Being a sous chef has its benefits and challenges. A chef can make a restaurant by creating masterpieces or break it by creating loathsome meals. As a chef, one is required to perform several functions. The table below illustrates the functions, expectations of the sous chef and what constitutes a good performance and unacceptable performance which assumes a multidimensional approach to running the restaurant smoothly.
| Functions | Expectations | Good Performance | Unacceptable Performance |
| Scheduling of the kitchen staff |
Allocate each employee the day and time of reporting for work. Allocate each employee the days they are off duty |
Fair allocation of days with minimum complaints from the staff. | Portioning of days and time with partiality. |
| Stands in for the head chef | Take over managerial tasks like overseeing the whole kitchen, writing recipe |
Maintain the standard set by the head chef and good staff motivation. Consultation with the head chef on crucial matters |
Overreaching in demands and disregard of the head chef priorities |
| Manages kitchen inventory | Keep a clear record of the inventory and update it regularly to ensure that the restaurant is not out of stock. | Clear consistent record | Irregularity in the records and faked information |
| Ensures the cleanliness of the organization |
Assign the employees responsibilities through a duty roster that’s constantly updated to include new employees and strike out those that have quit the restaurant. Ensure that all necessary cleaning materials and protective suits are available. |
Distribute duty fairly | Stipulating roles with partiality |
| Trains the staff at the restaurant | Offer regular up to date training in the state of the art to improve staff job performance. |
Equipping the staff with current skills in customer management. The sous chef is expected to attend regular training to abreast with latest trends |
Incomplete training programs Poor management of training sessions |
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Assessing Performance for Each Function
The table below illustrates the criteria for assessing each function of the sous chef. The criterion relevance will depend on each duty those sous chef is expected to
| Function | Assessment |
| Scheduling of the kitchen staff | The actual criterion to be used here is conduction of an Attendance follow-up. Have the employees recorded an exceptional attendance? How has their attendance affected the restaurant's productivity? |
| Stands in for the head chef | An assessment of the staff’s attitude towards the chef would demonstrate whether they like him or her standing in or not. |
| Manages kitchen inventory | Integrity test would be an explicable criterion, in this case, to attest if the information I reliable or not. |
| Ensures the cleanliness of the organization | Customer feedback on the client's perceptions of the business will generate useful information on the cleanliness of the restaurant. |
| Trains the staff at the restaurant | Assessment of the level of knowledge demonstrated by the employees would be a reliable tool |
