Behind the Pass: A Day in the Life of an Executive Chef

In the culinary world, few roles carry as much weight and responsibility as that of an Executive Chef. In Australia, this position is a blend of artistry, leadership and sheer determination. It is a career defined by early starts, high standards and an unrelenting passion for food.

The day usually begins before the sun has fully risen. By 6.30 or 7.00am, many Executive Chefs are already reviewing supplier deliveries, checking produce quality and finalising orders. Australia offers a wide variety of fresh and seasonal ingredients, and part of the chef’s role is to ensure the kitchen is stocked with the best of what is available. Relationships with local producers are crucial, and many chefs spend time cultivating these connections.

Mid-morning is typically devoted to planning. This involves reviewing menus, adjusting dishes based on ingredient availability and meeting dietary requirements. Whether the venue is a fine dining restaurant, a coastal resort or a bustling inner-city kitchen, each setting brings its own challenges. The Executive Chef must consider costings, portion control, seasonality and the overall guest experience when designing each menu.

Team meetings take place around 10.00am, where the day’s service is discussed. This is where leadership truly comes into play. The Executive Chef assigns tasks, ensures each section of the kitchen understands the prep list and reinforces expectations around presentation and quality. These moments set the tone for the day ahead and are key to running an efficient and respectful kitchen.

From lunch through to late evening, the tempo changes. Service is fast-paced and physically demanding. The Executive Chef oversees the entire pass, checking plating, calling dockets and addressing any issues on the spot. They act as a conductor, ensuring timing is perfect and that every dish that leaves the kitchen meets the restaurant’s standards. During quieter periods, there is time for mentoring junior chefs, tasting new dishes and reviewing guest feedback.

Beyond the heat and pressure, the Executive Chef’s day also includes administrative tasks. Rostering, stock control, food safety compliance and budget tracking are all part of the role. It is a delicate balance between the creative and the commercial. The job demands both left-brain and right-brain thinking, and it rewards those who can move seamlessly between both worlds.

The day often ends long after the final plate has been served. A final walk-through of the kitchen, a review of the evening’s service and a quiet moment to plan for tomorrow are how many chefs wind down. It is a role that asks a lot but gives back just as much for those who live and breathe hospitality.

Being an Executive Chef is not just about cooking. It is about culture, leadership and leaving a legacy on the plate.