You hire an executive chef to handle your restaurant’s kitchen, and you may never have to worry about anything again. Executive chefs are hired to handle the overall work of busy (and big) kitchens. They are managers of the kitchen and it is up to them to ensure that all kitchen work is properly coordinated and that no customer goes home dissatisfied with the food.
Maximizing the productivity of the kitchen staff is one of the most important duties of an executive chef. Maintaining impeccable conditions of hygiene and sanitization is foremost in this work. They set an example for the rest of the kitchen staff – in most cases, an executive chef works his or her way up to this position. The main idea behind hiring an executive chef is to ensure that quality culinary dishes are served in a time-efficient manner, and that any problems that arise, are handled efficiently.
Many restaurants require their executive chefs to possess a degree in culinary arts, however if you have moved up the ladder through experience, that may be acceptable too. Working at this position means that you will probably not have a lot of time to sit down, as you will be constantly eying everyone in the kitchen. Also, you will have to put up a no-nonsense attitude, as you cannot possibly provide any leeway where food quality and service is concerned.
Here is a list of duties that you will be performing as an executive chef:
• Plan menus by taking the management’s input and ensuring that customers’ likes are considered too
• Modify existing menus by taking competition and quality standards into account
• Estimate food requirements for each day and coordinate efforts with suppliers to ensure that food supplies are delivered on time
• Create kitchen staff schedules and ensure that each staff member is working according to them
• Supervise the activities of chefs, sous chefs, food preparers and cleaning crew to ensure that all work is being done on schedule and according to instructions
• Make arrangements for kitchen equipment (such as grills, fryers and hot plates) acquisition
• Establish controls to minimize food and supply waste and ensure that appropriate checks are made to ward of theft
• Develop standard recipes and techniques for food preparation and ensure that kitchen staff follows them properly
• Project annual food and labor costs and provide management with feedback for budgeting purposes
• Evaluate all received food products to ensure that they conform with both quality and quantity standards
• Cook both standard and exquisite / signature dishes according to set recipes and standards
• Train new cooks and food preparers in handling food preparation and cooking / baking activities