Köksmästare

Köksmästare (Swedish for kitchen master) is a term used to describe the head of a kitchen in professional cookery. The role carries overall responsibility for kitchen operations, menu planning, and the quality and consistency of prepared foods.

In Sweden the title appears in hotel restaurants, institutional kitchens (such as schools, hospitals, and prisons), and other large-scale food service operations. In many modern restaurants the position is labeled executive chef or chef de cuisine, but köksmästare remains common in public-sector and traditional settings.

Key duties include planning menus and standard recipes, supervising cooks and staff, managing procurement and inventory, setting budgets and controlling costs, and ensuring food safety and hygiene. They may also oversee nutrition considerations, training, and compliance with national regulations.

Qualifications typically encompass formal culinary training and several years of kitchen experience. Depending on the employer, additional leadership responsibilities and a formal certification in food safety (for example HACCP) may be required.

Historically the term reflected a hierarchical kitchen brigade, with the köksmästare at the top of operations in institutional settings. Today its use varies, and while less common in fine dining, the designation remains recognized in many Swedish kitchens.