The Great Hall
Sous chef The Great Hall: Sous chef
By frank shaw on Sunday, February 13, 2000 - 09:15 pm: Edit

what does a sous chef do

By Mark Heller CEC on Sunday, February 13, 2000 - 11:54 pm: Edit

What ever the chef tells the snot to do!

By Ramodeo (Ramodeo) on Monday, February 14, 2000 - 12:37 am: Edit

Whoa there...that kind of response seems unecessary. I would think a person with initials after their name should have the professionalism to answer a little more politely.

By ann on Monday, February 14, 2000 - 06:32 pm: Edit

it depends on the restaurant but mainly the sous chef does almost everything the chef does but has less resposibility, pay, and press. creatively the sous chef can contribute anywhere from nothing to the majority of the menu. it depends on the chef. if mark heller has a sous chef the poor soul probably has a lousy job (judging on previous comment)

By W.DeBord on Monday, February 14, 2000 - 09:36 pm: Edit

Mr. Shaw your question requires a long answer that many people can dissagree about. In large businesses it can become very complicated as to what the sous does. Basicly they would be the second person in charge, after the chef. Their responsiblities can vary widely according to what the chef wants his sous to do. Some chefs give their sous alot of responsiblities and other chef do not. Sometimes the sous chef does the physical work of being the chef and the head chef does all paper work (sometimes it's totally reverse).

In the kitchen where I work the sous makes all our sauces and soups. He is the main line cook in filling the waitpersons' order. He works opposite hours of the chef so someone of responsiblity is always at work.

Some chefs treat their second in charge with respect and some do not, as made fun of in the Mark Heller response listed above.

By Andrew Goldfinch on Tuesday, February 15, 2000 - 06:32 am: Edit

In my kitchen the sous chef is the production manager, She's responsible, to me,for what goes over the pass. She works with the Chef de parties going through prep lists & fridges to see what needs to be done, what we can do with leftovers etc. She will delegate banqueting requirements to the sections & will coordinate all that work. She will make sure all breaks are taken & that the food is prepared & served the way we have planned. She coordinates the cleaners & ensures the cleaning schedule is maintained, she contributes to menu's, rosters & costing-pricing of dishes & events. During dinner she will run the pass, calling dockets, finishing plates & ensuring that everything flows smoothly. There is still so much more, training apprentices, briefing staff, coordinating specials and on & on. She also finds time to compete in culinary competitions and is on the Australian Senior National Team for the Culinary Olympics in September this year. I think I am a very lucky Executive Chef

By Bentley (Bentley) on Wednesday, February 16, 2000 - 03:35 pm: Edit

I need a good burre rouge sauce can you help? I had this sauce on some langostines in Vancouver years ago if you know of something better please tell me about it.


By Dpconsu (Dpconsu) on Wednesday, February 16, 2000 - 09:00 pm: Edit


try some lobster butter,
a very simple one to prep ahead is unsalted butter worked with some minors lobster base, paprika and enough flour to bind it.

or if you want to go classical, get a hold of Larousse Gastronomique and do the recipe from there.
I believe burre rouge is a blend of pre roasted red capsicum pepers that are pureed and reduced down to a semi dry paste and then worked into softed butter, rolled into long tube shapes and wrapped in wax paper and kept chilled till served by the thin slice as a garnish on gratine fish or other seafood dishes.


By Hans (Hans) on Wednesday, February 16, 2000 - 09:32 pm: Edit


Not sure what you are trying to cook there with either of your concoctions.

Why would a compound butter need flour "to bind it"?

Beurre Rouge is the same as as a Beurre Blanc, just using Red Wine instead of White Wine for the Reduction.

And neither one is a Compound Butter, but an emulsified Butter Sauce and roasted red capsicum peppers have no place in either one.
Personally, a book on Basics, like Le Guide Culinaire from Escoffier would be more helpful than a Culinary Dictionary like Larousse Gastronomique.

if you can't find a recipe for Beurre Rouge (Red Wine/Schallot Reduction w. fresh, soft Butter whipped in, finished with a Fumet) email.

By Bruno Brusch on Wednesday, February 16, 2000 - 11:20 pm: Edit

HI this is Recepie for Beurre rouge

50g Carrots
30g Shallots
30g Leek
30g Parslyroot
10g Fennel
1/4 Bayleaf
1 thyme twig

350g Sole bones
400g Water

400g Red wine

120g Butter unsalted

Saute vegetable in a littel butter add bones saute
until water is
evaporeted without color. Add bayleaf, water and
red wine and simmerfor 25 min.Strain add thyme and
reduce to 1 dl take out thyme and whisk in butter
and season to taste.

good luck

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