FOOD TECHNOLOGY

Detailed explanation-1: -A sauté chef holds a high position and answers directly to the sous chef or head chef. Although they are in charge of sautéing, they also create sauces that accompany different dishes.

Detailed explanation-2: -While the executive chef is technically in charge of the kitchen, it’s the sous chef who performs much of the hands-on management. Ideally, a sous chef will be able to train and supervise the kitchen staff and then help them carry out the executive chef’s intentions for cooking and plating the meal.

Detailed explanation-3: -A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.