Sous Chef Meaning

A sous chef is the second in command in a professional kitchen, serving directly under the executive or head chef. The French term “sous” means “under,” but their role extends far beyond that.

They manage daily operations, supervise staff, maintain quality standards, and bridge the gap between culinary vision and practical execution. They bridge the gap between creative culinary vision and practical kitchen execution, making them indispensable to smooth restaurant operations.

Read our full guide – What Is a Sous Chef? What Does a Sous Chef Do?