Chef de Cuisine - Hong Kong Cafe
Position Overview:
The primary responsibility of the Chef De Cuisine - Hong Kong Cafe is to oversee and participate in the preparation of all food items while providing leadership for the restaurant and maintain food costs within set operating budgetary constraints Department.
All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.
Essential Duties &
Responsibilities:
Oversee all back of house areas of the restaurant, managing the daily operations and duties of all positions.
Manage assigned operational functions consistent with the strategic plan and vision for the restaurant Hire and train staff and ensure that the kitchen is always appropriately staffed.
Ensure food orders are completed and sent to the warehouse.
Ensure that food costs are maintained within the budget.
Review finished food products for quality before it leaves the kitchen.
Manage staff and organize department functions in accordance with company guidelines.
Manage responsibilities for the department to include:
hiring of new Team Members, promotions, creating a work environment that promotes teamwork, performance feedback, discipline, recognition, and termination.
Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
Safety is an essential function of this job.
Consistent and regular attendance is an essential function of this job.
Performs other related duties as assigned.
Additional Duties &
Responsibilities:
Company Standards of Conduct All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times.
Team Members are required to observe the Company's standards, work requirements and rules of conduct.
Additional Duties &
Responsibilities:
Additional Duties &
Responsibilities:
Minimum
Qualifications:
21 years of age.
Proof of authorization/eligibility to work in the United States.
High school Diploma or equivalent.
Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
Must have 6 years of experience in high volume food preparation, with at least 4 years in a supervisory capacity.
Must have previous experience with high end Asian food preparation.
Must have knowledge of all equipment and its maintenance requirements.
Must be fluent in Cantonese/Mandarin.
Ability to communicate clearly and effectively in English, both in spoken and written form.
Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
Must be able to work varied shifts, including nights, weekends and holidays.
Physical Requirements:
Must be able to:
Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned.
Physically access all areas of the property and drive areas with or without a reasonable accommodation.
Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
Work in a fast-paced and busy environment.
Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.
Recommended Skills Communication English Interpersonal Skills Leadership Maintenance Quality Management Estimated Salary: $20 to $28 per hour based on qualifications.
The primary responsibility of the Chef De Cuisine - Hong Kong Cafe is to oversee and participate in the preparation of all food items while providing leadership for the restaurant and maintain food costs within set operating budgetary constraints Department.
All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.
Essential Duties &
Responsibilities:
Oversee all back of house areas of the restaurant, managing the daily operations and duties of all positions.
Manage assigned operational functions consistent with the strategic plan and vision for the restaurant Hire and train staff and ensure that the kitchen is always appropriately staffed.
Ensure food orders are completed and sent to the warehouse.
Ensure that food costs are maintained within the budget.
Review finished food products for quality before it leaves the kitchen.
Manage staff and organize department functions in accordance with company guidelines.
Manage responsibilities for the department to include:
hiring of new Team Members, promotions, creating a work environment that promotes teamwork, performance feedback, discipline, recognition, and termination.
Delegate tasks and department assignments or projects, meeting deadlines related to those assignments.
Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
Develop staff skills to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
Focus on achieving the goals or objectives of the department using available resources (staff and budgetary).
Safety is an essential function of this job.
Consistent and regular attendance is an essential function of this job.
Performs other related duties as assigned.
Additional Duties &
Responsibilities:
Company Standards of Conduct All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times.
Team Members are required to observe the Company's standards, work requirements and rules of conduct.
Additional Duties &
Responsibilities:
Additional Duties &
Responsibilities:
Minimum
Qualifications:
21 years of age.
Proof of authorization/eligibility to work in the United States.
High school Diploma or equivalent.
Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
Must have 6 years of experience in high volume food preparation, with at least 4 years in a supervisory capacity.
Must have previous experience with high end Asian food preparation.
Must have knowledge of all equipment and its maintenance requirements.
Must be fluent in Cantonese/Mandarin.
Ability to communicate clearly and effectively in English, both in spoken and written form.
Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
Must be able to work varied shifts, including nights, weekends and holidays.
Physical Requirements:
Must be able to:
Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned.
Physically access all areas of the property and drive areas with or without a reasonable accommodation.
Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
Work in a fast-paced and busy environment.
Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.
Recommended Skills Communication English Interpersonal Skills Leadership Maintenance Quality Management Estimated Salary: $20 to $28 per hour based on qualifications.
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