Chef Assistant Job Description
Chef Assistant Duties & Responsibilities
To write an effective chef assistant job description, begin by listing detailed duties, responsibilities and expectations. We have included chef assistant job description templates that you can modify and use.
Sample responsibilities for this position include:
Chef Assistant Qualifications
Qualifications for a job description may include education, certification, and experience.
Licensing or Certifications for Chef Assistant
List any licenses or certifications required by the position: ALM, MNI, SME, FST
Education for Chef Assistant
Typically a job would require a certain level of education.
Employers hiring for the chef assistant job most commonly would prefer for their future employee to have a relevant degree such as Associate and Bachelor's Degree in Culinary Arts, Culinary, Education, Associates, Hotel and Restaurant Management, Management, Technical, Leadership, Hospitality, Culinary School
Skills for Chef Assistant
Desired skills for chef assistant include:
Desired experience for chef assistant includes:
Chef Assistant Examples
Chef Assistant Job Description
- Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum
- Assure that imported food high cost items are used properly
- Communicate with stewarding supervisor for cleaning schedule
- Create the menu from sushi bar ( Daily special, new year)
- Jump to conclusion without listening, provide, solution before fully understanding the requirement of the problem
- Responsible for supervising F&B Back of House staff and the overall daily management of a designated shift
- Makes recommendations for menu items as listed in each restaurant
- Assists with maintenance of cost control methods and procedures by monitoring consistent pars and inventory
- Makes recommendations on and assists with consistent food quality for all F&B outlets
- Assists Executive Chef with the maintenance and updating of the Food and Beverage Inventory Control System
- Must have a minimum of 2-3 years of practical restaurant supervisory experience or related resort hotel experience
- At least 2 years of experience in Food and Beverage
- At least 5 years of experience as a Teppan Chef in a (high-volume/fine dining) restaurant
- At least 5 years experience in a high volume and fine dining Italian Regional restaurant, preferably in a hotel/casino environment
- At least 5 years of experience in a high volume, preferably strong Japanese food knowledge in fine dining restaurant, preferably in a hotel/casino environment
- The post holder must be willing to undertake mandatory and refresher training as
Chef Assistant Job Description
- Take part in weekly accounts payable department planning and work coordination
- Update and maintain work instructions
- Maintain and lead employee training
- Handle technical issues relating to system users
- Analyze departmental key performance indicators and develop action plans
- Supervise one accounts payable employee
- Schedule kitchen team members (with the exception of the Chef) in conjunction with business forecasts and predetermined budget on a weekly basis
- Works on a part time basis, independently and as part of a crew, for buffet-style service for Hormel Foods functions including setup and clean up/dishwashing, with some advanced home style food preparation, serving, grocery shopping and interacting with internal and external customers
- Creating, shooting, editing and producing videos from end to end under the direction of the Video Content Manager and the Marketing team
- Work with talent to shoot on location and in studio
- Inspire & motivate the team to achieve food to specification and therefore
- Must be able to frequently move freely about the kitchens, be able to access all areas of the property
- Requires a minimum of 5 years supervisory experience in industrial and artisan bakeries
- Knowledge of proper use and maintenance of major kitchen equipment, including stoves, refrigeration
- A true desire to serve others
- Not have received an unacceptable result on a company-sponsored drug test within the last year
Chef Assistant Job Description
- Prepare market feedback/visit report
- Work for bakery meet & other events organize in your region
- Preparation and presentation of a variety of hot and cold foods following standardized department recipes in quantities forecasted and planned in advance using a variety of preparation methods
- Assisting with evaluating the daily kitchen work load, suggesting daily job assignments and overseeing the work of cooks and other kitchen personnel in the absence of the unit Sous Chef
- Evaluating finished products to ensure quality and addressing sub-quality production and presentation by analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit
- Working in all areas of the Central Culinary Kitchen as needed while focusing on production and presentation
- Researching, developing, testing and adjusting recipes for all production areas
- Overall kitchen sanitation and food safety practices
- Coordinating and expediting food preparation from the kitchen and action stations ensuring safe food handling and on time production according to established department procedures
- Planning and executing production and presentation for assigned meals including designing and executing buffet presentation
- Have met the Criminal Background Check (CBC) requirements within the last year and
- Must have a current certification as a Certified Dietary Manager in applicable State
- One (1) year of experience in post-acute care food service preferred
- Must have at least 5 years of experience, including high volume, exposure to all facets of the field, vegetable and ice carvings, VIP presentations
- Minimum of 3 years of culinary experience
- Directs all front-of-the-house activities for Union Station by JP's, including training, supervision of staff in the service of food and beverages including beer service, sanitation, customer service, equipment operation and maintenance
Chef Assistant Job Description
- Leads by example by being very “hands on” in the preparation of food and menu items, ensuring the highest consistent quality product is served
- Participates in food cuttings and samplings
- Incorporates the latest market and nutritional trends on to the menu featuring new and interesting products each month
- Plans, organizes, and coordinates daily specials
- Generates maximum financial performance including responsibility for effective cost control management
- Accountable for recipe specifications and food cost controls
- Conducts weekly forecasts and pre-orders with the management team along with daily and weekly inventories
- Assists in the planning and coordinating of special events
- Absence of Sous Chef a Jr
- Liaison between front of the house and cooks, ordering product, butchering proteins, administer discipline as needed, train and develop staff, develop daily specials
- Provides leadership in the development of creative marketing and special promotions for the Union restaurants and catering
- Two or more years of progressive professional leadership in the hospitality field
- Experience working in a university volume foodservice setting or other large volume operation with demonstrated ability to coordinate food production, menu/recipe development and design
- Bachelor’s degree in Hospitality Management or related field
- Comprehensive management skills to include knowledge of cost controls, procurement and specification writing, strong human resources and team building skills, knowledge of materials, methods, equipment, techniques and terminology used in a large scale foodservice operation
- Extensive food safety and kitchen safety background
Chef Assistant Job Description
- Lead the research, assessment, testing and purchasing of foods, tools and equipment needed for food production and service
- Assess and establish efficient workflow and organization of production areas to ensure maximum productivity, safety and sanitation
- Remain abreast of new concepts, practices, food technology, trends and issues in the food service industry and institutions of higher education
- Assist operations during busy times of the year to ensure success of special events
- Inspects food production areas and serving areas to observe the quality of food preparation and service, food appearance, cleanliness and sanitation, equipment condition, and employee appearance
- Engages with all staff throughout location to ensure program quality, provide role modeling, and address concerns, review product presentation, and adherence to Dining’s guiding principles
- Understand, respect, and value the diversity of the workforce, customers and other constituents of Vanderbilt Campus Dining
- Together with CDS kitchen team, collaborate, and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Stock and maintain inventory levels appropriately
- Help with the creation of cocktails and the update of the bar menu
- Strong and developing skills with regards to seasoning, plating elements, and menu planning
- Strong written and verbal language skills, be able to speak to a large group, have excellent personal grooming and presentation, and developed or developing leadership skills
- Proficiency with SAP, an asset
- Memorization — ability to memorize recipes, platting presentations
- Minimum of 2 years restaurant experience in a management role required
- Associate’s Degree in F&B and/or course certification from an accredited Culinary Institute is preferred