Sous Chef (Deputy Chef)

The sous chef is directly subordinate to the chief cook and takes over all tasks in the absence of the chief cook. He is also responsible for the trainees.
Other tasks of the sous chef are:

• cooperation with the other departments of the kitchen

• collaboration in the compilation of menus and day cards

• control the proper flow of breakfast or other buffets

• control of employees (cleanliness and presence)

• joint responsibility for the use of goods

• general support of the chief cook

• check cleanliness in all areas of the kitchen

• discuss daily offer with the area chiefs and pass that to the room service

• arrange plates and pay attention to the preparation and cleanliness

• assistance in monitoring portion sizes