Description
Prepare ingredients and cook basic items in bulk, set up mise en place, and maintain sanitary, efficient workstations to support meal service in restaurants, cafeterias, or institutions.
- • Set up and break down prep and line stations, tools, and equipment.
- • Wash, peel, chop, slice, and measure ingredients according to prep lists.
- • Wash, trim, and cut meats, poultry, and seafood for service.
- • Prepare stocks, sauces, dressings, marinades, and simple sides per recipes.
- • Portion and package prepared foods and ingredients for service or storage.
- • Prepare and bake or portion doughs, batters, and pastry components as directed.
- • Cook basic items in batches following recipes, portion counts, and dietary guidelines.
- • Label, date, rotate, and store food properly using FIFO.
- • Monitor and record food, cooler, and holding temperatures to ensure food safety.
- • Clean and inspect kitchen equipment and work areas; sanitize surfaces and tools.
- • Wash and sanitize pots, pans, utensils, and prep equipment as needed.
- • Receive, verify, and store deliveries to specification.
- • Assist with inventory counts, restock stations, and communicate low stock.
- • Follow portion standards and prep yields to minimize waste and control costs.
- • Execute daily prep lists and support menu changes with timely mise en place.
- • Assist chefs and line cooks during service with plating and refills.
- • Help orient and train new prep staff on recipes, knife safety, and sanitation.
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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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
