Pantry chef vs sous chef

Differences between pantry chef and sous chef duties and responsibilities

Pantry chef example responsibilities.

• Integrate key culinary leaders into casino and food and beverage operations, achieving positive results and industry awards.
• Table decorating, garnishing meals and platters.
• Use FIFO method of product freshness and storage.
• Prepare all types of foods, soups and salads for buffets.
• Store all items properly, rotating to ensure adherents to FIFO rule.
• Prepare for evening buffets as requested as well as setting up food displays.
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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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