COOK II - PAIZA

Position Overview:

The primary responsibility of the Cook II - Paiza is to be accountable for the day to day preparation of the Paiza kitchen fare as instructed by the Chef De Cuisine. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

• Responsible for a smooth running of the kitchen/menu items.
• Responsible to arrange food orders and to ensure a smooth running of food distribution during business operation.
• Check quality of raw material daily before use, and overseeing quality production of dim sum items.
• Follow strictly all F&B departmental policies and procedures.
• Keep Working areas, mixers, steaming equipment, refrigeration’s cleans and in good condition.
• Administers all aspects of food preparation, sanitation and Team Member routines.
• Maintains food and work orders.
• Ensures that the kitchen is clean, well-stocked and problem-free.
• Performs the functions of a Fry Cook, Broiler Cook and Second Cook, when needed.
• Maintains communication with all Team Members in the kitchen to ensure a well-run shift.
• Maintain food and service standard by directing and supervising daily operation.
• Supervise the portion control and presentation of dim sum according to the standard set by the property.
• Ensure no food borne illness happen in the section.
• All food provided to guest must be of good nutrition, and in conditions of absolute sanitation.
• 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:

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:

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 valid Health Card and any other certification or license, as required by law or policy.
• 2 years technical school or equivalent training is required.
• 2 years’ experience in a related (Fry Cook, Broiler Cook or Second Cook) is required, with a preferred emphasis in Asian food preparation, especially Mandarin and Cantonese style.
• Working knowledge of menu planning, soups, sauces, meat, poultry and seafood items are required.
• Working knowledge of point of sales is required.
• Must have the proven ability to cook and create new, innovative and imaginative recipes.
• Must be able to speak, read, write and understand Chinese and be able to conduct conversations with peers in a distinctive and understood manner.
• 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.