Having worked in the culinary industry for more than a decade, Guy Allan Davis has the skills and knowledge to run things in the kitchen department of a restaurant, hotel or small café. He’s been the head of the Pastry and Baking Department of a convention center once in his career. This position, just like the head chef at a busy restaurant, comes with a host of responsibilities that only individuals with years of experience can handle.

Guy Allan Davis has made a name for himself as a dedicated and focused pastry chef and bread maker. An executive chef is in charge of preparing the food that is served at a restaurant or hotel. The educational requirements for this job vary, with some chefs having undertaken 2-year associate degree programs or the 4-year bachelor’s degree program in culinary arts, baking, pastry arts or food management. In some cases, some chefs have little formal education but have made up for this with years of experience working in the field.

Menu responsibilities

The head chef is responsible for setting the food and beverage menu, and has a say in the pricing of these items, as well as establishing the chef specials of the day/week. On a typical day, he/she is running the kitchen, occasionally interacting with management, and assigning duties to the assistant chefs or other cooks in the kitchen.

Human resources

A major advantage of being a head chef is that they have control over the personnel employed in the kitchen. It’s often the head chef who hires and trains the kitchen staff. If an employee doesn’t live up to his/her expectations, the head chef has authority to fire them. This leadership aspect is often underrated but is quite important if a kitchen is to function smoothly.

Long hours

The kitchen environment at a restaurant is fast-paced and dynamic, thus the need for head chefs to work long hours. On some busy days, it can be hard to find time for a bathroom break! Still, the head chef is expected to be around during the peak serving hours, which can translate to 12 hours on their feet. They arrive early and leave late, and often work six to seven days a week.

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