Oversee the preparation, cooking and presentation of Japanese and Chinese dishes including sushi, sashimi rolls, tempura, teppanyaki items, dim sum, noodles, wok entrées, ramen, robata‑grilled items and specialty sauces.

Ensure authenticity in flavors, techniques and presentation across all dishes.

Lead culinary production for a la carte buffet and special events with Asian themes.

Supervise mise‑en‑place and ensure all sections (Sushi, Wok, Dim Sum, Teppanyaki, Ramen, Garde Manger) are properly set for service.

Conduct tasting sessions to maintain consistency and quality.

Monitor food portions, taste and visual appeal before dishes leave the kitchen.

Supervise and guide Chef de Partie, Demi Chef de Partie, Commis and other kitchen staff.

Provide training on Japanese and Chi...