![]() Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of making sure all kitchen equipment is in working order. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. The sous-chef has many responsibilities, because the executive chef has a more overarching role. A sous-chef is employed by an institution that uses a commercial-grade kitchen, such as a restaurant, hotel, or cruise ship.
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