Executive Chefs oversee all culinary operations in a restaurant or hotel. They manage kitchen staff, create menus, and ensure food quality and cost control. Strong leadership and culinary expertise are essential. They are responsible for maintaining high standards of food preparation and presentation, managing budgets, and ensuring compliance with health and safety regulations. Executive chefs often have years of experience and a proven track record in the culinary industry.

• Key Skills: Menu planning, staff management, budgeting, culinary expertise, leadership.