Prep Cook
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- Knowledge of all basic cooking methods including preparation of stocks, sauces, cold sauces and as well as all preparation of meats, vegetables and fruits.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- Responsible for cleaning, washing and sanitizing the vegetables and meat required for cooking.
- Responsible for storing and serving food with consistent quality following Standard Operating Procedures and Food Safety procedures.
- Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
- Proper usage and handling of various kitchen machinery to include; slicers, grinders, mixers, and other kitchen related equipment.
- Weighs, measures, and mixes ingredients according to recipe or personal judgment, using various kitchen utensils and equipment.
- Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply.