Job description for a prep cook: Prep Cook Job Description Sample

Опубликовано: January 4, 2023 в 8:47 pm

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Категории: Miscellaneous

Prep Cook Job Description Sample

[Intro Paragraph] To get your prep cook job description off to a good start, begin with a few sentences to familiarize job seekers with your company. Because there isn’t a lot of variety in what the job entails, you have to hook potential employees with unique features that your organization can provide. Describe the best aspects of working at your organization and mention anything that sets you apart from other employers.

Prep Cook Job Responsibilities:

  • Perform routine kitchen tasks.
  • Follow the prep list created to plan duties.
  • Label and stock all ingredients on shelves so they can be organized and easily accessible.
  • Measure ingredients and seasonings to be used in cooking.
  • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
  • Set up workstations and ingredients so that food can be prepared according to recipes.
  • Undertake basic cooking duties, such as reducing sauces and parboiling food.
  • Prepare simple dishes, such as salads and entrees.
  • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
  • Ensure that all food and other items are stored properly.
  • Comply with nutrition and sanitation guidelines.
  • Perform other kitchen duties as assigned.

[Work Hours & Benefits] Putting a discussion about working hours and benefits in this part of your prep cook job description makes sense because you’re trying to gain and retain the interest of a job seeker. Knowing crucial information about the actual work environment will keep the reader engaged and ready to continue reading until they reach the end. Discuss specific information about working conditions or requirements, including shift work, weekend work, overtime, and break schedule and mandatory holiday shifts. Be sure to emphasize any special perks or benefits that will entice new employees.

Prep Cook Qualifications / Skills:

  • Knowledge of health and safety rules in a kitchen
  • Knowledge of basic cooking techniques
  • Organizational skills
  • Patience
  • Manual dexterity
  • Communication skills
  • Attention to detail
  • Ability to work under pressure
  • Very good physical condition and endurance

Education and Experience Requirements:

  • High school diploma or equivalent is desirable
  • Training from a culinary school is an asset
  • Proven experience as a prep cook

[Call To Action] The end of your prep cook job description should include a call to action. You will probably raise the number of applications that you receive by providing job seekers with a clear directive, such as telling them to click on the “apply” button at the top of the job posting or to fill out an application on the company’s website.

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Prep Cook job description template


This

Prep Cook job description template includes the list of most important Prep Cook’s duties and responsibilities. It is customizable and ready to post to job boards. Use it to save time, attract qualified candidates and hire best employees.


Prep Cook job profile

Prep Cook is a professional cook whose job is to prepare all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company.

In order to attract Prep Cook that best matches your needs, it is very important to write a clear and precise Prep Cook job description.

Prep Cook job description

Are you an aspiring Prep Cook with a passion for culinary adventures?

We are looking for a passionate Prep Cook to become a part of our small dream cuisine team. Our mission is to bring elaborate new (x) cuisine in a (x) setting in (x) city.

Join us and help deliver our delicious recipes and provide an extraordinary dining experience that keeps our guests coming back for more!

Prep Cook duties and responsibilities

  • Adhere to prep list assigned by chefs 
  • Label and stock all cooking ingredients 
  • Prepare measured dosage of appropriate cooking ingredients and seasonings 
  • Arrange cooking ingredients and prepare them for cooking
  • Wash and chop vegetables and meat 
  • Perform basic cooking tasks (reduce sauces, parboil food etc.)
  • Arrange simple standard dishes such as salads, entrees etc.
  • Keep kitchen area clean and tidy (wash dishes, sanitize kitchen surfaces, take out trash etc.)
  • Ensure appropriate food and drink storage
  • Adhere to all relevant nutrition, sanitary and safety rules and guidelines
  • Maintain a positive and professional approach to coworkers and customers
  • Perform other related duties assigned by the management staff

Prep Cook requirements and qualifications

  • Previous experience working as a Prep Cook for (x) year(s)
  • Culinary school diploma
  • Basic food handling and preparation knowledge
  • Familiarity with health and safety kitchen rules and regulations
  • Accuracy and speed in executing assigned tasks
  • Excellent manual dexterity 
  • Attention to detail
  • Outstanding communication skills 
  • Team player

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Cook job descriptions | Job responsibilities and a sample job description for a cook – Superjob.

ru

I APPROVE
General Director
company name _______________________________
signature _______________________________ / full name _______________________________
date “___” ____________ 202__

This job description was developed and approved on the basis of an employment contract in accordance with the provisions of the Labor Code of the Russian Federation, Order of the Ministry of Labor and Social Protection of the Russian Federation dated September 8, 2015 No. 610n
“On approval of the professional standard “Cook” and other regulations governing labor relations in the Russian Federation.

