Who is Executive Chef
Executive chefs oversee all kitchen staff, food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. Most of their time is spent outside of the kitchen researching and responding to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development. The executive chef also recruits and hires staff, supervises their activities and instructs other chefs in preparation, cooking, garnishing and presentation of food.
An executive chef should ensure all food safety regulations are followed in their kitchen. In addition to that, the executive chef must inspect the quality of the food, which is a basic need of customers. They direct food preparation, productions and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs.
Skills Requirements to be an Executive Chef
Excellent Communication Skills
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Communication
makes a huge impact on the guest as well as staff members. Thus, an executive
chef should be able to communicate effectively to understand the issues and
offer solutions from a better perspective
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Time management skills
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Executive Chef
should be able to cater to the needs of the guests on time and make sure that
the kitchen staff works and delivers services effectively.
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Organizational skills
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Executive Chef
should make sure that all the processes, from cooking food to maintaining the
kitchen are aligned and in a coordinated manner.
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Leadership skills
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The staff
members should be taken care of and managed in a proper manner.
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Willingness to learn
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Learning is
necessary for this field
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Ability to skillfully multitask
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There are many
works at the same time. Thus, multitasking is necessary for an executive chef
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Executive chef duties & responsibilities
- Manage the daily Operation including production planning and controls.
- Ensuring promptness, freshness, and quality of dishes.
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Manage special dietary needs.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
