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The Sous-Chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef and is second in command. They may be [responsible] for scheduling, and filling in when the executive chef is off-duty. The Sous Chef will also fill in for, or assist the chef de partie (line cook) when needed. Smaller [operations] may not have a sous chef, while larger [operations] may have multiple. - Direct quote from Wikipedia
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