Here's step 8 in your multi-part online course about
how to become a qualified chef.
Sous Chef
The sous chef is the second in command after the
executive chef. The word “sous” comes from French and means “under.”
That is exactly what you are in the kitchen.
You are just under the executive chef. Actually, a
sous chef is probably the most important person in the kitchen. The
sous chef has to keep the kitchen running. The executive chef often
gets the credit, but it is the sous chef that usually deserves
it.
The sous chef must be in charge of the specialty
chefs, the chefs, cooks, and other kitchen staff as well.
The sous chef must also be the person who 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”!
Executive
Chef
An executive is the person that is in charge of the
sous chef. He or she is the head of the kitchen and supervises the
goings on in the kitchen.
The executive chef plans the menus, ensures that the
food quality meets the establishment’s standards, estimates the food
requirements, and may be involved in estimating the food and labour
costs. The executive chef is also in charge of hiring kitchen
staff.
The executive chef also cooks food daily. In this
position you can be very hands on, meaning that you are there cooking
with the sous chef every day and making sure that all plates are made
and garnished to perfection. Or you can make your rounds and focus on
other aspects of being a chef.
In the beginning you are required to be hands on. As
you have established yourself in the field, you can let the sous chef
handle the day to day cooking while you take on other
tasks.
To continue to the next section of your chef training,
please click this link: What is a Garde Manger - Personal Chef - Gourmet
Chef?
