Kitchen Chef

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An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Top candidates are creative, service-oriented and level-headed.

Job Duties

- Ensuring promptness, freshness and quality of dishes.

- Coordinating cooks' tasks.

- Implementing hygiene policies and examining equipment for cleanliness.

- Designing new recipes, planning menus and selecting plate presentation.

- Reviewing staffing levels to meet service, operational and financial objectives.

- Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.

- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

- Setting and monitoring performance standards for staff.

- Obtaining feedback on food and service quality, and handling customer problems and complaints.