What is a "Sous Chef " , what do they do ..??!
What is a "Sous Chef " , what do they do ..??
Answers:
The sous chef is directly in charge of production. Because the executive chef's responsibilities require spending a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the kitchen staff.
Source(s):
wiki
they are right below the chef like his right hand man and they do anything like in a smaller restaurant they may run and prepare the food on the hot bar and in larger restaurants they do everything the chef does but don't get paid as much b/c they don't have the same amount of schooling
He is the MAIN MAN
The sous chef (French for "under chef") is the direct 'assistant' of a head chef. The Sous Chef usually has some (shared) responsibility with the head chef for menu planning, costing and ordering. Some larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility.
The chef who is responsible for production and is usually 2nd in charge.
he makes the sauces used in meals.
In the Brigade system of the kitchen, which was developed in France, a Sous chef is in charge of the production in the kitchen. Sort of like an immediate supervisor. The executive chef is usually too busy with other things, like paperwork, etc so the sous chef stays in the kitchen and works with the cooks to make sure the Executive chefs vision is done. This system works very well in large establishments that have multiple resturants (IE a hotel or casino) but isn't seen so much in smaller 'Mom and Pop' places.
A Sous Chef does Pastry.
he is in charge of gettin al the prep meals ready for cookin ie he has the nice job of peelin patoes veg and meat
he is like a foreman