A head chef is a chef who has full control over the functioning of a restaurant's kitchen, while an executive chef is a chef who carries out management tasks in a restaurant. A head chef is also known as an executive chef or chef de cuisine. A head chef is a chef who has full control of the entire kitchen establishment. On the other hand, an executive chef is a chef who carries out management tasks in an establishment.
He or she is second in an establishment's kitchen hierarchy. In addition, kitchen managers are sometimes involved in kitchen tasks. This is the tallest person in the kitchen management structure and not the kitchen. As we have already mentioned, the executive chef is in charge of the kitchen and will therefore make the final decisions.
In this sense, they must focus on aspects of the hospitality business that go beyond the seasons, having to delegate the operational part of the preparations to their team. For example, it is common to find him in meetings with suppliers, defining marketing strategies, calculating operating costs, etc. Also known as head chef or master chef, an executive chef is the head chef in general. This position is the pinnacle of any chef's career.
An executive chef doesn't spend all of his time cooking, but instead manages all the kitchen operations. There is usually only one executive chef in each restaurant. Typical roles start at the top with that of executive chef, followed by subchef and, again, by the senior chef. Chef de Cuisine is the traditional French term and, although it's a little more common in European kitchens, head chef is the most frequently used title around the world.
This is very important, since it conditions the growth or evolution of the restaurant on the criteria of the executive chef. On the other hand, the executive chef is responsible for defining the changes that these elements will have over time, always taking care of identity. Executive chef duties include managing staff, creating menus, and maintaining inventory, including ordering and purchasing kitchen supplies. The executive chef uses his legacy and what he means as a culinary professional for the community as a basis for leadership.
On the other hand, the functions of an executive chef include providing management services, managing operations at various points of sale, as well as calculating costs, planning and reviewing menus. Depending on the restaurant and on the person himself, like the executive directors of the business world, the head chef usually leaves much of the daily operation of the kitchen to people at a lower level, such as the subchef. Although they are more involved in cooking than their superiors, subchefs can act as kitchen teachers when needed.
