Executive Chef Job Description

Appetizers, soup, salad, main course and deserts, is how a five or seven course meal would usually go. Every restaurant or hotel has its unique way of serving these courses and of course a special on the menu. If you've always wondered who comes up with these ideas and manages the entire team of cooks and chefs, the credit goes to the executive chef of that restaurant. He has the complete authority to make important decisions and has to have the knowledge about each and every dish that is being served to the guests.

Executive chefs are even in charge of the interiors of the restaurants. Right from the table cloths to the centerpieces to the colors of the candles on the table, they need to be supervised by the executive chef. More than the privilege of having such an important post, the executive chef is responsible for every move carried about in his restaurant. So, if you aspire to become a head chef in your future, read on to know what is the executive chef job description which may help you.

Job Description of an Executive Chef

As mentioned earlier, the post of a head chef is more than just cooking and plating a meal. It has many other aspects like employee management, mathematics or numerous calculations, scheduling and purchasing, developing new menus and recipes which adhere to health code requirements. In the following paragraphs, you will find out what is the exact executive chef job description needed if you're interested in picking it up as a career.

Cost and Menu

Being a chef, the first and the most important thing of the executive chef job description is to plan a menu for the guests. This menu will include a number of delicious recipes which can become a favorite for many guests. You need to make these recipes yourself and confirm if the procedures are right and affordable. Then you need to train the employees to become proficient as well as efficient in them.

If you have individual menu items, make sure you keep them regional or complimenting the theme of the restaurant. It's the executive chef's job to visit the neighboring and competing restaurants and keep up with the latest trends, prices and also ambiance. Once you've set your menu, you will have to set budget restrains and charge guests accordingly. If the menu has good recipes with a whole seven course meal, your guests wouldn't mind paying for the fantastic service you provide.

Stores and Purchases

When you've laid your ground with the menu and budget, monitor all the food coming in along with its quality and perishability. The restaurant has to have a storeroom in order to keep all the required materials in place and fresh. As the executive chef, you also need to supervise every food item that has been purchased by the employees making sure that the best deal is made in the pricing. Prevent the under and over-buying of food items so to save on money and keep it from being spoiled and overstayed. Make a timetable and routine for cleanliness in the kitchen and to clean the fridge and stores. Also avoid wastage of food by employees and guests.

Management, Analysis and Safety

When you hire new employees as a head chef, it is your moral duty to train and polish them in the kitchen activities. Give them different tasks and responsibilities to carry out each day and make sure everyone gets to do everything at least once. Schedule them on the daily work and give them assignments to practice on with recipes and courses. Analyze the staff after they are trained and judge them on their performances and products. Make adjustments with their qualities and train them in recipes which need more of their attention. Give them an order of the leaves and vacations which are privileged to them and make sure they take their work seriously.

Safety is very important as the kitchens are quite closed and claustrophobic in nature. Make sure it is well ventilated and the appliances are well maintained. Health of the guests is also a matter of concern and is the responsibility of the executive chef. Keep first aid kits in the restaurant, if needed, maintain proper certificates and papers for the license for formalities.

Qualification and Payments

To become an executive chef, you will need a formal education with basic food knowledge. High school education is the minimum qualification one can ask for and with it experience would be accepted. Basic experience in all the works involved in the kitchen like cleaning, washing and of course cooking will help you get to your goal. If you have a professional degree in hotel management with training in all the kitchen skills and also work experience, that will be the best deal for the post of an executive chef.

Your salary range when you become an executive chef can be from USD 22,000 to 66,000 per year. The more experience you have the more money you can earn in this field. Your salary can also majorly depend on the location and establishment of the restaurant you're working for.

With this important information about the executive chef job description, take some time and think about what can be your priorities to get to your goal of being an executive chef.