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An Executive Chef, or Head Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.
Executive Chef responsibilities include: Planning and directing food preparation and culinary activities. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labor costs.
An executive chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training, and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Also known a chef manager or head chef.
Here’s the job description on Indeed: “An Executive Chef, or Head Chef, is responsible for the successful management of a restaurant’s kitchen. Their duties include designing menus, managing restaurant staff, and organizing financial budgets.”
Responsibilities for Executive Chef. Create new entrees for the menu. Ensure all food safety regulations are followed. Inspect the quality of the food. Be aware of new culinary trends and recipes. Coordinate all of the kitchen staff. Hire and train new kitchen staff. Manage special dietary needs.
How to write an executive chef job description. Think about your typical executive chef: busy, driven to meet objectives, and practical. As such, your executive chef job description...
An executive chef has the top job in the kitchen and handles everything from managing staff to designing recipes and menus. When you’re hiring an executive chef, it’s paramount to find a candidate who has the culinary experience, leadership skills, and business acumen to run an effective kitchen.
An Executive Chef is responsible for overseeing the daily operations of the kitchen, including supervising kitchen staff, planning menus, ensuring food quality and freshness, and overseeing inventory.
Production. Food cost controls. Food and catering trends with a focus on quality. Special diets and allergens. Sodexo Food Management System. HACCP and experience with Health and Safety audits. Expense control as it relates to Heart of the House payroll and the forecasting/budgeting of expenses. Ordering.
An executive chef's job description includes creating menus for the daily operation of the restaurant in addition to menus for special events. If an executive chef works for a hotel, banquet hall, or resort, it could include birthday parties, weddings, and graduation ceremonies.