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Luke Drea

Event Rider

Teagasc

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  Luke Drea
The most important thing to keep in mind is that this is more of a life style than a job.
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Occupation Details

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Sous Chef

Job Zone

Education
Most occupations in this zone require job specific training (vocational training) related to the occupation (NFQ Levels 5 and 6 or higher), related on-the-job experience, or a relevant professional award.

Related Experience
Previous work-related skill, knowledge, or experience is required for these occupations. For example, electricians typically complete four years of training in order to perform the job.

Job Training
Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognised apprenticeship program may be associated with these occupations.

Job Zone Examples
These occupations usually involve using communication and organisational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include restaurant managers, electricians, agricultural technicians, legal secretaries, hairdressers, and web developers.

Shortage Indicator

2%
Occupational Category

Chefs & Cooks

Also included in this category:

Chef-managers; head chefs; pastry chefs; cook-supervisors; head cooks

Number Employed:

26,700

Part time workers: 27%
Aged over 55: 8%
Male / Female: 59 / 41%
Non-Nationals: 39%
With Third Level: 39%
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At a Glance... header image

The second in command after the Executive Chef in a professional kitchen


The Work header image

The Sous Chef is the second in command in a professional kitchen, after the Executive Chef.

S/he answers to the chef, but also has a level of authority over the other kitchen staff.

The terms that relate to cooking and cuisine in a professional setting are usully French. 'Sous' is a French word meaning 'under' - so as the title implies, the Sous Chef works directly under the leader of the kitchen.

If the Chef is unavailable or on a night off, the Sous Chef is in command. The kitchen staff are expected to offer the same respect to the Sous Chef as they would to the Chef.

A Sous Chef may work in the role for several years with the aim of moving up to become an Executive Chef. The role is considered practical training for career progression.

 


Tasks & Activitiesheader image

The following is a list of the most commonly reported tasks and activities for this occupation

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Monitor sanitation practices to ensure that employees follow standards and regulations.

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Check the quality of raw or cooked food products to ensure that standards are met.

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Estimate amounts and costs of required supplies, such as food and ingredients.

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Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

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Supervise or coordinate activities of cooks or workers engaged in food preparation.

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Inspect supplies, equipment, or work areas to ensure conformance to established standards.

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Order or requisition food or other supplies needed to ensure efficient operation.

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Determine production schedules and staff requirements necessary to ensure timely delivery of services.

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Check the quantity and quality of received products.

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Determine how food should be presented and create decorative food displays.

Work Activities header image

The following is a list of the most commonly reported work activities in this occupation.

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Organizing, Planning, and Prioritizing Work:  Developing specific goals and plans to prioritize, organize, and accomplish your work.

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Handling and Moving Objects:  Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

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Establishing and Maintaining Interpersonal Relationships:  Developing constructive and cooperative working relationships with others, and maintaining them over time.

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Coaching and Developing Others:  Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

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Thinking Creatively:  Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

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Guiding, Directing, and Motivating Subordinates:  Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

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Communicating with Supervisors, Peers, or Subordinates:  Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

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Resolving Conflicts and Negotiating with Others:  Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

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Coordinating the Work and Activities of Others:  Getting members of a group to work together to accomplish tasks.

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Training and Teaching Others:  Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.


Knowledge header image

The following is a list of the five most commonly reported knowledge areas for this occupation.

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Food Production:  Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

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Production and Processing:  Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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Customer and Personal Service:  Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

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Education and Training:  Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

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Mathematics:  Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.


Skillsheader image

The following is a list of the most commonly reported skills used in this occupation.

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Monitoring:   Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

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Coordination:   Adjusting actions in relation to others' actions.

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Critical Thinking:   Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

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Speaking:   Talking to others to convey information effectively.

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Social Perceptiveness:   Being aware of others' reactions and understanding why they react as they do.

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Management of Personnel Resources:   Motivating, developing, and directing people as they work, identifying the best people for the job.

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Time Management:   Managing one's own time and the time of others.

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Active Learning:   Understanding the implications of new information for both current and future problem-solving and decision-making.

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Negotiation:   Bringing others together and trying to reconcile differences.

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Active Listening:   Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Further Informationheader image

A detailed description of this occupation can be found on a number of online databases. Follow the link(s) below to access this information:

Note: you will be leaving the CareersPortal Site

Go..Sous Chef - from:  iCould [UK] Video
Go..Sous Chef - from:  icould [UK] Video

Related Occupationsheader image

Contactsheader image

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Organisation: Fáilte Ireland
  Address: Amiens Street, Dublin 1
  Tel: (01) 884 7700
  Email: Click here
  Url Click here

 

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Apprenticeship Information

Sous Chef

Career Guidance

This occupation is popular with people who have the following Career Interests...


...and for people who like working in the following Career Sectors:

Tourism & Hospitality

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Higher Ed & CAO Course suggestions
If you are interested in this occupation, then the following courses may also be of interest. Note that these course suggestions are not intended to indicate that they lead directly to this occupation, only that they are related in some way and may be worth exploring.
Courses found: 28


Further Ed & PLC Course Suggestions
If you are interested in this occupation, then the following courses may also be of interest. Note that these course suggestions are not intended to indicate that they lead directly to this occupation, only that they are related in some way and may be worth exploring.

Courses found: 32


Culinary Arts - Professional Cookery
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Hotel & Catering
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Hotel & Catering
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Professional Cookery
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Hospitality Operations
Waterford College of Further Education
Hotel and Catering
Kerry College of Further Education
Cookery - Professional
Professional Cookery
Colaiste Ide College of Further Education
Professional Cookery
Cavan Institute
Culinary Arts - Professional Cookery
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Cookery - Professional
Cork College of Commerce
Hospitality Operations
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Professional Culinary Art
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Chef - Day Release Programme - Catering Industry Only
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Coláiste Dhúlaigh College of Further Education
Hospitality Operations
Cork College of Commerce
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Culinary Skills
Limerick College of Further Education
Bar Operations
Listowel Community College
Professional Cookery
Bray Institute of Further Education
Professional Cookery
Colaiste Chomain
Culinary Arts
Drogheda Institute of Further Education
Hotel and Catering
Sligo College of Further Education
Professional Cookery
Dun Laoghaire Further Education Institute
Professional Cookery
Cavan Institute
Professional Cookery - Advanced Certificate
Dunboyne College of Further Education