Sous Chefs need to be more than good cooks. However, with skill and experience, when working in a luxury establishment, a Sous Chef can substantially increase their earnings and enjoy the travel and holiday perks of their place of work. The average Sous Chef’s salary in 2013 is R17,000 per month. Sous Chefs just starting out in the hospitality industry will not earn high salaries, especially compared to the hours they’re required to work. Sous Chefs interested in trying new experiences and environments can work in a number of different establishments, expanding their knowledge and skills through practical experience, and, if they are capable, work their way up to Executive Chef level. This means there is great potential for growth. On the upside, Sous Chefs are able to work directly with an Executive Chef and are often given the chance to show off their creative talents in their work. Sous Chefs also tend to work long hours, often over weekends and holidays, with little credit. Hospitality kitchens are notoriously high-stress environments and Sous Chefs are expected to work well and quickly under pressure from clients, colleagues, and management. While working as a Sous Chef can be challenging and creative, it can also be stressful and demanding. Management of suppliers to ensure quality standards are maintained.Management of food resources and inventory to ensure sufficient supplies.Ensuring cleanliness and order in the kitchen.Cooking different cuisines (food types).Life as a Sous ChefĪ Sous Chef needs to have a certain level of education and training and be able to work across all areas of kitchen life, including preparing and presenting food, and managing and training staff.Īs assistant to the Executive Chef, the Sous Chef is responsible for: The Sous Chef answers to the Executive Chef but will also manage other members of the kitchen staff and is in charge when the Executive Chef is unavailable or on leave. ‘Sous’ is French for ‘under’ and the Sous Chef works directly under the leader of the kitchen, the Executive Chef. PROPER CARE AND FEEDING OF YOUR SOUSCHEF PROFESSIONALMany of the terms that relate to cooking and cuisine in a professional setting are French. A sous chef is the second in command in the kitchen.
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