The Sous Chef is the deputy head chef and is mainly responsible for the process and organizational tasks.
The chef’s right hand should be a role model for the entire kitchen team and at the same time a trustworthy contact person. He stands in the middle of the kitchen, as he usually takes on a job himself or supports the other team members with the work processes.
As a rule, the head chef is not solely responsible for personnel deployment planning, purchasing goods, training apprentices and menu design, but is actively supported by the sous chef.
As a sous chef, you should have a professional training as a chef and have worked in the upscale hotel or restaurant business for several years. Business knowledge, a high level of quality awareness, as well as leadership responsibility and creativity are prerequisites for long-term and successful work in this area
… and at some point no longer just Sous Chef, but as Head Chef.