Corporate executive chef vs personal chef

Differences between corporate executive chef and personal chef duties and responsibilities

Corporate executive chef example responsibilities.

• Manage 4-5 chefs , 2 caf managers , 2 meat managers and 70-80 hourly associates.
• Manage a kitchen of military personal and Japanese civilian chefs.
• Implement HACCP to ensure efficient, safe and sanitary food production are followed.
• Develop ready-to-eat and microwavable sandwiches, wraps, pastas, soups and sauces for national and local foodservice businesses.
• Oversee daily operations of the chef de cuisine driven teams.
• Conduct training sessions for the staff to maintain the HACCP and ISO standards.
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Personal chef example responsibilities.

• Travel and manage additional kitchens & staff at estates in Hamptons, NJ & NYC.
• Cook and manage daily household functions for a large extend family in the Amagansette and NYC.
• Manage the kitchens, purchase groceries, supplies and equipment; prepares invoicing, and handles receipts receivable.
• Control food and payroll costs to achieve maximum profitability.
• Prepare and package scratch-made, healthy meals, while consider allergies and personal taste.
• Shop for client's groceries, and prepare weekly meals in the clients home while maintaining ServSafe health standards.
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