Sous Chef

What is a sous chef?

A sous chef is typically second in command in a professional kitchen, supporting the head chef in managing the team and overseeing service. Amongst their duty to support senior kitchen staff, they also ensure that food quality and presentation are consistent. They also help to maintain health, safety and hygiene standards at their stations.

The sous chef plays a vital role in bringing order to a kitchen, ensuring every station is working harmoniously to ensure a successful and seamless service.

It’s common for sous chefs to be in the kitchen Monday to Sunday, beginning work before service and leaving before the junior staff cleaning down the kitchen. This equates to roughly a 5-6 day working week, averaging roughly 10 hours each day.

Individuals with years of culinary experience are the best fit for this role, as the expectations and responsibilities are much higher. It demands not only cooking expertise but also strong leadership and organisational skills. The only role a sous chef can progress into within the kitchen hierarchy is as a head chef.

What skills does a sous chef need?

For those contemplating whether a sous chef role is the best fit for them, they’ll need to be able to demonstrate the following skills:

• Being able to maintain their personal, kitchen and food hygiene to the highest standard
• Proficient knife skills
• A strong ability to communicate and effectively work in and manage a team
• Adept in a kitchen environment
• Outstanding organisation and management skills (on timing and checking consistency of food quality)
• Leadership skills
• Possessing a creative flair- especially if they are assisting with the construction of a menu
• A passion for the culinary arts

What salary does a sous chef get?

A sous chef’s salary will vary from restaurant to restaurant; however, the industry average for this role falls between £44,000 and £47,000.