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ing to the kitchen brigade system, the chef de cuisine is second-in-command to the executive chef. However, sometimes restaurants will have either an executive chef OR a chef de cuisine, rather than both positions. Below the chef de cuisine is the sous chef de cuisine (colloquially known as the sous chef).

Executive Chef (aka Group Chef) The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!

The full term is ʼSous-chef de Cuisineʼ, which is French for ʼunder-chef of the kitchenʼ. The sous-chef is the main assistant of the head chef, who in turn works under the executive chef. Sous-chefs play an essential role in ensuring that the executive and head chefʼs commands are obeyed throughout the kitchen.

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 plays an important role in the formal hierarchy of a kitchen team, acting as the executive chefʼs second-in-command, supervising cooks and overseeing day-to-day operations. The sous chef must be versatile, creative and possess a mastery of the culinary arts.

The sous chef will serve as second-in-command to our executive chef and will be responsible for food safety and handling, as well as training new chefs.

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.

Ideally, a sous chef will be able to train and supervise the kitchen staff and then help them carry out the executive chefʼs intentions for cooking and plating the meal. The sous chef must project confidence and an air of authority required to manage staff in an often busy, loud, and stressful environment.