Asian Restaurant Chef

• Prepares and cook foods of all types, either on a regular basis or for special guests or functions.• Supervise and coordinate activities of cooks and workers engaged in food preparation.• Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

• Check the quality of raw and cooked food products to ensure that standards are met.• Check the quantity and quality of received products.• Demonstrate new cooking techniques and equipment to staff.• Determine how food should be presented, and create decorative food displays.• Determine production schedules and staff requirements necessary