| Occupation | |
|---|---|
| Names | Sous-chef |
Occupation type | Profession |
Activity sectors | Cooking |
| Description | |
| Competencies | Food expert, kitchen planning and management skills |
Fields of employment | Cooking |
A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. [1] In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. [2] [3]
Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment. [4]
Many sous-chefs get to their position via promotion, after training and experience in the culinary profession.
In Canada, one way to advance to the sous-chef position is by getting a specialized college diploma, acquiring the knowledge necessary to qualify to take the Red Seal for the Journeyman Cook exam. A year after completing the exam, it is possible to enroll in the Chef Program to take an exam with the Canadian Culinary Foundation. Then, after four to five years of working experience, one can apply to the Certified Chef de Cuisine program. [5]
A chef is a professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
Haute cuisine or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation and the use of high quality ingredients. Haute cuisine is defined by its meticulous attention to detail and emphasis on refined and elaborate food preparation techniques. It is distinguished by the sophisticated use of ingredients and carefully crafted aesthetics in presentation. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their quality and are often offered at premium prices.
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Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
A personal chef is a chef who is hired by different clients and prepares meals in the clients' home kitchens, based on their needs and preferences.
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A chef de cuisine or head chef is a chef that leads a kitchen and its cooks. A chef patron or executive chef is a chef that manages multiple kitchens and their staff.
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Christina Michelle Wilson is an American chef and reality television personality. She was the winner of season 10 of the FOX Network's reality cooking show Hell's Kitchen. She was awarded the position of chef de cuisine at Gordon Ramsay Steak at the Paris Las Vegas. During 2014 Wilson was the Executive Chef of Gordon Ramsay BurGR at Planet Hollywood Las Vegas. In 2015, she became the Corporate Executive Chef of Gordon Ramsay Restaurant Group. In 2016 and from 2018 onward, she has also returned to Hell's Kitchen as a Sous-chef. Since 2020, she has been the VP Culinary at Gordon Ramsay North America.
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