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A Sous-Chef de Cuisine also Under-chef of the kitchen is a chef who is “the second in command in a kitchen; the person ranking next after the head chef.” Because the sous-chef is second in command, he or she holds a lot of responsibility in the kitchen which can eventually lead to promotion to becoming the executive chef. A sous-chef is employed by an institution that uses a commercial-grade kitchen such as a restaurant, hotel, or cruise ship.

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  • A Sous-Chef de Cuisine also Under-chef of the kitchen is a chef who is “the second in command in a kitchen; the person ranking next after the head chef.” Because the sous-chef is second in command, he or she holds a lot of responsibility in the kitchen which can eventually lead to promotion to becoming the executive chef. A sous-chef is employed by an institution that uses a commercial-grade kitchen such as a restaurant, hotel, or cruise ship.
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