So he said he was just going to buy me my lunch. He goes back to the chicken$hits in the kitchen and tried to reason with them. I had offered to bring it back - twice - and was told no - twice. they wouldn't have seen it had I just taken the credit and B. Well, don't ya know, now the cowards in the kitchen - who would not come out and handle it themselves - and even CALLED him on the PHONE at one point in order to avoid talking to me, made this poor guy tell me that NOW they wanted to see the food. no bag on the counter and the guy is pretty red-faced and looking mighty uncomfortable. As I enter the door, I know something's wrong. So, I get in my car and drive back again. I asked - again - if he wanted me to bring back the lunch. and hopefully DOES have veggies (although I'm figuring it's a crap shoot by this point). He said that was fine, suggested shrimp with veggies - which does NOT have breading. they were going to give me a credit for a lunch at another time - meaning they would never see the state of this lunch in order to give me another. If they were willing to give me a new lunch at another time, why didn't I just drive up there and get it now so I have something to eat. I had nothing to eat at this point and B. And all I had to do was call back and my number which was "registered in their phone" would let them know I had that credit coming. I asked him, "What kind of discount?" Back on hold. He came back and told me I had a "discount" on the next lunch. He told me that I didn't need to do that. At this point (and this is important), I say to him "I can bring it to you and show you." Now, I'm "fairly" pleasant during all this, but it's easy to hear/tell. I told him I had just purchased a lunch of breading and rice. and that I was having trouble finding much shrimp at all! I proceeded to pull the breading off all the shrimp, and I found, I'd estimate, an equivalant to 2 tablespoons of shrimp encased in about 1 1/2 cups of breading. I then told him that I, as we were talking, had begun to peel the nasty, crusty breading off the shrimp.
I told him, had I known there were no veggies, I wouldn't have ordered it. Further, I had been told there were MORE veggies in the s&s shrimp. Then I told him there's nothing that indicated there are no vegetables in the lunch orders on their website. He told me that there no vegetables in the lunch order. I told the guy who answered the phone (the same guy who waited on me when I went to pick it up). I'm in there often, this isn't usually a problem I encounter. As I looked over the five pieces of shrimp and the mound of white rice, I noticed that the breading on the shrimp was beyond old. I got back to work, opened my lunch and found no vegetables. So I drive up there on my lunch, and picked up my order. I've gotten it before, because, in the past, I have ordered the sweet and sour chicken, and when I questioned the lack of vegetables, I was told I would get more veggies if I ordered sweet and sour shrimp. I just ordered a sweet and sour shrimp lunch. All in all, if you're looking for some decent delivery chinese, this is it for great Chinese food and skip CHEF CHEN'S! YUCK!!! The owners and employees must post the 5 star reviews! Go to Chen's restaurant on North Second St. Sadly, there wasn't anything good about this meal. My "chicken chow mien" was a bowl filled with uncooked onions, 4 thin slivers of celery, and a few suspiciously hard to identify pieces of meat covered with a flavorless tan water. (Copyright 2023 Salary.This place is terrible! We couldn't believe how poor the quality was. Working as an Assistant Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. Contributes to the development of processes and procedures. The Assistant Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. May require a bachelor's degree in area of specialty. In addition, Assistant Chef may serve as an expeditor when needed. Requires an understanding of federal, state, and local food sanitation regulations. Being an Assistant Chef coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. The Assistant Chef oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef.
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