An Executive Sous Chef works directly under the Chef the Cuisine or Executive Chef. This chef is the second in command in a kitchen. In this position you hold much responsibilities and often leads to promotion to Executive Chef or Chef de Cuisine. People who hold this position know everything within the kitchen. They make sure everything is in working order, in charge of disciplining kitchen staff when necessary, know all dishes and recipes by heart, in charge of inventory, product and supply, menu tasting and leading the kitchen when the Executive Chef is not available. There is only one Executive Sous Chef job per hotel, resort, restaurant, external venue and event location.