Executive Chef

The Executive Chef is in charge for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Top quality must be maintained in foods prepared and the Executive Chef must ensure this. He/she must take charge and control how foods are served to clients. They are equally required to provide training and retraining for kitchen staff members requiring such.

It is the duty of the Executive Chef to ensure other kitchen staff members adhere strictly to the recipe and food preparation standards laid out.

The Executive Chef is usually required by many organizations to act along with the Assistant Food & Beverage Manager to get various tasks accomplished, like re-enforcement, regulation training, equipment control, and inventory.
He/she supervises the kitchen's re-positioning process and this ensures ingredients are utilized judiciously.