A Sous Chef is the second-in-command in the kitchen hierarchy. Supports the Head Chef in all aspects of food preparation, staff supervision, and kitchen operations.
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Sous Chef
Sous Chef
Awarding Criteria
Minimum Requirements for Designation:
- Underlying Qualification:
Occupational Certificate: Chef (NQF Level 5), SAQA ID: 101697 - Experiential Learning / Experience:
Minimum 5 years culinary experience in a structured kitchen, including 2 years as Chef de Partie or higher. - Competency Assessment:
– Portfolio of Evidence (POE) assessment.
– Peer review or interview where applicable. - Designation RPL Statement:
This designation may be awarded through Recognition of Prior Learning (RPL), subject to assessment.
Retaining Criteria
To retain this designation, the designee must:
- Adhere to HIPSA’s Code of Professional Conduct and Ethics.
- Continuing Professional Development (CPD):
- Accumulate a minimum of 65 CPD points over a 2-year cycle.
- Ensure annual membership fees are paid.