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Sous Chef

NQR Code:QG-5.5-TH-02004-2024-V1-THSC

  • Old Code: QG-5.5-TH-02004-2024-V1-THSC

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About this Qualification

Job Description

The individual at work is responsible for monitoring the kitchen operations, supervising the kitchen brigade and assisting the Executive Chef in preparation of menu and departmental budget.

Eligibility Criteria

Criteria 1 Criteria 2 Experience Training Qualification
Previous NSQF qualification of Level 4.5 3 years Equivalent
Previous NSQF qualification of Level 5 1.5 Years Equivalent
Completed 3rd year of 3-year/ 4-years UG Passed 6 years Equivalent
2 year Diploma after 12th Completed 7 Years None
12th Passed 9 Years Equivalent

Progression Pathway

  • Sous Chef-->Executive Chef-->Corporate Chef

Learning Module In Job Role/Qualifcation

National Occupation Standards (NOS)/Module NOS Code Mandatory/ Optional Estimated size (Hours) Nos Credit Level
Monitor Kitchen Operations THC/N0405 &v4.0 Mandatory 210 7 5.5
Assist in Preparation of Menu, Budget and Staff Planning THC/N0406&v4.0` Mandatory 300 10 5.5
Ensure Effective Communication and Service Standard at Work Place THC/N9902 &v2.0 Mandatory 30 1 5.5
Ensure to Maintain Organizational Confidentiality and Guest’s Privacy THC/N9910 &v4.0 Mandatory 30 1 5.5
Monitor and Maintain Health, Hygiene and Safety at Workplace THC/N9907 &v2.0 Mandatory 30 1 5.5
Employability Skills (90 Hours) DGT/VSQ/N0103 &v1.0 Mandatory 90 3 5