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Sous-chef
The sous-chef, or second in command in the kitchen, is the right-hand person of the head chef, playing a central role in coordinating the kitchen and preparing dishes. This position demands high technical proficiency, the ability to manage a team, and to maintain high quality standards.
Missions: Sous-chef
The sous chef plays a key role in the kitchen’s daily operations. The position requires precision, versatility, and strong organizational skills. Their duties typically include:
- Participating in the preparation and plating of dishes
- Coordinating the work of the kitchen staff
- Overseeing cooking times, presentation, and dish quality
- Enforcing food safety and hygiene regulations (HACCP)
- Managing inventory and ordering supplies
- Maintaining kitchen equipment and cleanliness
- Taking over during the head chef’s absence
- Onboarding and training new team members
- Assisting in menu development and technical sheets
Researched profile
- Advanced cooking techniques, timing, and presentation
- Natural leadership with the ability to supervise and motivate a team
- Responsiveness and composure in high-pressure situations
- In-depth knowledge of hygiene standards and kitchen procedures
Skills and training
Becoming a sous chef requires a combination of formal training and significant hands-on experience. While it’s possible to rise through the ranks with field experience alone, having a solid educational foundation in culinary arts helps accelerate career progression. Common paths include:
- CAP Cuisine (French Vocational Diploma) – A two-year program teaching cooking basics, accessible after middle school
- Bac Pro Cuisine (Culinary High School Diploma) – A three-year curriculum offering broader training and management skills
- BTS Hospitality & Culinary Arts – A post-secondary degree ideal for those targeting supervisory or managerial positions
- Specialized Certifications – Such as pastry or catering certifications, to gain specific expertise
Typically, a sous chef will begin their career as a commis, progress to chef de partie, and eventually reach the sous chef role. Technical mastery, endurance, and leadership are essential to advance.
What is the average salary of a sous chef?
A sous chef’s salary is generally slightly above the French minimum wage (SMIC), reflecting the position’s level of responsibility. Early-career sous chefs earn around €1,950 gross per month, or about €1,500 net.
According to recent data, the average salary in France for a sous chef is approximately €1,933 gross per month, or ~€23,200 gross per year. This can vary depending on region, type of establishment, and experience level.
With several years of experience—particularly in fine dining or luxury hotels—monthly earnings can reach €2,800 to €2,900 gross, or more. Additional income may come from service bonuses, overtime, in-kind benefits (meals, lodging), or holiday pay. Overall, it’s a financially attractive position, especially for skilled professionals.
What is the sous chef’s work environment like?
A sous chef works in a fast-paced, structured, and demanding setting. Kitchens can be small, noisy, and hot, especially during peak service times. The job requires physical endurance, with long hours on your feet and constant attention to detail, cleanliness, and team coordination.
Working hours are typically shifted, with split shifts, evening work, and weekends or public holidays frequently required. A high level of availability is expected, particularly during busy periods like weekends or tourist seasons. Despite the intensity, it remains a stimulating environment, driven by teamwork, precision, and a shared passion for food.
Sous chefs may work in a variety of establishments: traditional restaurants, brasseries, hotels, catering services, fine-dining venues, or event catering. Each setting comes with its own standards, but all demand discipline, adaptability, and team spirit.
🧠 Did you know?
The sous chef role is one of the most common stepping stones to becoming a head chef. In many kitchens, the sous chef runs operations in the chef’s absence, manages the team, and ensures dish quality. It’s a strategic role for learning the managerial, technical, and creative aspects of running a professional kitchen.
Pros and cons of the sous chef position
Pros
Being a sous chef is a rewarding experience for those who enjoy responsibility and fast-paced teamwork. It’s a respected role within the brigade, offering real leadership opportunities and frequent interaction with the chef. It also serves as a strong springboard for career advancement toward head chef or kitchen manager positions.
The hospitality sector is highly dynamic, which means strong job opportunities, especially through interim contracts. The variety of missions and environments also helps develop transferable skills in management, logistics, and food production.
Cons
The position also comes with notable constraints. Schedules are demanding, often including evenings, weekends, and holidays. Split shifts are common, which can impact work-life balance.
The physical and mental pressure during service is significant. Heat, noise, long hours, and the need to maintain performance under pressure are part of the job. Additionally, in some establishments, seasonal demands may require full availability during peak periods.
Career advancement opportunities
Being a sous chef is a key milestone in a culinary career. It offers a full view of kitchen operations and team management, opening the door to numerous career paths.
The most natural next step is becoming a head chef, where you’ll manage menus, teams, budgets, and supplier relationships. Other possibilities include becoming an executive chef, especially in larger or luxury establishments, where the role becomes more strategic and managerial.
Some professionals branch out into culinary education, becoming instructors in hospitality schools, or act as consultants to help launch new restaurants or improve existing operations. Others eventually open their own restaurant, using their experience and network to build their own vision.
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