Capri Lab Blog

The sou-chef de cuisine is the under-chef of the kitchen and the direct assistant of the executive chef. He is second in command to the head chef. Sou chefs are responsible for scheduling, and filling in when the executive chef is off-duty. The sou chef also assists the chef de partie when needed and do the regulation, supporting and supervision work at the parties. Smaller food joints may not have a sou chef, while larger hotels and restaurants may have multiple sou chefs. The sou chef is the middle management in a hotel, and his job profile rests somewhere in between of chef de partie and chef de cuisine. The sou chef position has to strike a chord with the head chef as well as the line cooks and should possess good management skills. The sou chef job profile is at the middle of the food services management ladder. A degree in food science combined with several years of professional cooking and association with several cuisines will do the trick of securing the post of the sou chef.