What You Need to Know
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.
Steps
- 1.
Mise en place coordination (French cuisine): Ensures all components are prepared and organized
- 2.
Line cooking supervision (Global professional kitchens): Maintains quality during service
- 3.
Staff training implementation (Modern culinary management): Standardizes techniques across kitchen staff