During my experience in the food service industry, I have accepted many roles in the kitchen. Starting out as a Demi Chef, I eventually worked my way through Sous Chef and became Executive Chef. While the title of Executive Chef of a restaurant or hotel comes with an extreme level of responsibility, this chef is also entirely in control of the kitchen’s operations. Executive chefs are responsible for the health safety of the restaurant, the cost of the food, the training of any new staff, and the addition of new items to the menu.
First, in order to become “top dog” in a restaurant, an individual must possess the necessary training and certification. I recommend a hopeful executive chef enroll in a culinary school, as this is an impressive addition to any cook’s resume. Restaurant workers must hold current certification in food handling safety.
Also, restaurant owners look for individuals who have experience managing, have built a repertoire of impressive menu items, and can think on his/her feet. As the leader of the kitchen, executive chefs must demonstrate a commanding presence in the restaurant and coordinate all kitchen staff for optimal performance.
A comprehensive understanding of the issues presented when running and managing a kitchen is necessary for an executive chef, who comes with years of experience in a restaurant, though line cooks and hopeful head chefs should pay close attention to the functions of each different restaurant in which they work. When applying for an executive chef position, dress to impress and bring a resume that lists all your skills, certifications, qualifications, and awards. While it is not an easy role, being an executive chef is a fulfilling career that is unlike any other in the world.
