The Sous Chef is the second-in-command in the kitchen, working closely with the Chef de

Cuisine to manage kitchen operations. They are responsible for overseeing day-to-day kitchen

activities, such as ingredient preparation, recipe execution, and dish presentation. The Sous

Chef also manages the kitchen staff, including line cooks and prep cooks, and ensures that all

kitchen equipment and supplies are properly maintained and organized.

While the Chef de Cuisine is primarily responsible for the overall vision and direction of the

kitchen, the Sous Chef focuses on the day-to-day execution of that vision. They work together

closely to ensure that the kitchen runs smoothly, dishes are prepared to the highest standards,

and customers are satisfied with their dining experience.