Sous Chef

A sous chef is the direct assistant of the executive chef and is the second-in-command. He/She is responsible for menu planning, quality control, mentoring junior chefs and stepping in when the executive chef is off duty. Smaller operations generally do not have a sous chef, but larger restaurants and hotels may have several of them.

Payoff

As a sous chef in a leading hotel, one’s salary can be anywhere between Rs. 30,000 to Rs. 70,000 per month. At a high-end standalone restaurant, you can earn up to Rs. 1 lakh per month, inclusive of perks.

Skills Required

  • You must have good management and team skills. As a sous chef, you will be in charge of a team that may include much older, more experienced or less literate people than you.
  • Ability to handle the stress and pressure of the job and willingness to always remain cheerful and put in long hours of strenuous work.

How to Get There

You will have to earn a recognized Bachelor’s degree in hotel management; this should be supplemented by a kitchen management training programme, followed by on-the-job training at various positions.

Students from any stream can opt for course at the undergraduate or post graduate level, but one must be passionate about the job.

Institutes and URLs

  • National Council for Hotel Management and Catering Technology. http://www.nchmct.org
  • Institute of Hotel Management, Catering and Nutrition, Pusa Complex, New Delhi. www.ihmpusa.net
  • Indian Institute of Hotel Management, Auragabad, Maharashtra. www.ihma.ac.in

PROS and CONS

  • The money is good
  • It is a very creative field.
  • The results of your labour are instantaneous. You get quick feedback from guests.
  • You could have the opportunity of serving state dignitaries.
  • The job role demands long hours of physically exhausting work.
  • It can get quite stressful at times.