sous-chef
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A sous chef is a chef who is second-in-command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system developed by Auguste Escoffier. In large kitchens, sous-chefs are typically left in charge of managing members of the kitchen on behalf of the head chef, who may often be preoccupied with other tasks such as purchasing, staffing or developing dishes.
Key facts
- Occupation.name
- Sous-chef de cuisine's
- Occupation.official_names
- Sous-chef
- Occupation.type
- Profession
- Occupation.activity_sector
- Cooking
- Occupation.competencies
- Food expert, kitchen planning, management skills
- Occupation.employment_field
- Cooking, food
- Occupation.related_occupation
- Foodservice
via Wikipedia infobox
Wikidata facts
- Instance of
- corporate title
- Subclass of
- chef
Show 1 more fact
- female form of label
- طاهية تنفيذية مساعدة
via Wikidata · CC0
~4 min read
Encyclopedic overview
5 sectionsContents
- Duties and functions
- Qualifications
- Training and career path
- See also
- References
A sous chef is a chef who is second-in-command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system developed by Auguste Escoffier. In large kitchens, sous-chefs are typically left in charge of managing members of the kitchen on behalf of the head chef, who may often be preoccupied with other tasks such as purchasing, staffing or developing dishes.
==Duties and functions== The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
Excerpted from Wikipedia’s “sous-chef” article, available under the CC BY-SA 4.0 licence.