Prep Cook Job
Attire: Strict Dress Code: plain CLEAN WHITE chef coat, chef black pants, non-slip shoes, knife set, black hat (no logos)
Wear black non-slip shoes
Bring a hat
Bring your knives
Strict Dress Code: plain white chef coat, chef black pants, non-slip shoes, knife set, black hat (no logos). MUST sign in and out on timesheet to be paid. Event may run longer (be flexible!). MUST commit to all 4 days. Saturday and Sunday shifts actually run until 12 midnight.
Parking available, not free
A prep cook’s role refers to a back of house worker whose primary responsibility is to set up the job site for success.
Prep Cook responsibilities:
Follow the prep list created by chefs to plan duties.
Label ingredients and food items and stock pantry and refrigerator shelves in an organized manner.
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 at the table.
Carry food items and utensils to food stations.
Fill in for sous chef under emergencies.
Analyze recipes to see how cost-effective they would be to serve based on all overhead costs.
Assist the chef in development of new menu and testing.
Follow mark-down procedure and suggest a way to reduce food.
Use manual and electric equipment for food preparation.
responsible for compliance with industry food safety standards.
Perform basic cooking tasks such as stirring, straining, and parboiling food and reducing sauces.
Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature.
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.
Properly store food items in designated containers.
Informs superiors when the ingredients stock is getting low.
Promptly reports food quality problem to kitchen Manager.
Maintain records of quantities of foods and ingredients used.
Inform managers about broken or malfunctioning equipment.
Cleans and sanitizes the working surfaces, tools, utensils and working area.
Comply with food safety and sanitation guidelines.
Follow the proper rotation procedures .
Completes opening and closing checklist.