In a large kitchen, the Head Chef's number 2 is often called a sous chef.

Besides taking control in the head chef's absence, as a senior chef you will play a key role in the management of the kitchen, ensuring that each meal is served to the standard required. You will need to check that the portion size is correct, that it fits with what the customer’s order, and that presentation is of the highest quality. Wastage must be kept to the minimum: this requires skilled menu planning, forecasting what will be popular with customers, and getting the best price and quality from suppliers.

When the kitchen is fully staffed, you will be in charge of your own section, preparing a range of dishes with the help of your team. Everyone in the kitchen must follow the highest standards of hygiene, keeping preparation surfaces clean, and using different sets of knives, boards and other equipment for raw and cooked foods to prevent cross contamination.

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