1. Menu Development:
   • Create and develop menus that align with the concept and goals of the establishment.
   • Stay abreast of culinary trends and incorporate innovative dishes into the menu.
2. Kitchen Management:
   • Supervise and lead the kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
   • Schedule and coordinate kitchen staff shifts and tasks.
   • Ensure compliance with food safety and sanitation standards.
3. Culinary Creativity:
   • Demonstrate creativity in culinary techniques, presentation, and flavor profiles.
   • Experiment with new ingredients and cooking methods to enhance the restaurant's offerings.
4. Quality Control:
   • Maintain high standards of food quality, taste, and presentation.
   • Conduct regular tastings and inspections to ensure consistency.
5. Vendor Relations:
   • Manage relationships with food suppliers and vendors to ensure the quality and timely delivery of ingredients.
   • Negotiate prices and contracts with suppliers.
6. Budgeting and Cost Control:
   • Develop and manage the kitchen budget.
   • Control food and labor costs through efficient kitchen operations.
7. Training and Development:
   • Train and mentor kitchen staff on culinary techniques, safety protocols, and kitchen procedures.
   • Foster a positive and collaborative work environment.
8. Event Planning:
   • Oversee catering and special events, collaborating with other departments as needed.
9. Regulatory Compliance:
   • Ensure compliance with local health department regulations and other relevant food safety standards.
10. Communication Skills:
    • Communicate effectively with front-of-house staff, management, and other departments to ensure smooth restaurant operations.
    • Work closely with the management team to achieve overall business goals.
11. Problem-Solving:
    • Address and resolve any kitchen-related issues promptly.
    • Adapt to unforeseen challenges and maintain a high level of professionalism.
12. Leadership and Team Building:
    • Lead by example, fostering a positive and collaborative work environment.
    • Motivate and inspire the kitchen team to achieve excellence.

The specific duties and responsibilities can vary depending on the size and type of the establishment. An Executive Chef is a crucial figure in a culinary operation, responsible for not only the quality of the food but also the overall success of the kitchen.