The executive chef needs to be mentally agile to manage a wide variety of tasks and responsibilities.

The main role is directing the operation of the kitchen, including food preparation and quality.

The executive chef also checks physical maintenance of catering equipment and stock control of ingredients to deliver high quality standards in the restaurant.

Other responsibilities:
  • Participate in the preparation of the hotel’s annual budget and the setting of departmental goals
  • Menu design
  • Complete forecasts, plans and departmental production reports for management
  • Liaise with suppliers and oversee deliveries
  • Maintain updated and accurate costing and documentation of all dishes
  • Carry out price alignment and comparison for food and beverage products
  • Ongoing control and analysis of:
    • Operating costs
    • Sanitation and cleanliness
    • Quality levels for product and service
    • Customer satisfaction
  • Coordinate and supervise the preparation, presentation and service of food to ensure the highest quality
Benefits and Considerations
  • This is a role which has a lot of influence (and some might read ‘pressure’) over the success of the business and the reputation of the restaurant
  • Usually it’s the Executive Chef who will be called out to speak with diners and who will take the credit for the food
  • Evening and weekend working is the norm
  • Can be stressful at times