitchen?
What techniques do you use to motivate staff in a high-pressure environment?
Describe your experience with menu development.
How would you handle a situation where the kitchen staff is not following instructions?
How have you handled food safety issues in the past?
How do you handle stress in a fast-paced kitchen environment?
What do you consider to be the most important part of being a successful sous chef?

Common Tools in Industry

Knife. A sharp blade used for cutting food (eg: chef's knife).
Cutting Board. A flat surface used for chopping food (eg: wooden cutting board).
Mixing Bowl. A bowl used for combining ingredients (eg: stainless steel mixing bowl).
Measuring Cups. Used for measuring ingredients in precise amounts (eg: set of four measuring cups).
Oven Mitts. Heat resistant gloves used for handling hot items from the oven (eg: quilted oven mitts).
Pot and Pan Set. A set of pots and pans used for cooking food (eg: stainless steel pot and pan set).
Thermometer. A device used to measure temperature (eg: digital thermometer).
Food Processor. An electric device used to quickly chop, blend, and puree ingredients (eg: 10-cup food processor).
Peeler. A device used to peel fruits and vegetables (eg: julienne peeler).
Strainer. A device used to strain liquids from solids (eg: mesh strainer).

Professional Organizations to Know

American Culinary Federation (ACF)
American Personal & Private Chef Association (APPCA)
Research Chefs Association (RCA)
National Association for Culinary Professionals (NACP)
International Association of Culinary Professionals (IACP)
United States Personal Chef Association (USPCA)
National Restaurant Association (NRA)
World Association of Chefs Societies (WACS)
American Academy of Chefs (AAC)
International Foodservice Executives Association (IFEA)

We also have Buffet Chef, Sushi Chef, and Banqueting Sous Chef jobs reports.

Common Important Terms

Mise en Place. The process of organizing ingredients and equipment before starting to cook.
Garde Manger. The role of a chef in charge of cold food preparation, such as salads and appetizers.
Line Cook. A kitchen staff member who is responsible for the preparation of food items that require cooking.
Saucier. The chef responsible for preparing sauces and soups.
Butchery. The process of cutting up meat into smaller pieces for cooking.
Pantry Chef. The chef in charge of dry goods, such as grains and pastas.
Broiler Cook. The chef responsible for cooking food over direct heat, such as grilling and broiling.
Pastry Chef. The chef responsible for creating desserts and baked goods.

Frequently Asked Questions

What is Sous Chef?

Sous Chef is a cloud-based kitchen management platform designed to help restaurants save time and money by streamlining their back-of-house operations.