Description
Prepare ingredients and basic menu components in advance to support service. Wash, cut, and portion foods, set up and stock stations, follow recipes and prep lists, and maintain sanitation and food safety.
- • Minimize waste by using trim efficiently and tracking yields.
- • Communicate shortages and prep needs to chefs and line cooks.
- • Clean and sanitize prep equipment, tools, and workstations.
- • Wash, peel, chop, and slice produce and proteins per specifications.
- • Measure, mix, and portion ingredients according to recipes and prep lists.
- • Batch-cook or par-cook items such as stocks, sauces, grains, and vegetables.
- • Label, date, and store prepped items; rotate inventory using FIFO.
- • Set up, stock, and restock line stations with prepared foods and supplies.
- • Receive, inspect, and put away deliveries; organize dry, refrigerated, and frozen storage.
- • Operate kitchen equipment such as knives, slicers, mixers, and food processors safely.
- • Monitor and record temperatures for hot and cold holding and cooling.
- • Perform general cleaning in the kitchen, including sweeping, mopping, and taking out trash.
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Hospitality, Events & Tourism
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Source
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
