What is the main responsibility of the executive chef?

Modify the menus or create new ones that meet quality standards. An executive chef oversees the daily operations of restaurant and hotel kitchens. This can include hiring, training and supervising kitchen staff and ensuring a cost-effective, high-quality product. Also known as head chef or head chef.

An executive chef is a highly qualified professional cook who oversees the operations of a restaurant or restaurant. They are responsible for the food that comes out of the kitchen, from conception to execution. An executive chef is ultimately a leadership role. They are responsible for overseeing a team of other chefs, creating new menus, training kitchen staff, and managing general kitchen operations.

An executive chef must maintain a panoramic view of the restaurant concept while juggling kitchen management and performance. As we'll see in more detail later, these “beyond the kitchen” skills can be almost as important to the future executive chef as their cooking skills. While the road may seem winding, there are some common skills and experiences that many executive chefs share. While not all executive chefs have attended culinary school, they are united in their quest for knowledge of cooking and food.

Executive chefs usually control their own schedules, as long as the needs of the restaurant are met. Today's executive chefs require basic computer skills in a way that wasn't necessary for previous generations. A strong executive chef should be able to communicate well with staff because he has already been in place in the past. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and acts as a substitute in the absence of team members.

Samuel Rockhill
Samuel Rockhill

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