The executive chef, also known as chef manager, is the person in charge of the kitchen. Everything that is cooked and sent out of the kitchen is the responsibility of the executive chef. The employer generally wants answers from him; therefore, it is essential for the person in this position to maintain complete control of the kitchen at all times and get the best out of his or her kitchen staff.


Executive chefs has to work in a variety of settings, from small restaurant kitchens staffed by a handful of chefs to large industrial sized kitchens staffed by a large number of chefs, assistant chefs, and apprentices. Whatever may be the setting, an executive chef must be able to spot problems and solve them quickly, maintaining a level head, and delegate kitchen tasks to the staff simultaneously. An executive chef is also given the responsibility of maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie, whose position comes right after him.


1. Sensitive Palate – A good Chef needs sharp senses of smell and taste. The best chefs recognize the smallest differences in flavor. Such strong sense allows them to differentiate between dishes and bring out new recipes.

2. Creativity – Best chefs of the world reinvent familiar dishes by adding new elements and thus create new combinations. Creativity and a flair for experimenting create a great chef.

3. Teamwork – A good meal requires a collective effort in the kitchen. Whether the kitchen is of a small eatery or a high end restaurant, teamwork is always essential. Executive chefs should be able to manage staff, give everyone their responsibility and work closely with them.

4. Determination – Anybody hoping to become executive chef should be prepared to work hard. A chef’s job may require working hours through out evenings and weekends and spending long hours without sitting. Restaurant kitchens are fast-paced and often there is pressure to deliver customer orders. Successful chefs have to show tremendous dedication to their craft at the same time dealing with of some of the less glamorous sides of the job.

5. Organization – getting all the elements of a meal together quickly and then elegantly preparing a dish needs an organized environment. The ability to plan and arrange will help you to maintain cool headed work in a high-pressure kitchen environment.


The main duties of the executive3 chef are as follows:

  • Creating a diverse menu that will attract large number of customers.
  • Choosing a restaurant theme that influences the menu and the décor.
  • Overseeing Food preparation
  • Managing employees of the kitchen
  • Maintaining contact and relation with suppliers.
  • Help in Marketing the establishment
  • Overseeing customer service and relation.


For this job the ideal candidates should possess a bachelor’s degree in hotel management or related culinary degree with few years of industry and culinary management experience– food standard and labor cost, demonstration of cooking, Menu developing etc.

Work Condition

Time is mostly spent in the kitchen. Work load depends on flow of customers.


This is a job for selected few, Only those who are passionate about cooking , serving and delighting taste buds.

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