Where needed, the sous chef may deputise for the head chef or for a chef de partie and therefore needs to be able to carry out all of their tasks in order to ensure that the kitchen can carry on functioning as normal in their absence.Īs the second in command in the kitchen brigade, the sous chef works in close collaboration with the chef. the sauce chef, fish chef, grill chef, garde manger and pastry chef), the commis chefs and the rest of the kitchen staff, including the dishwashers. The sous chef manages the chefs de partie (i.e. Identify strengths and weaknesses and provide timely feedback to the individual.As the second in command in a restaurant kitchen, the sous chef supervises the work of his or her colleagues and reports to the head chef (also known as the executive chef or chef de cuisine). To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy. To act as manager on duty for the hotel as scheduled.
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