An executive is the person that is in charge of the sous chef. They are the head of the kitchen and supervise the goings on in the kitchen.

 The executive chef plans the menus, ensures that the food quality meets the establishment’s standards, estimates the food requirements, and may be involved in estimating the food and labor costs. The executive chef is also in charge of hiring kitchen staff.

 The executive chef also cooks food daily. In this position you can be very hands on, meaning that you are there cooking with the sous chef every day and making sure that all plates are made and garnished to perfection, or you can make your rounds and focus on other aspects of being a chef.

 In the beginning you are required to be hands on. As you have established yourself in the field, you can let the sous chef handle the day to day cooking while you do other things.

 

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