Le Cordon Bleu

Deputy Kitcken Chef

Sous Chef de Cuisine

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
The sous chef de cuisine receives orders directly from the chef de cuisine for the management of the kitchen and replaces the chef de cuisine when he or she is not present. In smaller kitchens, the sous chef is often the most senior or experienced chef de partie.

A large brigade may have several grades of sous chef, normally ranging from one to three. This type of organization is often found in large hotels that have several restaurants or do a lot of banquets or catering. The first sous chef is usually in direct contact with the executive chef. The second and third sous chefs will replace the first sous chef and sometimes even the chef when they are absent due to vacation or off-site promotions.