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.

• Key Responsibilities: Supervising kitchen staff, managing food preparation, ensuring quality control, and assisting with menu planning.
• Skills Required: Strong culinary skills, leadership abilities, attention to detail, and knowledge of kitchen operations.