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The online cookbook for entertaining and gourmet recipes. |
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Sous Chef
Literally translated means “under Chef”. The Sous Chef is the second in charge. He or she is the hands on person; they do all the day to day management of the kitchen, are almost always in the kitchen and spend very little time in the office. They are regularly the most senior Chef in the kitchen and during busy periods often take the role expeditor. The Sous Chef’s role as expeditor is to be the last checkpoint between kitchen and customer, ensuring that the restaurants high standard of food and timely delivery is being made. The Sous Chef might perform this role from the service side of the kitchen but may also do it while he or she cooks. The Sous Chef title can be preceded by the terms Executive, senior or junior, to designate a further specific hierarchy.
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