Sous Chef Review

My role involves running the kitchen in the absence of the Head Chef. I cook varying types of foods and clean the kitchen. I order food stuff and adhere to all the correct paper work for the kitchen. I supervise kitchen team members and make sure that the kitchen runs as smoothly as possible.

Yes I have learned the recipe system (star chef), which details the correct amounts and all allergens within a certain dish. I have more competently understood how to run a kitchen, and understanding how various members of the team ‘work’ has been a real eye opener, and I feel very great full for this.

So far I have enjoyed all the exercises that we have done on the programme. Due to the coronavirus we have had two trips to London and the obvious implications of lockdown and haven’t actually done very much for the course.

The programme seems well structured, I am quite impressed with it so far. Due to the coronavirus lockdown it is quite hard to give an honest answer to this question, as I feel I need more input to give this.

My employer has given me adequate support to do the course.

So far I’ve had 100% support from my trainer/S.

So far I haven’t done a whole lot from the qualification due to the coronavirus. What I have done so far has definitely given me scope to think about my role. It’s been an eye opener.

No there aren’t any of these

Yes

Unlike others companies in catering I’ve worked for Elior do allow employees progression and future development. Professionally through qualifications.

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