[3][4] The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.

In many restaurants, executive chef or chef de cuisine will have a line-up/pre-shift (meetings with front of house (FOH) and back of house (BOH)) in order to prepare for the service and answer questions about the menu.

In some food operations, the executive chef may assist in designing the menu, dining room and kitchen.

He or she may also work with food purveyors, catering directors, equipment vendors, financial consultants, the media, sanitation inspectors and dietitians.

[5] An executive chef generally does not partake in food preparation or catering of patrons.