I. General provisions

1.1. The job description regulates the following parameters related to the activities of the cook: job duties, rights, responsibilities, relationships and communications by position.
1.2. The cook belongs to the category of workers.
1.3. The cook is appointed to the position and dismissed from it by order of the general director of the company.
1.4. The chef reports directly to the chef.
1.5. During the absence of the cook, his rights and obligations are assigned to other officials, about which the general director of the company issues an appropriate order.
1.6. A person with a secondary vocational education is appointed to the position of a cook (professional training programs for the professions of workers, positions of employees, retraining programs for workers, employees).
1.7. Admission to the work of a cook is carried out in the presence of a medical book, passing mandatory preliminary (when applying for a job) and periodic medical examinations (examinations), as well as extraordinary medical examinations (examinations) in accordance with the procedure established by the legislation of the Russian Federation. In the production of dishes, drinks and culinary products using alcohol – the age of 18 years.
1.8. The cook must know:
• normative legal acts of the Russian Federation regulating the activities of catering organizations;
• requirements for the quality, terms and conditions of storage, portioning, design and serving of dishes, drinks and culinary products of various assortments;
• recipes and technologies for preparing dishes, drinks and culinary products of various assortments;
• rules for compiling menus, ordering products, maintaining records and compiling commodity reports on the production of dishes, drinks and culinary products;
• ways to reduce losses and preserve the nutritional value of foods used in the production of dishes, drinks and culinary products, when they are cooked;
• the specifics of the organization’s production activities, technological processes and modes of production of dishes, drinks and culinary products;
• methods of using flavoring substances to improve the taste of food, drink and culinary products;
• methods of catering, including dietary;
• consumption rates of raw materials and semi-finished products used in the production of dishes, drinks and culinary products, rules for accounting and issuing products;
• types of technological equipment used in the production of dishes, drinks and culinary products, technical characteristics and conditions of its operation;
• principles and techniques for presenting food and drink and culinary products to consumers;
• technologies for mentoring and training in the workplace;
• requirements for labor protection, industrial sanitation and fire safety in catering establishments.
1.9. A cook must be able to:
• perform work on the preparation of the workplace and technological equipment, production equipment, tools, weight measuring instruments used in the preparation of dishes, drinks and culinary products;
• comply with the standards of cleanliness in the workplace of the main production of catering;
• apply regulations, standards and normative and technical documentation used in the production of food, beverages and culinary products;
• to make dishes, drinks and culinary products according to technological maps, company recipes, as well as recipes of national cuisines;
• comply with the rules for the compatibility of basic products and raw materials in the preparation of dishes, drinks and culinary products;
• Dispense ready-made meals, drinks and culinary products from the distribution / counter and take-away, taking into account the requirements for the safety of finished products;
• Aesthetically and safely package ready-to-eat meals, drinks and culinary products to take away;
• change the range of dishes, drinks and culinary products depending on changes in demand;
• analyze and assess the needs of the main production of catering in material resources;
• assess the availability of raw materials and materials for the preparation of dishes, drinks and culinary products and predict the need for them in accordance with the existing storage conditions;
• Organize on-the-job training for cook assistants in the preparation of food, drinks and culinary products;
• supervise the fulfillment by assistant cooks of tasks for the preparation of dishes, drinks and culinary products of a standard assortment;
• combine different cooking methods and combinations of main products with additional ingredients to create harmonious dishes, drinks and culinary products;
• creatively decorate dishes, drinks and culinary products, using suitable finishing semi-finished products and decorations;
• comply with the requirements for the quality and safety of their preparation when preparing dishes, drinks and culinary products;
• assess the quality and safety of prepared meals, drinks and culinary products;
• prepare cost estimates for meals, drinks and culinary products;
• Summarize concepts that have influenced the selection and presentation of food, beverages and culinary products;
• Compile a portfolio of food, drink and culinary products.
1.10. The cook is guided in his work by:
• legislative acts of the Russian Federation;
• Company Charter, Internal Labor Regulations, other company regulations;
• orders and directives of the general director;
• This job description.

II. Job duties of a cook

The cook performs the following job duties:

2.1. menu/assortment development and recipes for dishes, drinks and culinary products;
2.2. preparation and presentation of dishes, drinks and culinary products;
2.3. preparation of raw materials and semi-finished products for cooking, drinks and culinary products;
2.4. assessment of the availability of stocks of raw materials and semi-finished products necessary for the preparation of dishes, liqueurs and culinary products;
2.5. assessment of the availability of personnel and material resources necessary for the preparation of dishes, drinks and culinary products;
2.6. control of storage and consumption of products used in the production of dishes, drinks and culinary products;
2. 7. quality control of preparation of dishes, drinks and culinary products;
2.8. safety control of prepared meals, drinks and culinary products;
2.9. presentation of ready meals, drinks and culinary products to consumers;
2.10. drawing up applications for raw materials and semi-finished products used in the preparation of dishes, drinks and culinary products;
2.11. preparation of commodity reports on the production of dishes, drinks and culinary products;
2.12. supervising the work of the assistant cook.

