A real shift
Check deliveries and prep, troubleshoot sections, then run the pass or lead the line through service. Paperwork, temperature logs and ordering fill the gaps.
Skills that matter
- Kitchen management
- Food cost control
- Rota planning
- Training and discipline
- HACCP and allergen systems
- Menu development
Qualifications
- Level 4 Senior Culinary Chef apprenticeship
- Level 3 Food Safety
- Level 3 Advanced Professional Cookery
Where it leads
What we'd ask on the show
- The sous chef does the real work
- Food cost: what a plate actually costs
- Kitchen mental health: speaking up