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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 head chef." Consequently, the sous-chef holds a lot of responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. A sous-chef is employed by an institution that uses a commercial-grade kitchen such as a restaurant, hotel, or cruise ship.
The sous-chef has many responsibilities because the executive chef has a more overarching role. 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 make customers happy.
Sous chefs are in charge of making sure all kitchen equipment is in working order. 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 disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. Under the oversight of the sous chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.
Chef de cuisine or executive chef is the main chef in a restaurant. The chef de cuisine is in charge of every other functional chef in the kitchen. This position is also known as chef manager, head chef, or master chef.The chef de cuisine is in charge of all activities related to the kitchen, which [...]
The brigade de cuisine was codified just over one hundred years ago by chef Auguste Escoffier as a way to streamline the roles of kitchen staff, from executive chefs to dishwashers. Today, Escoffier’s model informs the hierarchy in the majority of restaurant and hotel kitchens. Here’s how it works, with commentary from chef Eric Ripert, of Le Bernardin [...]
Time to think and drink Chardonnay!Some of the finest and most expensive dry white wines are made from this grape variety, a native of the Burgundy region which is now grown in almost all wine-producing regions worldwide. Chardonnay's popularity stems from its creamy structure, which balances oaky, buttery flavours with low acidity. The variety produces wines of high alcoholic content, often [...]
Want to get involved?If you fit in to any one of these descriptions...HardworkingDedicatedCreative and inventiveEnthusiasticOrganised and able to organise othersPassionate about raising funds for educationBased in the Plymouth Campus catchment regionAll of the above...then we’d love to welcome you aboard...!We need people both young and ancient to join us and help with writing creative product [...]
“Dicing” is the word you use for cutting food into cubes. And Dutch artists Lernert and Sander took it to the surprising extreme with 98 precisely cut cubes of vegetables and meat. the raw food stuff was cut into 2.5 x 2.5 x 2.5 cm slices of raw food stuff. Those of keen eye will notice [...]
Discovering the true flavour and character of any wine starts with a good glass.Experts agree that the Dartington WineMaster glasses have everything it takes to deliver the best tasting experience! A fine smooth rim - lets the wine flow easily onto the lips and tongue to enhance the tasting experience.Fine pure crystal - allows the wine's true colour and condition [...]
Always...Wash your crystal before use.When washing crystal use warm soapy water and a soft cloth. Rinse with clear warm water. The small label will easily soak off in water. If handled with care and using a low temperature washing cycle Dartington Crystal can be used in the dishwasher.Dry with a soft cloth holding glasses by [...]
The English Crystal Company - Handmade Since 1967As the premier name in hand-made English crystal and the only remaining major crystal factory in the UK, Dartington Crystal enjoys an esteemed reputation amongst the most discerning clientèle. Dartington's Customers, Luxury brands, Bespoke & Corporate clients naturally expect the highest standards of quality, style and service. Oakdene [...]
Amuse Bouche [ä mo̵̅o̅z bo̵̅o̅s̸h′; Fr ȧ müz-] The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite.Have you seen our fabulous range of Banquet amuse bouche glasses and serve ware? They are ideal for small starters and desserts and [...]