What Are the Main Types of Sous Chefs?

Sous chefs are the assistants of the executive chef (head chef). To become a sous chef, you need to be a crucial part of the kitchen, facilitating kitchen running. Generally, sous chefs oversee the entire kitchen activities in their restaurant. However, there are many types of sous chefs with distinct specializations based on the style of the restaurant and its cuisine.

• Executive sous chef: Often the second-in-command—after the executive chef—in a large kitchen. Executive sous chefs handle the day-to-day management of an establishment, serve as head chefs when the executive chef is away, and oversee menu planning.
• Pastry sous chef: Works in the pastry (dessert) section, assists the pastry chef in preparing desserts, controls inventory, and checks the quality of all the pastry items.
• Banquet Sous Chef: Also known as an executive sous chef, banquet sous chefs specialize in large-scale events such as those in hotels and catering companies. They work with an executive chef to plan banquets, weddings, or conferences and focus on cooking in large volumes.
• Speciality cuisine sous chef: These sous chefs work in restaurants that specialize in a certain type of cuisine (e.g., French, Italian, Japanese) and have expertise in the restaurant’s cuisine, assisting the head chef with creating authentic and innovative dishes.
• Sous Chef de Partie: The line sous chef, or station sous chef, manages a specific area of the kitchen, such as grill, sauté, or garde-manger (cold dishes). Each line sous chef oversees and supports the chefs in their assigned station.
• Roving or Relief Sous Chef: Roving sous chefs work for a series of restaurants within a hospitality group or business, filling in where needed. This is someone who is flexible and can adapt quickly to the kitchen environment.

Depending on your skills and experience, there are varied sous chef roles.

What Does a Sous Chef Do?

While executive chefs have the final say in the menu, sous chefs oversee kitchen operations, support the executive chef, and help the restaurant run smoothly. Here’s an outline of a sous chef’s key responsibilities.

• Managing Kitchen Staff: Sous chefs supervise kitchen staff, ensuring they follow recipes correctly, maintain clean work areas, and work efficiently. They often train junior chefs and set an example in technique and professionalism.
• Prepping Ingredients and Cooking: A sous chef assists in food preparation and cooking (such as chopping veggies, prepping sauces and ingredients, and plating food) and works alongside a line chef. Sous chefs also monitor consistency in taste, presentation, and quality.
• Managing Kitchen Inventory: Sous chefs manage inventory by keeping track of stock, ordering kitchen supplies, and addressing supply chain problems. They also ensure the kitchen is well-supplied with fresh ingredients and items.  
• Keeping the Quality High: Sous chefs review each dish before leaving the kitchen to ensure it’s plated right, good tasting, and at the correct temperature. He does this for every plate that leaves the kitchen.
• Menu development: Sous chefs are involved in creating recipes and testing them out. There is some trial and error involved, and creative ideas are needed. They work with the executive chef to develop menus that reflect the seasons and create specials.
• Keeping Kitchen Clean and Safe: Sous chefs ensure that all food safety and sanitary rules are respected. They monitor hygiene standards, train the staff on safe food handling, and keep the kitchen clean.
• Customer Orders and Special Requests: The sous chef communicates with the waitstaff about any dietary needs or special requests, such as substitutions or recipe changes from diners.

Sous chefs are a key part of the kitchen and help maintain standards and flow so that the dining experience is pleasant for the guests.

Average Sous Chef Salary

Although salaries for sous chefs depend on experience, restaurant type, and location, the table below details the average pay for sous chefs in the UK.

• Entry-Level Sous Chefs: The annual salary for an entry-level sous chef is between £22,000 and £27,000. This role is very hands-on regarding running a kitchen and managing a team as you’re trying to learn how to become the next head chef.
• Mid-Level Sous Chefs: Mid-level sous chefs have a few years of experience, making between £27,000 and £35,000 a year. These chefs often work in larger or more upmarket outfits where they assume more responsibility.
• Senior Sous Chefs: Senior sous chefs or those who specialize in a particular area, such as a banquet or pastry sous chef, can earn £35,000 to £45,000 per annum. You are responsible for a greater range of duties at this level, including menu development.
• Executive Sous Chefs: Working in a high-end hotel, resort, or even fine-dining restaurant, an executive sous chef can expect to earn between £45,000 and £60,000 a year, depending on experience and the size of the kitchen.
• Freelance or Consulting Sous Chefs: Some sous chefs work as freelancers or consultants and charge higher rates based on their experience. Pay depends on the project’s scope and the sous chef’s reputation.
• Regional variations: Sous chef salaries are higher in London and other major cities due to more expensive living and greater demand for good kitchen staff.

