Sous chef vs pastry chef assistant

Differences between sous chef and pastry chef assistant duties and responsibilities

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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Pastry chef assistant example responsibilities.

• Manage plating and garnishing for all dishes.
• Manage a kitchen of military personal and Japanese civilian chefs.
• Control and prevent food waste following HACCP.
• Review daily stock of case items to determine items to refill using date, texture and FIFO standards.
• Do all the ordering for the bakery, help with the scheduling, do the HACCP for food safety.
• Maintain and practice FIFO systems at all times as well as date, label, initial and rotate all necessary items.
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