An Executive Chef is the head of the kitchen in a restaurant or food service establishment. They are responsible for overseeing the entire kitchen staff, menu creation, and food preparation. Their role includes managing inventory, ensuring food quality, and maintaining safety and sanitation standards. In addition to culinary skills, an Executive Chef must possess strong leadership and organizational abilities. They often collaborate with other departments, such as front-of-house staff and management, to ensure a seamless dining experience. Their expertise helps shape the restaurant's identity and influences customer satisfaction.