SOUS CHEF

SOUS CHEF

 

A BRIEF INTRO

A sous chef is the direct assistant of the executive chef and is the second-in-command. He/she is responsible for menu planning, quality control, mentoring junior chefs and stepping in when the executive chef is off duty. Smaller operations generally do not have a sous chef, but larger restaurants and hotels may have several

TYPICAL WORK SCHEDULE

9-10 am:  Arrive at work, settle down, scrutinize timetable for the day, issue orders and instructions to juniors

11 am: Hold a meeting with all chefs. Take a round of the kitchen and scrutinize the important catering events lined up for the day

12 Noon-3 pm: Supervise lunchtime kitchen operations

3-4 pm: Lunch

4-6 pm: Take stock of inventory and place orders for the next day’s requirements

6-7 pm: Take another round of the kitchen

7 pm onwards: Supervise kitchen operations for dinner and leave only once dinner is wrapped up

SALARY STRUCTURE

As a sous chef in a leading hotel, one’s salary can be anywhere between Rs. 30,000 to Rs. 70,0000 per month. At a high-end standalone restaurant, you can earn up to Rs. 1 lakh per month, inclusive of perks

DESIRED QUALITIES

  • You must have good management and team DESIRED QUALITIES. As a sous chef, you will be in charge of a team that may include much older, more experienced or less literate people than you
  • Ability to handle the stresses and pressure of the job and willingness to always remain cheerful and put in long hours of strenuous work

HOW DO I GET THERE ?

  • You will have to earn a recognized Bachelor’s degree in hotel management; this should be supplemented by a kitchen management training at various positions

RELATED WEBSITES

  • National Council for Hotel Management and Catering Technology http://www.nchmct.org/
  • Institute of Hotel Management, Catering and Nutrition Pusa Complex, New Delhi ihmpusa.net
  • Indian Institute of Hotel Management Aurangabad, Maharashtra ihma.ac.in

PROS AND CONS

  • The money is good
  • It is a very creative field
  • The results of your labour are instantaneous, you get quick feedback from guests
  • You could have the opportunity of serving state dignitaries
  • The job role demands long hours of physically exhausting work
  • It can get quite stressful
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