A Sous Chef is the second-in-command in a kitchen, assisting the Chef de Cuisine and overseeing kitchen operations. They manage food preparation, supervise kitchen staff, and ensure quality and consistency in dishes. Sous Chefs often step in for the head chef in their absence, making this a crucial role for aspiring culinary leaders.

• Key Responsibilities: Assisting the head chef, managing kitchen staff, ensuring food quality, and maintaining kitchen hygiene.
• Skills Required: Culinary expertise, leadership, organizational skills, and attention to detail.