In the kitchen hierarchy, the Sous Chef is the anchor—the person who ensures everything runs smoothly while the Head Chef takes the spotlight (and occasionally the credit). This course is designed for those looking to step into that second-in-command role with confidence, composure, and a clear grasp of culinary structure. From managing a busy kitchen to handling staff, overseeing stock and maintaining food quality, you’ll cover the essential skills that define a capable Sous Chef.
But don’t worry—this course isn’t about reciting recipes or teaching knife angles. It’s about organisation, communication and knowing how to support a team under pressure without burning out. You’ll gain insights into food hygiene, scheduling, prep, safety standards and coordination—because there’s a lot more to being a Sous Chef than yelling “Yes, Chef!” and plating a salad. Ideal for those already familiar with kitchen basics, this course offers direction without the drama.
Learning Outcomes
- Understand the duties and expectations of a Sous Chef role
- Learn how to manage kitchen teams and coordinate shift schedules
- Improve communication between chefs, staff and service teams
- Understand food hygiene, storage and safety responsibilities
- Gain insight into stock control and inventory ordering processes
- Learn effective kitchen organisation to reduce stress and confusion
Who is This Course For?
- Junior chefs preparing for greater kitchen responsibilities
- Aspiring Sous Chefs wanting structured training and confidence
- Kitchen assistants seeking a step up the culinary ladder
- Restaurant owners managing their own kitchen operations
- Hotel staff overseeing food service departments or kitchens
- Event catering staff handling medium-to-large scale food prep
- Culinary learners wanting insight into professional kitchen roles
- Hospitality workers expanding into food-focused management roles
Career Path
- Sous Chef – Average salary: £30,000 per year
- Head Chef – Average salary: £38,000 per year
- Kitchen Manager – Average salary: £32,000 per year
- Chef de Partie – Average salary: £26,000 per year
- Catering Manager – Average salary: £35,000 per year
- Hospitality Supervisor – Average salary: £28,000 per year
