- Joined Jan 21, 2002
I went out yesterday and applied for a sous chef position at a hotel. I was told by the Exec. Chef that I was his top choice for the position. Why? Why me? Not that I don't want it but I feel underqualified. Two years total cooking experience (of which one was unpaid) and an AAS in Food and Beverage Management (working on one in Culinary Arts). I thought it took several years to become even a master cook let alone a sous chef. Should I take the position if formally offered or should I pass and get on as a prep or line cook? PLease help me out here.....