Sous-chef

The sous-chef is the number two of a kitchen brigade, second to the head chef and responsible for daily operational coordination. The sous-chef ensures the pass in the head chef's absence, manages purchases, supervises chefs de partie and runs team briefings. In three star tables, the sous-chef is often in accelerated training toward a future promotion as head chef of a second address of the house or an outside restaurant. The sous-chef position constitutes the obligatory passage of future starred chefs, generally with five to ten years of experience (Source: Auguste Escoffier, Le Guide culinaire, 1903).