Sous chef

A Sous-Chef de Cuisine also Under-chef of the kitchen is a chef who is “the second in command in a kitchen; the person ranking next after the head chef.” ^[1] Because the sous-chef is second in command, he or she holds a lot of responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. A sous-chef is employed by an institution that uses a commercial grade kitchen, such as a restaurant, hotel, or cruise ship.

The sous-chef has many responsibilities, since 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 make customers happy.^[2][3]

Smaller operations might not have a sous-chef, while larger operations might have more than one.^[4]

Qualifications

Most sous-chefs get to their position through training, experience, and “working their way up the ladder”.

In Canada, one way to advance to the sous-chef position is by getting a specialized college degree, acquiring the knowledge necessary to qualify to take the Red Seal for the Journeyman Cook exam. A year after completing the exam, it is possible to enroll in the Chef Program to take an exam with the Canadian Culinary Foundation. Then, after 4-5 years of working experience, one can apply to the Certified Chef de Cuisine program.^[5]

References

See also

• List of restaurant terminology