CHEF TOURNANT - PAIZA Job Details | The Venetian Las Vegas

Position Overview:

The primary responsibility of the Chef Tournant – Paiza is to maintain quality control to ensure all products are served according to procedures and to the guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

• Review and approve food orders from warehouse for delivery (as required for special order items).
• Troubleshoot unexpected or unusual situations in the kitchens.
• Train and update kitchen employees with regard to all applicable policies and procedures.
• Plan, organize and supervise the daily production of the kitchen.
• Supervise the record keeping of all required documentation set forth by SNHD guidelines.
• Rotates food in coolers and freezers. Dates all new products.
• Assists other cooks during peak periods.
• Maintains organization, cleanliness and sanitation of work areas and equipment.
• 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 valid Health Card and any other certification or license, as required by law or policy.
• 5 years’ experience in a high-volume hotel/casino environment is required.
• Previous experience in a high-volume kitchen in a 4- or 5-star resort or hotel is strongly preferred.
• Excellent knowledge of basic kitchen equipment.
• Must have a firm knowledge of the Chinese/ Asian Cuisine.
• Maintain high standard of all food preparation and hygiene in Chinese / Asian Cuisine.
• Knowledge of Chinese spices and cooking tools.
• Responsible for leading & driving Chinese Kitchen operations, including staff and the kitchen facilitates and cost control to ensure the maximum profit.
• Advanced knife handling, saute, fry, steam, and wok experience.
• Ability to read and write in Chinese, translate, and execute recipes, excellent interpersonal service. skills, organization skills to plan time effectively, work without direct supervision is required.
• 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.