*Design entrées: Executive chefs design new entrées for the menu to provide variety to customers so they have many options to choose from for their meals.
*Follow food regulations: They ensure their staff follow the food regulations that the Singapore Food Agency creates.
*Inspect food: They inspect each meal before their kitchen staff delivers it to customers. They may ensure that staff adheres to a customer's allergy needs, or they may ensure that staff presents food in an appealing way.
*Coordinate kitchen staff's duties: Executive chefs coordinate their kitchen staff's duties according to each professional's experience and skill level.
*Stay aware of recent culinary trends: They research and follow recent culinary trends to appeal to consumers. They may thin recipes that align with trends or replicate currently popular recipes.
*Hire new kitchen staff: They may review candidates' qualifications to find professionals that are a good fit for their workplace.
*Lead onboarding process: After hiring new staff, they provide an onboarding period where they may train new employees in kitchen protocols and safety regulations. Executive chefs may require them to complete a formal training period before they can begin completing tasks without supervision.
*Perform purchasing duties: They may create a budget and purchase necessary kitchen equipment and ingredients.
*Oversee dietary needs: If a customer has specific dietary needs, executive chefs may check their dish to ensure there's no cross-contamination.
*Communicate with customers: They often communicate with customers who had a negative experience with their meal. They may apologise to the customer or provide a free meal to resolve the situation.
