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Executive Chef
An executive chef has overall responsibility for everything related to the kitchen. Depending on the size of property an executive chef’s duties and responsibilities cover menu planning, stock control, stock rotation, recruitment and training of staff, working to budgets and a sound awareness of the market.
The executive chef will have steadily progressed through the kitchen ranks, thus having a firm grounding in all sections of the kitchen. The executive chef may not always be involved in preparation and cooking; however this would be dependent on the size of the property and the kitchen brigade.
An executive chef will require both hands-on and financial experience, to allow the brigade and kitchen to run efficiently. Delegation is also a necessary part of the executive chef function, freeing up time to develop the business for future growth.
An executive chef will be expected to work late into the evening and during weekends and bank holidays and almost all executive chefs will work shifts and overtime during busy periods.
An executive chef salary would be in the region of £30,000+
