Who is responsible for the kitchen team in the executive chef's absence and also lends cooking expertise to overall food preparation?

The sous chef is responsible for overseeing the kitchen team in the executive chef's absence, making this role crucial for maintaining the kitchen's efficiency and organization. As the second in command, the sous chef often takes on the responsibility of delegating tasks to other kitchen staff, ensuring that food preparation aligns with the standards set by the executive chef.

In addition to managerial duties, the sous chef also lends significant cooking expertise during busy service times, stepping in where needed to assist with food preparation, training junior cooks, and executing menu items to meet quality standards. This dual role of leadership and culinary skill helps maintain the continuity and quality of the kitchen's operations when the executive chef is not present.

The other positions, such as cook, line chef, and pastry chef, each have their specific roles focused on food preparation or designated specialties, but they do not typically assume the broader leadership responsibilities associated with managing the kitchen team in the absence of the executive chef.