The Executive Chef teaches and manages kitchen personnel and coordinates all related cooking activities like estimating food consumption, selecting and developing recipes, regulating production recipes to guarantee consistent quality, creating presentation technique and quality standards, planning and pricing menus, ensuring proper equipment operation/maintenance and ensuring suitable safety and hygiene in kitchen. He/she organizes kitchen staff schedules, plans regular duties such as cleaning, designs menus and makes sure cooking activities are coordinated between cooking staff when preparing meals. The Executive Chef may direct particular catering events and may also offer culinary training or demonstrate culinary techniques. The Executive Chef directly manages kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
