Description

The tasks and responsibilities for a prep chef differ in accordance with the number of employees working in the kitchen, the type of restaurant/bistro/cafeteria in which they work and the specific daily needs of every business. Yet, there are a number of duties and responsibilities that make the prep cook job description quite often. We have gathered them all below for a better understanding of the employers’ expectations regarding this position.

Measures ingredients and prepares them in accordance to chef’s specifications;
Washes and peels ingredients in order for them to be used in different meals;
Cuts and portions different types of meat according to specifications;
Prepares different types of food from the menu, following carefully the recipes;
Makes stock soups to be used during cooking process;
Prepares drinks and cocktails according to chef’s specifications;
Portions the food and prepares the dishes for plating;
Packages take-away food for clients;
Places food trays under food warmers, so that the food arrives in good conditions
so that the food arrives in good conditions at the table;
Distributes the plates to be served to the waiting staff;
Accepts or rejects ingredients from food suppliers, based on their appearance and quality;
Keeps track of ingredient quantities and ensures there are always enough for the day/week;
Stores ingredients in dedicated containers, making sure that they are best preserved;
Informs superiors when the ingredients stock is getting low or when the kitchen tools do not work properly;
Cleans and sanitizes the working station.
3887 NW near 107 AVE