An Executive Chef is the head of the kitchen in a restaurant or food service establishment. They are responsible for overseeing the entire culinary operation, including menu creation, food preparation, and staff management. Executive Chefs ensure that dishes meet quality standards and that the kitchen runs efficiently. In addition to cooking, Executive Chefs manage budgets, order supplies, and maintain health and safety regulations. They often train and mentor other kitchen staff, such as Sous Chefs and line cooks, to ensure a cohesive team. Their leadership is crucial for delivering a consistent dining experience to customers.