Who is typically the deputy to the head chef in most professional kitchens?

• A. Head Chef
• B. Sous Chef
• C. Line Cook
• D. Garde Manger

Answer: (B)

In most professional kitchens, the deputy to the head chef is the sous chef. The sous chef is the second in command, overseeing daily kitchen operations, coordinating the flow of work during service, and supervising line cooks. They help with menu planning, portion control, inventory, and staff scheduling, and they step in when the head chef is absent or needs support. This role sits between the leadership of the head chef and the hands-on cooks, making sure the kitchen runs smoothly and consistently. A line cook works at a specific station and executes dishes, while garde manger focuses on cold prep and plating, both reporting to the sous chef rather than acting as the deputy.