A real shift
Meetings with operations and finance, menu reviews, site visits, tastings and recruitment. They still cook for launches, VIP events and menu development.
Skills that matter
- Multi-site culinary leadership
- Budgeting
- Menu strategy
- Supplier contracts
- Mentoring head chefs
Qualifications
- Level 4 Senior Culinary Chef apprenticeship
- Level 4 Food Safety
- Hospitality management qualifications
Where it leads
- Executive chef
- Culinary director
- Group operations director
- Chef-founder
What we'd ask on the show
- The chef who no longer cooks
- Scaling a menu across twenty sites
- Hotel exec chefs and the five-outlet juggle