As a sous chef, Micheline works closely with an executive chef to plan the restaurant's menu. She liaises with ingredient suppliers, manages inventory, and performs all required cooking functions. 

 

Apart from cooking, much of her role includes training and supervising others. She says it's important in her job to be able to explain things well, and to have a lot of patience, because junior team members ask many questions. However, that interaction is part of what she enjoys most.

"We communicate constantly," she says. "In this environment, it's impossible to work by yourself. I love the atmosphere: it's all teamwork, and because you spend so much time together, you become very close. It becomes just like a family."

Her biggest challenge is the same as her goal: to always make customers happy. "Sometimes customers ask for unusual things, and you can't really say 'no.' But, I want them to have the best dining experience they've ever had. So it's my job to make sure the food is always fresh, hot and properly seasoned, and that customers leave happy."

For those considering this career, Micheline recommends careful consideration of the work environment. "It's a different lifestyle: I work 12-hour shifts and get to bed at 2:00 a.m. Physically, it's very demanding. You have to be strong, and you have to work in the heat. And mentally, there's a lot of stress. But if you have a passion for food and for wanting to make people happy, it's great. And I figure there will always be jobs for cooks, because people will always eat!"