During mealtimes, it’s important for them to be quick on their feet and be able to make smart decisions instantly. He or she may also aid in making sure the kitchen is up to safety standards, and that staff are obeying sanitation rules.īeing a Sous Chef is not an easy job. For instance, if a steak costs $10 per 8 ounce serving, it is important that staff do not serve 12 ounces, costing the restaurant in oversight.Īs assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. The Sous Chef of a kitchen will also make sure that the food a restaurant or commercial kitchen is using is of top quality, and that staff are being mindful of the cost standards that come with the food. The Sous Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict. He or she will prepare and cook food, and know all styles of cooking done in that kitchen, including such skills as French, Italian, and Fusion cooking. It’s important that a sous chef be intimately familiar with all the activities of the kitchen and be prepared to do them in a pinch. In this way, the role is considered practical training for career growth.
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Often times, a Sous Chef will work in the role for several years with the goal to move on to become an Executive Chef. If the Chef is unavailable or off for the night, the sous chef is in command, and the kitchen staff is expected to offer the same respect to him or her as they would to the boss. Sous is French for under, so you can see how the sous chef would work directly under the leader of the kitchen.
#Best souschef apron professional#
Many of the terms that relate to cooking and cuisine in a professional setting are French.
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This means he or she answers to the chef, but also has some authority over the other kitchen staff.
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What Is A Sous Chef & What Are They Responsible For?Ī Sous Chef is second in command after the Executive Chef in a professional kitchen.