Prep Cook

Prepares and works at his/her station as described in the standards established by the restaurant.

Responsibilities:

• Arrives on time in a clean pressed uniform according to the Procedure Personal Appearance and Hygiene Standards.
• Reports to immediate superior upon arrival.
• Follows regulations covered in Anderson's Hygiene Program.
• Prepares the day's food in accordance with the operation needs indicated by the Kitchen Manager.
• Checks stocks of portions and salsas. Sets up the work station as described in the Station Set Up.
• Reports to the Kitchen Manager regarding inventory at his/her work station at the end of the shift.
• Delivers the items that were put away the previous day with labels (FIFO) to the production department Checks the preparation list (everything ready and in stock)
• Receives guest orders and prepares the dishes.
• Cooks the food noted on the service orders.
• Garnishes the dishes according to the order.
• At end of the shift, informs the Line Cook of provisions and items which need to be replaced.
• Prepares soups, main dishes and desserts, as orders come in.
• Clears and cleans the work station, and returns unused items to refrigeration units.
• Prepares the batches.
• Checks the requisitions.
• Knows how to use measuring equipment. Does all task assigned by the Kitchen Manager/ Sous Chef.
• Upon finishing all area task, reports to the Kitchen Manager/ Sous Chef. Clocks out at the end of his/her shift.
• Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).
• Knows the Quality Policies.
• Works towards achieving all quality goals.
• Helps out with constant improvement of all procedures.

Specific Area of Know-How Required:

• Food preparation and Hygiene