"I feel that I am the best candidate for you because I have a great amount of leadership experience as well as strong training in a variety of cuisines. I have aspirations to be the best executive chef in the city and would love to do that with your restaurant group."
This is a great opportunity to brag about yourself and the unique skills that you would bring to this position, should you be the successful candidate. Talk to the hiring manager about your skills and unique talents that set you apart from other candidates.
What is the most difficult part of being a Sous Chef?
Professional Answers Preview
"I feel that the most difficult part of being a sous chef is also the part that makes me most excited to come to work every day. The pressure of deadlines and thinking on my feet is the most difficult but it's nothing that I cannot handle."
Talk to the interviewer about what you feel is the biggest struggle in your career as a sous chef. It's great to speak openly and honestly but be careful to not use an example that may cause a red flag for the hiring manager or cause you to appear incompetent for the job.
A sous chef is the second-in-command in any professional kitchen. Sous chef is a French term that is translated to "under the chef". As a sous chef, you are able to work in a large variety of industries and organizations. A sous chef can find work in a local restaurant, a cruise ship, a private kitchen, with a catering company, at a resort, and more.
A sous chef is responsible for helping the head chef with menu creation and execution. This includes food cost analysis and ingredient planning. The ability to budget is a strong skill to possess as a sous chef. Determining opportunities for higher profit margins by reducing waste while maintaining high quality product is a delicate balance that requires great skill.
A sous chef should have very strong organizational skills and be able to work in a fast-paced, high pressure environment. Professional kitchens are loud, distracting, and working in one is a physically demanding job. A sous chef must be physically capable of being on their feet the majority of their day.
Additional responsibilities include being a leader and ensuring all staff have their food safety certificates. A sous chef must ensure that food safety standards are met at all times. Enforcing all health and safety regulations is vital to the success of a kitchen. Constant attention to detail is required as the sous chef should do a quality control check on every dish before it leaves the kitchen.
The schedule of a sous chef can be demanding and overtime hours may be required. As most restaurants are open on evenings, weekends, and holidays - a sous chef must be flexible in their availability.
A sous chef should attend a recognized culinary school although there are some people who have worked there way into a sous chef role through mentor-ship and on the job training. A proper education in the culinary arts can take 2-4 years depending on the students' focus and specialty. The average sous chef works in a kitchen environment for 8+ years before receiving this particular title and distinction.