Sous chef vs prep chef

Differences between sous chef and prep chef duties and responsibilities

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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Prep chef example responsibilities.

• Manage a kitchen of military personal and Japanese civilian chefs.
• Work using fryers, boilers, grill, ovens, steamers, mixers.
• Instruct new employees in the preparation, cooking, garnishing, and presentation of food.
• Maintain highest level of cleanliness and sanitation.
• Maintain cleanliness of station, ensuring sanitary conditions.
• Create and prepare international cuisine for executive clientele by using ingenuity, organization, efficiency in production and attention to detail
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