Author : chef ssentongo Geoffrey

The Kitchen Hierarchy

• Executive Chef: In charge of the entire kitchen and may oversee a few restaurants
• Sous Chef: Under the executive chef and manages all kitchen staff, as well as kitchen operations
• Garde Manger: Prepares chilled dishes like hors d’oeuvres, salads, and charcuterie boards
• Patissier: Creates the dessert menu and oversees the development of sweet menu items
• Saucier: Responsible for the creation of all sauces, including soups and stews
• Commis Chef (Line Cook): Performs a bulk of the cooking at a select station in the kitchen
• Prep Cooks: Responsible for “prep” work like peeling and chopping vegetables

What Does a Sous Chef Do?

Sous chefs are called upon to support executive chefs and represent them in their absence. They must be able to think on their feet, make sound snap decisions, and come up with creative concepts for the restaurant. Other daily responsibilities may include:

• Training: The sous chef often is the one responsible for training new staff members and managing the team.
• Scheduling: A sous chef may create schedules for the entire kitchen staff, as well as oversee payroll.
• Safety: Most sous chefs might also mandate safety regulations and monitor sanitation practices.
• Inventory: Sous chefs may also track and order inventory, as well as ensure the kitchen staff has what they need in terms of tools and supplies to seamlessly deliver a finished product.
• Menu and Recipe Development: Many sous chefs might also assist the executive chef with menu design and the strategic selection of key ingredients.
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