Originally Posted by Chezj023
We are adding a sous chef position to our kitchen for the first time, and are looking for training manuals, suggestions and advice on the training process for a sous chef.
I realize there are a ton of responsibilities, processes and procedures to train our sous on, but any tips on the obvious and not-so-obvious items would be helpful in making sure we cover as much as possible and get our sous off to a great start.
Thank you very much!
You describe your Sous in the plural, so I am only assuming that your going to have a Sous at each shift.
To that end the best advice I can give is that your Sous Chef must be equal in knowledge and attitude, and skills and motivation as your Chef.
The Sous Chef must be knowledgeable and experienced to the extend that they could assume control of the kitchen if need be.
You don't say whether this is corporate or private.
The Sous Chef must be present at all management meetings that concern the functioning of the kitchen.
Depending upon your set-up the Sous Chef pretty much takes what the Chef creates on paper, makes it real, look good, and taste even better.
There are no training manuals for this.
You look for qualities such as, accessing menus and creating production lists.
How does the Sous interact with the crew, motivate them, discipline them, appreciate them, etc...
Cooking abilities. (You'd be surprised by the number of "Sous CHefs" that can't cook.)