What does an Executive Chef do?

A front of house manager coordinates and supervises the front house team. Front of house managers make sure that every client receives a warm welcome. They see to it that all house services are performed smoothly. The scope of their duties and responsibilities may involve the recruitment of team members. They carry out administrative tasks in an organization or establishment such as a theater, concert hall, or restaurant. It is their job to handle the preparation and daily operations of these areas.

While similarities exist, there are also some differences between executive chefs and front of house manager. For instance, executive chef responsibilities require skills such as "culinary," "kitchen operations," "menu development," and "food handling." Whereas a front of house manager is skilled in "guest service," "pos," "cash handling," and "guest relations." This is part of what separates the two careers.

A kitchen manager or chef is someone who oversees the overall operations in the kitchen as well as the food operations. Kitchen managers make certain that food and related products are well prepared, cooked, and served to customers. They maintain a fully-stocked kitchen inventory and comply with the cleanliness and safety standards. It is their responsibility to manage the kitchen staff and aid them in delivering quality food at the right time. They need to possess management skills, leadership skills, and attention to detail.

While some skills are similar in these professions, other skills aren't so similar. For example, resumes show us that executive chef responsibilities requires skills like "customer service," "food safety," "food quality," and "food handling." But a chef/kitchen manager might use other skills in their typical duties, such as, "servsafe," "quality food," "safety standards," and "pos."

A Food and Beverage Supervisors role is to make sure that guests food and beverage expectations are being met or exceeded. They supervise all of the issues related to a patrons dining experience, like quality control, staff management, health and safety regulations.

There are many key differences between these two careers, including some of the skills required to perform responsibilities within each role. For example, an executive chef is likely to be skilled in "kitchen operations," "menu development," "patients," and "cuisine," while a typical food and beverage supervisor is skilled in "guest service," "pos," "payroll," and "beverage outlets."

Food service coordinators are responsible for organizing the food preparation for a considerable section of a huge operation such as the bakery, catering, and pantry section. They arrange, prepare, and synchronize the preparation of main entrees. Also, they coordinate and prepare all snacks and meals at a distinct facility as well as supervise the performance of food service specialists and student assistants in preparing food. Qualifications for the job include agility and physical strength to lift and reach kitchen materials and supplies as well as working in a hot environment while standing for a long period.

Even though a few skill sets overlap between executive chefs and food service coordinators, there are some differences that are important to note. For one, an executive chef might have more use for skills like "menu development," "quality standards," "wine," and "cuisine." Meanwhile, some responsibilities of food service coordinators require skills like "meal preparation," "servsafe," "cash handling," and "federal guidelines. "