Prep Chef

Key Responsibilities Food Preparation: Wash, peel, chop, slice, and measure ingredients according to recipes and daily prep lists. Station Setup: Organize and stock ingredients at workstations before service begins. Inventory & Storage: Label, date, and store food items following food safety and rotation rules like FIFO or FEFO. Kitchen Cleanliness: Wash utensils, sanitize surfaces, and keep work areas clean during and after shifts. Chef Support: Assist line cooks and head chefs with basic cooking tasks like reducing sauces or parboiling. Skills and Qualifications Knife Skills: Safe and fast cutting techniques. Food Safety: Knowledge of hygiene, sanitation guidelines, and stock rotation. Physical Stamina: Ability to stand for long hours and lift heavy items. Time Management: Ability to work quickly in a fast-paced environment