Planning and directing food preparation and culinary activities. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labor costs. Hire and train new kitchen staff and coordinate and schedule all kitchen staff activities. Create new menus, source food and equipment vendors and purchase items within a set budget. Assist with food preparation and inspect the food quality. Cost controlling is one of the important tasks to be managed by Executive Chef. Costing for Banquets to be separately done. Ensure that hygiene specs are followed by each team members.