Head Chef-Asian Cuisine-Bacchanal Buffet (Caesars Palace LV)

The Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team-oriented work environment., focusing on the Asian Cuisine menu items and operation including VIP Villa specialties catering to the same style cuisine.
• Must be 21 years of age or older
• Candidate must currently be in a Chef de Cuisine or similar role
• Must have experience in high volume type of environment or Casino/Resort.
• Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount
• Ability to maintain and further develop the standards set by Caesars Entertainment.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry.
• Minimum of three-year experience as line level Supervisor or Chef in specialty room, Steakhouse, Fine Dining or Semi Fine Dining.
• Must present a neat and professional appearance.
• Work prefers Bilingual abilities
• Work requires flexibility to work various shifts.
• Nevada Food Handlers’ Certification
ADDITIONAL REQUIREMENTS
• Strong knowledge of all-around Asian Cuisine
• Cantonese cooking skills
• Technical understanding of Japanese cuisine
• Working knowledge of basic Indian food preparation
• Proven leader with high-volume experience and strong training ability
• Traditionally, those all-around types of Asian chef’s hail from Singapore, Malaysia, or Indonesia, but we should look at all available options
• Fast paced environment, multiple tasks to be handled under time constraint.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
• Work with Restaurant Manager and front of the house staff to ensure positive guest experience. Maintains professional appearance and demeanor throughout shift
• Ensure quality food product and presentations.
• Teach and develop staff while serving a consistent product with pride.
• Maintains food cost, labor cost and expenses within budget guidelines.
• Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
• Must be able to cook and create new, innovative and imaginative recipes.
• Must be able to react quickly and resolve problems. Support and foster loyalty and always conduct business in a professional manner.
• Specific cuisine responsibilities include but not limited to:
o Chinese cuisine, including Cantonese, Shanghainese, and Beijing, along with knowledge of Dim Sum, and Chinese BBQ
o Equally important is the knowledge and emphasis on Southeast Asian cuisine
o Live Asian Grill stations
o Asian Noodles
o Japanese cuisine, including sushi and sashimi
o Select Indian preparations
o In addition to the buffet, this chef will also support VIP dining and special events, particularly for high-value guests from East and Southeast Asia, ensuring cultural authenticity and excellence.
o Lead the Asian buffet operation across all dayparts
o Oversee a large team of Chefs and cooks per shift
o Maintain consistent high-quality execution and food authenticity
o Focus heavily on hands-on leadership, training, and staff development
o Support menu development, basic administration, and renovation planning

Work arrangement
No