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Position Functions:

• Must have comprehensive knowledge of Asian food operations in their various forms
• Precise knowledge of all specifications in use is a required
• Clear and demonstrated knowledge of food quality standards at Asian food operations is a necessity
• Excellent knowledge of food presentation standards is a necessity
• A clear understating of all work divisions and prep lists
• A clear understanding of cost management and profitability of an operation
• Maintain a clear understanding of the operation’s revenue goals where it is involved
• Liaising with the service teams toward the achievement of revenue goals
• Ability to promote and enhance products and guest experience
• Ability to resolve guest issues with either direct contact or via consultation
• Liaise with Culinary Arts management towards the achievement of revenue and guest satisfaction.