Find out the top 10 core skills you need to master as an executive sous chef and what hard skills you need to know to succeed in this job.

An executive sous chef supervises the production of food, ensures its quality and that of the service, and is a direct assistant as well as second in command to the executive chef in the various restaurants associated with a company. He/she takes charge when the executive chef is not around.

Other duties include carrying out the instructions of the executive chef, ensuring cleanliness, accounting for the inventory, scheduling kitchen staff, performing line checks, filling in for a line cook, supervising line cooks, performing continuous training to kitchen staff, ensuring kitchen staff use the right amount of ingredients in preparation of food, preparing meals, planning the menu and making sure that quality ingredients are used, and the final product is of high quality.

Core Skills Required to be an Executive Sous Chef

Core skills describe a set of non-technical abilities, knowledge, and understanding that form the basis for successful participation in the workplace. Core skills enable employees to efficiently and professionally navigate the world of work and interact with others, as well as adapt and think critically to solve problems.

Core skills are often tagged onto job descriptions to find or attract employees with specific essential core values that enable the company to remain competitive, build relationships, and improve productivity.

An executive sous chef should master the following 10 core skills to fulfill her job properly.

Public Speaking:

Public Speaking though closely related to presenting differs in that it is the process of performing a speech before a live audience with the purpose of informing, persuading or entertaining.

An Executive Sous Chef must be equipped with good public speaking skills to be able to address an audience through presentations or talks to drive the point home and create a reputable record.

Inspiring others:

Inspiring is encouraging one to be their best in contributing to the vision of an organization where they are placed and entrusted to work.

An Executive Sous Chef must create a culture where the staff can use their professional prowess and aspire to be the best by giving them a clear vision and purpose through decisive leadership that motivates and inspires them.

Dedication to Work:

Dedication to Work is a devotion or setting aside the scheduled time that you are required to work each day consistently without fail as well as being on time and giving 100% of your efforts to doing quality work.

An Executive Sous Chef ought to be dependable and set an example for the rest of the workforce by showing up for work on time every day consistently and producing quality work while applying company policies and business strategies.

Work Attitude:

Work Attitude is one's feelings towards and beliefs about one's job and their behavior that can tell how it feels to be there.

An Executive Sous Chef ought to encourage his workers and provide all the requirements for the workplace to ensure a positive attitude is maintained by the employees that can help them get a promotion, succeed on projects, meet goals and enjoy the job more.

Emotion Management:

Emotion Management is the ability to realize, readily accept and successfully control feelings on oneself and sometimes in others around you by being in complete authority over your thoughts and feelings that are generated whenever your values are touched.

An Executive Sous Chef must be able to manage his emotions as well as assist the staff to control their emotions to ensure that the professional reputation, the efficiency, and productivity is not compromised.

Emotional Intelligence:

Emotional Intelligence is the capability to identify your emotions, understand what they are telling me and realize how the feelings are affecting you and the people around you.

An Executive Sous Chef should be wise to handle different personalities that carry different emotions presented in the workplace while ensuring relationships are managed more efficiently by respecting your perception and the employee's as well.

Practical Thinking:

Practical Thinking is the skill to think creatively about projects or work that requires your full attention to be completed and to bring great results.

An Executive Sous Chef must ensure the decisions he makes are well sought after using professional characteristics for employees with high-level responsibilities to feel included and to allow growth for everyone in a constantly changing world that requires creativity.

Goal and Objective Setting:

Goal and Objective Setting is the strategic plan that is set and laid down identifying how goals should be accomplished, by who and by what time.

An Executive Sous Chef must detect and schedule each employee's goals, strategy, and objectives and keep motivating them to ensure all of them are met within the set time bringing growth to both the company and the employee.

Quality of Work:

The quality of Work is the value of work or products produced by the employees as well as the work environment they are provided with.

An Executive Sous Chef needs creativity in assisting all teams in identifying characteristics that will result in a quality product and lead to greater efficiency and increased productivity by following the four critical outcomes of employee retention, customer satisfaction, profitability, and productivity.

Entrepreneurial Thinking:

Entrepreneurial Thinking is a mindset that allows embraces critical questioning, innovation, service and continuous improvement with an attitude of change.

An Executive Sous Chef should challenge himself to see the big picture and creatively think outside the box too with the ability to fight all the challenges faced and keep going in the face of calamity and the social skills needed to build great teams in the workplace.

Hard Skills Required to be an Executive Sous Chef

Hard skills are job-specific skill sets, or expertise, that are teachable and whose presence can be tested through exams. While core skills are more difficult to quantify and less tangible, hard skills are quantifiable and more defined.

Hard skills are usually listed on an applicant's resume to help recruiters know the applicant's qualifications for the applied position. A recruiter, therefore, needs to review the applicant's resume and education to find out if he/she has the knowledge necessary to get the job done.

An executive sous chef should have a good command of the following hard skills to succeed in her job.

Executive Sous Chef: Hard skills list

Accounting
Administration and Management
Administrative Tasks
Baking
Baking Techniques
Banquet
Budgeting
Business
Business Acumen
Business Sense
Catering
Cleanliness
Commitment to Quality
Communication
Computer
Cooking
Control Labor Costs
Cost Control
Cost Reduction
Culinary Expertise
Customer and Personal Service
Demonstrate Techniques
Developing menu
Dexterity
Economics
Education and Training
Equipment Selection
Estimating Costs
Food Inventory
Food Preparation
Food Pricing
Food Production
Food Safety
Food Sanitations
Food Regulations
Food Science
Food Service Management
Forecasting supply needs
Grilling
Ingredient Selection
Instructing
Inventory Methods
Management
Inventory Rotation
Kitchen Management
Kitchen Safety
Kitchen Tools
Knife Control
Knife Cuts
Knife Skills
Management
Management of Financial Resources
Management of Material Resources
Management of Personnel Resources
Marketing
Mathematics
Measurements
Menus
Menu Planning
Monitoring
Nutrition
Ordering
Operations Analysis
Organization
Organizing
Pastry
Physical Stamina
Planning
Portion Control
Preparing Various Cuisines
Precision
Presentation
Production and Processing
Product Selection
Purchasing Methods
Recipes
Restaurant
Safe Food Handling
Safety
Sales
Sanitary Practices
Sanitation
Seasoning
Source Ingredients
Techniques
Temperature Control
Time Efficient
Time Management
Well-Tuned Palate

Written by on