A sous chef is a chef who works under the executive chef or chef de cuisine and is second in command of a kitchen. They are responsible for carrying out the chefs plans and ensuring that the kitchen runs smoothly. Sous chefs supervise cooks and oversee day-to-day operations, and they must be versatile, creative, and possess a mastery of the culinary arts. They are expected to be familiar with all aspects of kitchen operations and be able to step in and perform any task as necessary. Some of the key responsibilities of a sous chef include:
- Preparing and cooking food
- Supervising kitchen staff
- Ordering ingredients for the restaurant
- Maintaining the order and cleanliness of the kitchen
- Troubleshooting kitchen equipment
- Disciplining kitchen staff who may have acted against restaurant policy
Becoming a sous chef is a mark of distinction that can take years of experience to achieve. Recent graduates from culinary school must first master the different stations in the kitchen (working as a line cook or in a similar role) before being considered for a sous chef position. Then, building up work experience as a sous chef may be a requirement.
