Assistant Chef Salary at Citibank, Na BETA

The Assistant Service chef must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service. General Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc. Stay updated on all Em Sherif daily formulas Report to the Head chef/ Restaurant manager any required BOH maintenance issue Attend and participate in daily briefings and other meetings as scheduled Report to the Service chef/Head chef any required BOH maintenance issues Respect safety and hygiene of Em Sherif premises Respect grooming standards Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency Daily operations Supervise Finishing kitchen employees in the absence of the Service chef Check with the Service chef for details about any special events or

Job Description Job Description Summary of Job Scope and Expectations: The Assistant Chef I is responsible for assisting with food preparation, with accountability for: Ensuring Workability, Intensity & Integrity Performing Back of House (BOH) responsibilities as directed by Assistant Chef II and III Preparing rice and chow mein Performing cleaning and sanitizing tasks Essential Functions: The essential functions in this job description are not all-inclusive of this job’s duties and responsibilities. Reliable and dependable attendance is required. Descriptions People Culture: Lives and cultivates Focus’s Mission, Culture, and Values to ensure the Focus’s vision is alive and in action. Work Environment: Participates in creating a safe and empowering environment for Team Focus to listen, appreciate and challenge each other. May propose ways to improve processes. Guest Exceptional Guest Experience: Builds emotional connection with Guests through Food, Service & Ambiance. Assists with all

Description: •Supervise all back of house employees •Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost •Assist chef in planning menus, ordering supplies, and keeping records and accounts •Checking in all purchased supplies upon delivery for FOH and BOH •Supervise all BOH employees throughout shift •Direct and coordinate assignments of BOH staff •Monitor work performance of all BOH employees •Oversee work progress and verify/enforce safety and conformance to standards of BOH staff •Modify work procedures or processes to meet deadlines, increase efficiency •Maintain production records •Determine food costs and pricing with chef •Frequently inspect facilities and equipment for regulatory compliance •Plan menus and special events as needed •Update menu engineering •Assist chef in updating and costing out specials as needed •Requisition stock, materials, supplies or equipment from vendors as needed •Resolve or assist workers in resolving confli

Description: •Supervise all back of house employees •Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost •Assist chef in planning menus, ordering supplies, and keeping records and accounts •Checking in all purchased supplies upon delivery for FOH and BOH •Supervise all BOH employees throughout shift •Direct and coordinate assignments of BOH staff •Monitor work performance of all BOH employees •Oversee work progress and verify/enforce safety and conformance to standards of BOH staff •Modify work procedures or processes to meet deadlines, increase efficiency •Maintain production records •Determine food costs and pricing with chef •Frequently inspect facilities and equipment for regulatory compliance •Plan menus and special events as needed •Update menu engineering •Assist chef in updating and costing out specials as needed •Requisition stock, materials, supplies or equipment from vendors as needed •Resolve or assist workers in resolving confli

Job Description Job Description Job Description Summary of Job Scope and Expectations: The Assistant Chef I is responsible for assisting with food preparation, with accountability for: Ensuring Workability, Intensity & Integrity Performing Back of House (BOH) responsibilities as directed by Assistant Chef II and III Preparing rice and chow mein Performing cleaning and sanitizing tasks Essential functions: The essential functions in this job description are not all-inclusive of this job’s duties and responsibilities. Reliable and dependable attendance is required. Descriptions People Culture: Lives and cultivates Focus’s Mission, Culture, and Values to ensure the Focus’s vision is alive and in action. Work Environment: Participates in creating a safe and empowering environment for Team Focus to listen, appreciate and challenge each other. May propose ways to improve processes. Guest Exceptional Guest Experience: Builds emotional connection with Guests through Food, Service & Ambiance. A

Come work Summer Camp with Us! Camp program is 9 weeks with year round opportunities available based on performance Flexible Schedule- Mandatory Fun! SUMMARY: The Assistant Chef Manager is responsible for assisting the General Manager in all aspects of the Food Program for the Camp. The Assistant Chef Manager will ensure that all guidelines, relating to the NSLP, are adhered to, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by General Manager, District Manager and Whitsons. Assist in the Motivation, training, and managing subordinate Team Members. Assists i

Company Description Job Description The Assistant Chef in Catering & Banquets is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. This position ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed. Job Responsibilities: Operational Management includes, but is not limited to, the following: Maintain consistent Wynn food quality standards. Monitor and improve consistency of food quality to enhance overall customer experience. Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. Identify, rectify and report promptly and decisively actual and potentia

We are looking for a talented and passionate Sous Chef to join our culinary team and contribute to the health and well-being of our residents. At Hillside, we pride ourselves on providing an exceptional living experience for our residents. As a Sous Chef, you will work alongside the Executive Chef to create and prepare nutritious, delicious meals for our residents. You will play a key role in ensuring the daily operations of the kitchen run smoothly, maintaining high standards of food quality, safety, and cleanliness. Full-Time with benefits. Schedule: 11a-7p Tuesday-Saturday Pay range: $25-$28 depending on experience Qualifications: Food handler certification required (SERV Safe certification is preferred) 3 years restaurant experience including supervisory experience (fast food/chain restaurants will not be considered) Equivalent combination of training and experience which provides the required skills, knowledge and abilities. Passion for cooking and serving others, with a focus on