Becoming an executive chef requires extensive culinary knowledge, but, above all, excellent management skills. The ITHQ provides you with all the details you need to know about this occupation.
Duties of an executive chef
- Provide strategic direction for the food offering
- Manage the hiring and professional development of kitchen staff
- Ensure that hygiene, food safety and occupational health and safety standards are respected
- Ensure of the efficiency and profitability of operations of the kitchen
- May work in a large restaurant or restaurant chain, a hotel, a convention or resort centre, on cruise ships, or in institutional settings (hospitals, schools, retirement homes, etc..
Qualities of an executive chef
- I master all cooking techniques.
- I’m a good team leader and a good communicator.
- I have a strong sense of initiative and leadership.
- I have a good capacity to handle stress.
- I’m comfortable in a corporate context.
- I’m comfortable with numbers.
- I’m always on the lookout for new trends.
Required experience and training
- It takes between 3 and 5 years’ experience in a kitchen management role to access the position of executive chef.
- Some organizations require a university degree for management positions.
- The number of years of experience required may vary depending on the type of establishment in which you work.