Sous Chef Skills

Sous chefs need a combination of culinary, leadership, and organizational skills. Key skills include:

• Culinary Expertise: Sous chefs need excellent cooking skills and familiarity with cooking techniques, flavors, and ingredients. They must be able to prepare dishes flawlessly and understand various cooking styles.
• Time management and efficiency: Kitchens are busy places, and the activity has to be channeled and coordinated. Time management skills help the sous chef balance tasks and keep pace, ensuring that everything is on time at the service and that the kitchen runs smoothly.
• Leadership and Teamwork: The sous chef must lead a team of kitchen staff, so they must have excellent leadership skills. They must motivate, encourage, and train their staff in junior chef roles.
• Attention to Detail: Every dish from the kitchen needs to meet the restaurant’s standards. It’s the sous chef’s job to make sure that everything, down to the smallest detail, looks good, tastes good, and feels good.
• Inventory and Budget: It takes organizational skills and familiarity with budget management to oversee inventory; the sous chef manages stock levels, minimizes food waste, and keeps the kitchen on budget.
• Creativity and Recipe Development: Sous chefs are often expected to help with menu development. They should feel free to experiment with flavors, presentation, and seasonal ingredients to create exciting dishes.
• Knowledge of Food Safety and Sanitation: Sous chefs are in charge of keeping kitchens safe and sanitary. They need to know about food safety regulations, storage, and sanitation processes.

Sous Chef Tips

Here are some essential tips for becoming a successful sous chef:

• Get Your Feet Wet Early: Work in As Many Kitchen Roles as Possible. The best way to develop a deep understanding of how a kitchen operates is to start at the bottom and move your way up the line. Work as a line cook, a prep chef, or a commis chef. Creating food, washing dishes, and preparing for service are all roles that will help develop the foundational skills that you need to do your job as a sous chef.
• Master Time Management and Organization: Kitchens are fast-paced, so time management is necessary. Practice organizing tasks, delegating duties, and operating efficiently to keep up with the hustle and bustle of a busy kitchen.
• Develop your leadership skills: You’ll be expected to manage kitchen staff under the direction of the executive chef. Gain leadership experience and develop your ability to communicate well, resolve conflicts, and motivate a team.
• Stay current with culinary trends: They change, so stay current with what they are to keep your menu fresh. Read food publications, take classes, and experiment with new ingredients and techniques.
• Get physically fit: Being a sous chef is also physically taxing. You might spend several hours on your feet in a hot kitchen every day. Regular exercise and proper body mechanics are the best ways to avoid exhaustion and injury.
• Get Closer to the Executive Chef: The executive chef is the sous chef’s boss, so work as a team. Learn as much as you can from them, keep an open line of communication, and take responsibility for your decisions to make their vision a reality.
• Get Ahead in the Kitchen: Demonstrate your readiness to assume more responsibility by anticipating. Offer to help with the menu, the ingredients, or the staff, and prove your usefulness to the team.

Sous Chef Requirements

Becoming a sous chef takes formal culinary education, hands-on experience, and kitchen management chops. Here’s what you need:

