Chef de Cuisine and Sous Chefs, What’s The Difference?
For those in the hospitality industry the difference between a chef and a cook or between a Chef de Cuisine and a Sous Chef may be obvious. For everyone else the difference is outlined here.
A chef de Cuisine is essentially the head chef. As expected the term is French, however the English word Chef has actually been adapted from this full definition. In English the term chef does not indicate any form of rank, whereas in French is a strict kitchen hierarchy as signified by the different types of Chefs.
The Chef de Cuisine is in charge of the menu, staff management and the general business running of the kitchen. This position is management oriented as well as cooking oriented.
The Sous Chef is the second in charge in the kitchen. They answer to the Chef de Cuisine and are also responsible for management and fill in and take the role of the executive chef when they are absent. The Sous Chef is more involved in the cooking and co-ordination of food preparation.
Profession
Both positions require training in order to elevate to the senior kitchen positions. The usual method is by undertaking an apprenticeship, however short courses and diplomas can also help and provide a competitive edge when training for a career as a Chef.
Working hours are generally varied and demanding, as they include late nights and very busy demanding periods such as lunch time and dinner time. While Chef du Cuisine and Sous Chefs are paid a higher salary than lower level chefs, the industry has a high level of fluctuation depending on cuisine served, experience, menu prices and working conditions.
Want to know more about becoming a Chef de Cuisine or a Sous Chef? Find it here.