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What is a sous chef? |
The second in command
A sous (=under in French) chef is the second in command -- he works directly under the executive chef and essentially runs the logistics of the kitchen. While he may help out with menu planning and ordering, his (or her) basic responsibility is to manage the staff and make sure that food is prepared, plated and served efficiently. In larger kitchens, there are a number of sous chefs, each with a specific area of expertise/responsibility: meats, appetizers, desserts, etc. A sous chef will generally either take over for the executive chef, or leave to run his own kitchen.
First answer by Jayrusalem. Last edit by Richarddubai. Contributor trust: 4 [recommend contributor]. Question popularity: 61 [recommend question]
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