Certified executive chef vs sous chef

Differences between certified executive chef and sous chef duties and responsibilities

Certified executive chef example responsibilities.

• Integrate key culinary leaders into casino and food and beverage operations, achieving positive results and industry awards.
• Create and prepare international cuisine for executive clientele by using ingenuity, organization, efficiency in production and attention to detail
• Specialize in Italian, Mediterranean and French/Classical bistro establishments.

Sous chef example responsibilities.

• Manage FOH duties, along with customer relations.
• Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
• Manage a staff of 45 union personnel in preparation of meals for hospital patients and cafeteria patrons for three meals daily.
• Control food and payroll costs to achieve maximum profitability.
• Manage people and oversee production of high-volume establishment for this upscale restaurant specializing in Mexican cuisine.
• Train and manage all culinary personnel, supervise and coordinate all culinary activities, estimate food consumption and manage food cost.
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