• Culinary School Training or Apprenticeship: Most sous chefs begin their careers by completing a formal culinary education program at a culinary school and earning either a diploma, a certificate, or an associate degree. Some learn via on-the-job training—a traditional apprenticeship—where they work as assistants to mentor chefs.
• Experience: Several years of kitchen experience as a sous chef is typically required, which is gained by beginning in an entry-level kitchen position, such as a line cook or commis chef, and working up the kitchen ladder. This progression helps to develop the necessary skills for the sous chef role.
• Knowledge of Culinary Techniques: Sous chefs need to know culinary techniques such as knife skills and cooking methods. They should also be comfortable with kitchen appliances and equipment and confident in following complex recipes.
• Food Safety Certification: Most sous chefs in the UK will have a food safety certification (level 2 or 3 Food Safety and Hygiene for Catering). This ensures they have some knowledge of safe food handling and sanitation.
• Management and Leadership Skills: A sous chef supervises staff, so leadership skills are important. Prior experience in a supervisory role or additional management training can be helpful.
• Creativity and Ingredient Knowledge: A sous chef needs to have a strong knowledge of ingredients and be comfortable experimenting with flavors, especially during menu development.

How to Become a Sous Chef

Here’s a step-by-step guide to becoming a sous chef:

• Gain culinary education: Education and training can be obtained through culinary school or an apprenticeship. Culinary school teaches the fundamentals of cooking, techniques, and kitchen management. An apprenticeship involves learning on the job.
• Take Entry-Level Work in the Kitchen: There are two main entry-level kitchen jobs: the commis chef, line cook, or prep cook, which is where most people start, and they’ll learn practical skills and the ins and outs of the kitchen.
• Advance to Senior Kitchen Positions: Progress to positions such as chef de partie or station chef, which will give you more responsibility, develop your cooking and management skills, and set you up for sous chef duties.
• Obtain Food Safety Certification: To pass the inspection and operate legally, take a food safety and hygiene course. Certification is required for sous chefs and guarantees food safety in the kitchen.
• Apply for Sous Chef Positions: You should now have enough experience to apply for sous chef roles. On your application, mention your kitchen skills, your ability to lead a team, your creativity, and any specialization experience.
• Skill-building: Learn more about cooking techniques, ingredients, and culinary trends. Take advanced courses, attend workshops, or consider pursuing a certification as a sommelier.
• Network With Industry Professionals: Besides your culinary skills, building a network of contacts among chefs, restaurant managers, and other culinary professionals can help you land opportunities. A robust professional network can help you secure a position that will enable you to continue your career.

Get Qualified as a Sous Chef  

Advanced Chef Training, Become a Professional Chef, Professional Chef Certification, Professional Chef Essentials Online Course

Frequently Asked Questions

Why Should You Be a Sous Chef?

Becoming a sous chef offers a rewarding culinary career with opportunities for growth, creativity, and leadership. Sous chefs play an essential role in the kitchen, gaining valuable experience and skills that can lead to executive chef or chef de cuisine positions.

Is a Career as a Sous Chef Right for You?

If you enjoy cooking, thrive in high-energy environments, and have strong leadership skills, becoming a sous chef could be a great fit. The role is ideal for individuals who are passionate about food, have a creative flair, and are committed to maintaining high standards.

What Are Typical Sous Chef Salaries?

Entry-level sous chefs earn between £22,000 and £27,000 annually, while experienced sous chefs can earn between £27,000 and £35,000. Senior sous chefs or executive sous chefs in prestigious establishments can earn up to £60,000, especially in major cities.

Which Qualifications Can Help with a Career as a Sous Chef?

Culinary training, experience in senior kitchen roles, and food safety certification are essential. Leadership training, advanced culinary courses, or specialization in areas like pastry or fine dining can also enhance career prospects.

Do I Need to Be Experienced to Get Started?

Sous chef positions require experience in kitchen roles. Starting as a commis chef or line cook helps you build essential skills and gain a strong foundation in kitchen operations.

What Is the Career Outlook for Sous Chefs?

The demand for sous chefs remains steady, particularly in cities with thriving hospitality industries. With experience, sous chefs can progress to executive chef roles, open their own restaurants, or specialize in areas like catering or consulting.

Sous Chef Hierarchy and Progressing Within the Role

Sous chefs can progress to roles such as head chef, executive chef, or chef de cuisine. With experience and a strong culinary background, sous chefs often move into senior positions, overseeing larger kitchens and developing menus.

Sous Chef Exit Options and Opportunities

Experienced sous chefs often transition to roles in restaurant management, consulting, or catering. Some pursue executive chef positions or open their own restaurants, while others work as culinary instructors or food consultants.