The Executive Chef is like the boss, so the employees will report to you.
As an Executive Chef you are in charge of what happens in the kitchen, what goes in and out is your business. An executive chef will have worked their way up, in many different chef roles before assuming this particular chef title. In all work settings, however, an executive chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and be able to multitask.
Duties and Responsibilities
- You need to make sure that the quality of the culinary dishes is served on schedule.
- See that any problems are solved right away so nothing bad is to happen or so that dishes don't break.
- You must approve all dishes before they can be given to the consumer.
- When there are no active patrons, the Executive Chef is expected to modify and create new menus as needed so that they remain effective for the purposes for the restaurant. You might also try new dishes that could go on the menu so they have a fresh "taste".
- High School Diploma/GED
- Any experience must be within the past 10 years
- Required that you have minimum of seven to eight years experience
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Be able to use all kitchen utensils, such as gas stove and oven, electric stoves/ovens, most E-mail soft-wares, etc.
- The ability to manage in a diverse environment
- Showcase fine culinary skills and lead the team
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Good Listener
- Good Speaker