Baker

Sous chefs are second-in-command in kitchens, reporting to the head chef, overseeing the preparation and cooking of food at restaurants, diners, and other operations where somebody can get a bite to eat. Sous chefs make sure that a kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards.
Experience is the key. Most sous chefs start in other positions in the kitchen, from the dishwasher, cook, etc., and learn the skills they need on the job to move up. However, some will gain experience through training at a Hotel Management/ Catering school, with 2 and 4-year degrees are available. Sous chefs looking for more advanced training can get involved in apprenticeships through culinary schools and other organizations. These typically last two years.
Tasks performed by Sous Chef are:
1. Assist management of food preparation, planning, and production.
2. Substitute for the executive chef or line cooks when off-duty or during staff shortages.
3. Supervise kitchen staff.
Their pay is generally in the range of 1.5-2.5 LPA. They are generally full-time workers and act as chefs in master chef's absence.