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

A sous chef takes charge of the kitchen when the head chef is not around due to his/her position of assistant to the master chef and may fill-in for the line cook when required. He/she conducts the day-to-day running of the kitchen and acts as a bridge between the master chef and the line cooks.

Other duties include supervising line cooks, scheduling kitchen staff, accounting for inventory in the kitchen, continuous training of staff, organization and cleanliness, preparing meals, ensuring quality of the food prepared, ensuring the right quantity of ingredients is used, allocating labor in kitchen stations, maintenance of equipment, controlling the cost of food as well as ensuring there is proper hygiene and sanitation.

Core Skills Required to be a 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.

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

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.

A 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.

Team Building:

Team Building represents various types of activities used to enhance social relations and define roles within the different teams at the workplace.

A Sous Chef ought to provide team building activities to his team to cultivate better communication, morale, motivation, productivity and help employees know each other better as well as their strengths and weaknesses to be used in building a better workplace.

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.

A 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.

A 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.

A 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.

Attention to Detail:

Attention to Detail is the capacity to achieve a thoroughness and accuracy when accomplishing a task.

A Sous Chef needs to have this prime characteristic and utilize it in a high performing organization that allows both the customers and staff to understand the need to be keen to all the details required to avoid massive costs for overlooked details that are common in the workplace.

Consistency and Reliability:

Consistency and Reliability are the ability to be trusted to do what you do best all the time with or without supervision and without failure to produce results.

A Sous Chef is liable to maintain a high level of consistency and reliability by engaging with employees and treating them with respect deserved which produces excellent results in various kinds of reliability coefficients.

Following Directions:

Following Directions is the skill of carefully considering the given instructions and following them closely without fail.

A Sous Chef must ensure that his workers are paying attention and listening to instructions provided as well as taking careful steps in doing what they are supposed to do and understand what it means to the business and bring satisfaction to their superiors.

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.

A 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.

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.

A 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.

Hard Skills Required to be a 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.

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

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

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