Executive chef

What does an Executive Chef do?

The Executive Chefs plan and direct the preparation and seasoning of salads, soups, fish, meats, vegetables, desserts, among other dishes. In the same way, these professionals cook, prepare menus, create new dishes and supervise the area of ​​the kitchen en restaurants, hospitals, health centers, clubs, cruises, etc.

Some Executive Chefs prefer to dedicate themselves to a certain type of food, such as Asian, Mediterranean, Oriental and ethnic, or, on the other hand, they choose to dedicate themselves to some culinary specialty such as pastry, meat, pasta, fish and poultry; However, regardless of their selection, every professional in the area must be versatile in preparing all kinds of dishes.

Main functions

Here are the most common functions of an Executive Chef:

  • Plan and direct the preparation of food and culinary activities that are carried out in a restaurant, hotel, hospital or other establishment with service of kitchen:
  • To elaborate menus and ensure that the food offered meets the standards of quality established.
  • Verify that the ingredients are fresh.
  • Cook according to what is ordered by the clients.
  • Guide the Cooks in the preparation, cooking, plating and the final presentation of the dish.
  • Ensure uniformity in the servings served and the quality of the dishes before they are served to customers.
  • Use various instruments kitchen, such as pans, pots, cutlery, grinders, beaters, ovens, burners, boilers, among others.
  • Analyze the recipes in order to assign the Prices on the menu, considering the ingredients used, the complexity of preparing the dish and the general cost of production:
  • Create new recipes taking into account factors such as seasonal availability and popularity among customers.
  • Meet with customers to fine-tune details regarding the menu to be offered at special events, such as weddings, banquets and the special requirements regarding dishes to be served.
  • Supervise the activities of the kitchen:
  • Inspect the area and supplies of the kitchen, as well as the equipment used, the organization of the cupboards and the cleaning, in order to comply with the established standards.
  • Estimate the expenses and requirements of the dishes.
  • Place orders for supplies and the acquisition or repair of equipment that is necessary for the proper functioning of the kitchen area.
  • Review the supplies that are delivered daily.
  • Carry supplies inventory.
  • Ensure that the highest standards are met in terms of service, food quality, cleanliness and cost effectiveness.
  • Supervise the staff working in the office:
  • Supervise the work of Sous-Chefs, Cooks, Kitchen Helpers, among others.
  • Coordinate the tasks to be carried out by the kitchen staff.
  • Prepare work schedules.
  • Interview candidates to be on staff and train new team members.
  • Resolve any inconvenience that may arise among the kitchen staff.
  • Promote teamwork in order to provide an optimal service to meet customer demands.
  • Welcome customers and do public relations when necessary.
  • Be aware of culinary trends and be open to trying new ingredients and techniques.
  • Perform administrative activities:
  • Follow up on financial reports and ensure their safekeeping.
  • Review the purchase of drinks and food.
  • Use planning programs to follow up on administrative tasks.
  • Keep accounting if required.
  • Develop a commercial network of suppliers:
  • Meet with sales representatives to pre-negotiate and purchase inputs.
  • Comply with the established policies and procedures for safety and hygiene:
  • Maintain kitchen hygiene according to established sanitary standards.
  • Monitor employees to ensure compliance with established sanitary practices.
  • Report any accident or incident to the Manager.
  • Comply with sanitary legislation applicable to food and beverage handling.
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Daily tasks

  • Supervise and direct the kitchen staff.
  • Plan, direct, and sometimes prepare different dishes.
  • Establish a provider network.
  • Carry inventory and make the necessary orders for the supply of supplies.
  • Inspect and verify supplies, as well as work areas, to ensure functionality and cleanliness.
  • Comply with the standards applicable to the kitchen area.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
executive chef
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