An Hotel Executive Chef, sometimes referred to as a head chef, is the highest-ranking chef in a kitchen.
They are responsible for managing the entire culinary operation of the hotel.
This includes menu planning, ordering and purchasing supplies, training and supervising kitchen staff, and ensuring that food is prepared to the highest standards of quality and safety.
The executive chef may also be responsible for developing new recipes and dishes, as well as overseeing the financial aspects of the kitchen, such as managing the budget and controlling food costs.
In a hotel setting, the executive chef may also be responsible for overseeing the catering operation and developing menus for special events.
The executive chef is responsible for the overall operation of the kitchen and reports to the food and beverage manager or general manager of the hotel.