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What a sous-chef does
A sous-chef supports and deputises for the head chef, taking charge of the kitchen during many services. The role combines hands-on cooking with supervision, coordination and quality control across all sections.
It is a senior kitchen position that bridges craft and management: organising the team, keeping service moving, maintaining standards and stepping up when the head chef is away. Strong sous-chefs often progress to head chef.
Core responsibilities
- Running the kitchen and leading service in the head chef’s absence.
- Supervising and coordinating the kitchen brigade.
- Cooking and checking dishes across sections for consistency.
- Helping plan menus, prep lists and ordering.
- Upholding food-safety, hygiene and allergen controls.
- Training and developing junior chefs.
- Managing waste, portioning and stock rotation.
Skills and qualities
- Advanced cooking technique across sections.
- Leadership and the ability to direct a team under pressure.
- Strong organisation and time management.
- Thorough food-safety and allergen knowledge.
- Clear communication and a calm temperament.
- Problem-solving when service gets busy.
- Reliability and a high standard of presentation.
Typical employers and settings
- Restaurants, gastropubs and fine-dining kitchens.
- Hotels, resorts and banqueting operations.
- Large contract-catering and event kitchens.
- Cruise, leisure and hospitality venues.
How the role is recruited
- Roles are filled directly, through hospitality recruiters or internal promotion.
- Screening looks at section experience, leadership and the level of kitchen.
- Interviews often include a cooking trial and questions on running service.
- Right-to-work and food-safety qualifications are checked.
- Onboarding covers menus, the brigade structure and house standards.
Documents involved
- A job description setting out reporting lines and section responsibilities.
- An employment contract or fixed-term contract for seasonal cover.
- An offer letter confirming role, hours and start date.
- Food-safety and hygiene certificates where required.
- A reference letter from previous kitchens.
- Right-to-work and identity checks as required.
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