Do you have any tips to help prepare for an upcoming sous chef interview?Are there common interview questions that come up again and again?
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What do you enjoy most about being a sous chef? What do you dislike the most? Is it challenging? Are there many opportunities to learn and advance?What keeps you at your job?
How did you get your start doing sous chef work, and what career moves did you make to get to your current position?Do you need a particular educational background?
I'm wondering if anyone will hire a 50-year old with over 25-years of expereince in the restaurant business? Yes, I've been out of the business for over 15-years but, once a Chef always a chef? Your thoughts?
I'm very interested in a career in Culinary arts. I love to cook, and I thrive in a fast-paced environment. In essence, being a Sous chef sounds perfect for me, except for the schedule. I'm okay with working weekends and Holidays, but I've been hearing that Sous chefs work 16 hour days/6 days a week on the regular. Let me tell ya, there are many things that I enjoy much more than cooking, and I wouldn't even want to do those for 80+ hours a week. lol. I would like to a life of some sort.Is the i...
Are jobs in this industry on the rise? Are there any sub-sectors that are growing?Where are the jobs? Which places have the most sous chef opportunities?
What are the top 3 traits or skills every sous chef must have to excel?Can you suggest any tips or insights to develop your sous chef expertise?
What are typical sous chef salaries? Do some companies pay a lot more for this position than others? What does a top earner make in this field?What skills should you learn to increase your salary?
i practice proper nutrition when cooking/eating food, so i just wanted to let all you chef out there may not know the dangers of MSG mainly found in vet sin and other food enhancers, so please use your god given talent to cook and not poison such as MSG IF YOU CAN'T STOP USING MSG THEN YOU CAN'T COOK PROPERLY. PEOPLE WHO USES THIS MSG CAN'T COOK!!! AND THUS USES MSG TO COVER UP REAL TASTING FOOD.
What is the best training for becoming a sous chef? What types of ongoing training or certifications are necessary to be an effective sous chef?What do non-traditional career paths look like?