Sous Chef

A sous-chef de cuisine (French for "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." Consequently, the sous-chef 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 because 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.

Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

to become a real 'sous chef',one must start a certain physical and mental challenge. base on my experience in hospitality industry from brisbane to sydney australia.i was 20 year old when i did a one month hospitality course (brisbane). introduction to food and beverage restaurant procedures(familiarisation). traditionally, all start in the wash-up(kitchen steward section). then the cooking facility. then the main floor(the restaurant). i was 21 when i started first job as a 'busboy', clearing off used(cutlery,drink glasses, and table clothes)from dining tables. then second 'meal carrier'. then third as a drink carrier and it was my first job at first class 'hilton brisbane' hotel's dining restaurant, courtesy of the hospitality training school. after one year goes-by, i moved to 'sydney' after the 'regent' hotel advertised a multiple position in newspaper. i applied over the phone then i was told to go to sydney. my first job was a 'kitchen steward'.after three months i was promoted to assistant to chief steward. then after six months i applied for chef's apprenticeship. then after twelve months. i started extra casual chef jobs at the five star hotels in circular quay area. while i was working full time at the 'regent'. i was trained to work in all culinary and general preparations chef's areas in just three months. plus i did a one month nutritionist in hospitality course funded by the 'regent'. it is one of the important procedure not becoming a 'dodgy sous chef'. i had the most memorable experience and the highest position that i have had achieved was a 'sous chef'. so from 1988 to late 1995 i have saved a lot of money and real knowledge from actual jobs that i had. nowadays, getting a 'specialised college degree' is just a load-of-crap. basically, the student is just paying for the expensive piece-of-paper and not really getting the actual knowledge necessary to be a qualified chef.'red seal for the journeyman cook exam'! what-a-load-crap. and those 'reality television cooking drama' people in the show are just bunch of bull-manure-artist and drama-queen. my point is you have be on the job fully trained and fully experienced 'sous chef' to be become a 'executive chef'.