An executive chef must also have strong financial skills that involve budgeting, ordering and maintaining consistent food and labor costs. Unlike a restaurant, the chef at a country club needs to satisfy the same diners, and sometimes every night. For safety reasons, executive chefs are recommended to wear long-sleeved clothing and non-slip shoes. Some facilities will require specific certifications, while others may promote a member of the kitchen staff to become an executive chef.
The position of executive chef requires a number of traits for effective performance and successful disciplines related to it. Since the executive chef is the head chef, the title holder needs to have good judgment and problem-solving skills in order to have a positive impact on kitchen activities. Although the degree is for those who have more experience in the kitchen, executive chefs focus more on administrative tasks than on the kitchen. Most hotels require a minimum of a high school diploma or equivalent level of education for an entry-level executive chef.
Executive chefs must therefore be physically stable to withstand extreme working conditions and long hours of operations. Alternatively, executive chefs can receive training outside of work through conferences and seminars organized by hotel management. However, the executive chef job description may vary depending on the establishment's local laws. An executive chef can also sign up for an additional culinary arts diploma through an extensive one-year program.
During meals, executive chefs must be busy interacting with kitchen and reception staff, and even customers. Executive chefs exhibit a variety of leadership and cooking skills that allow them to adapt to different work environments. This program provides executive chefs with cooking techniques, food presentation and kitchen management. So, what does it take to become an executive chef? Do you know what you should do if they give you the job? Executive chefs should also be aware of their environment, as a kitchen can present safety risks.
Executive chefs can operate a small kitchen with a few workers or a large five-star hotel with numerous assistants, cooks and other kitchen staff members.
