What does an Executive Chef do?
Published 3 min read
An executive chef is responsible for the overall operation of a kitchen, including menu planning, food preparation, and supervision of other kitchen staff. They may also be responsible for purchasing supplies and equipment, and ensuring that the kitchen meets health and safety standards.
Executive Chef job duties include:
- Plan menus and oversee food preparation in accordance with nutritional guidelines
- Develop recipes and determine how to present the food
- Select and order ingredients
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Monitor sanitation practices to ensure that food is prepared and served safely
- Train new cooks and other kitchen staff
- Supervise the work of kitchen staff to ensure that they are completing their tasks efficiently
- Ensure that the kitchen is stocked with the necessary supplies
- Handle customer complaints and take appropriate action to resolve them
Executive Chef Job Requirements
An Executive Chef typically has a degree from a culinary arts program and experience working in a professional kitchen. They may also have certification from a professional organization, such as the American Culinary Federation. Executive Chefs typically have at least 5 years of experience in a supervisory role in a professional kitchen.
Executive Chef Skills
- Leadership
- Communication
- Organization
- Multi-tasking
- Planning
- Problem solving
- Creativity
- Flexibility
- Delegation
- Patience
- Passion for food
Related: Top Executive Chef Skills: Definition and Examples
How to become an Executive Chef
In order to become an Executive Chef, one must first complete an accredited culinary arts program. After completing a culinary arts program, the next step is to obtain a position as a line cook or chef de partie in a professional kitchen. Once you have gained experience as a line cook or chef de partie, you can then apply for a position as an Executive Chef. In order to be successful as an Executive Chef, it is important to have excellent leadership skills and be able to work well under pressure. It is also important to have a strong understanding of food safety and sanitation practices.
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