Corporate Executive Chef*

With the development and growth of international tourism, conglomerates of hotel chains, resorts, and restaurants are multiplying at a rapid rate. The corporate chef plays a role as an adviser but most importantly supervises the various establishments in order to maintain quality control. The corporate chef evaluates the staff and the technical results by observing the mise en place and encouraging continuing education for the chefs in each kitchen.

Continuing education today is an important aspect businesses should take into consideration for the long-term success of their enterprise. Establishment of a continuing education program recognizes motivated and loyal employees by sending them to do a “stage” in a top kitchen or attend a short specialization course, which allows the employees to help their own kitchens evolve.