A Sous Chef is a key member of a kitchen team, typically second in command to the head chef. They assist in managing kitchen operations, including food preparation, cooking, and presentation. The sous chef ensures that dishes are prepared to the restaurant's standards and may also oversee other kitchen staff. In addition to cooking, a sous chef is responsible for inventory management, ordering supplies, and maintaining kitchen cleanliness. They often step in to lead the kitchen when the head chef is absent, making their role crucial for the smooth functioning of a restaurant or culinary establishment.