About the role
Executive chefs are the highest responsible for the kitchen operations at restaurants and other food establishments. They often have completed vocational training in the culinary profession and have several years of cooking experience. An executive chef is responsible for developing menus, leading the kitchen staff, and ensuring high quality of the food.Responsibilities
Executive chefs oversee all cooking, plan menus, and create new dishes. They manage orders of raw materials and ensure that the kitchen's hygiene standards are maintained. They lead and train the kitchen staff, as well as being responsible for budget and cost control.Skills and tools
Executive chefs must have excellent cooking skills and knowledge of various kitchen techniques. They need leadership abilities to direct the kitchen staff and organizational skills to manage the kitchen's logistics. Creativity and the ability to handle stress are also important qualities. Common competencies demanded by employers are restaurangkök, storkök and sushi.