The executive chef can be appointed as the director level, and needs to have worked as the executive chef for more than 5 years; The manager of the food and beverage department (director level) is generally greater than the executive chef (deputy director level).

in a five-star hotel, there is no manager in the food and beverage department, and there is no manager in the food and beverage department but a director.

the executive chef is second only to the chef in the kitchen department (director level) and equal to the deputy chef (deputy director level), belonging to the deputy chef level (deputy director level).

The executive chef is mainly responsible for the daily management of the kitchen staff and the high-standard control of all the food in the kitchen.

Extended information:

Tasks of the manager of the food and beverage department

1. Supervise the activities of employees and subordinates to make them comply with the hotel regulations.

2. Evaluate the cooked food by tasting and smelling, so as to ensure the consistency of satisfaction and taste.

3. Investigate and solve complaints about food quality, service and accommodation.

4. Plan the delivery time of food and beverage, and check the quantity and quality of delivered products.

5. Supervise the cooking method, serving size, side dishes and food placement of food to ensure customer acceptance.

6. Monitor the budget and salary records and evaluate the financial situation to ensure that the expenditure is within the budget and approved.

7. Plan employees' working hours and task allocation.

8. Ensure compliance with health and punishment laws and regulations related to food service, and supervise the storage and maintenance of cooking equipment.

9. Coordinate the assignment of cooks to ensure the economical use and timely preparation of food.

11. Make records on health and food subsidies as required by the government.

Baidu Encyclopedia-Catering Manager

Baidu Encyclopedia-Executive Chef