A Sous Chef is the second-in-command in the kitchen, directly assisting the Executive Chef. They oversee food preparation, manage kitchen staff, and ensure quality and consistency in dishes. Sous Chefs often step in for the Executive Chef in their absence, making this a crucial role for aspiring culinary leaders. They need strong leadership skills, culinary expertise, and the ability to handle pressure in a fast-paced environment.

• Key Responsibilities: Supervising staff, food preparation, quality control, inventory management.
• Skills Required: Culinary skills, leadership, time management, problem-solving.