What’s in a day?
Rumour has it that it’s the sous chef rather than the head chef who runs the team. That’s because, in big kitchens at least, the head chef has other fish to fry.
Certainly this role is challenging, as you’ll be expected to make sure the team is producing top-quality cuisine and that chefs with talent are trained and developed. In addition, you’ll have to take charge of the kitchen in the head chef’s absence. Key responsibilities:
Running the kitchen when the head chef is away
Ensuring your team has high culinary standards
Managing food purchasing and storage
Maintaining a safe and hygienic kitchen environment
Helping create new recipes and write menus
What sort of hours would I work?
Most chefs at whatever level work split shifts, including weekends and evenings. You’ll work at least 40 hours a week, but probably longer.
The best bit about being a sous chef?
This is a responsible, creative job where you can really flex your talents.
What skills do I need?
A flair with ingredients
An ability to stay calm when the pressure mounts
Strong leadership skills to motivate your team of chefs
First rate culinary skills
What qualifications do I need?
City & Guilds diplomas in professional cookery
BTEC HND in professional cookery
A foundation degree in culinary arts
Health and safety and food hygiene certificates
Who would it suit?
Obviously, you won’t get far if you can’t cook, but to really see some action behind the stove, you need passion and a love of ingredients. You’ll be someone who performs well under pressure and recognises the importance of motivating and leading junior members of staff who may also be working under pressure.
What sort of salary can I expect?
€30,000 plus, as well as many benefits
Job Type: Full-time
Salary: €30,000.00 /year
Sous Chef: 2 years