Job Description

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.

• 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

• 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.

Help us roll out the red carpet at Caesars Palace! This world renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.