Executive Chefs need to have at least basic high school diploma General Certificate of Secondary Education (GCSE) such as English and maths or HNC or above culinary qualification.
Employers may require candidates to earn a bachelor’s or associate degree in the Culinary Arts.
They may also require Executive Chefs to gain relevant training or complete an apprenticeship for one to three years.
Employers may also ask candidates to provide industry-recognised certifications—such as the Diploma de Cuisine and the Grand Diploma—to make sure new hires have advanced foodservice knowledge based on safety, preparation, nutrition, and techniques.
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. Also known a chef manager or head chef.
An executive chef is the commander of the kitchen; he coordinates the kitchen staff and manages the preparation of meals.
What will you do daily
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 presentations.
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.
Active Learning: Focused and continuous learning from various sources of information, observation and otherwise for application in getting work done.
Active Listening: Giving full attention to what other people are saying, understanding the points being made by others, asking questions, etc.
Coordination: Skills in working together with other people to get things done.
Critical Thinking: Skills in analysis of complex situations, using of logic and reasoning to understand the situations and take appropriate actions or make interpretations and inferences.
Problem Solving: Skills in analysis and understanding of problems, evaluating various options to solve the problems and using the best option to solve the problems.
Supervising: Skills in Supervising and monitoring performance of others, businesses, and different projects.
Time Management: Skills in prioritizing work, managing time effectively.
Where will you work
Chefs and head cooks work in restaurants, hotels, and other food service establishments.
They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast-paced. Most chefs and head cooks work full time.
Chef-Owner (Group Chef)
Executive Chef (Chef de Cuisine, Head Chef)
Sous Chef (Second Chef, Under Chef)
Senior Chef (Chef de Partie, Station Chef)
Executive Chef - Average Salary
The average salary for an Executive Chef is ₹10,21,300 per year (₹85,110 per month), which is ₹6,33,800 (+164%) higher than the national average salary in India.
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