In this course you will learn about the job of an Executive Chef. The Executive Chef will train and manage kitchen personnel, supervise and coordinate all related culinary activities, estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation and maintenance and ensure proper safety and sanitation in kitchen. The Executive Chef may cook selected items or for select occasions. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically he or she reports to a food service director.
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