Workplace Skills - Roles and Responsibilities: The Sous Chef's Role

This essay provides an overview of the sous chef's role and responsibilities within a professional kitchen setting, such as restaurants and hotels. The essay highlights the sous chef's position as the second in command, emphasizing their accountability for kitchen tasks, food preparation, and overall culinary operations. The role includes menu creation, food purchasing, and maintaining quality standards. Additionally, the essay discusses the importance of time management skills for a sous chef to effectively manage daily operations, balance work hours, and improve the efficiency and quality of the kitchen. References from academic journals and books are also included to support the essay's content.

Workplace Skills - Roles and
Responsibilities

Table of Contents
INTRODUCTION................................................................................................................................3
MAIN BODY ......................................................................................................................................3
CONCLUSION ...................................................................................................................................4
REFERENCES ....................................................................................................................................5

INTRODUCTION
This essay will highlight the role of sous chef who is the top assistant in the professional kitchen
like, restaurants, five or seven star hotels etc(Gvion, 2019). basically he\she is the one who has the
full charge of the kitchen after the head chef, so the absence of head chef is not felt in the kitchen or
the dining room. The sous chef is the second one in command holding a lot of responsibilities in
the kitchen.
MAIN BODY
The sous chef is the one who is responsible to make sure that the kitchen tasks and food preparation
is going well and nothing wrong is going on over there. The sous chef is responsible and
accountable for all the planning and proper managing of food in the restaurant and hotel's kitchen.
The sous chef is the one who is considered as the most important one in the kitchen after the head
chef. The role of sous chef is to maintain the day to day culinary operations, performing the
functions related to the menu creation, purchasing the food ingredients and also looking at the
quality standards of the food(Ricciardi, 2021). The sous chef helps in the management and training
of the new staff and also keep the record of their daily performers. The main skill that is most
required to be the sous chef is the time management skills. As being a responsible person of the
dining room, the sous chef have to take a lot of necessary measures and steps to make sure that the
functions are been performed on time without any delay. The chef can create an effective routine
and process which should be followed by his\her subordinates. The sous chef always have a focus
on staying well organised and clean, along with the management of time and other resources. The
time management skills are very important in terms of sous chef, working in the restaurant industry
is quite tired and exhausting, expecting long hours of work and extra shifts too. With the effective
skills of managing the time, the sous chef can make a balance between the working hours. These
skills will also help the chef in putting more quality in their work. Good time management can help
the chefs to complete their tasks and operations more effectively and efficiently, as they allows the
sous chef to sort out the priorities, so that the work and the operations can be well managed,
reducing the burden and pressure. These skills will also improve the quality standards of the
restaurants as the more and fast completion of work can make the customers happy and satisfied at
the same time.

CONCLUSION
This essay has consists the job role and responsibilities of the sous chef, as he\she is considered as
the important part of the dining room in any restaurant. Along with that the skills required to be at
the position of sous chef were also discussed, the main and most important skill is basically the
management of time which should be performed well in order to attain the proper balance between
the functions performed.

REFERENCES
Books and Journals
Gvion, L., 2019. Resourcefulness, advocacy, gratitude: Three ethnic narratives in Master Chef
Israel. European Journal of Cultural Studies, 22(5-6), pp.908-924.
Ricciardi, F., 2021. Le Chef dans l’entreprise industrielle. Notes sur l’invention du manager en Italie
dans l’entre-deux-guerres. Parlement [s], Revue d'histoire politique, (1), pp.155-165.