Key Responsibilities Menu Development: Create and update Asian menus, set standard recipes, and control food costs. Food Preparation: Direct the execution of authentic cooking techniques (e.g., wok-frying, sushi rolling, steaming, dim sum). Inventory Management: Oversee sourcing, selection, and rotation of specialized ingredients. Staff Supervision: Train, schedule, and lead kitchen staff. Compliance: Ensure all areas strictly adhere to health, safety, and HACCP regulations. Qualifications Experience: Minimum 3 to 5 years in high-end Asian restaurants or luxury hotels. Skills: In-depth knowledge of Asian flavor profiles and precise knife skills. Education: Culinary certification or Hospitality degree preferred.