Want to know EXACTLY what it takes to become a Junior Sous Chef?

How To Run The Pass Like A Pro

From Chef de Partie

to Junior Sous

Learn the one skill you need to be able to lead your team and be considered for a junior sous position

The practical system to become a Chef de Partie ready for your first Junior Sous promotion.

Regular price $97

Today's price

$27

Regular price $97

Today's price

$27

Your step-by-step system to knowing EXACTLY what to do when running the pass during a

busy service

Yes – I Want to Earn My Promotion

What's included:

What's included:

  • How to take control of the pass. Stop just standing there calling tickets. Learn how to run the pass with control, awareness and leadership — so the kitchen looks to you, not the other way round.

  • How to see the whole kitchen — not just your section. Develop the awareness to know what's happening on every section while you're running the pass. This is what separates chefs who are just calling orders from chefs who are actually running service.

  • How to call every type of ticket

    Straight-up tickets

    Starters and mains together

    How to read and manage the different rhythms of tickets as they land — because a quiet Tuesday and a slammed Saturday don't get called the same way.

  • How to communicate clearly under pressure
    When you're responsible for the pass, everyone's listening to you. Learn how to communicate clearly and directly with your brigade so nobody's left guessing mid-service.

  • How to manage mains on hold. Learn how to hold dishes properly and control the timing so the kitchen can fire and finish food exactly when it needs to — not too early, not too late.

  • How to handle last-minute changes and special requests. No cheese, extra sauce, allergy swap at the last second — learn how to handle it without losing control of the ticket or the service around it.

  • The mindset to get through the hardest services. How to stay in control mentally when it gets properly busy. How to hold yourself together — and hold the kitchen together — when tables are waiting 35-45 minutes and it feels like everything's slipping.

  • How running the pass builds the trust that gets you promoted. Reliability. Ownership. Awareness. Professionalism. Leadership. Responsibility.

    Running the pass well isn't the goal. It's the proof. It's how the kitchen decides whether you're ready for a Junior Sous position — before anyone ever says it out loud.

  • How to take control of the pass. Stop just standing there calling tickets. Learn how to run the pass with control, awareness and leadership — so the kitchen looks to you, not the other way round.

  • How to see the whole kitchen — not just your section. Develop the awareness to know what's happening on every section while you're running the pass. This is what separates chefs who are just calling orders from chefs who are actually running service.

  • How to call every type of ticket

    Straight-up tickets

    Starters and mains together

    How to read and manage the different rhythms of tickets as they land — because a quiet Tuesday and a slammed Saturday don't get called the same way.

  • How to communicate clearly under pressure
    When you're responsible for the pass, everyone's listening to you. Learn how to communicate clearly and directly with your brigade so nobody's left guessing mid-service.

  • How to manage mains on hold. Learn how to hold dishes properly and control the timing so the kitchen can fire and finish food exactly when it needs to — not too early, not too late.

  • How to handle last-minute changes and special requests. No cheese, extra sauce, allergy swap at the last second — learn how to handle it without losing control of the ticket or the service around it.

  • The mindset to get through the hardest services. How to stay in control mentally when it gets properly busy. How to hold yourself together — and hold the kitchen together — when tables are waiting 35-45 minutes and it feels like everything's slipping.

  • How running the pass builds the trust that gets you promoted. Reliability. Ownership. Awareness. Professionalism. Leadership. Responsibility.

    Running the pass well isn't the goal. It's the proof. It's how the kitchen decides whether you're ready for a Junior Sous position — before anyone ever says it out loud.

Video course plus written resources and practical checklists designed specifically for chefs

Video course plus written resources and practical checklists designed specifically for chefs

Why learn from me?

I've spent years working in professional kitchens, progressing from Chef de Partie to Senior Sous Chef and running the pass, leading busy services in the City of London, where we had incredibly busy lunches.

Throughout my career, I've trained chefs, run the pass, opened kitchens, and seen exactly what separates the chefs who get promoted from those who stay stuck.

Everything inside this course comes from real kitchen experience - not theory - so you can start applying it on your very next shift.

Melissa P.

