Western chefs specialize in Western culinary skills, engaged in the production, research and development of Western food dishes and related services, based on Western dietary culture such as Europe and America, focusing on the original taste of ingredients, precision cooking and artistic plating.

Main job content

- handling and preprocessing: Fine processing of ingredients such as meat (steak, spareribs, etc.), seafood (salmon, lobster, etc.),, herbs, etc., such as cutting, marinating, shaping, etc., to ensure compliance with Western cooking specifications.

- Dish production and cooking: Using traditional Western such as frying, grilling, baking, deep-frying, stewing, braising, roasting, smoking, etc., combined with precise temperature control (such low-temperature slow cooking, open fire grilling) and time control, to produce classic Western dishes such as steak, pizza, spaghetti, soup, salad, etc.

 Seasoning and sauce making: Master the logic of Western seasoning, be good at using raw materials such as olive oil, butter, cream, cheese, red wine, spices (mary, thyme, etc.), etc., to make basic sauces (such as brown sauce, béchamel sauce) and special seasoning sauces, enhance the flavor level of dishes.

- Plating and presentation: Pay attention to the visual presentation of dishes, through the combination of ingredients, the choice of containers, decoration embell (such as food flowers, sauce brushing), etc., to reflect the exquisite aesthetics of Western food.

Professional level and ability requirements

- Grade division: to the national vocational skill standard, Western chefs are divided into junior (level five), intermediate (level four), senior (level three), technician (level two) senior technician (level one), the higher the level, the deeper the understanding of Western cuisines (such as French, Italian, American, Russian, etc.), the stronger the innovation ability.

- Core competencies: You need to be familiar with the unique techniques and flavor systems of different Western cuisines, accurately control the cooking temperature time, master the Western knife skills and ingredient processing techniques, and have the ability of cost control and kitchen process management.

Professional development and employment direction

- scene: Western restaurants, Western food departments of star hotels, high-end clubs, Western fast food restaurants, cruise ship catering, etc.

- Development path: Gradually advance basic positions to become Western chef, executive chef; or focus on a certain sub-field, such as French pastry chef, steak chef; you can also engage in Western food training catering entrepreneurship, and open a special Western restaurant or studio.

Western chefs are practitioners of Western dietary culture, and their professional level directly affects the quality and experience of food. Under the trend of globalization and integration of catering, they often combine local ingredients to innovate and promote the localization development of Western food