Chef/catering vs sous chef

Differences between chef/catering and sous chef duties and responsibilities

Chef/catering example responsibilities.

• Control food and payroll costs to achieve maximum profitability.
• Train kitchen staff on HACCP guidelines, customer service, portion control and daily standards.
• Work with a talent team of catering chefs prepping and cooking cater menu items for weddings, parties and corporate events.
• Supervise setup, breakdown and maintenance of buffets for off-site catering company.
• Pack meals and oversee delivery and set up of buffets and utensils when necessary.
• Train new employee's in proper safety/sanitation guidelines with a HACCP style format that the group implements.
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Sous chef example responsibilities.

• Manage FOH duties, along with customer relations.
• Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
• Manage a staff of 45 union personnel in preparation of meals for hospital patients and cafeteria patrons for three meals daily.
• Control food and payroll costs to achieve maximum profitability.
• Manage people and oversee production of high-volume establishment for this upscale restaurant specializing in Mexican cuisine.
• Train and manage all culinary personnel, supervise and coordinate all culinary activities, estimate food consumption and manage food cost.
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