I've spent years working in professional kitchens, progressing from Chef de Partie to Senior Sous Chef and running the pass, leading busy services in the City of London, where we had incredibly busy lunches.

Throughout my career, I've trained chefs, run the pass, opened kitchens, and seen exactly what separates the chefs who get promoted from those who stay stuck.

Everything inside this course comes from real kitchen experience - not theory - so you can start applying it on your very next shift.

Melissa P.

Questions you may have:

Questions you might have :

"I've never run the pass before — is this actually for me?". Is it too early?"

Yes. That's exactly who this is for. I'm not assuming you've done it. I'm showing you what to actually do when you're the one responsible for it — how to set yourself up, how to call tickets, how to communicate with your team, and how to stay in control when it gets busy. You don't need to have touched a pass before to start this.

"What if I panic when the tickets start coming in?"

You won't panic if you've got a system. That's the whole point of this course. Panic happens when you don't know what to prioritise, and you're just reacting to whatever lands in front of you. I'm going to show you exactly how to read what's coming, what to call first, and how to keep your head clear even when the machine won't stop printing.

"What if I get it wrong during service?"

You will get things wrong sometimes — that's just running a pass. Nobody nails it every single time, including me, twenty years in. This isn't about never making a mistake. It's about knowing how to make a call, communicate it clearly, and keep moving instead of freezing or falling apart because one thing went sideways.

"I'm a Chef de Partie — why do I need to learn this?"

Because running your section and running the whole pass are two completely different jobs. Being brilliant on your section gets you noticed. Being able to run the pass is what tells the kitchen you can be trusted with more than just your section. That's the shift from CDP to Junior Sous — and this is one of the fastest ways to start proving you can make it.

"Will this actually help me get promoted?"

I can't promise you a promotion — nobody can. What I can tell you is that chefs don't get promoted for being good cooks. They get promoted because the kitchen trusts them with responsibility. Running the pass well, staying calm under pressure, communicating properly — that's exactly the stuff sous chefs and head chefs are watching for. This gives you the skill and the chance to show it.

"I'm already solid on my section — do I still need this?"

That's exactly when you should be looking at this. Being solid on your section is the bare minimum at this point — it's not what gets you noticed anymore. What gets you noticed is knowing what's happening across the whole kitchen, not just your corner of it. That's the difference between a good CDP and someone who's actually ready to lead.

"I'm already a Chef de Partie. Is this still for me?"

Absolutely. This course isn't about becoming a better cook. It's about developing the leadership habits, professional standards and kitchen awareness that help you become the chef your Head Chef is ready to promote.

Yes – I Want to Become a Junior Sous Chef

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NEW:  Add the Junior Sous Checklist Bundle™

9 Printable Leadership Templates & Checklists

Must-have: Future Junior Sous chefs don't just know what to do—they get it done. These practical checklists help you build the habits that earn trust, demonstrate ownership and apply everything you learn in the course on every single shift. Includes: 

🟢 Opening Shift Success Checklist™
Start every shift with a clear routine so nothing important gets missed.

🟢 Walk-In Awareness Checklist™
Think beyond your own section and spot problems before they become everyone else's.

🟢 Mise en Place Audit™
Know exactly what you have, what you're short on and what needs attention.

🟢 Daily Leadership Habits Checklist™
Build the habits that earn trust, demonstrate ownership and help you stand out.

🟢 End of Shift Review™
Leave your section organised, prepared and ready for tomorrow.

🟢 Daily Improvement Tracker™
Measure the habits that move you closer to becoming a trusted Junior Sous Chef.

🟢 Weekly Promotion Review™
Review your progress and identify the improvements that move you towards promotion.

🟢 Kitchen Journal™
Capture lessons from every shift so you keep improving instead of repeating mistakes.

🟢 Delegation Planner™
Plan tasks clearly so you can organise your section and lead with confidence.

Everything you need to stay organised, think ahead and lead with confidence—ready to use on your very next shift.

Regular price $37

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for just $12

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Chef Career Mentor
A trading name of Heal and Thrive with Melissa

Melissa Pazzanese, sole trader Unit #2784, 275 New North Road, London, N1 7AA
melissa@healandthrivewithmelissa.com

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