Our Little . . .

Sous Chef!

"A Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he or she answers to the chef, but also has some authority over the other kitchen staff. Many of the terms that relate to cooking and cuisine in a professional setting are French. Sous is French for under, so you can see how the sous chef would work directly under the leader of the kitchen."

"It’s important that a sous chef be intimately familiar with all the activities of the kitchen and be prepared to do them in a pinch. He or she will prepare and cook food, and know all styles of cooking done in that kitchen, including such skills as French, Italian, and Fusion cooking. The Sous Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict."

"To succeed, a Sous Chef should lead by example, keeping stations clean, preparing foods properly, and cooperating with others. He or she should make decisions that get the best out of every situation, and ignore his or her ego if it arises. A Sous Chef should have respect for the Executive Chef, and value the Chef’s decisions at all times. That being said, the Sous Chef should not be afraid to offer suggestions or creative ideas that can improve upon the kitchen’s performance."