Learn About Being a Sous Chef
If you’ve ever seen the show Chopped, you know that it’s not easy to become a sous chef. If you’re thinking about becoming one, here’s what you need to know.
What does a sous chef do?
A sous chef is the second in command in a kitchen. They are responsible for day-to-day operations in the kitchen and oversee all of the other cooks, as well as manage their own assistants, known as “pantry chefs.” Their duties include preparing meals according to recipes or menu specifications and cooking food either on or off premises. In addition, they might be responsible for ordering food supplies and maintaining inventory levels, as well as keeping track of what’s been prepared and how much is left over from each meal service. Sous chefs may also clean up after each shift ends by taking out garbage or cleaning surfaces with disinfecting cleaner before starting again at dawn.
The average salary of a sous chef is $52,500. In New York City, they make an average of $50,000 per year. In Chicago, they make $42,000 per year on average. There are also some places that pay more than the national average: the state of California pays their sous chefs over 60% more than the national average ($62k), while those in Washington State make around 10% more than usual ($56k).
The highest paying industries for people working as sous chefs are accommodation and food services ($60k), educational services ($58k), health care and social assistance ($57k), and public administration ($55k). The lowest paying industries for this job title are arts entertainment design ($40k) and manufacturing ($48k).
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The first stage of becoming a sous chef.
There are many different paths you can take toward becoming a sous chef. You can start working at a restaurant as an entry-level cook or line cook, and work your way up by gaining experience and demonstrating skills in various areas of cooking. The best thing about this path is that it gives you the chance to learn from other chefs who have been around longer than you, so they can teach you everything they know and help guide your career in the right direction. You might also consider working at other types of businesses such as hotels or catering companies where food preparation is done on a larger scale than in most restaurants. Here’s how these jobs might look:
- Hotel Sous Chef – The title for this position varies depending on where it’s located (e.g., hotel manager) but regardless of its name, it usually involves overseeing all aspects of kitchen operations at an inn including hiring staff members like chefs/cooks etc…
- Caterer Sous Chef – This job involves managing catering services provided by hotels or other organizations hosting events such as weddings etc…
Sous chef requirements
The first step to becoming a sous chef is to meet the requirements. To become a sous chef, you must have at least one year of experience in a restaurant kitchen and have completed high school (some employers may require more). You’ll also need to be comfortable working in a fast-paced environment with lots of demands on your time, as well as be able to handle stress and pressure.
Finally, you must know how to work well with others; because you’re going to be managing other chefs and kitchen staff members, it’s important that they feel comfortable talking with you about problems or concerns they’re having.
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How to become a sous chef.
If you’re interested in becoming a sous chef and want to know the steps to take, here are a few tips:
- Get a culinary degree. This will help you get your foot in the door at restaurants and kitchens. You can also earn your culinary degree online at sites such as The International Culinary School at The Art Institutes or Le Cordon Bleu College of Culinary Arts.
- Work in a restaurant or kitchen. While many people start as line cooks, some start out working as cooks or prep cooks before moving on to become line chefs themselves. This will allow you to gain experience working within different areas of a kitchen, which is essential for anyone looking to work their way up through the ranks of any kitchen staff hierarchy!
Other jobs you can work in a kitchen.
A sous chef is not the only job you can work in a kitchen. There are plenty of other options for those who love to cook, such as:
- Chef de partie – This is often the first step up from an entry-level position within a kitchen and involves working with different types of food products.
- Commis – The word “commis” means apprentice, but these positions are typically filled by more experienced cooks who want to learn more about creating elaborate dishes.
- Commis chef – A commis chef will have even more responsibility than an entry-level cook because they will be expected to assist with preparing specific dishes or tasks on their own; however, they may still work closely with other chefs or line cooks in order to learn new techniques while also helping out where needed throughout service hours (late afternoon until closing time).
- Chef de cuisine – A chef de cuisine oversees all aspects of food preparation at restaurants or hotels and makes sure that everything runs smoothly so diners get served hot meals quickly when they need them most.
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Sous chefs have a ton of responsibilities and need time to learn their craft.
Sous chefs are second in command to the head chef. They are responsible for overseeing all aspects of the kitchen staff and operations. If a sous chef is not familiar with your menu or current recipes, you will find them to be an invaluable resource for learning about what goes into every dish that leaves your kitchen.
Sous chefs must also know how to manage their staff members effectively and fairly, as well as how best to handle any problems that may arise during service hours. In addition, sous chefs need time-management skills so they can plan ahead for both large events (like catering) and smaller ones (like daily prep).
We hope that this article has given you a better understanding of what it takes to be a sous chef. We know from experience that the job can be stressful and challenging at times, but if you get the right training and put in the hard work, there is nothing more rewarding than seeing your vision come to life on a plate! A sous chef is responsible for many tasks in the kitchen, so this position requires patience, organization skills and time management abilities.