What does the job involve?
As head or Executive Chef, you'll be responsible for all aspects of the kitchen.
Key responsibilities
Main areas of work for a Head or Executive Chef include:
- taking overall responsibility for daily operations in the kitchen
- liaising with purchasing companies for food orders
- maintaining or raising the profit margins on food
- producing menus and new dishes
What skills do I need?
A good all-round knowledge of produce and technique is needed for this role, including the ability to create new dishes and menus.
What qualifications do I need?
Catering colleges are the best place to prepare for a job in the kitchen. There are many courses to choose from around the country. If you're not able to take up a formal course, there are still plenty of opportunities to work your way up. You could start as a kitchen attendant and apply for any training your employer can offer.
Is it the right job for me?
To be a successful Head or Executive Chef, you need to enjoy the fast pace of the kitchen and be able to produce top-quality dishes under pressure. You should be comfortable taking responsibility for daily operations in the kitchen, and creating new dishes and menus as required.