Culinary artist vs sous chef

Differences between culinary artist and sous chef duties and responsibilities

Culinary artist example responsibilities.

• Manage inventory and facilitate product orders of the culinary and science departments.
• Create dishes to fulfill changing menu requirements on a daily basis.
• Instruct cooks in the preparation, cooking, garnishing, and presentation of food.
• Coordinate constant clean up in kitchen; operate grills, fryers, and microwaves.
• Conceptualize and develop terrain models using Maya and partner with director and animators to correspond and produce effective shots.
• Provide model of strong work ethic, assume leadership when in crisis, and professionally handle extremely hectic situations.

Sous chef example responsibilities.

• Manage FOH duties, along with customer relations.
• Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
• Manage a staff of 45 union personnel in preparation of meals for hospital patients and cafeteria patrons for three meals daily.
• Control food and payroll costs to achieve maximum profitability.
• Manage people and oversee production of high-volume establishment for this upscale restaurant specializing in Mexican cuisine.
• Train and manage all culinary personnel, supervise and coordinate all culinary activities, estimate food consumption and manage food cost.
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