Prep Cooks

** • Ensure kitchen equipment and appliances are ready for use • Maintain a clean and hygienic work environment at all times • Basic kitchen support: Prepare salads, breads, salad dressings and sauces • Gather food ingredients from the refrigerator or freezer as required by the chef • Ensure food is stored away properly when not in use • Study the menu and prepare ingredients ahead of schedule • Learn about the cooking methods and techniques employed in the kitchen • Prep cooks rely on a wide range of kitchen tools: Cutting Tools o Chef’s knives, paring knives, serrated knives. - Mandolins and peelers for uniform slicing. Mixing & Measuring - Mixing bowls, measuring cups/spoons, scales. Cooking Equipment - Ovens, and pizza ovens, stovetops, grills for partial cooking tasks to ensure ingredients are ready for line cooks and chefs during service, which enhances kitchen efficiency. For example, Prep cooks often start or reduce sauces, gravies, and marinades, preparing them for later use or finishing by a line cook. Simple roasting tasks for certain ingredients like meat and vegetables may be assigned. Steamers and fryers (sometimes for par-cooking -Foods like vegetables or potatoes may be parboiled (partially boiled) or blanched to reduce final cooking time during service. These tasks will be conducted in the commercial kitchen of the restaurant. Storage & Safety -Cutting boards, food storage containers, labels, Gloves, aprons, and sanitizing supplies. ** • Assist the h