Chef (Asian Cuisine)

OBJECTIVE:

Specializes in food preparation, menu design and food presentation in all Casino Asian kitchens. Responsible for staffing levels, training, costing and health and sanitation standards.

TYPICAL WORKING CONDITIONS:

Works in a kitchen environment

ESSENTIAL FUNCTIONS:

1. Always be NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Responsible for all aspects of food products utilized in the Casino Asian kitchens (i.e., preparations, rotations, menu design, etc.)
3. Maintains the cost breakdown of menu items, devises and implements cost control strategies.
4. Assures proper staffing and adequate supplies for all stations.
5. Writes and maintains a Cook’s schedule that responds to the restaurant’s business needs.
6. Writes and maintains up to date recipe books, SWS templates, par lists.
7. Assures proper safety, hygiene and sanitation practices are followed. Train staff about safe food handling procedures and preparation.
8. Maintains product consistency by conducting inspections of seasonings, portions, and appearance of food served in the operation.
9. Assures a smooth kitchen operation by coordinating with Front of the House staff include restaurant managers, servers and bussers.
10. Conducts regular BOH and FOH staff meetings.
11. Stores unused food properly to minimize waste and maximize quality.
12. Performs interviews, training and prepares performance evaluations of kitchen staff.
13. Assist Purchasing Agent with food order coordination.
14. Conducts food tastings to assure quality and pricing.
15. Supervises all Asian restaurant Sous Chefs.
16. Interacts with guests to promote restaurants, gauge guest satisfaction and enhance guests experience.
17. Prepares or directs the preparation of special requests by guests, either using existing mis-en-place or mis-en-place from other kitchens.
18. Actively participates in team activities, such as, but not limited to: food mobs, staff rallies, employee appreciation days.
19. Manage and maintain the overall cleanliness and maintenance of your kitchen.

NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.

MINIMUM QUALIFICATIONS:

Guest service, good grooming, oral and written communication, basic math and computer skills. Ability to maintain a professional demeanor at all times while on property. Ability to work in a fast-paced environment, follow oral or written instructions, stand or walk continuously two hours or longer

Must be able to lift 50 lbs

Bilingual desirable

REQUIRED EDUCATION:

Culinary Degree Preferred, or equivalent experience.

Current Food Handlers Education Certificate

REQUIRED EXPERIENCE:

Five years job-related management experience

Ten years Wok experience