The sous chef is the second in command after the executive chef. The word “sous” means “under.” That is exactly what you are in the kitchen.

 You are just under the executive chef; basically, a sous chef is the most important person in the kitchen. The sous chef is the person that keeps the kitchen running. The executive chef often gets the credit, but it is the sous chef that deserves it.

 The sous chef must be in charge of the specialty chefs, the chefs, cooks, and other kitchen staff as well.

 Sous chefs must also be the person that demonstrates the new equipment, and cooking techniques to the rest of the kitchen. They order kitchen supplies, plan menus, prepare the food and specialty items as well.

 In essence, with apologies to the females in the profession, the sous chef is “the man”.

 

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