The responsibilities of a Western cuisine chef include:
1.Providing formal Western cuisine dishes, including appetizers, main courses, desserts, and beverages.
2.Preparing dishes required for à la carte or banquet service during operating hours.
3.Assisting the head chef in designing menus for their respective categories.
4.Ensuring that the food in their designated category meets hygiene regulations.
5.Maintaining hygiene and cleanliness standards in the freezer and other areas.
6.Keeping appropriate levels of cooking ingredients.
7.Controlling portion sizes to maintain food costs.
8.Coordinating with the restaurant's front of house on dish requirements and serving times.
9.Maintaining a high level of cleanliness.