Sous-chef
| Occupation | |
|---|---|
| Names | Sous-chef |
| Pronunciation |
|
Occupation type | Profession |
Activity sectors | Cooking |
| Description | |
| Competencies | Food expert, kitchen planning, management skills |
Fields of employment | Cooking, food |
Related jobs | Foodservice |
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.