Jobs
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.
Bury St Edmunds (/ˈbɛri/), commonly referred to locally as Bury, is a historic market town and civil parish in Suffolk, England.[2] Bury St Edmunds Abbey is near the town centre. Bury is the seat of the Diocese of St Edmundsbury and Ipswich of the Church of England, with the episcopal see at St Edmundsbury Cathedral.
The town, originally called Beodericsworth,[3] was built on a grid pattern by Abbot Baldwin around 1080.[4] It is known for brewing and malting (Greene King brewery)[5] and for a British Sugar processing factory, where Silver Spoon sugar is produced. The town is the cultural and retail centre for West Suffolk and tourism is a major part of the economy.
