The executive chef or head chef is generally responsible for running a kitchen, which may have a staff ranging from as few as four to 10 or more. In addition to significant experience and skill in the preparation of dishes, the role typically requires the ability to manage at least one sous chef, several chefs de partie and other junior staff
The ability to engineer the efficient preparation and delivery of dishes, often in great volume and to demanding standards is a key requirement of such roles. For the right candidates, positions can be found in a wide variety of establishments and in many parts of the world, though this can often place a significant premium on the ability to handle staff from different backgrounds
Positions can often involve assisting hotel or restaurant management in the specification, construction, fit-out and establishment of multiple bars, restaurants and/or kitchens. Proven experience as well as Michelin stars, rosettes and/or similar qualifications may be required. Some positions offer advancement for skilled head sous chefs
Remuneration varies widely, from £35,000 to more than £50,000. Expatriate packages and various benefits can provide a substantial remuneration package and beneficial tax arrangements may be available.