For an organization to remain orderly, positions are created to this effect. Associates at the workplace can be entrusted with certain responsibilities.

To take charge in the absence of another is something that didn’t start today. Things can be put under the care of another. 

Responsibility is given to someone to see how he/she can handle the affairs of a home or place.

Delegation of power or authority can bring stability and order. People respect authority, and that is how it’s supposed to be.

Whether in government or private organizations, positions are created for managerial purposes.

In an establishment, there will be managers at different levels. An assistant manager has to take care of issues in the absence of their superior…

This is a norm in organizational ethics.  The sous must understand the vision and policy of the company he/she is in.

“The purpose of power-sharing can be better understood as a process that encourages bipartisan participation in an organizational structure”.

It brings relief to the parties involved. A boss can be relieved of their duty by an assistant when he/she is not around.

The affairs of the establishment will be overseen by the junior manager. A sous chef is an assistant of a kitchen manager or head chef.

As lots of tasks rest on the shoulders of a manager, these duties can’t be handled alone. The deputy has to take care of some of its responsibilities.

In the absence of the head chef, the sous is a representative of the kitchen manager.

Sous is a word derived from French, meaning, “something lower or under”.

An assistant kitchen manager should understand their work description.

This is what the position of a sous chef involves:

A Stand-In Official: This responsibility is a task put in the capacity of a deputy. This task of representation has to be discharged to the best of its ability.

The deputy has to ensure he/she represents their superior very well. This goes to show that the affairs of an organization or department can be handled in the absence of the manager.

For issues that arise in the absence of the boss, the assistant has to prove that it can be well managed. 

The sous chef should provide support for the kitchen manager based on the job.   

Office Task: This is one area where the capabilities of the sous chef will be tested, particularly in the absence of the kitchen manager or head chef.

If the kitchen manager will be away on vacation or for any other reason, the bookwork and operational tasks of the kitchen will rest on the assistant head chef to handle.

Documents of supplied items have to be filed for records or references.

He/she has to handle ordering of stocks or materials for work operations, which the kitchen manager has already put through the sous, on how to do such a task.  

The assistant head chef — most times — will be in charge of preparing a duty roster for kitchen staff.

Information regarding any change in the menu should be communicated to kitchen staff by the sous chef. 

This chef should have vast knowledge of dishes and be able to develop menus.

Practical On-The-Job Performance: This is where the sous has to prove it’s competence. The assistant chef manager has to lead by displaying hands-on cookery performances to junior chefs.

This chef should set a standard that junior chefs will learn from. Their managerial skill should reflect on the coordination of activities during operations.  

A sous chef should demonstrate their knowledge, cooking with junior chefs over the stove/burners, so the subordinates can tap from their cooking skills.

Delegation Of Duties: The sous chef should assign duties to junior workers in the kitchen, this delegation could be in the area of mise en place, cleaning, or other duties.

Training Of Kitchen Staff: The sous chef should train kitchen staff from time to time on food handling, food safety, FIFO standards, etc. 

This chef should constantly update kitchen staff with information that will enhance work performance in generality.

Oversight Function: This chef is a partner with the head or kitchen manager when it comes to this task. the sous chef should observe production activities, and supervise all aspects of the operations.

This will require the sous to sometimes taste dishes prepared, before they are sent to the guest,  and also ensure that dishes are prepared to menu specifications.

This duty demands the sous, to stand beside the food service line, read out orders that arrive, and ensure dishes are prepared timely and delivered to guests promptly. 

Assistant chef managers should ensure hygiene practices are observed, and kitchen staff perform their duties in a safe manner.

Ensure the cleanliness of the kitchen is maintained at all times. Ensure the pantry area is functional and kept clean always.

This chef should be sensitive in their relations with junior workers and communicate to the head chef issues that will improve their job performance and welfare.  

The daily briefing has to be held with kitchen team members and motivate them on job performance.

Remarks:

Would you someday want to be a sous chef? Do you desire to work in the position of a sous chef? 

There is so much possibility that it can be achieved. To walk your way up to that office will depend on the amount of diligence you put in, in your work.

If you’re an entry-level cook, commis, or CDP, there’s a larder or staircase in front of you, to step up.

You must be willing to learn or be teachable. You must put your eyes down on details.

Stick with your superiors in culinary activities taking place in the kitchen. Learn from a sous chef, ask questions, and they’ll share their experience with you. 

The sous chef didn’t get to its position overnight, hard work got him/her there.

The position of a sous chef can only be attained if you put in what is required to make one a sous chef.