Sous-chef[edit]The Sous-Chef de Cui

sous-chef [edit]
the sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine. this person may be responsible for scheduling the kitchen staff, and substituting when the head chef is off-duty; he / she will also fill-in for or assist the chef de partie (line cook) when needed. this person is accountable for the kitchen's inventory,.cleanliness, organization, and the ongoing training of its entire staff. a sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food product. smaller operations may not have a sous-chef, while larger operations may have more than one. [1]
chef de partie.

Sous-chef[edit]
The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, and substituting when the head chef is off-duty; he/she will also fill-in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the ongoing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food product. Smaller operations may not have a sous-chef, while larger operations may have more than one.[1]
Chef de partie

Sous - chef [Edit ]
The Sous - Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct the assistant of Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, and substituting when the Head chef is off-duty; he/she will also fill-in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory,cleanliness, organization, and the ongoing training of its entire staff. A sous-chef's duties can also include carrying out the Head chef's directives, conducting line checks, and overseeing the timely rotation of all food product. Smaller operations may not have a sous-chef, while larger operations may have more than one. [ 1]
Chef de partie