Who is the sous chef in a kitchen?

• A. Line cook
• B. Second-in-command; assists head chef in kitchen.
• C. Pastry chef
• D. Head of front of house

Answer: (B)

In a kitchen, the sous chef is the second-in-command who assists the head chef in the kitchen. This role keeps the kitchen running smoothly by supervising cooks on the line, coordinating prep, and stepping in to lead during service or when the head chef is away. The sous chef acts as the bridge between the head chef and the rest of the kitchen staff, helping plan menus, manage inventory, and ensure consistency in how dishes are prepared and plated. The other roles fit different parts of the operation: a line cook works on the cooking stations under supervision, a pastry chef specializes in desserts and baked goods, and the head of front of house oversees dining room service rather than kitchen operations.