Kitchen cutlery, Automatic slicers, Buffalo chopper, Blenders, Band saw, Meat grinder, Gas fired cooking equipment, Steam kettles, Electric griddles, Deep fat fryers, Ovens, Tilt fryers, Toaster, Scales, Can openers, Carter Hoffman. The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product.