7 answers
1
Question
Asked
799 views
What experience do I need to be a sous chef?
#culinary #restaurants
Login to comment
7 answers
Updated
Kenji’s Answer
Generally you need to be promoted to Sous Chef from cook by being very smart and helpful in the operation of a kitchen. Some time investment and patience for the opening to appear (sous chef leaves for another job). Timing is important. In corporate branded family or QSR comfort food product operations the menu doesn't change much so keeping the standards for preparation compliant to brand standards is most important.
The old school traditional sous chef is the right hand of the chef having been through a gauntlet of cooking skills development as well leadership. They used to be able to cook everything. Nowadays being able to cover for the chef concisely if he is away is the more important for most kitchens.
Good luck!
The old school traditional sous chef is the right hand of the chef having been through a gauntlet of cooking skills development as well leadership. They used to be able to cook everything. Nowadays being able to cover for the chef concisely if he is away is the more important for most kitchens.
Good luck!
Updated
Dada’s Answer
Hi Ned :) ,
Part of Sous Chefs job is mentoring Junior Chefs and training auxiliary kitchen staff members .
Also responding in timely manner to any problem that may arise inside the kitchen and assisting the Executive Chef in resolving them
Sous Chef will be working very closely with the head chef, so it is important not to be at odds under any circumstances, as this will only lead to a strained working environment.
As a sous chef, you will have a lot on your plate. Although you will be working ‘under’ the head chef, you will be only multi-tasking with quick decision making for a variety of tasks for different cuisine kitchen stations.
Chances of kitchen staff seeking Sous Chef`s help is very high & common for tips and advice so you will need to be geared up with right answers.
Decision making is the key factor.
Although this sounds like an awful lot of work, chefs choose this career because they have a passion for food and love being in the kitchen ,
Its Sheer 'Passion' , also be sure not to be scared off by the long working hours.
Many chefs work their way up and learn everything they need to know by getting hands on and training on the job.
Experience is what drives you more than a qualification – but this takes time, patience and sometimes hard work.
Good Luck !
Part of Sous Chefs job is mentoring Junior Chefs and training auxiliary kitchen staff members .
Also responding in timely manner to any problem that may arise inside the kitchen and assisting the Executive Chef in resolving them
Sous Chef will be working very closely with the head chef, so it is important not to be at odds under any circumstances, as this will only lead to a strained working environment.
As a sous chef, you will have a lot on your plate. Although you will be working ‘under’ the head chef, you will be only multi-tasking with quick decision making for a variety of tasks for different cuisine kitchen stations.
Chances of kitchen staff seeking Sous Chef`s help is very high & common for tips and advice so you will need to be geared up with right answers.
Decision making is the key factor.
Although this sounds like an awful lot of work, chefs choose this career because they have a passion for food and love being in the kitchen ,
Its Sheer 'Passion' , also be sure not to be scared off by the long working hours.
Many chefs work their way up and learn everything they need to know by getting hands on and training on the job.
Experience is what drives you more than a qualification – but this takes time, patience and sometimes hard work.
Good Luck !
Updated
Kaylee’s Answer
You need experience of about 2-4 years and be able to show you are reliable.
Updated
Charles’s Answer
There are culinary schools and that can be quite expensive. The other route would be to get with a noteworthy restaurant and move your way up to a cooking position where a learning opportunity could present itself. I worked at a restaurant called Hackneys in Chicago and was taught to cook almost to the level of a chef. I left only to go to college.
Wish you the best
Chuck B
Wish you the best
Chuck B
Updated
R. Matthew’s Answer
Good Evening Ned. My advice to anyone wanting to make the move to Sous Chef is not to rush!. I was 3 years out of Culinary School and accepted my first Sous Chef position and I was clearly not ready. Before making that important step in your career talk to your current coworkers and ask for honest feedback. How do they see you> What are your strengths? What are your weaknesses? Leadership is not about title it's who looks to you in time of need.
Good Luck
Matthew
Good Luck
Matthew
Hi Matthew, that's great advice! Was there any experience you wish you had before your first sous chef position that would have better prepared you for the role?
Gurpreet Lally, Admin
Updated
Bobby’s Answer
Although a culinary degree is recommended to help progress you career in the service industry as quick as possible, experience is key. The best part about culinary school is it builds in real back of the house experience. With that said, nothing replaces real world experience. Typically, you will need to work your way up to sous chef. You need to understand not only how to prep and clean, but how to manage the back out the house as orders come in. Again, you can only do this by "doing." Best of luck!
Updated
Hannah’s Answer
Hi Alyx!
While on-the-job experience is key to becoming a trusted and successful sous chef, formal training in a culinary school at the Associate (2-year) or Bachelor (4-year) level can also be a good start to a culinary career! Technical schools and colleges offer different programs ranging from the fundamentals to full culinary arts degrees. The necessity of a formal education may depend on the type of kitchen and location you want to work in, but the faculty teaching classes in those culinary programs can also offer insight about the options available to you! If you have not completed culinary training, it may be helpful for mastering foundational techniques and building confidence so that you can enter a kitchen and get that important on-the-job training, and to build trust with your teammates!
While on-the-job experience is key to becoming a trusted and successful sous chef, formal training in a culinary school at the Associate (2-year) or Bachelor (4-year) level can also be a good start to a culinary career! Technical schools and colleges offer different programs ranging from the fundamentals to full culinary arts degrees. The necessity of a formal education may depend on the type of kitchen and location you want to work in, but the faculty teaching classes in those culinary programs can also offer insight about the options available to you! If you have not completed culinary training, it may be helpful for mastering foundational techniques and building confidence so that you can enter a kitchen and get that important on-the-job training, and to build trust with your teammates!