of all the most important part of this is to be doing what you are supposed
to do, and doing it well. You have to know your job inside out, become
an expert. If you are now an expert and this is reinforced by other
people's opinion, then move on to stage two.
two, start learning the job that you want. Do your work and then start
doing someone else. Learn their job inside out. Ask loads of questions.
Pick the brains of the guy who is working that position right now. The
key here is to let that person show you, do not try and introduce too
many of your own opinions, there will be plenty of time for that when
the job is your own.
wait for your chance, let it be known that you are interested in a certain
position. Let your supervisor see your enthusiasm and knowledge of that
position. This will in turn give your supervisor a little more comfort
in the idea of moving you. Make yourself "the naturally assumed
concept changes little as you move up the management ladder. The only
difference is you need to build trust with not only those you supervise
but those who supervise you. As sous chefs get promoted in the majority
of operations, the G.M and planning committee/ executive committee will
have some input. So be sure to know who those people are and build confidence
(not brown nose) with those people. In the absence of your boss become
"the naturally assumed leader."
Think as your boss would think, take control of
situations and never undermind those who will be pushing for your promotion.