A sous chef is a crucial member of a restaurant’s kitchen team, responsible for assisting the head chef in managing the day-to-day operations. Their primary duties include overseeing the preparation of dishes, ensuring consistent quality and presentation, and coordinating the work of the kitchen staff. Sous chefs must possess a deep understanding of culinary techniques, a keen eye for detail, and the ability to work efficiently under pressure. They are often tasked with training and mentoring junior chefs, as well as troubleshooting any issues that may arise during service.

The sous chef’s role is vital in maintaining the smooth running of a kitchen and delivering an exceptional dining experience for customers.