Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Second in command under the Chef de Cuisine. Responsibilities include supervising all of the cooks in the brigade. In a large establishment, there will be a day Sous-Chef and an evening Sous-Chef as well as a late-night Sous-Chef if room service is offered. Duties include overseeing the preparation and service of food and control of all stations and kitchen operations in the Chef de Cuisine’s absence.