Sous chef

Sous-Chef de cuisine

Occupation
Names	Sous chef
Occupation type	Profession
Activity sectors	Cooking
Description
Competencies	Food expert, Kitchen planning and management skills

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.

Qualifications

Many sous-chefs get to their position through promotion after receiving training and experience in the culinary profession.

In Canada, one way to advance to the sous-chef position is by getting a specialized college degree, acquiring the knowledge necessary to qualify to take the Red Seal for the Journeyman Cook exam. A year after completing the exam, it is possible to enroll in the Chef Program to take an exam with the Canadian Culinary Foundation. Then, after four to five years of working experience, one can apply to the Certified Chef de Cuisine program.

See also

• List of restaurant terminology