Executive chef

Overview

Languages:

English

• Secondary (high) school graduation certificate

2 years to less than 3 years

On site:
Work must be completed at the physical location. There is no option to work remotely.

• Restaurant

• Executive

• Estimate amount and costs of supplies and food items
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

• Cuisine specialties:
  South Indian