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Meaning of sous chef or aboyeur?
sous of chef
Common question applying a job for sous chef?
answer and question applying a job for sous chef
How do you spell Seu chef?
The term from French is sous-chef, (under-chef), or sous-chef de cuisine, the second in command of a kitchen staff. There can be more than one where food preparation is specialized.
Is it souse chef or sous chef?
It depends on the circumstance. If the sous-chef outranks you, it is not necessarily wrong to address them as "Chef". Usually the title is reserved for the Executive Chef or Head Chef, and addressing one of their subordinates as "Chef" in their presence could be perceived as an insult. It depends on the kitchen dynamic (formal/informal), and the ego of the chefs you work with! If the Sous Chef is taking over due to the Executive Chef being absent then calling him/her "Chef" is acceptable. * I would always address my Sous Chef as chef. There can be more than one person called Chef in a kitchen. Chefs due call each other Chef in a working situation. But I also agree with the above that it greatly depends on the kitchen dynamic. And the egos!
Who is under the sous chef?
In a full kitchen brigade as set out by Escoffier, the Saucier is usually directly under the sous, as well the chef de partie reports to the sous chef, in a full kitchen brigade there are likely multiple chef de parties . However, full brigades are fairly uncommon in the modern age as are chef de partie, Sauciers have fared a little better but aren't nearly as common as they once were. In many smaller kitchens you aren't likely to see any position beneath sous other than line cook, though occasionally you'll see titles like lead line cook.
