A Sous Chef is the second-in-command in a kitchen, assisting the Head Chef and overseeing daily operations. They manage kitchen staff, ensure food quality, and handle cooking duties. This role requires strong culinary skills, leadership abilities, and attention to detail. Career growth can lead to becoming a Head Chef or Executive Chef.

• Key Skills: Culinary expertise, leadership, kitchen management, menu planning, inventory control.
• Job Outlook: Excellent, with increasing demand for skilled chefs in restaurants and hotels.