Sous Chef Job Description
In a professional kitchen the Chef de Cuisine relies heavily on his/her second command, the sous chef. In order to reinforce and apply the knowledge you have learned about running a kitchen as it relates to managing staff and ensuring the preparation of high quality food products, you may be asked to act as the sous chef (my second in command) during class. The following report is similar to the one you will be required to complete during class and outlines some of the expectations and duties a sous chef must oversee in the course of his/her shift. Completed sous chef forms will be handed in at the end of the class and will be evaluated for accuracy.