Sous Chef
A fast-paced role as second in command in a commercial kitchen environment.
What's it like to be a Sous Chef?
A Sous Chef plays a key role in a commercial kitchen as the second in command to the head chef or executive chef.
Tasks and duties
- Prepare and design menus, taking into account the profitability and efficiency of each dish.
- Direct food preparation, order and purchase supplies and take stock inventories.
- Manage and train kitchen staff, ensuring all staff comply with regulations and safety standards.
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In addition to being an excellent chef, a Sous Chef also needs to lead a kitchen team effectively and ensure the kitchen is run in an efficient and profitable manner.
Sous Chefs need to be calm under pressure and have a solid work ethic. They also need to have excellent organisational and communication skills.
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What can I earn as a Sous Chef?
Find out the average salary for a Sous Chef across Australia
Latest Sous Chef jobs on SEEK
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How to become a Sous Chef
Sous Chefs are working chefs with a number of years experience. There are no formal qualifications required to be a Sous Chef.
- Complete an apprenticeship and gain a vocational qualification such as a Certificate III in Commercial Cookery (SIT30813) in order to work as a chef.
- Work as a chef and take on increasingly more responsibility in areas such as preparation, supervision, stock control and health and safety.
- Consider undertaking further studies, such as an Associate Degree of Culinary Management to further develop kitchen service and management skills.
Explore related qualifications
SEEK users who have worked as a Sous Chef have studied these qualifications.
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Certificate III in Commercial Cookery
This certificate gives you the skills to prepare food and menu items and may provide a pathway into roles in cafes and restaurants.
Certificate III in Hospitality
This certificate prepares you for a career in the hospitality industry and for roles in restaurants, hotels and cafes.
Diploma of Hospitality Management
This diploma provides you with the skills and knowledge needed to work in management positions within the hospitality industry.
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CookingHACCPHygienicFine DiningResilienceFood ProvenanceWorkplace Health and SafetyPositive AttitudeAbility to Work At A Fast PaceThoroughnessSkills listed in your SEEK Profile
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Is Sous Chef the right role for me?
Job market trends for Sous Chefs
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Latest Sous Chef reviews
Latest reviews from 72 Sous Chefs surveyed on SEEK
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If your direct manager (head chef) is supportive, encouraging and helpful it’s a fantastic job
Reviewer's Qualification
Certificate III in Commercial Cookery
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
Specialisation
Chef
The good things
You get to make decisions that will impact your team and the business. You get to teach people things and have the authority to better your workplace and the team in general.
The challenges
Managing a team while having your own KPIs and bosses can be contradicting and difficult
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Rising through the ranks in a kitchen
Reviewer's Qualification
Bachelor of Design
Experience
Less than a year
Organisation size
Small (1-19 employees)
Specialisation
Hospitality
The good things
Being a junior sous gave me 5he feeling that I was finally in my way to somewhere good, that I wasn't going to be stuck in a dead end job for ever. It gave me great hope. The fact that I was awarded t...
The challenges
The main challenge, for me, was because I was promoted internally, I didnt have support from some of my colleagues. Some of these colleagues had been on holiday visas, and did not value their work and...
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Source: SEEK Role Reviews
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