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Skills
Cook Dishesunmatched
Detail Orientedunmatched
Food Handling Practicesunmatched
Food Presentationunmatched
Food Safetyunmatched
Health Departmentunmatched
Perishable Foodsunmatched
Policy Developmentunmatched
Procedure Developmentunmatched
Salesunmatched
Sales Presentationunmatched
Sanitationunmatched
Testingunmatched
Waitressingunmatched
Description
Position Summary: The primary responsibility of the Prep Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Prep Cook prepares, cooks, garnishes & presents food.
Primary JobDuties:
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Turn or stir foods to ensure even cooking
Season and cook food according to recipe standards
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
Portion, arrange, and garnish food per chef direction and recipe standards
Maintain standards of hygiene throughout the kitchen
Regulate temperature of ovens, broilers, grills, and roasters
Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.
Ensure the proper execution of all recipes and menu items
Stores unused food properly to minimize waste and maximize quality
Ensure all food, sauces, and other items are stored properly and dated.
Prepares a list of perishable items on a daily basis to insure proper rotation and utilization
Quantity and Quality control must be consistent with pars as set by the Head Chef
Ensures quality of product and presentations throughout service
Maintain menu knowledge and attention to detail plate presentation
Exhibit a thorough knowledge, understanding and application of all cooking techniques
Adhere to all state and federal requirements regarding the sale of alcohol.
Adhere to all Health Department requirements.
Adhere to all work rules, procedures and policies established by the company.
Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management.