Cook - Asian

Resorts World Las Vegas•New York, NY

3d•Onsite

About The Position

The Asian Culinary Cook 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. Essential Duties 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. Ensure the employee dining area is properly supplied with freshly prepared food. 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.

Requirements

Must be at least 18 years old, possess a high school or equivalent diploma and have the ability to obtain the appropriate license pursuant to the New York State Lottery regulations.
Three (3) years’ related work experience
Serv Safe Certified.
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
Ability to respond to common inquiries from other employees or guests.
Fluency in English required, second language a plus.
Ability to write detailed instructions and correspondence.
Ability to effectively present information in one-on-one and group situations.
Ability to compute basic mathematical calculations.
Ability to decipher various reports and maintains reports upon request.
Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking.
Must be able to interact with internal and external guests in a professional manner.
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.
Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property.

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.