Sous Chef Training
A sous chef is a term for the position of direct assistant to the executive chef. The sous chef, also known as the sub-chef or assistant chef, performs duties and assumes responsibility for tasks designated by the executive chef. Duties may include ordering supplies, menu planning, staffing and food preparation. Second in command, the sous chef is responsible for kitchen operations in the executive chef's absence. Larger kitchens may employ several sous chefs to cover different duties, shifts and areas of responsibility. An executive sous chef may be responsible for the work performance of several other sous chefs. Becoming a sous chef is a major stepping stone in advancing to executive chef, in charge of your own kitchen.
Other People Are Reading
-
Background
-
The majority of people that go on to become chefs have a passionate love for food, an artistic flair for presentation and past experience working in a commercial kitchen. Many candidates for culinary school have worked in fast food establishments, school cafeterias or local restaurants while attending high school or college.
On-The-Job Training
-
Sous chef candidates gain experience and training working as a kitchen helper, line cook or cook's helper. Sanitation is the most important element of food preparation. Any position that requires a health permit and food handler training provides beneficial knowledge, skills and experience. The majority of culinary schools require that candidates have a minimum of six months experience working in a food environment prior to taking classes. School advisers suggest that candidates work or volunteer in a bakery, hospital or community kitchen.
-
Culinary Schools
-
Chef training is available from community colleges, technical schools and culinary arts institutes. Many students choose a two- to four-year college program to obtain a degree in hospitality. With the advent of online education programs, a candidate can study at his own pace. Choose a school that is accredited by the American Culinary Foundation. Formal education is not required to work as a sous chef.
Certification
-
While it is not mandatory that sous chefs are certified, certification is tangible proof of a level of knowledge, life experience and mastered skills. The American Culinary Foundation offers 14 different chef certification designations. Certification demonstrates to employers that the student has reached a benchmark in education in the designated specialty.
Practical Experience
-
Many would-be chefs are trained by chef mentors while they gain experience on the job. Trade unions also offer apprenticeship programs. Culinary arts apprenticeship programs provide on-the-job training combined with classroom instructions. Students gain practical job experience as they learn technical skills, develop professional work ethics and gain knowledge of kitchen management. Apprenticeship programs allow students to "earn as they learn" by being paid for the hours they work.
-
References
- Photo Credit Jupiterimages/Comstock/Getty Images
