what are the duties of an executive chef?
2070
An Executive Chef creates and maintains a restaurant's menu and identity. From recipe development to execution, Executive Chefs take the lead and ensure that food is prepared properly, safely, and tastily. An Executive Chef often manages the kitchen operations of direct reports, like sous chefs and line cooks.
1225119
["Determine the Organization's Mission and Purpose. ... ", 'Select the Executive Director. ... ', 'Provide Proper Financial Oversight. ... ', 'Ensure Adequate Resources. ... ', 'Ensure Legal and Ethical Integrity and Maintain Accountability. ... ', 'Ensure Effective Organizational Planning.']
242566
['Designing and implementing business operations.', 'Establishing policies that promote company culture and vision.', 'Overseeing operations of the company and the work of executives.']
742881
Chef Job Duties: Employs food safety best practices and makes sure that all kitchen staff members do the same. Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces. Selects choice ingredients that will give dishes the best flavour.
421597
Sous chef responsibilities Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef. Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
639984
Executive housekeepers are in charge of overseeing and directing the cleaning activities for a business or hotel. The work schedules are prepared and planned in advance by the executive housekeeper, and the executive housekeeper handles customer service and complaints as well.
375218
['Greet and escort customers to their tables.', 'Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)', 'Prepare tables by setting up linens, silverware and glasses.', "Inform customers about the day's specials.", 'Offer menu recommendations upon request.']
742530
['Assists the chef in the all food service operations and day-to-day operations of the kitchen.', 'Provides direction to kitchen staff, ensuring execution of all employee duties.', 'Monitors kitchen operations to ensure compliance with health and fire department regulations.']
1312618
Some potential promotions in the kitchen include line supervisor, sous-chef, chef and executive chef. Many chefs decide to open their own restaurants or catering businesses. Many advancement opportunities involve moving to bigger or busier restaurants, which may require moving to larger cities.
790100
["Establishing the Organization's Mission and Purpose. ... ", 'Executive Director-Selecting, Supporting, Reviewing. ... ', 'Organizational Planning. ... ', 'Monitoring and Managing Financial Resources. ... ', 'Assessing and Developing Skills. ... ', 'Serve on Committees. ... ', 'Recruiting New Board Members. ... ', 'Spread the Word About the Organization.']
603373
A few of the main duties of a food service worker are cleaning the stove top for cooks, adhering to food safety regulations, helping cooks prepare meals, and creating simple dishes such as salad. They also have to help keep the kitchen orderly and clean.
1373730
Executive chefs and chefs de cuisine both work in professional kitchens, but their roles are very distinct. Executive chefs are responsible for managing very large kitchens or groups of restaurants, while chefs de cuisine run a single facility.
372354
A few of the main duties of a food and beverage manager are designing unique menus, handling customer complaints, creating company policies, and complying with food and safety regulations. They also have to prepare reports on how the the restaurant is performing.
206324
['Director of housekeeping. ... ', 'Executive casino host. ... ', 'Executive chef. ... ', 'Executive pastry chef. ... ', 'Flight attendant. ... ', 'Food and beverage director. ... ', 'Hotel manager. ... ', 'Meeting/event manager.']
423449
['Planning and directing food preparation and culinary activities.', 'Modifying menus or create new ones that meet quality standards.', 'Estimating food requirements and food/labor costs.']
661246
As a fast food restaurant manager, you'll be responsible for operational, financial and people management. You'll need to: organise stock and equipment, order supplies and oversee building maintenance, cleanliness and security. plan and work to budgets, maximise profits and achieve sales targets set by head office.
40329
Sous Chef. ... The main difference between the Sous Chef and Executive Chef is that the Sous Chef is responsible for training and overseeing the other chefs and cooks, whereas the Executive Chef oversees the entire kitchen.