Directs the kitchen staff professionally, oversees the operational processes comprehensively, and checks the quality of the preparations. Places orders and checks them meticulously. This employee relieves the Head Chef and is always capable of taking over their position in their absence. The Sous-Chef works completely independently with a minimum of four years of demonstrable experience in this responsible position. Selection always takes place in close consultation with the client, taking into account the specific concept of the restaurant, bistro, or catering location.