Sous-chef

A sous-chef is the second-in-command in a professional kitchen, directly under the executive chef. This role is crucial in the hierarchy of the culinary brigade, often responsible for overseeing the daily operations of the kitchen, managing staff, and ensuring the quality and consistency of the food. The sous-chef is involved in menu planning, inventory control, and sometimes even stepping in to cook or expedite orders during busy service times.

With a deep understanding of culinary techniques, ingredients, and kitchen management, the sous-chef plays a vital role in maintaining the standards of the restaurant and ensuring that every dish meets the chef’s vision. This position requires strong leadership, excellent organizational skills, and the ability to perform under pressure, making it a key stepping stone for chefs aiming to advance in their culinary careers.