What is the role of the sous chef in a kitchen brigade?

The sous chef plays a vital role in a kitchen brigade by assisting the executive chef in managing various kitchen operations. This includes supervising kitchen staff, ensuring that food preparation meets quality standards, and maintaining a smooth workflow during service. The sous chef acts as a bridge between the executive chef and the kitchen team, often stepping in to make decisions in the absence of the executive chef. This position is essential for maintaining efficiency and quality in food production, as the sous chef is responsible for overseeing the daily tasks and ensuring that everything runs seamlessly.

In contrast, managing front-of-house operations pertains to the dining area and service staff rather than kitchen duties, which would not fall under the sous chef’s responsibilities. Preparing desserts and pastries is typically the responsibility of a pastry chef, who specializes in that area, rather than the sous chef. While planning the restaurant menu could involve the sous chef in a supportive role, it is primarily the executive chef who devises the overall menu strategy. Thus, the core responsibility of the sous chef aligns closely with assisting in kitchen management, confirming that this is indeed the correct interpretation of their role.