What is the executive chef?

As the head of the production department (kitchen), the executive chef is equivalent to the "kitchen manager" (the rank is not lower than the department manager), and even holds the positions of director and vice president in many big hotels and catering enterprises. Responsibilities: On the basis of my superb cooking skills and familiarity with Chinese and western food, I) do a good job in the construction of the kitchen core team and chef team; Second, standard recipes and menu settings, raw material supply control; Three, responsible for the organization of kitchen production and operation, equipment and supplies and safety and health management; Fourth, do a good job in the environmental design and layout of the kitchen; 5. Complete the profit-making tasks set by the enterprise every year, and control the cost rate at the same time; 6. Establish a good cooperative relationship between departments, customers and kitchens, coordinate in time and get all kinds of help; Seven, timely understand the market competition, formulate and improve the competition strategy, understand and master the hotel operation, as well as the supply and demand of products in this department. Formulate the annual catering operation plan and business training objectives, and earnestly implement them, regularly summarize and analyze the production and operation, improve production technology and accurately control costs.