Executive Chef Duties & Responsibilities

The role and function of an Executive Chef includes the following duties and responsibilities:

Design menus that enhance customers’ culinary experience while keeping up high quality.
Submit cost proposals for menu items.
Create and test new menus.
Provide feedback regarding the food quality of large bulk purchases.
Ensure that all food preparation is in accordance with regulatory guidelines.
Design standardized food presentation guidelines for each dish.
Monitor inventory levels of commonly used items.
Look for ways to reduce spoilage of infrequently used items.
Hire, train, and mange staff regularly.

Note that this is not an exhaustive list of Executive Chef duties and responsibilities. Job functions for specific Executive Chef roles may vary, depending on the industry and type of employer.

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