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At Pertemps,
The average salary for:

Sous Chef
in North West is
£31,500

Salary Ranges for this role

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JOB DESCRIPTION

A Sous Chef is a crucial figure in the kitchen hierarchy, responsible for supporting the Executive Chef in creating a well-organized, efficient, and high-performing kitchen. The role requires a combination of strong culinary skills, leadership abilities, and effective communication. Sous Chefs often serve as a bridge between the kitchen staff and the Executive Chef, contributing to the overall success of the culinary operation.

QUALIFICATIONS

There are no formal academic requirements. Training is provided Off and on-the-job. NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available. Apprenticeships are also available. Courses are also run by private cookery schools.

TASKS

  • Assist the Executive Chef in overseeing all aspects of kitchen operations..
  • Ensure a smooth workflow, efficient production, and timely service..
  • Supervise and coordinate the work of kitchen staff, including chefs de partie, commis chefs, and kitchen assistants..
  • Assign tasks, monitor performance, and provide guidance..
  • Collaborate with the Executive Chef in planning menus..
  • Contribute ideas for menu development, new dishes, and specials..
  • Ensure that all dishes leaving the kitchen meet the established quality and presentation standards..
  • Conduct regular inspections and tastings to maintain consistency..
  • Oversee the preparation and cooking of dishes, especially during peak service hours..
  • Demonstrate advanced culinary skills and techniques..
  • Train and mentor kitchen staff to enhance their culinary skills and efficiency..
  • Foster a positive and collaborative work environment..
  • Assist in managing kitchen inventory, including ordering supplies and minimizing waste..
  • Monitor stock levels and coordinate with suppliers..
  • Organize kitchen workflows to maximize efficiency..
  • Maintain cleanliness and sanitation in all areas of the kitchen..
  • Assist in menu costing and budget management..
  • Monitor expenses related to food and labour costs..
  • Communicate effectively with kitchen staff, management, and other departments..
  • Relay information from the Executive Chef to the rest of the kitchen team..
  • Address challenges or issues that arise in the kitchen promptly and efficiently..
  • Collaborate with the team to find solutions..
  • Be adaptable to changes in menu items, kitchen procedures, and staffing..
  • Handle responsibilities in the absence of the Executive Chef..
  • Interact with customers, address specific dietary requests or concerns..
  • Ensure a positive dining experience for customers..
  • Assist in planning and executing special events, banquets, or catering services..
  • Coordinate with other departments for successful event operations..
  • Assume a leadership role in the absence of the Executive Chef..
  • Lead by example, motivating and inspiring the kitchen team..

Salaries from this search have been calculated using current and historical roles, which have been advertised with Pertemps in the last 2 years. Data is updated in real time as jobs are posted, and the search results calculate averages of all job posts that fit the role category.

Salary comparison results are intended as a rough guide only. Actual salaries may vary based on qualifications, experience, location and company type. Salary figures do not include bonuses or benefits.

We do not collect your salary information, this is only used for the page to provide you with enhanced information. Weekly pay is calculated by dividing the annual salary by 48 working weeks.

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