A Visual Reference for Sous Chef, 2nd Edition

The word "sous" is French for "under" and "chef" originally translates as "chief" — so a sous chef is second-in-command to the executive chef or chef de cuisine. In large hotels, convention centers, and high-volume restaurants, many sous chefs work in a line, while smaller restaurants typically have a head chef and a sous chef working between that chef and the rest of the staff.

The "brigade de cuisine" is a hierarchical system originally invented by Georges Auguste Escoffier that involves the collaboration of many moving parts. The sous chef de cuisine is practically the second most important role in the kitchen — the chef's right hand — responsible for executing the chef's vision and ensuring everything runs smoothly. Between leading the team and coordinating day-to-day activities, sous chefs carry a great deal of responsibility on their shoulders.

Sous chefs oversee everything that goes on in the kitchen. To achieve this, they require strong skills in areas such as inventory management and cooking techniques. Like line chefs and other positions in the kitchen brigade, sous chefs tend to focus on and master specialties — meaning a sous chef may exclusively work with Italian or French cuisine, or even execute fusion menus. A great sous chef is also a great leader: the kitchen team looks to the sous chef as their manager and reports directly to them.

"A Visual Reference for Sous Chef" presents clear and concise visual information on how to prepare culinary delights for guests and execute the menu, ensuring a high level of performance and guest satisfaction. This edition is packed with updated information, newly added topics, and an entirely new chapter. The sous chef must have a thorough knowledge of all kitchen tasks and every aspect relevant to daily operations. This includes proficiency in various cooking styles — such as French, Italian, or fusion cuisine — as well as overseeing kitchen staff, managing and resolving conflicts, upholding food quality standards, and minimizing food waste to maintain cost efficiency.

This guide presents information across a variety of formats — including images, flowcharts, charts, graphs, cartoons, slideshows, and posters — in an easy-to-understand manner. Various concepts have been introduced throughout the book to strengthen students' analytical thinking skills through a visual learning strategy.