Here's how you can ensure high standards of food quality and consistency as an executive chef.

It starts with sourcing the ingredients Choose the proper supplier with the proper products Stay as much as possible saisonal and may Regional to avoid long transportation for your ingredients Create clear and understanding dishes and recipes with a clear taste note not too many ingredients Ensure your goods will be properly received and stored and you don't over stock Create not too many dishes on your menu rather change more often the menus Do regularly sales checks which dishes are selling well and which don't Ensure your staff is properly trained and have all the resources to perform. Get regularly feedback from your associates kitchen and service on menu complexity and do internal food tasting. Get customers feedback

As the culinary top French chefs says What it starts great ends great So if you start buying great ingredients it will end great in the costumer plate It is a chain reaction

Agreed that the ingredients play a vital role in food quality. And also would like to add line staff training with standard recipes.. Is also more important.

The most efficient and sustainable method is well trained and empowered associates! Create a team culture where everyone thrives to grow their skill and knowledge. Most of the times, when inconsistencies or lack of quality work is being done, thats because of lack of training, knowledge, responsibility and care. Once the team builds a emotional bond to the work, that creates pride, and team members correct themselves or amongst them without any negative outcome.

you can conduct regular audits of your kitchen to ensure that staff are following safety and hygiene protocols and are using the correct ingredients.

In addition to training, LISTENING to your team is crucial. Be engaged with them, know how they learn, what their goals are. It will make for a stronger team in the long run.

Staff Training is often " Lip service" because of the absence of a firm management commitment. For the leadership it is most important to create the appropriate infrastructure,SOPs, where training is a never ending process and staff is not only "absorbing" training but actively participate.

It's a 2 way process when it comes to team management. You hear them as much as you want to be heard. Apart from it, being able to explain why you need a certain output will make them a participant in executing your plan rather than being a mere sub ordinate.

One things that’s very important for staff training is that it’s not just Back of the house it’s also the front of the house. Having descriptions of each dish, pictures on how it should look like so no only the cook but the server knows exactly how the dish is supposed to look like so it remains consistent

A recipe should be put on the menu once the chef and senior team are happy with the final dish.this includes product, flavour and texture combinations and plating. The dish needs to be documented, to include pictures, relevant descriptions and comments. Before it is added to the menu, it should be tested and further evaluated. Examples of this could be specials or team taste tests. Remember a dish is never final and can always be tweaked and improved, changed with seasons or different proteins for example.

Investing in a small Polaroid-style camera will go a long way in making your plating pop and recipe adherence amazing. Most cooks are visual learners, so they work best where there are visual aids to help them with their accuracy.

The most important quality being satisfying the guest comes from the neatness of presentation and product quality. You can't bluff this one aspect on the table. So making sure the ingredients are of the desired standard will ease those process of satisfying the guest's experience and retain them.

Working together with your team to edit and tweak the menu inspires a feeling of ownership among kitchen staff. A team who feels like they have a voice will work much harder and much more efficiently than a team who has a management staff who changes policies, procedures, and menus without talking to the people who it directly affects.

Encourage all staff members to have an opinion and give honest feedback. Once the dish is on the menu, the executive chef will probably not physically cook the dish components again so it will be up to the brigade and sections to execute the dish successfully. Training is an important stage in dish completion and the individual team members need to have confidence in executing the components for the dish to reach the required standard. Feedback from front of house is also incredibly important. Work with your head waiters or restaurant managers and ask them to relay customer comments to get honest feedback from patrons and paying customers. Another way to check on the success of dishes is to check plates that return to the wash up!

Innovation drive had been a subject in there market widely misused, misunderstood in the current scenario. Innovation can be of 2 main types. Altering the recipe or taking it to concept like molecular gastronomic experiences which after restricted to find dinner and speciality restaurants only due to its high pricing and required skill set. Innovation is great only until it does justice to the recipe or the dish. The priority should be that of satisfying the guest and their experiences remaining pleasent is what should be kept in mind.

It is definitely difficult to achieve the title of Executive Chef and practice, in some cases requires many years of practice, in some cases just a few and a shortcut upon a risen opportunity The responsibilities may differ from venue to venue that makes the role flexible but the best of it remains delivering the ‘wow’ (where a professional team exists) nearby behind the stage, on the stage, further and rare but still..beyond, contributing somehow to successful stories The job looks simple: up to 20 dishes, often quarterly changed but when it comes about HACCP, Health and Safety, Hygiene and trainings on all parties that need to be developed in place…some might prefer feasibility only ?? it could be vocabulary, education or both together