He or she must be prepared to jump into any part of the line, for any reason – when the line is missing a cook or to speed up the line when meal service peaks, for example.

It seems obvious, right? But an effective sous chef needs an exceptional level of cooking prowess. Here’s a rundown of the competencies you may need to develop. This role requires a range of skills as well as a specific mindset. Gibney described it as one of the most intense jobs you would hold – because it’s essentially two jobs. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.Ī good sous chef will straddle the line between a chef and a cook, according to author Michael Gibney, a celebrated chef who started at 16 in the kitchen and was a sous chef by the time he was 22. You understand that these calls may be generated using an automated technology. They must be able to think on their feet, make sound snap decisions, and come up with creative concepts for the restaurant.įurther, they must track and order inventory, oversee the successful completion of sanitation practices, and ensure that the kitchen staff have what they need in terms of tools and supplies to seamlessly deliver a finished product.Ĭlicking the 'Get the Guide Now' button constitutes your express written consent to be contacted via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education. The sous chef often is the one responsible for training new staff members and managing the team. Sous chefs are called upon to support executive chefs and represent them in their absence. The sous chef de cuisine is essentially the second most important job in the kitchen.

The brigade de cuisine is a hierarchical system that was originally invented by Georges Auguste Escoffier and it involves collaboration between many moving parts. Large hotels, convention centers and high-volume restaurants will have many sous chefs working a line, whereas smaller restaurants would usually have one kitchen lead and one sous chef operating between that lead and the rest of the staff. The word “sous” is French for “under” and “chef” originally translates as “chief” – so a sous chef is second-in-command to the executive chef or chef de cuisine. If you hope to be an executive chef commanding a team in your own kitchen, this knowledge is crucial. Understanding what it takes to become a great sous chef can help you build a solid career in the culinary arts. One of those landmark roles in the brigade de cuisine is the sous chef. But you know there will be several stops along the way to prepare you for the role of head chef in a foodservice establishment. So you’ve got your heart set on being an executive chef.

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