Job Title: Prep Cook
Report to: BOH Supervisor
Job Purpose or Summary Statement
The Prep Cook is responsible for the preparation of ingredients and stations used in the cooking process and cooking the food, as well as maintaining the kitchen and ensuring it is clean and sanitized. This role is a junior level extension of the Kitchen Manager’s duties as it entails supervisory responsibility for kitchen personnel, equipment, and assuming the responsibilities of the Kitchen Manager in that employee’s absence.
Responsibilities
- Operates all food service equipment and machinery to prepare and cook a wide variety of foods according to company recipes and standards
- Coordinates food service activities to ensure meals are prepared at scheduled times
- Supervises storage and use of leftover foods, uncooked products, and regularly conducts chill room and freezer checks then completes appropriate documentation
- Assists in evaluating new recipes and products
- Assists the BOH Supervisor with updating inventory and supply count
- Manages the kitchen in the absence of the BOH Supervisor including opening and securing the kitchen and dining facilities
- Complies with prescribed health and safety procedures while executing assigned tasks
- Performs other additional duties as assigned
Skills
Education
- High school diploma preferred
Skills
- Attention to detail: to ensure recipes are meticulously followed to deliver consistent results
- Communication skills: to communicate with restaurant employees, management, and customers
- Customer service skills: use a positive attitude to assist and service customers
- Time management and organizational skills: to self-direct performance and fulfill assigned duties
- Team player: to create a seamless workflow especially during peak hours
- Ability to maintain composure in high-pressure situations and multitask
- Strong command of English, both verbal and written
Experience
- Minimum of 2-3 years of experience in kitchen preparation and cooking
Working Conditions
- Rotating shifts scheduled around and during the restaurant’s hours of operations including evenings, weekends, and statutory holidays
- Working under conditions of high temperatures
- Fast-paced environment
Efforts
Physical Efforts
- Must be able to stand, move, reach, and handle materials for extended periods of time
Mental Efforts
- Numerical accuracy while measuring ingredients and updating inventory
- Reading recipes and ensuring they are accurately followed
- Ensuring adherence to company standards, policies, and procedures while supervising kitchen staff
