Find out the top 10 core skills you need to master as a corporate executive chef and what hard skills you need to know to succeed in this job.

A corporate executive chef takes charge of the kitchens as well as making executive decisions related to food and beverage in a company that has multiple kitchens. His/her role is that of an overall manager in the preparation of food, developing new menu items and in managing staff and supplies in these kitchens.

Other than food preparation, other duties include purchase of the best products at attractive pricing, maintain good relations with vendors, review contracts with vendors, create culinary solutions, hire and retain culinary talent, team leader and staff supervisor ensuring engagement of people, ensure food safety and sanitation rules are followed, research and identify food trends in the industry, evaluate purchasing, receiving, storage and management procedures of inventory and execute efficiencies.

Core Skills Required to be a Corporate Executive Chef

Core skills describe a set of non-technical abilities, knowledge, and understanding that form the basis for successful participation in the workplace. Core skills enable employees to efficiently and professionally navigate the world of work and interact with others, as well as adapt and think critically to solve problems.

Core skills are often tagged onto job descriptions to find or attract employees with specific essential core values that enable the company to remain competitive, build relationships, and improve productivity.

A corporate executive chef should master the following 10 core skills to fulfill her job properly.

Public Speaking:

Public Speaking though closely related to presenting differs in that it is the process of performing a speech before a live audience with the purpose of informing, persuading or entertaining.

A Corporate Executive Chef must be equipped with good public speaking skills to be able to address an audience through presentations or talks to drive the point home and create a reputable record.

Managing at team:

Managing is the administration of an organization which includes activities of setting the strategy of an organization and coordinating the efforts of the employees to accomplish its objectives.

A Corporate Executive Chef must learn the art of creating corporate policy, organizing, planning, controlling and directing organization resources to achieve the aims of the policies formed while making decisions to oversee the enterprise.

Leadership Skills:

Leadership Skills are soft skills that assist leaders in positively interacting with employees or team members to make the workplace a great place.

A Corporate Executive Chef must be able to lead effectively by learning how to deal with all types of people in a way that motivates, enthuse and build respect in a bid to understand and develop his leadership skills.

Dedication to Work:

Dedication to Work is a devotion or setting aside the scheduled time that you are required to work each day consistently without fail as well as being on time and giving 100% of your efforts to doing quality work.

A Corporate Executive Chef ought to be dependable and set an example for the rest of the workforce by showing up for work on time every day consistently and producing quality work while applying company policies and business strategies.

Work Attitude:

Work Attitude is one's feelings towards and beliefs about one's job and their behavior that can tell how it feels to be there.

A Corporate Executive Chef ought to encourage his workers and provide all the requirements for the workplace to ensure a positive attitude is maintained by the employees that can help them get a promotion, succeed on projects, meet goals and enjoy the job more.

Emotion Management:

Emotion Management is the ability to realize, readily accept and successfully control feelings on oneself and sometimes in others around you by being in complete authority over your thoughts and feelings that are generated whenever your values are touched.

A Corporate Executive Chef must be able to manage his emotions as well as assist the staff to control their emotions to ensure that the professional reputation, the efficiency, and productivity is not compromised.

Emotional Intelligence:

Emotional Intelligence is the capability to identify your emotions, understand what they are telling me and realize how the feelings are affecting you and the people around you.

A Corporate Executive Chef should be wise to handle different personalities that carry different emotions presented in the workplace while ensuring relationships are managed more efficiently by respecting your perception and the employee's as well.

Consistency and Reliability:

Consistency and Reliability are the ability to be trusted to do what you do best all the time with or without supervision and without failure to produce results.

A Corporate Executive Chef is liable to maintain a high level of consistency and reliability by engaging with employees and treating them with respect deserved which produces excellent results in various kinds of reliability coefficients.

Personal Accountability:

Personal Accountability is the feeling that you are entirely responsible for your actions and consequences taking ownership without blaming others.

A Corporate Executive Chef should provide a list of duties and responsibilities that every employee is expected to perform and define timelines and supervisors who oversee the work to ensure each knows what she /he should do and remain accountable without passing blame.

Quality of Work:

The quality of Work is the value of work or products produced by the employees as well as the work environment they are provided with.

A Corporate Executive Chef needs creativity in assisting all teams in identifying characteristics that will result in a quality product and lead to greater efficiency and increased productivity by following the four critical outcomes of employee retention, customer satisfaction, profitability, and productivity.

Hard Skills Required to be a Corporate Executive Chef

Hard skills are job-specific skill sets, or expertise, that are teachable and whose presence can be tested through exams. While core skills are more difficult to quantify and less tangible, hard skills are quantifiable and more defined.

Hard skills are usually listed on an applicant's resume to help recruiters know the applicant's qualifications for the applied position. A recruiter, therefore, needs to review the applicant's resume and education to find out if he/she has the knowledge necessary to get the job done.

A corporate executive chef should have a good command of the following hard skills to succeed in her job.

Corporate Executive Chef: Hard skills list

Accounting
Administration and Management
Administrative Tasks
Baking
Baking Techniques
Banquet
Budgeting
Business
Business Acumen
Business Sense
Catering
Cleanliness
Commitment to Quality
Communication
Computer
Cooking
Control Labor Costs
Cost Control
Cost Reduction
Culinary Expertise
Customer and Personal Service
Demonstrate Techniques
Developing menu
Dexterity
Economics
Education and Training
Equipment Selection
Estimating Costs
Food Inventory
Food Preparation
Food Pricing
Food Production
Food Safety
Food Sanitations
Food Regulations
Food Science
Food Service Management
Forecasting supply needs
Grilling
Ingredient Selection
Instructing
Inventory Methods
Management
Inventory Rotation
Kitchen Management
Kitchen Safety
Kitchen Tools
Knife Control
Knife Cuts
Knife Skills
Management
Management of Financial Resources
Management of Material Resources
Management of Personnel Resources
Marketing
Mathematics
Measurements
Menus
Menu Planning
Monitoring
Nutrition
Ordering
Operations Analysis
Organization
Organizing
Pastry
Physical Stamina
Planning
Portion Control
Preparing Various Cuisines
Precision
Presentation
Production and Processing
Product Selection
Purchasing Methods
Recipes
Restaurant
Safe Food Handling
Safety
Sales
Sanitary Practices
Sanitation
Seasoning
Source Ingredients
Techniques
Temperature Control
Time Efficient
Time Management
Well-Tuned Palate

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