● Assist in new menu creation, tasting, and seasonal or promotional dish development. ● Ensure all mise en place is adequately prepared, labeled, and stored. ● Maintain cleanliness, hygiene, and organization at all workstations at all times. ● Prepare, cook, and present Western dishes to premium hotel standards. ● Maintain consistency in taste, texture, temperature, and presentation. ● Follow standard recipes, portion sizes, plating guidelines, and cooking techniques ● Supervise assigned staff in the Western section and delegate tasks effectively. ● Train, coach, and mentor junior chefs to improve skills and discipline. ● Monitor and reduce wastage, spoilage, and over-portioning. ● Track daily and weekly food cost and usage reports. ● Provide accurate requisitioning and stock forecast for Western section.