Sous Chef will prepare and cook food, and know all styles of cooking done in that kitchen including such skills as western cooking. The Sous Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict. The Sous Chef of a kitchen will also make sure that the food a restaurant or commercial kitchen is using is of top quality, and the staffs are being mindful of the cost standards that come with the food. Sous Chef will help with menu planning, inventory, and managing of supplies.

Sous Chefs are required to complete formal culinary training after high school. Associate's and bachelor's degree programs in culinary arts are available at culinary institutes and technical schools. 2 years or 3 years experience as Sous Chef in restaurant. Knowledge of training program includes courses in sanitation and safety, food preparation, food purchasing and baking. In addition, Sous Chef must be good interpersonal skill and self-confidence in problem solving.