When it comes to running a professional kitchen, the executive chef is the commander-in-chief. They are responsible for overseeing the preparation and production of meals, managing a team of other chefs, creating new menus, training kitchen staff, and ensuring that all dishes coming out of the kitchen are consistent in terms of presentation and quality. To become an executive chef, one must have a degree in culinary arts and at least five years of experience in a commercial kitchen. In addition to their culinary expertise, they must also be able to control costs and maintain the cost of food.
An executive chef is a leadership role that requires strong organizational skills, creativity, and the ability to motivate and inspire their team. They must be able to manage the day-to-day operations of the kitchen while also developing new recipes and menus. The executive chef is ultimately responsible for the success of the kitchen. They must ensure that all dishes are prepared to the highest standards and that all staff members are working together as a cohesive unit.