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A sous chef is a chef who is second-in-command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system developed by Auguste Escoffier. In large kitchens, sous-chefs are typically left in charge of managing members of the kitchen on behalf of the head chef, who may often be preoccupied with other tasks such as purchasing, staffing…
Duties and functions, Qualifications & Overview
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kitchen sous-chefs chef food working many staff culinary charge often head cooking training also de skills must sure restaurant programs
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Sous-chef | Activity sectors | Cooking | 1.00 | infobox |
| Sous-chef | Competencies | Food expert, kitchen planning, management skills | 1.00 | infobox |
| Sous-chef | Fields of employment | Cooking, food | 1.00 | infobox |
| Sous-chef | Names | Sous-chef | 1.00 | infobox |
| Sous-chef | Occupation type | Profession | 1.00 | infobox |
| Sous-chef | Pronunciation | /suˌʃɛf/ | 1.00 | infobox |
| Sous-chef | Related jobs | Foodservice | 1.00 | infobox |
| purchasing | instance of | who may often be preoccupied with other tasks | 0.80 | text |
| staffing or developing dishes | instance of | who may often be preoccupied with other tasks | 0.80 | text |
| Sous-chef | related to Duties and functions | The | 0.60 | section |
| Sous-chef | related to Duties and functions | Sous-chefs | 0.60 | section |
| Sous-chef | related to Duties and functions | They | 0.60 | section |
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