1. To plan and direct food preparation and culinary activities. Must spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.
2. To modify menus or create new ones that meet quality standards.
3. An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and Sr. chef de partie, whom are directly below them in the chef’s chain of command.
4. Maintaining impeccable personal hygiene as well as high work and safety standards in the work place is incredibly important for all chefs, and the executive chef is expected to set an example for the chefs.
5. To estimate food requirements and food costs.
6. The executive chef may cook selected items or for select occasions or give prepared plates the “final touch”
7. To comply with nutrition and sanitation regulations and safety standards.