Industry Positions
Pastry Chef Sous Chef Responsibilities Cooking: Prepare dishes and ensure they meet standards Supervision: Delegate tasks, oversee stations, and train new staff Menu planning: Helping Executive Chef to create new menu ideas for the restaurant Kitchen operations: Manage day-to-day operations, maintain equipment, and keep stations clean Skills Communication: Communicate well with the kitchen staff Leadership: Lead and direct the kitchen staff with confidence Problem-solving: Solve problems and remain calm under pressure Attention to detail: Pay close attention to detail Cooking skills: Have imaginative cooking skills and knowledge of different cuisines Education A sous chef may have a formal culinary education or have learned skills through on-the-job experience. Have a club experience and how to accommodate members Contact: |
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