What is a Sous chef?

Question

Is there a difference between a regular chef and a sous chef?

Answer 1

a sous chef is second in charge.
hierachy is as follows
Executice chef
Head chef
Sous chef ( there can be more than one)
chef de partie (in charge of a section)
commis chef (workes anywhere they are directed by the above)
apprentice chefs
kitchen hand
plongeur

Answer 2

Sous in french means under. Sous Chef is the second in charge and generally helps the Chef.

Answer 3

Sous means Under. A Sous Chef is under the head chef. Another words, second in charge. the one that helps the head chef, etc.

Answer 4

Sous chef. Sous means (loosely) beneath so it is a lower rank than head chef. You have lots of ranks in a big kitchen..........Chef de partie Head Chef (the authority in the kitchen) Sous Chef (second-in-command) Chef Steward Working Chef Chef's Assistant Chef de Partie Night Chef Banquet Chef and the list goes on with Cooks preparing different parts of a meal i.e. soups, broilers, vegetables, etc. Wikpedia will give you the list

Answer 5

A chef is a professional cook, who may work in a restaurant, hotel, institutional food service or other professional kitchen. The term originally referred to the rank of head cook, but has become generalized to any trained, professional cook

"Chef" is a contraction of the French phrase chef de cuisine, the "head" of a kitchen, but in English usage has come to mean any professional cook, regardless of rank. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century and it is in the English language translation that the term chef has become a term that describes function or skill over that of rank. Thus every cook is potentially referred to as a chef from the short-order chef as well as the chef in fine-dining.

Sous chef

The Sous Chef is the direct assistant of the executive chef and is second in command. He or she may be responsible for scheduling, filling in for the executive chef when he is off-duty. He or she also will fill in or assist the chef de partie (or line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.

Executive chef

The executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. While the position requires extensive cooking experience and often involves actively cooking, it is not necessarily very hands-on. They can also be referred to as the "chef" or even "head chef". Although "head chef" may seem redundant, the word "chef" has come to be applied to any cook, kitchen helper or a fast food operator, making the distinction necessary.[1]

Chef de Cuisine

This is a synonym for the title executive chef. This is the traditional French phrase where the title chef comes from and is more common in European kitchens or American kitchens with a classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef.[2]

Answer 6

A sous chef is a chef who generally assists the kitchen's head chef.

"Sous" comes from the French word for "under."

Answer 7

A sous chef is like an assistant to the main chef.

Answer 8

Chain of command in the kitchen is usually... executive chef, cef de cuisine, then sous chef. The sous' job depends on the chef. Most do prep work, and have a limited management role when the cooks are concerned. But if it is a smaller kitchen, the sous can do everything from placing orders, creating menus, cooking on the line, writing schedules, and prep work.

Answer 9

The sous chef is like the second in command in the kitchen.
"Sous" means "under" or "beneath" in French.
The chef that is directly under the head chef.

Answer 10

A regular chef is usually the head chef in the kitchen, or someone who does all the cooking itself, usually the more experienced of the chefs. He or she directs the sous chefs to either prepare, or to clean up after, or to make a portion of the meal. Each helps the other in the kitchen in the prepping, cleaning up, and making of the dishes. The head chef delegates to his or her sous chefs on what needs to be done in order to get the food out of the kitchen quickly and efficiently.