Asian Chef de Cuisine - Kunlun

Asian Chef De Cuisine is responsible for creating unparalleled Guest and Team Member experiences, through sincere and proactive engagements. Under the direction of the Executive Chef while working closely with the Executive Sous Chef, the Asian Chef De Cuisine supports culinary management staff and hourly staff in daily overall kitchen operations. Adhering to the Health Department regulations and Pala’s standards and expectations of food service and quality, freshness and presentation, the Asian Chef De Cuisine will assist culinary management with overseeing the culinary operations to include menu concepts and recipe standardization.

The position will lead and develop all kitchen staff, to ensure the highest quality food and service, and maintain acceptable food/labor cost. Responsibilities include planning, prep, set up and prepare quality products in all areas but not limited to any Asian dishes such as appetizers, salads, sous vide, hot/cold smoking, entrees, soups, garnishes, sauces, dry aging, fermentation, dehydrating, baking, seasonal specials in accordance with departmental quality standards and specifications.

• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.
• Ensure that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.
• Controls all purchasing of food products and kitchen equipment
• Understands menu development techniques and development of recipes, plating guides and menu cards
• The individual in this role is responsible for food preparation, storing, and service delivery to customers in their establishment
• Assist with food inventory tracking such as quantity of supplies ordered and estimated time of shipment arrivals. Together with the senior kitchen staff, Asian Chef De Cuisine oversees such logistics
• Assist in developing a strategy for cross-marketing with the aim of increasing profit, which could include pairing drinks with the food served
• Responsible for food preparation, storing, and service delivery to customers in their establishment.
• Responsible for cleanliness, organization and preparedness of immediate workspace and adjacent areas.
• Brief and communicate with the on-coming and out-going shifts and relay information to co-workers
• Delegate tasks to Cooks and/or other kitchen staff for effectiveness in delivery
• Ensures safe working conditions are always in place for kitchen and food service staff; investigates and reports all Team Member injuries or accidents according to policy.
• Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA, and OSHA codes and policies are always followed; reports of any violation(s) of codes and policies immediately upon discovery
• Participates in all Gaming, IHS and all other inspections.
• Maintains an acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
• Perform other duties as assigned to support the efficient operation of the culinary division.

• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced, and that all food items needed for production are available to staff. Understands menu development techniques and development of recipes, plating guides and menu cards.
• Responsible for food preparation, storing, and service delivery to customers. Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas.
• Ensure all logs, requisitions and other necessary paperwork is filled out and submitted in the proper form and time frame. Controls all purchasing of food products and kitchen equipment. Briefs and communicates with the on-coming and out-going shifts, relaying important information to co-workers. Assists with special projects as directed by management including but not limited to: monthly meetings, deli assistance, special banquets, concerts and special guests.
• Assists with food inventory tracking such as quantity of supplies ordered and estimated time of shipment arrivals (along with senior kitchen staff, Junior Sous Chefs oversee certain logistics). Assists with the development of strategy for cross-marketing, with the aim of increasing profits, (could include pairing drinks with food served).
• Delegates tasks to Cooks and/or other kitchen staff for effectiveness in delivery. Ensures safe working conditions are always in place for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy.
• Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA, and OSHA codes & policies are always followed and reports any violation(s) of codes and policies immediately upon discovery.…