A sous chef is a key member of a kitchen staff, serving directly under the head chef or executive chef. Their primary responsibilities include managing kitchen operations, supervising kitchen staff, and ensuring that food preparation meets quality standards. They often assist in menu planning and may take charge of specific sections of the kitchen, such as the grill or pastry area. In addition to cooking, a sous chef plays a vital role in training new kitchen staff and maintaining a clean and organized workspace. They must possess strong culinary skills, leadership abilities, and a good understanding of food safety practices to ensure a smooth-running kitchen environment.