Professional app page template for Sous chefs in Michigan

Any open sores, cuts, abrasions, burns, or bandages must be covered with gloves. Hair restraints: Food employees with a high risk of contaminating exposed food must wear a hat or hair covering, a beard restraint (if applicable), and clothing that covers body hair.

Line cooks also work with other members of the kitchen staff to prepare ingredients and maintain kitchen equipment. Sous Chefs: Sous chefs are the head chefʼs second-in-command and are responsible for managing the kitchen in their absence. They also assist in menu planning and creating new dishes.

Sous chefs, also called deputy chefs or assistant chefs may be second-in-command, depending on the kitchenʼs hierarchy. This means they report directly to the head chef or executive chef. Kitchens typically have multiple sous chefs, such as one or two for each shift.

The Sous Chefʼs attire is quite similar to that of the Executive Chef, sporting a double-breasted white jacket, checkered pants, and a toque. Yet, the Sous Chefʼs toque may be slightly smaller than the Executive Chef, reflecting their ranks within the kitchen hierarchy.

Sous Chef, or Assistant Chef, is the right-hand to the Executive Chef. Sous Chefs manage a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu. Senior Chef, formally called Chef de Partie, is assigned one particular menu specialty in which he or she excels.

Sous chef (Under chef) The Sous Chef is second in command of the kitchen. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more overarching role. They direct how food is presented on the plate and are the person behind food quality control.

A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.

Sous Chef (aka Second Chef, Under Chef, Assistant Chef)​ The sous-chef de cuisine is second in command, and translated it literally means ʼunder chefʼ.