Executive Chef

An industry leader amongst chefs, the Executive Chef is an expert in every department of a professional kitchen and have risen through the ranks of the catering industry gaining relevant qualifications and on the job experience along the way.

The Executive Chef has overall responsibility for the kitchen and its brigade including; training & development of kitchen staff, HACCP, COSHH, menu creation, HOD meetings to name but a few of the day to day tasks performed by the Executive Chef.

The Executive Chef is aware of the catering market in a business sense and able to help build not only the properties reputation but also their own thus providing a further marketing tool for the establishment.

As the Executive Chef of a professional kitchen you will have sound financial acumen and be able to provide costs for brigade and all menus catered for.

The Executive Chef salary is dependant on the size of the property and brigade and range’s from £40,000 + per annum.

Other titles given to the Executive Chef are Chef de cuisine, which is the traditional French term or Head Chef, which is often used to designate a person with the same responsibilites as an Executive Chef, but with someone in charge of the Head Chef to make executive decisions.

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