[citation needed] Sous-chefs are in charge of making sure all kitchen equipment is in working order.
Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times.
Sous-chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy.
[citation needed] In Canada, one way to advance to the sous-chef position is by getting a specialized college diploma, acquiring the knowledge necessary to qualify to take the Red Seal for the Journeyman Cook exam.
Then, after four to five years of working experience, one can apply to the Certified Chef de Cuisine program.