What does sous chef mean in cooking?
The word “sous” is French for “under” and “chef” originally translates as “chief” – so a sous chef is second-in-command to the executive chef or chef de cuisine.
What does sous chef literally mean?
A sous-chef de cuisine, or simply sous-chef, (French: “under-chief 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 much responsibility in the kitchen, which can eventually lead to promotion to becoming the head chef.
What is the role of the sous chef?
A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for customers.
What is the difference between a chef and a sous chef?
Chef’s are kitchen managers so payroll, food-cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility. Sous Chef, or Assistant Chef, is the right-hand to the Executive Chef.
What do the word sous mean?
under
From French sous ‘under’.
Why is a sous chef called a sous chef?
In French, the “sous” refers to “under,” as in someone working directly under the head chef. The sous chef position is part of the kitchen brigade system, a hierarchical system of organizing kitchen staff by specific station and responsibility, introduced by legendary French chef Georges Auguste Escoffier.
What are the rules of sous chef?
Sous Chef duties and responsibilities
- Be the main assistant to our Executive Chef.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Submit cost proposals for menu items.
- Create and test new menus.
- Provide feedback regarding the food quality of large bulk purchases.
Who is higher than sous chef?
The deputy chef, otherwise known as the sous chef, remains second-in-command in the kitchen. Depending on the restaurant and its management, it is possible to have more than one sous chef. The sous chef’s role may overlap with the head chef, however the sous chef generally remains hands-on.
Where does the term sous-chef come from?
Life of a Sous Chef. What is a Sous Chef? The mysterious sounding name is derived from the French word meaning “under.” This kitchen pro works closely with the Executive Chef, as second in command, in the classic hierarchical kitchen structure known as ‘brigade’.
Do you call a sous chef chef?
Sous Chef (aka Second Chef) - The role will typically overlap with the head chef’s, but the sous chef will tend to be more hands on and actively involved in the day-to-day running of the kitchen; the sous chef will also fill in for the head chef when they are off, as well as a chef de partie when needed.