Prep Cook

Summary

Prepares and handles food by performing the following duties. Duties and responsibilities include the following. Other duties may be assigned.

• Prepare all menu items, including setting up and storing stations with all necessary supplies.
• Prepare all the necessary ingredients for the designated season daily, following the chefs preparation and torque lists.
• Executes all kitchen orders according to recipe specifications, ensuring food comes out simultaneously, in high quality, and in a timely manner.
• Responds, informs, and follows the instructions of the chef or executive.
• Cooks menu items in collaboration with the rest of the kitchen staff.
• Maintains a positive and professional approach with co-workers and clients.
• Complies with safety regulations in the handling of kitchen equipment and utensils.
• Follows all serving and quality standards.
• Maintains and stores daily the designated station, freezers, refrigerators, and storage area with food products; follows the proper rotation system and notifies the chef of any discrepancies or shortages.
• Labels and dates all food products in storage and refrigeration areas.
• Ensures that all products are properly stored or disposed of at the end of the night.

Skills

• Proficient knife skills for chopping, slicing, and dicing various ingredients.
• Maintains a clean and organized workspace, ensuring all ingredients are properly labeled and stored.
• Pays close attention to portion sizes, ensuring accuracy in measurements and quantities.
• Checks the quality and freshness of ingredients before use, discarding any spoiled items.
• Willingness to learn and take on new tasks as required by the chef or management.
• Effectively communicates with other kitchen staff, including chefs, line cooks, and servers, to coordinate ingredient preparation.
• Listens to instructions carefully and asks questions when clarification is needed.