The sous chef is an integral part of determining the flavour and menu of a restaurant. Working closely with the head chef or executive chef, the job holder helps plan the menu, create seasonal dishes and order food supplies. Some restaurants may even have several people in this role, each with different responsibilities.
People management skills are important for the position holder, who will have to delegate many complex and varied tasks to numerous kitchen staff and make sure that the kitchen is running smoothly and that food is prepared in a safe and timely manner. Liaising with the head chef or restaurant manager is also part of the role.
Although cooking is not the main task of the sous chef, it is important to check flavouring and preparation methods by the other chefs. The final quality and taste of the food is the responsibility of the person in this role.
Salary can vary greatly depending on experience and the hotel or restaurant. Jobs can start from C
$40,000 upwards.