 An executive chef's duties include menu planning and management responsibilities. An executive chef plans menus, creates daily and weekly specials, creates special menu for functions, and determines portions sizes. Before and during meals, an executive chef oversees prep work and ensures that all meals leaving p qy the kitchen are consistent in presentation and quality.  An executive chef must be active cost controlling and maintain of food cost. 

 The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities supervise/coordinate all related culinary activities.

 Executive Chef will monitor and review IDP’s of subordinates to ensure proper training of the staff is taking a place. 

 

 Plans the menu for the day

 Estimate food consumption and requisition or purchase food

 Ensure that each department/section place an order for next day consumption based on their par stock levels.

 Ensure proper receiving, storage, and rotation of products to comply with the standards.

 Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. (Review “waste/spoilage log”)

 Manages the kitchen and ensures compliance with all standards of best practices

 Ensure that safety standards and sanitary requirements are met each and every day.

 Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

 Review Dailyp y g Flash Report and actively involved food and Labor cost controlling.

 Review “Sensitive Inventory Item” sheet daily and take proper action for variance.

 Ensure proper equipment operation/maintenance

 

Julia Still
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Work Abroad
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