What is the executive chef?

Executive chef, also called chef de or head, runs a kitchen in a restaurant, a country club, a hotel or a cruise ship. Most of the executive chefs manage the team of 10 or more kitchen workers. The duties of the executive chef include training workers, maintaining quality, assigning tasks, ordering inventory and planning food. The offers must be useful in the budget assigned by the chef. Executive or chef is responsible for ordering the necessary food and equipment for the kitchen. Executive chefs should guide and maintain good business relations with sellers. A good head cook also keeps up with new trends in food because they have to create new meals and offers that attract a restaurant clientele or other venue.

Once the dishes and the offer are determined and all the necessary supplies and equipment are ordered, the executive chef assigns its employees tasks. The task of preparing the food can take care of cleaning and slicing poultry or washing and chopping vegetables. Some of the eatingDLO is ready and stored in advance for use when preparing orders of menu every day. The order of the customer's offer is commonly called a ticket. Executive chefs supervise the preparation of tickets for kitchen employees to check that quality is maintained.

Training Kitchen Staff is the responsibility of a executive chef. Executive chefs are definitely leaders in their kitchens and must be able to motivate and manage employees to cooperate as a team to successfully complete eating services. Some chefs may be involved in the selection or update of the decor or restaurant. Chef's training varies and may include a certificate or diploma from culinary or school cooking.

Executive chefs usually work for 12 to 14 hours. Not only do they supervise everyday kitchen operations and employees, but most also do at least some cooking. In smaller kitchens, a powerful chef can cook pOrs, while in larger kitchens can only cook on special occasions. The best chefs have a real passion for cooking.

marketing duties may be the responsibility of some executive chefs. The executive chef must always deal with customer satisfaction. If guests do not receive quality food and good services, it is unlikely that the restaurant will gain a good reputation that keeps it popular enough to stay in business.