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Sous Chef

​The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff, or substituting when the head chef is absent. Also, he or she will fill in for or assist a chef de partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one.[4]

Some kitchens are even broken down more specifically with separate chefs in charge of soups, cold desserts, vegetables and bread, to name a few. The fact that these jobs all have French names is no mistake. The basis of fine dining is French food, and when you hear about a chef being "classically trained," that means French cuisine and techniques. Even if it's not fine dining, chances are there's a lot of French technique involved, so unless you have some experience with it, you won't have much success as a chef.

Bristol (/ˈbrɪstəl/ (About this soundlisten)) is a city, ceremonial county and unitary authority in England.[3] Situated on the River Avon, it is bordered by the ceremonial counties of Gloucestershire, to the north; and Somerset, to the south. Bristol is the most populous city in South West England.[4] The wider Bristol Built-up Area is the eleventh most populous urban area in the United Kingdom.[5]

Iron Age hill forts and Roman villas were built near the confluence of the rivers Frome and Avon, and around the beginning of the 11th century, the settlement was known as Brycgstow (Old English "the place at the bridge"). Bristol received a royal charter in 1155 and was historically divided between Gloucestershire and Somerset until 1373 when it became a county of itself. From the 13th to the 18th century, Bristol was among the top three English cities, after London, in tax receipts; however, it was surpassed by the rapid rise of Birmingham, Manchester and Liverpool in the Industrial Revolution.

Bristol was a starting place for early voyages of exploration to the New World. On a ship out of Bristol in 1497 John Cabot, a Venetian, became the first European to land on mainland North America. In 1499 William Weston, a Bristol merchant, was the first Englishman to lead an exploration to North America. At the height of the Bristol slave trade, from 1700 to 1807, more than 2,000 slave ships carried an estimated 500,000 people from Africa to slavery in the Americas. The Port of Bristol has since moved from Bristol Harbour in the city centre to the Severn Estuary at Avonmouth and Royal Portbury Dock.

Bristol's modern economy is built on the creative media, electronics and aerospace industries, and the city-centre docks have been redeveloped as centres of heritage and culture. The city has the largest circulating community currency in the UK; the Bristol pound, which is pegged to the Pound sterling. The city has two universities, the University of Bristol and the University of the West of England, and a variety of artistic and sporting organisations and venues including the Royal West of England Academy, the Arnolfini, Spike Island, Ashton Gate and the Memorial Stadium. It is connected to London and other major UK cities by road and rail, and to the world by sea and air: road, by the M5 and M4 (which connect to the city centre by the Portway and M32); rail, via Bristol Temple Meads and Bristol Parkway mainline rail stations; and Bristol Airport.

One of the UK's most popular tourist destinations, Bristol was named the best city in Britain in which to live in 2014 and 2017, and won the European Green Capital Award in 2015.