Coordinate and direct the preparation and cooking of Asian cuisines, dishes, and delicacies. Develop and plan list of recipes and menu for management review. Check the quality of ingredients. Estimate food consumption and prepare weekly budgets for requisition of supplies. Plan the weekly menu and specials. Oversee sleelction and purchase of the freshest meats, vegetables, and other ingredients on a daily basis. Oversee portioning and garnishment for presentataion to restauarnt patrons.
