Prep Cook

2 months ago

Winter Park, United States SM Restaurants Inc Full time
Job DescriptionJob DescriptionDescription:

Reports To

Chef/Manager/Supervisor on Duty


Job Summary

Cook and prepare a variety of food products including meats, poultry, vegetables, sauces, doughs, and other food products using a variety of equipment and utensils according to the Daily Prep List.


Activities & Responsibilities

Primary

  • Promote, work, and act in a manner consistent with the mission of Bosphorous Turkish Cuisine
  • Refer to Daily Prep List at the start of each shift for assigned duties.
  • Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • Safely transport food supplies, equipment, and utensils to and from storage and work areas.
  • Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
  • Prepare a variety of foods, such as meats, vegetables, or desserts, according to standardized recipes, following approved procedures in ovens, grills, fryers and a variety of other kitchen equipment.
  • Take and record temperature of food and food storage areas, such as refrigerators and freezers.
  • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
  • Portion according to standard portion sizes and recipe specifications
  • Weigh or measure ingredients.
  • Mix ingredients for cold appetizers, meat products, etc.
  • Receive and store food supplies, equipment, and utensils in refrigerator and other storage areas.
  • Use manual or electric appliances to clean, peel, dice, slice, and trim foods.
  • Make special dressings and sauces as condiments
  • Cook, stir and blend soups and sauces.
  • Store food in properly labeled designated containers and storage areas to prevent spoilage.
  • Clean and sanitize work station area including tables, shelves, walls, grill, fryer, sauté burners, convection oven, and refrigeration equipment.
  • Remove trash and clean kitchen garbage containers.
  • Complete opening and closing checklists and assists others in opening and closing the kitchen.
  • Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.


Supplemental

  • Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
  • Load dishes, glasses, and tableware into dishwashing machines.
  • Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.


Tools & Technology (examples in parentheses)

  • Commercial use:
  • blenders, choppers, cubers, dicers, grinders, processors, and/or slicers
  • deep fryers, grills, microwave ovens, ovens, ranges,
  • cutlery
  • dishwashers
  • dough machines
  • measuring cups
  • mixers
  • scales
  • Ice dispensers


Requirements:
  • Standing/Walking up to 8 hours continuously
  • Lifting up to 50 lbs alone, and up to 80 lbs as a team
  • At least 2 years of kitchen experience required

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