A prep cook assists kitchen personnel with meal preparation by cooking, cleaning, and assuring efficiency in producing and delivering food for customers.

• All ingredients must be labeled and stocked. • Ingredients are washed, chopped, and sorted. • Quantities of spices and other culinary ingredients are measured. • Dishwashing and cleaning cooking utensils and cookware. • Maintaining inventory of ingredients and cooperating with other kitchen and management employees to replenish supplies.

Prep cooks have strong communication skills, basic cooking expertise, and good organizing abilities.

They love working in groups, can recognize spices, chop vegetables, handle culinary appliances, and remain calm under pressure, all of which improves consumer eating experiences.

Prep cooks are usually not required to have any formal schooling, however certain businesses may need a high school diploma.

On-the-job training varies and includes topics such as kitchen essentials, workplace safety, and health needs. Cooking classes for chef preparation are available in colleges, culinary institutes, and industry organizations.

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