Scope Catering - a lucrative and thriving business.At the same time the competitiveness and success of the café or restaurant in the market largely depends on the skills and professional competence of the staff, one of the key figures of which is the sous-chef.Who, what responsibilities assigned to it, for which he is responsible, how to become such an expert?
Who is sous-chef?
We all know that the chef not only create culinary masterpieces, masterfully combining ingredients playing a palette of flavors, introducing new bright strokes in seemingly long familiar classic dishes, but also to organize the work of the entire team of the restaurant kitchen.However, one person is very difficult to cover everything, to fulfill all the tasks they need help.
Sous-chef - the second person in the hierarchy of the leaders of the kitchen, the right hand, is an important and indispensable assistant chef.Keeping abreast of what is happening behind the scenes in the kitchen of the restaurant, he takes part in organizational work, supervises subordinate staff, compliance with technical standards, procurement of products and the necessary equipment is involved in the development of the menu, provides professional development of cooks and other kitchen workers.Job Description sous-chef includes more than 10 products that define his responsibilities.
What rights vested sous-chef?
addition to duties, sous-chef is entitled:
- endorse the current documentation within its competence;
- if necessary refer to the manual of the restaurant with the demand for assistance in the performance of his professional activity;
- be acquainted with the draft decisions taken by superiors;
- submit proposals concerning the promotion of kitchen workers, the imposition of disciplinary penalties (in detecting violations of labor discipline), the appointment or dismissal of workers within the scope of its jurisdiction;
- initiate activities aimed at improving the operation of the restaurant kitchen.
liability imposed on the sous-chef according to the job description
- not performing the duties imposed on a sous-chef, catering officer responsible under the existing labor legislation of the Russian Federation;
- causing material damage to the employer, sous-chef is responsible for their actions in accordance with the provisions set out by the Labour and the Civil Code;
- offenses committed in the performance of official duties entail responsibility stipulated by the civil, administrative or criminal law of the Russian Federation.
How to become a sous-chef?
We have already answered the question, "Su chef - who is it?" We examined the range of its responsibilities, learned about rights and imposes responsibility.Turning now to the aspect of career opportunities and learn how you can become an expert in this, and what prospects for a professional career awaited him.
first step into the profession - specialized courses or training in educational institutions that provide vocational education.Becoming a chef, sous-chef future gain experience, upgrade their skills, improving skills.Reaching a proper professional level, and possessing the necessary personal qualities of the head (responsibility, organizational skills, communication skills, commitment), you can claim for the post of sous-chef.With regard to career prospects, the next step for the sous-chef - Chef.
worth noting that cooking - an art that requires talent, inspiration and intuition cooking.No special education and training will not allow you to become a professional culinary business, if you are not ready to put your soul into it.The restaurant
need sous-chef!Who will it be, or how to solve the issue with the selection of personnel?
Most often restaurateurs prefer to offer the post of sous-chef working their foreman cooks who knows the specifics of a particular restaurant or cafe taken.If this is not possible, the sous-chef is sought on the side.For a candidate for a vacancy, as a rule, meet the following requirements:
- availability of professional education and work experience in a similar position (if you have worked sous-chef in a large restaurant more than two years, it will be a significant advantage over other less experienced candidates);
- knowledge of technology cooking cuisine (Italian, Japanese, French, etc.), The restaurant offered its visitors;
- knowledge of sanitary and epidemiological norms binding in the area of catering, manufacturing equipment, rules, meals costing and pricing.
To understand how the candidate fits the institution, its owner or the chef to interview or offer to work a trial day.
Now that you know about such a position as sous-chef: who it is, what knowledge and skills he should have that part of his duties and for which he is responsible.If cooking - your vocation, training and confidently go to the goal!
