The job duties of a sous chef include recipe development, menu planning and food plating. A sous chef manages the kitchen when the head chef is not present, ensuring proper and timely dish preparation. He also works together with the head chef and other kitchen workers in food preparation, helps the head cook in creating employee work schedules, and helps the head chef order food and supplies.
To qualify as a sous chef, an individual should undergo a post-secondary training or a degree program. Upon successful training, the person seeks certification by the American Culinary Federation to enhance his chances of getting a job. However, an individual who has sous chef job experience but lacks formal education may still get a job as a sous chef. Besides the educational and certification requirements, a sous chef should have good skills in essential areas such as communication, organization and leadership. He must master food safety rules and the health standards of his workplace and possess the ability to withstand kitchen heat and long hours of work.
A qualified sous chef may get employment in a restaurant or an institution. Other workplaces for a sous chef include food manufacturing industries and cruise ships.