Description
Prepare ingredients and basic components to support kitchen service in a restaurant. Wash, cut, measure, and portion foods; mix batters and doughs; par-cook and cool items; set up and restock stations; label and store products; and uphold strict food safety and cleanliness standards.
- • Maintain sanitation, health, and food safety standards in prep areas.
- • Clean and sanitize prep tables, equipment, tools, and utensils.
- • Wash, peel, and cut produce according to specifications.
- • Trim, portion, and marinate meats and seafood as directed.
- • Measure and assemble ingredients per recipes and prep lists.
- • Prepare stocks, sauces, dressings, and marinades to spec.
- • Mix batters and doughs; scale, proof, and portion as required.
- • Par-cook items (e.g., blanch vegetables, pre-cook bacon) for later use.
- • Batch-cook components, then cool, label, and store safely.
- • Rotate products using FIFO and maintain accurate labels and dates.
- • Set up, stock, and break down prep and line stations (mise en place).
- • Operate slicers, food processors, mixers, steamers, and ovens safely.
- • Verify quality, freshness, and quantities of ingredients and prepped items.
- • Read prep lists, recipes, and production sheets; follow verbal instructions from chefs.
- • Assist with receiving and storing deliveries; check temperatures and quantities.
- • Maintain par levels and communicate low stock or prep needs to supervisors.
- • Clean, organize, and restock walk-ins, reach-ins, and dry storage.
- • Dispose of waste properly and follow allergen and cross-contamination protocols.
- • Replenish line cooks during service with prepped ingredients as needed.
Related specializations
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Available on paid plans only
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Related Pathways
Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
