A Sous Chef is the second-in-command in a kitchen, assisting the Head Chef and overseeing food preparation. They manage kitchen staff, ensure food quality, and maintain kitchen hygiene. This role requires strong culinary skills, leadership abilities, and attention to detail.

• Key Responsibilities: Assisting the Head Chef, managing kitchen staff, ensuring food quality, and maintaining kitchen hygiene.
• Skills Required: Culinary expertise, leadership, attention to detail, and knowledge of food safety standards.