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Executive chefs work as much as 12 hours a day. Many start work early in the morning to oversee the delivery of fresh foods to the kitchen. They often work well into the evening to supervise the dinner service. Executive chefs often work on weekends and public holidays. They may also need to work on-call and after-hours shifts.
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The workplace for an executive chef is often hectic and fast-paced as the kitchen staff work to prepare customer orders in a timely fashion.