Depending on your place of work, the dress code for the Sous Chef will differ. It will usually include some form of company or kitchen-branded apron or chef coat. Most Sous Chefs will wear something similar to their Line Chefs, although the colours might vary to make you stand out within the kitchen.
The Sous Chef role is important for the efficient running and quality of the kitchen. You will be required to manage Line Chefs across all stations, as well as oversee the quality and presentation of dishes, train new Chefs, and efficiently manage the timekeeping of orders, among other duties.
Becoming a Sous Chef requires more than culinary skill. You will be required to lead and manage multiple stations within your kitchen. It is important that you look into leadership techniques and gain a good understanding of managing people, as this will help ensure a supportive and efficient working environment. You will also need to maintain your culinary expertise, so practicing your techniques is important as you will need to be able to demonstrate these to new trainees.
To become a Sous Chef, you don’t need any specific training qualifications or degrees. Instead, it is important that you build experience so that you’re in a strong position to teach others. Some key skills that can help you become a sous chef include:
A Sous Chef is much more than just culinary expertise. You’ll be required to oversee and manage your Line Chefs. As with any workforce, this requires strong leadership skills. You should be able to efficiently communicate with everyone within the kitchen, as well as report to the Head Chef. Due to the high-pressure environment, you’ll be required to make quick decisions, as well as need to be aware of, and alert to, the health and safety of everyone within the kitchen.
Strong culinary skills are vital for sous chefs as you will be required to demonstrate your abilities and train others. By having a strong grasp, not only for your specific station but various stations within a kitchen, you’ll be in a better position to help and ensure that the quality of food delivered is to the highest quality. Make sure that you’re practicing your culinary skills regularly, in all areas. Regular learning can keep your skills sharp.
Kitchens are high-pressure environments that require excellent time management to run effectively. As Sous Chef, you will be required to ensure that food isn’t only delivered to the highest standards, but also on time. You will need to be able to time keep for different stations, as well as various orders, while also ensuring the quality of service and safety of the kitchen. Communication is also important as it ensures that everyone within the kitchen can work effectively, no matter their station. Ensuring that you have excellent verbal communication is a vital skill for working in any part of a kitchen.
A Sous Chef is second-in-command within a kitchen hierarchy. This means that you will have a significant number of duties and responsibilities. While it might vary depending on your kitchen, most Sous Chefs will be:
Overseeing kitchen operations is the main responsibility of a Sous Chef. Whether it is ensuring that preparation is done in time for service or that food is being delivered quickly, a Sous Chef will be required to understand and manage the entire operations of a kitchen. This requires an understanding and appreciation for all stations within your kitchen, so gaining experience in as many positions as possible will be valuable to you as a Sous Chef.
As a Sous Chef, you will be second-in-command to the Head Chef. You will need to be able to both report to the Head Chef, as well as support any tasks that they might require. Whether this is in a management capacity including finding talent for your kitchen or overseeing service on behalf of the head chef, you will be the communicator between both the head chef and the Line Chefs. Strong culinary ability is necessary to support any task, while communication is essential for ensuring the efficient running and reporting of the kitchen.
A Sous Chef won’t only need to be culinarily strong, but you’ll also be within a management position. This means that you will need to be able to train and supervise staff within your kitchen. Whether you’re recruiting and training new Line Chefs or supervising and supporting the development of others within your kitchen, you will be required to work under pressure while also providing a supportive environment. People management training can be useful for Sous Chefs, although it isn’t necessary.
While becoming a Head Chef is often the preferred route for Sous Chefs, you can also opt to specialise in specific cuisines, opening your working position to new careers within different kitchens. Whether you’re looking for new challenges or have a specific kitchen and cuisine in mind, expanding your culinary skills in this way can broaden your capabilities and open more opportunities for you. This can also be a great place to start if you’re looking to gain experience before opening your own restaurant.
Qualifications aren’t necessary to become a Sous Chef. Instead, transferable skills such as communication and leadership, as well as specialised culinary experience, are more important for becoming a Sous Chef. Dedicating the time to experiencing working kitchens and crafting your culinary abilities are important and should be prioritised over education and qualifications.
A Sous Chef needs years of experience working in kitchens. On average, it can take between 4 and 7 years to become a Sous Chef. You will need to work your way through traditional kitchen entry level roles to line cook and station chef before working as a Sous Chef. This route ensures that you have the right experience and kitchen knowledge to perform the role.
The salary of a Sous Chef in the UK ranges from £25,000-35,000 with the average being close to £29,000 or £14+ per hour. Depending on the restaurant and location, with London paying premium salaries compared to other locations, you will see a difference in pay.
