sous chef

A sous chef is the second-in-command in a professional kitchen, directly below the head chef (or executive chef). They assist in managing kitchen operations, supervise staff, coordinate food preparation, and help ensure quality and consistency. The sous chef often handles administrative duties, schedules, and inventory, while stepping in to oversee the kitchen if the head chef is unavailable. Their role is vital for maintaining smooth, efficient, and high-quality food production, making them a key leadership figure in the culinary team.