Job Description – Prep Chef
Position Title
Prep Chef
Job Summary
The Prep Chef is responsible for preparing ingredients and supporting kitchen operations to ensure efficient food production and service. This role assists chefs by performing essential preparation tasks, maintaining cleanliness, and ensuring ingredients are ready for cooking according to established standards.
Key Responsibilities
- Wash, peel, chop, slice, and portion vegetables, fruits, meats, seafood, and other ingredients.
- Prepare sauces, stocks, marinades, dressings, and other basic food items as directed.
- Organize and maintain mise en place for kitchen operations.
- Ensure ingredients are properly stored, labeled, and rotated following FIFO (First In, First Out) procedures.
- Assist chefs with food preparation during service when required.
- Maintain cleanliness and sanitation of workstations, equipment, and storage areas.
- Monitor inventory levels and report shortages or quality issues to supervisors.
- Receive, inspect, and store deliveries according to food safety standards.
- Follow standardized recipes, preparation methods, and portioning guidelines.
- Ensure compliance with food safety, hygiene, and health regulations.
- Assist in minimizing food waste and maintaining cost control measures.
- Support overall kitchen operations and teamwork.
Required Skills & Qualifications
- Previous experience in food preparation, kitchen assistance, or a similar role preferred.
- Basic knowledge of food preparation techniques and kitchen operations.
- Understanding of food safety and sanitation standards.
- Ability to follow instructions and recipes accurately.
- Good organizational and time-management skills.
- Ability to work efficiently in a fast-paced environment.
- Strong teamwork and communication skills.
Preferred Qualifications
- Culinary training or certification is an advantage.
- Experience in restaurants, hotels, catering, or hospitality environments.
- Food Handler's Certificate or equivalent food safety training preferred.
Working Conditions
- Ability to stand for long periods and perform repetitive tasks.
- Ability to lift and carry kitchen supplies and ingredients as required.
- Flexible working hours, including weekends, evenings, and public holidays.
- Exposure to commercial kitchen environments, including hot and cold storage areas.
Key Performance Indicators (KPIs)
- Accuracy and quality of ingredient preparation.
- Compliance with food safety and hygiene standards.
- Efficiency in completing preparation tasks.
- Reduction of food waste.
- Organization and cleanliness of work areas.
