underchef

Underchef is a term that can refer to a junior or supporting cook in professional kitchens. It is not a standard title in culinary organizations; the formal term is typically sous-chef, which designates the second-in-command after the executive chef. The phrase "underchef" appears mainly as colloquial or informal usage and less as an official job designation. Etymologically, it combines "under" with "chef" to indicate a position beneath the head of the kitchen, similar to how "understudy" relates to an actor.

In practice, an underchef may help with menu execution, supervise line cooks, manage prep work, ensure consistency of dishes, and assist in scheduling and training. They often report to the sous-chef or head chef and may assume leadership during service when the higher-ranking chef is occupied. The exact duties can vary by establishment and cuisine.

In modern culinary language, "underchef" is more likely to be encountered in informal conversation, memoirs, or media portrayals than in formal restaurant kitchens. Some brands, apps, or fictional works may adopt the term as a name or character title, but there is no widely recognized institution or standardized certification associated with the term.

See also: sous-chef; kitchen brigade; line cook.