III. Cook’s rights

The chef has the right:

3.1. Request from the chef information materials and regulatory documents necessary for the performance of official duties, clarifications and clarifications on issued instructions, recipes and technologies for preparing dishes, drinks and confectionery.
3.2. Get acquainted with the draft decisions of the General Director regarding the performance of official duties, with documents defining the rights and obligations of the position held, criteria for assessing the quality of performance of official duties.
3.3. Participate in the discussion of issues related to the duties performed.
3.4. Develop and submit proposals for the consideration of the chef on the organization of labor within the framework of their duties, on improving the recipes and technologies for preparing dishes, drinks and confectionery.
3.5. Require the implementation of unscheduled measures for the sanitization of production premises, as well as the complete or partial replacement of equipment / equipment in cases of non-compliance with hygiene and industrial sanitation standards, as well as in emergency cases.
3.6. To protect professional honor and dignity, get acquainted with the documents containing an assessment of his activities, and give explanations on them.

IV. Responsibility of the cook

Responsibility of the cook:

4.1. For failure to perform, untimely or negligent performance of their duties.
4.2. For ensuring the safety of the inventory items entrusted to him.
4.3. For non-compliance with current instructions, orders and orders to maintain trade secrets and confidentiality of information.
4.4. For violation or improper execution of the Charter, internal labor regulations, job description, labor discipline, safety and fire safety rules.

V. Relationships and communications by position

5.1. The chef works in shift mode according to the schedule approved by the chef.
5.2. The cook performs the duties of other kitchen workers during their absence in accordance with the order of the chef.

VI. Final provisions

6.1. The employee gets acquainted with the job description against signature when hiring before signing the employment contract.
6.2. One copy of the job description is with the employer, the other is with the employee.
6.3. The employee gets acquainted, against signature, with changes in the job description relating to general provisions, job duties, rights, responsibilities and executed by the relevant order of the general director of the company.

I am familiar with the manual:

signature _______________________________ / full name _______________________________
date “___” ____________ 202__

Cook’s job description 2022

910

100785

We bring to your attention a typical example of a job description for a cook (kindergarten, cafe, camp, restaurant, school), sample 2022. A person with primary or secondary vocational education, special training and work experience can be appointed to this position. Do not forget, each cook’s instruction is handed out against receipt.

The hr-portal site provides typical information about the knowledge that a chef should have. About duties, rights and responsibilities.

This material is included in the huge library of job descriptions on our website, which is updated daily.

1. General provisions

1. The cook belongs to the category of workers.

2. A person who has secondary vocational education or primary vocational education and special training and work experience of __________ years is accepted for the position of a cook.

3. A cook is hired and dismissed by the director of the organization on the proposal of __________.

4. A cook must know:

a) special (professional) knowledge of the position:

– recipes, cooking technology, quality requirements, distribution rules (settings), terms and conditions of storage of dishes;

– types, properties and culinary purposes of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products from cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality;

– rules, techniques and sequence of operations for their preparation for heat treatment;

– purpose, rules for the use of technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care;

b) general knowledge of an employee of the organization:

– rules and regulations of labor protection, safety, industrial sanitation and fire protection,

– rules for using personal protective equipment;

– requirements for the quality of work (services) performed, for the rational organization of labor at the workplace;

– types of marriage and ways to prevent and eliminate it;

– production alarm.

5. In his activities, the cook is guided by:

– the legislation of the Russian Federation,

– the Charter of the organization,

– orders and instructions of the director of the organization,

– this job description9,

– the rules of the organization0008

— __________________________________________________.

6. The cook reports directly to a higher-skilled worker, __________ and the director of the organization.

7. During the absence of the cook (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of __________ in the prescribed manner, who acquires the relevant rights, duties and is responsible for the performance of the duties assigned to him.

2. The duties of a cook

The duties of a cook are:

a) Special (professional) duties:

— Preparation of dishes and culinary products that require simple cooking.

— Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs.

— Frying potatoes, vegetables, cutlet mass products (vegetable, fish, meat), pancakes, fritters, pancakes.

– Roasting vegetables and cereals.

– Straining, rubbing, kneading, grinding, shaping, stuffing, stuffing products.

— Preparation of sandwiches, dishes from semi-finished products, canned food and concentrates.

– Portioning (assembly), distribution of dishes of mass demand.

b) General duties of an employee of the organization:

— Compliance with the Internal Labor Regulations and other local regulations of the organization,

– internal rules and regulations of labor protection, safety, industrial sanitation and fire protection.

– Fulfillment, within the framework of the employment contract, of the orders of employees, by which it was repaired in accordance with this instruction.

– Performing work on acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in proper condition;

— Maintenance of established technical documentation

3.

The rights of the cook

The cook has the right:

production and labor discipline.

2. Request from structural units and employees of the organization the information necessary for him to perform his duties.

3. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.

4. Get acquainted with the draft decisions of the organization’s management regarding its activities.

5. Require the management of the organization to provide assistance, including the provision of organizational and technical conditions and execution of the established documents necessary for the performance of official duties.

6. Other rights established by the current labor legislation.

4. Responsibility of the cook

The cook is liable in the following cases:

1. For improper performance or non-performance of his duties stipulated by this job description – within the limits established by the labor legislation of the Russian Federation.