When it comes to commercial kitchen staff, there are many levels to the hierarchy, with the Head Chef or Executive Chef being at the top in a managerial position, while the next in command is the Sous Chef.
The term Sous Chef is derived from the French phrase “under chef”, meaning that they work directly under the Head Chef. The kitchen hierarchy is very prominent from the uniforms worn by the staff, with the head of the division wearing his fancy Chef coat and the tallest Chef hat. As you go down the hierarchy, the height of the Toque reduces, with the line chefs wearing skull caps or beanies to cover their heads, together with their kitchen shirts.
The typical Sous Chef has many responsibilities, and is the main point of contact between the Head and the rest of the kitchen staff. They are responsible for the overall operation of the kitchen, especially when the Head of the department is unavailable, and they direct the other staff as well as supervise lower-level members before, during and after food service. The Sous Chef will take over if something goes wrong in the kitchen service, and be accountable for ensuring that the matter is resolved efficiently so that there is no disruption to the operation.
Being a Sous Chef is the final step in a Chef’s journey to move ahead into a managerial position. This is the level where they learn to manage their staff and the operations of the kitchen, and their final step from this position is to become the Head Chef of the restaurant they are working in, or to move onto the lead position elsewhere.
Being a professional chef may seem glamourous and enviable, but it takes a lot of hard work, perseverance and dedication to finally come out on top, and these personalities certainly deserve all the glory that their Chef coats and hats bring them.
