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What is a Sous Chef? In the bustling heart of every successful kitchen, there exists a hierarchy that ensures everything runs like a well-oiled machine. Among the crucial roles within this structure is that of the sous chef. Often considered the right hand of the Head Chef, the Sous Chef is integral to the kitchen’s success, balancing culinary expertise with managerial skills to keep the culinary engine running smoothly. But what exactly does a sous chef do, and why is this role so vital in the culinary world? https://lnkd.in/e-NMqgFv

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When I first started as Executive Chef at a new property, there was a Chef there who was running one of the kitchens. Despite their stellar resume and past experience at some of the most iconic restaurants and hotels in the US, they clearly had lost the passion and had created a repertoire of pre-made frozen products and unispiring dishes. I immediately wanted to help this person find that passion. When I pointed out my perspective they began to vent about how their kitchen is too small, their kitchen gets too hot, they need more equipment, and they need more staff. I looked at this chef and said, “I’ll make you a deal. Since I am brand new here, I need you to help me by showing me and our guests what you are actually capable of, using the resources you have. If you can give me that to work with, I promise, I will get you everything on that list.” They agreed. In the weeks that followed, it was apparent that this chef had no intentions of showing me anything because it was easier to just complain about why they can’t and why we are not supportive and “just don’t get it.” ⬇️HERE IS THE MOST IMPORTANT PART⬇️ Because this person did nothing to show what they were clearly capable of, I got them nothing. Then I found their replacement who had gotten everyone excited from day one using the resources we already had. Do you know what I did next? Within 6 months of the new chef starting, I purchased everything that the last chef asked for. I increased the staff size. Even added an HVAC line to their kitchen. I absolutely would have done all of that for the previous Chef. Confidence is great but bad attitudes, ultimatums, arrogance, and excuses are not normally traits that people like to invest in. It will always be assumed that you are maxing out on your potential given the resources you have. If that showing excites people, you will get all the support you need. p.s. your personailty and how you interact with others is a big part of that showing.

By Multicuisine Chef Sunaina Nanda as a sous chef Creating a duty roster for a hotel kitchen involves organizing and scheduling tasks for kitchen staff. Let me break down the process for you: Identify Roles and Responsibilities: Start by listing all the roles in your kitchen, such as chefs, cooks, dishwashers, and servers. Define the responsibilities for each role. For example, chefs might handle menu planning, while dishwashers focus on cleaning and organizing. Shifts and Work Hours: Determine the working hours for each shift (morning, afternoon, evening, night). Decide how many staff members are needed during each shift based on the kitchen’s workload. Rotation and Fairness: Ensure fairness by rotating shifts among staff members. Avoid assigning the same person to undesirable shifts consistently. Create the Roster: Use a spreadsheet or duty roster template to create a weekly or monthly schedule. Assign staff members to specific shifts based on their availability and skills. Consider factors like seniority, experience, and preferences. Communication: Share the roster with all staff members well in advance. Be open to adjustments if someone needs to swap shifts due to personal reasons. Remember, a well-organized duty roster ensures smooth kitchen operations and keeps everyone informed about their responsibilities. Happy scheduling! 😊