eHow launches Android app: Get the best of eHow on the go.
There are numerous careers available in the culinary arts industry, from working as a recipe tester in a n… More
To become a chef, the attitude and desire for the job is just as important as the formal training involved… More
With the United States population eating out more, the need for trained culinary professionals is on the r… More
Culinary arts is the study of the art of cooking and baking. People study culinary arts so that they may h… More
A culinary arts degree opens the door to a career in dozens of industries. While some students of the culi… More
The food industry is a multi-billion dollar industry that consists of various businesses, from restaurants… More
Becoming an executive chef can be done through an apprenticeship, where the aspiring chef starts at the bo… More
The competition for culinary jobs has heated up in recent years with the growth of the celebrity chef phen… More
Sous chefs are the direct contact for the rest of the cooks and workers in the kitchen, and they work dire… More
Becoming a certified chef requires getting a high school diploma, enrolling in a vocational training progr… More
Learning to cater is best done by gaining hands-on experience at a catering business, at a restaurant or a… More
The difference between a cook and a chef is that a cook is in training while a chef is a highly-trained le… More
Cooking school is a great small business that has become increasingly popular over the past decade. This i… More
Summary: Sous chefs are the direct contact for the rest of the cooks and workers in the kitchen, and they work directly under the executive chef. Understand the job of a sous chef with tips from an experienced chef in this free video on culinary careers.
Chef Jeff Hadley began his career in food service at the age of 16 when he worked as a busboy and dishwasher at a restaurant in his hometown of Pittsburgh, Penn. He was bitten by the...read more
"Sous chef. You can have one. You can have fifteen or twenty in the kitchen. Again it depends on the size and the structure of the property or the restaurant or hotel again, resort or whatever that you're working at. Again the hierarchy is the executive chef, usually there's, in big, big properties there's an executive sous chef, because the executive chef's always at those meetings I was telling you about only compounded. So the executive sous chef is actually like the physical manager of the plant. The sous chefs many times are in charge of one restaurant or one unit or one outlet. It might be the pool bar. It might be the tennis club. The fine dining restaurant or the snack bar or the coffee shop or something like that. But those guys are the ones that are in the trenches. They're the direct contact that the cooks and dishwashers have with management. I mean not to say the executive sous doesn't walk through or the executive chef never walks through but the front line is that sous chef. And those are the guys that they've got enough of that cooking experience that it's their first real management kitchen job. And that's where they get their training and earn their brass to move on. And many of them get that in that particular property and go elsewhere and become execs or get a better paying job at the same level which used to be the case. It's all about progression and moving up. Of course the big thing is being the executive chef of a nice resort hotel if you're into that line of work running fifteen outlets. We've got, you've really got to rely on your management skills and delegation then. If you try and do it all yourself you'll die. You'll never go home."
eHow Article: How to Become a Sous Chef
Copyright © 1999-2009 eHow, Inc. Use of this web site constitutes acceptance of the eHow Terms of Use and Privacy Policy. en-US Portions of this page are modifications based on work created and shared by Google and used according to terms described in the Creative Commons 3.0 Attribution License.
