A sous–chef de cuisine (French for “under-chef of the kitchen”) is a chef who is “the second in command in a kitchen; the person ranking next after the executive chef.” Consequently, the sous–chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef.
In many cases where the number of guests is over 12 people, it is recommended to have a sous chef to assist the chef and speed up the process of preparing the food on time for everyone. The cost of adding a sous chef is usually less than the cost of a chef, and the benefits very clear for the entertainer. In the work environment of a private villa or venue, Sous chefs also keep the workspace clear and organized, so the master chef can focus solely on his job.
We recommend having a sous chef for special occasions where only having 1 chef can slow down the process:
- Vow Renewal
- 13+ guests family vacations
- Corporate parties
- Other large events