A sous chef is a key member of a kitchen team, serving directly under the head chef or executive chef. This role involves assisting in food preparation, managing kitchen staff, and ensuring that dishes are prepared to high standards. The sous chef often takes charge when the head chef is absent, making them an essential part of the kitchen's daily operations. In addition to cooking, a sous chef is responsible for inventory management, ordering supplies, and maintaining kitchen cleanliness. They must possess strong culinary skills, leadership abilities, and a good understanding of kitchen safety and hygiene practices to ensure a smooth workflow in the kitchen.