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 standards. In addition to cooking, an executive chef often handles budgeting and cost control, making sure the kitchen operates efficiently. They may also train and mentor junior chefs and kitchen staff, fostering a collaborative environment to enhance culinary skills and creativity.