Like every other profession, hierarchy is inherent to the profession of a Chef as well. The Executive Chef, or the head chef, is the authority and the top personnel of this field. And the interns or junior chefs at the bottom of the rank. A Sous Chef is the one who is in direct association with the head chef, and may be also called his assistant. He is the second-in-command, and the boss in the absence of the head.
A Sous Chef’s job is managerial and creative at the same time. A vital role is played by him in the kitchen. As a manager, he allocates duties to the other chefs, manages the menu and the time, handles and supervises the operations on a daily basis, and interacts with the juniors. He also discusses issues of concern with other departments of the establishment, so that work can be done in cooperation, and also decides on expenditure and budget with the authorities. He also interacts with guests for feedback and reviews. The creative element of a sous chef gets reflected at meal times, when he either supervises the meals and their presentation, or does it himself. He also designs the menu. The work also includes ensuring hygiene and superior quality. During the absence of the executive chef, he is in charge of deciding the menu, and exercising full control on the subordinates so that work gets done efficiently and on time.
To reach this stage in his career, a desirous student should firstly do a bachelor’s in hotel management, and then if interested can go in for higher and specialized education. Only with more years added to his work and specialized training, does a junior chef get on to become a sous chef.
As mentioned earlier, a sous chef should possess managerial or operational, and creative skills. It is a multi faceted job, and he should be willing to take up the challenges thus. He should be able to lead and command. So he has to be stern and able to handle his juniors. But he should also be diplomatic and willing to listen to the latter. It is a physically enduring job with long hours, which are quite stressful. Thus he should be ready to take the stress and handle the pressure. And in spite of it all, an ever optimistic attitude and a perpetual smile while serving, characterizes a sous chef.
The scope of this field is quite good, and even monetarily, it is a paying job. With so many large restaurants and hotels coming up, the opportunity for a trained and experienced professional is on the rise. Hard work, training, and constant effort to better oneself, guarantees rapid promotions and benefits, and the results in this industry are seen instantaneously.
