- Planning and Directing Food Preparation: You’ll oversee kitchen staff and ensure the quality of food items. This involves creating menus or modifying existing ones to meet quality standards.
- Estimating Food Requirements and Costs: You’ll estimate food and labor requirements, helping manage costs effectively.
- Supervising Kitchen Staff: Your role includes managing kitchen staff, arranging equipment purchases and repairs, and addressing any arising problems or complaints.
- Administrative Duties: You’ll handle administrative tasks, such as keeping time and payroll records, complying with regulations, and maintaining a positive approach with coworkers and customers.
- Staying Current: As an Executive Chef, it’s essential to keep up with cooking trends and best practices.
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