Sous-chef
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A sous-chef is a chef ranking just below an executive chef or chef de cuisine. The word sous is French for "under," related to the prefix "sub-" in English.
The sous-chef is directly in charge of whole kitchen production. Because the executive chef's responsibilities require spending a great deal of time in the office, the sous-chef takes command of the actual production and the minute-by-minute supervision and scheduling of the kitchen staff. The sous-chef may also be in charge of expediting (ensuring food gets to the waitstaff in a timely fashion), plating the food and food presentation. He or she also picks the daily specials.
A direct executive assistant of the executive chef, the sous-chef often shares some duties with the executive chef, such as menu planning and ordering. Kitchens often have more than one sous-chef, each having a particular area of responsibility, such as the banquet sous-chef, in charge of all banquets, or the executive sous-chef, in charge of all other sous-chefs.
[edit] References
- Uncovered; The qualities of an exceptional cook are akin to those of a successful tightrope walker: An abiding passion for the task, courage to go out on a limb and an impeccable sense of balance; Art Culinaire, Spring, 2002, by Bryan Miller
- The Chef's Ladder
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