An Executive Chef is responsible for overseeing the culinary operations of a restaurant or hotel. This includes menu planning, food preparation, staff management, budgeting, and ensuring high-quality standards in food presentation and taste. The role also involves maintaining health and safety regulations, training kitchen staff, and collaborating with other departments to ensure a seamless dining experience for guests. As a leader in the kitchen, the Executive Chef ensures the kitchen runs efficiently, profitably, and maintains exceptional culinary standards.