Crossword Solver > found answer > SOUSCHEF (sous chef)

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souschef

sous chef

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The answer SOUSCHEF (sous chef) has 10 possible clue(s) in existing crosswords.

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The word SOUSCHEF (sous chef) is NOT valid in any word game. (Sorry, you cannot play SOUSCHEF (sous chef) in Scrabble, Words With Friends etc)

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Definitions of sous chef in various dictionaries:

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Possible Crossword Clues
Second-in-command in the kitchen
Second-in-command in a kitchen
Subordinate kitchen worker
Second in command in a hotel kitchen
Restaurant deputy
One second in a restaurant
Assistant in kitchen, very good American, leading one astray
Second source of catering in cooking house attracting following?
Kitchen #2

Possible Jeopardy Clues
We have a primary need for this hyphenated job in our fancy French kitchen; only the head guy is your superior
I'm Gordon Ramsay, donkeys! Andi Van Willigan has this job on "Hell's Kitchen", the kitchen's No. 2

Sous chef might refer to
A Sous-chef de cuisine (French for "under-chef of the kitchen") is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the Executive Chef. A Sous-Chef is employed by an institution that uses a commercial-grade kitchen, such as a restaurant, hotel, or cruise ship. * The Sous-Chef has many responsibilities, because the Executive Chef has a more overarching role. Sous-Chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new Chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.Sous-Chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-Chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. * Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-Chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

Sous chef might refer to

A Sous-chef de cuisine (French for "under-chef of the kitchen") is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the Executive Chef. A Sous-Chef is employed by an institution that uses a commercial-grade kitchen, such as a restaurant, hotel, or cruise ship.
* The Sous-Chef has many responsibilities, because the Executive Chef has a more overarching role. Sous-Chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new Chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.Sous-Chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-Chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times.
* Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-Chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

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