Because of this, they must always be honing their culinary and leadership skills with the goal of achieving mastery. So in many cases, a sous chef’s goal is to become an executive chef, either when a current chef leaves or when they obtain their own kitchen. In general, starting from the bottom, there are commis chefs, chefs de partie, sous chefs and chefs de cuisine or executive chefs. The path to becoming a sous chef almost always takes the candidate through all the levels of the kitchen hierarchy. They teach culinary techniques and how to cook menu items so the kitchen staff knows how to produce dishes quickly and properly without sacrificing quality. Sous chefs are also in charge of the discipline and training of all chefs and cooks. They have to be accurate so the executive chef is able to create the necessary dishes. Outside the kitchen, sous chefs are often in charge of maintaining inventory and ordering ingredients. Sous chefs also have to maintain the cleanliness of the kitchen, making sure staff properly wash all pots and tools at the end of the night regardless of whether they were used for the night’s service. They also control the quality of the dishes, often being the last one to see the food before it’s served to a customer. This may mean checking in on the different stations, giving recommendations or guidance to other chefs or expediting meals so the kitchen doesn’t fall behind. Sous chefs are second in command, but what does that translate to in a kitchen? What does a sous chef do on the job each day? In general, sous chefs are in charge of keeping a kitchen running smoothly by maintaining order and ensuring all other chefs and cooks remain on task. A number of sous chefs enjoy passing along some of their culinary knowledge to people taking online cooking classes, cooking classes in Dallas, cooking classes in Las Vegas or wherever they may be based. So if you’re browsing cooking classes near you and notice that the instructing chef has experience as a sous chef, that’s a great opportunity to learn. Sous chefs have years of culinary experience and a great handle on a restaurant's cuisine and culture. If a restaurant is large or has a large kitchen staff, there may be multiple sous chefs to help manage the team. Sous chefs act as an assistant to the head chef and will step into the head chef position to run the kitchen if the head chef is absent. The well-defined roles in a professional kitchen are what keep things running smoothly, and a great deal of that is owed to the sous chef. In other words, sous chefs are second in command of a kitchen, which garners a great deal of respect from the other chefs and cooks. In French, sous means “under,” so the phrase directly translates to “under chef.” This is because in the kitchen hierarchy, sous chefs are under either an executive chef or a chef de cuisine, depending on how large the kitchen staff is. Let’s get to the big question: What is a sous chef? The answer lies in what “sous chef” means in French.
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