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SOUS CHEF - MAIN KITCHEN (FT)
STEWARD SUPERVISOR - F&B ADMIN (FT)
Cook - Grand wok
MGM Grand Las Vegas
Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over
Follows the appropriate methods of food preparation, cooking, sizing of portions, mixing of sauces and garnishing of foods to ensure that food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually
Evaluates cooked foods before serving them for quality flavors and appearance by tasting and smelling them.
Stir-fries, roasts, boils, steams and fries meat, fish, vegetables, noodle and other food items on the menu.
Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.
Complies with occupational, health and safety standards. Ensures that foods are stored and kept at proper holding temperatures through the use of thermometers.
Attends regularly scheduled staff meetings.
Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
Performs other job related duties as required.
At least 3 years experience in a similar specialty dining restaurant, preferably in a hotel/casino environment.
Able to stir-fry, roast, boil, steam and fry meat, fish, vegetables, noodle and other food items on the menu.
Have excellent knowledge of basic kitchen equipment and the ability to read, translate and execute recipes.
Have interpersonal service skills, organization skills to plan time effectively, work without direct supervision is required, handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines.
Possess the ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors include noise, dust, and smoke.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Associate’s Degree in F&B and/or course certification from an accredited Culinary Institute.
Previous experience working in a similar resort setting.
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