Asian Cook I

Resorts World Las Vegas•New York, NY

9d•$32 - $42•Onsite

About The Position

The Cook- Asian is responsible for a variety of Asian food preparation duties and supports all kitchen and restaurant staff members to provide an excellent quality of food and customer service.

Requirements

Must be at least 18 years old and have the ability to obtain the appropriate license pursuant to the applicable statute, rules and regulations.
Three (3) years’ related work experience
ServSafe Certified.
Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents.
Ability to respond to common inquiries from other Team Members or guests.
Fluency in English required.
Ability to write detailed instructions and correspondence.
Ability to effectively present information in one-on-one and small group situations.
Ability to compute complex mathematical calculations.
Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills.
Ability to work well under pressure and deadlines.
Must be able to work in very cold damp (below 41 degrees) or very hot environment (90 degrees or higher) for entire shift.
Must be able to wear required safety equipment for entire shift.
Regularly required to talk or hear.
Regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.
Occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Moderate physical ability such as lift or maneuver at least fifty (50) pounds, and prolonged sitting during the shift.

Responsibilities

Prepare all menu items quickly, efficiently, and consistently
Prepare plates and baskets according to established proper presentation standards.
Organize, rotate and stock hot lines properly.
Meet guests needs through timely and proper handling of all equipment and chemicals.
Ensure the employee dining area is properly supplied with freshly prepared food.
Comply with all department and company rules, regulations, policies, procedures and internal controls and government rules and regulations.
Work in a safe manner at all times.
Assist in other areas of the kitchen as necessary.
Attend periodic meetings and training sessions.
Promote positive public and employee relations.
Present oneself in a neat and clean appearance at all times.
Perform other duties as assigned.