Typically, an executive chef's day starts with planning the menu. The menu must fit in with the budget allocated to the cook. The manager or chef is responsible for ordering food and equipment needed for cooking. Executive Chef must make and maintain good working relationships with suppliers. A good leader keeps a cook with the new food trends as he or she must create new dishes and menus that appeal to customers of the restaurant or other place.
When the dishes and the menu are decided upon and all necessary supplies and equipment ordered, assigning head chef duties to his or her staff. Cooking tasks may include cleaning and slicing poultry or washing and chopping vegetables. Some food is prepared and stored prior to use to prepare each day's menu orders. A customer's menu order is known as a ticket. Chef supervises kitchen staff's formulation of the tickets to go out to customers to verify that quality is maintained.
Training kitchen staff is chef's responsibility. Chef is definitely the leader in the kitchen and they must be able to motivate and lead staff to work together as a team to complete the food successfully. Some chefs can participate in elections or update a restaurant's decor or theme. A head chef's training varies and may contain a certificate or diploma from a culinary or cooking school.
Executive chefs typically work 12-14 hour shifts. They not only control the day-to-day kitchen operations and staff, but most of them also make at least some of the cooking. In smaller kitchens, chef to cook all the time, while the larger kitchen, he can only cook at a party. The best executive chefs are a real passion for cooking.
Marketing functions may be responsible for some of the executive chefs. The chef is always about customer satisfaction. If diners don’t get the quality food and good service, a restaurant, it is unlikely to get the good reputation that keeps it popular enough to continue their activities.
