sous chefs
Cooks' right hands
Sous chefs are the second-in-command in a professional kitchen, ranking just below the head chef or executive chef.
The title comes from French, meaning "under chef." A sous chef manages kitchen staff, oversees food preparation, and steps in when the head chef is absent: The sous chef ran the line during dinner service.
- recipeCooking preparation instructions
- kitchenFood preparation room
- kitchen brigadeRestaurant's organized cooking team
- cookingPreparing food with heat
- restaurantsCommercial dining venues
brigades · plating · plating up · assistant · apprenticeships · hierarchy · culinary arts · knife skills · cuisines · sautéing · hot line · dinner service · back of house · quality control · mise en place · menu planning · restaurant management · gastronomy
- food industryrestaurants, eateries, fast food, cafeterias, catering
- hospitality workersservers, waiters, hostess, hosts, bartenders
sous chefshead chefs
Lead kitchen authorities
chef de cuisine · line cooks · prep cooks · dishwashers · owners
sous, chef, chefs, chief, chiefs, chieftain, chieftains, chieftaincy