Sous Chef meaning in hospitality

A Sous Chef is second in command in a professional kitchen, reporting to the Head Chef or Executive Chef. The term 'Sous' means 'under' or 'second' in French. This role oversees daily kitchen operations, staff and food quality and consistency. When the Head Chef is away, the Sous Chef takes the lead so they are a key part of the kitchen hierarchy.

The Sous Chef role is key in hospitality as it bridges the gap between the Head Chef and the rest of the kitchen team. They keep things running smoothly, train new staff and often help with menu development. They can lead and follow so are essential in busy kitchens from high end restaurants to catering companies and hotels. They also maintain food safety standards and inventory.

Making sure that a Sous Chef focusses on the correct tasks and has the correct skills to do that is key to their success. Here's some useful links:

• •Deciding on Sous Chef tasks and skills required for a job description
• •A Sous Chef job description template you can use in Pilla

Imagine this: You're the Sous Chef at a busy city centre restaurant on a Saturday night. The Head Chef is off sick and you're in charge. As you step up to lead, you delegate to the line cooks, expediting orders and keeping an eye on food quality. A large party arrives with a last minute dietary request. You adapt quickly, create a special dish to meet their needs and keep the kitchen running smoothly. Your leadership and thinking on your feet mean the service is a success, proving what a Sous Chef can do.