Executive Chef Job description

September 25, 2009 | By | Reply More

Executive Chef Job Profile and Description

An executive chef also referred to as the head chef or head cook. An executive chef’s job duties include managing the kitchen employees as well as directing the preparation of all meals in a restaurant or hotel. The chef reports to the food service director in the hotel or restaurant. Depending on the restaurant or hotel, the executive chef offers culinary instructions to the kitchen staff. In addition, he/she demonstrates culinary skills.

Duties and Responsibilities

Executive chef job duties and responsibilities include the following;

  • Training and managing all kitchen staff
  • Supervising and coordinating culinary activities in a hotel or restaurant
  • Estimating the food consumption
  • Making food purchases and requisitions
  • Developing and selecting the recipes to be used in the restaurant or hotel
  • Standardizing the production of recipes so as to ensure the customers are offered quality at all times
  • Establishing the techniques of food presentation
  • Establishing food quality standards
  • Planning and pricing the menus
  • Ensuring that all kitchen equipment works and is maintained properly
  • Ensuring the kitchen is always safe and sanitary
  • Deciding on the food portions to be served

Skills and Specifications

Executive chef job skills and specifications include:

  • A love and a passion for food plus a good sense of taste and smell
  • Ability to work in a work environment that is diverse
  • Good customer service
  • Works well under pressure
  • Good attention to detail
  • Excellent written and oral communication skills
  • Excellent management and organizational skills

Education and Qualifications

A bachelor’s degree in restaurant management is adequate for an individual whishing to serve in this position. Over eight years experience in culinary management.

Category: Hospitality Job Descriptions

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