Prep Cooks

Requirements

• Minimum 1-2 years of kitchen prep or production cooking experience
• Familiar with bulk food preparation for a high-volume operation
• Good knife skills and working knowledge of kitchen equipment
• Ability to work independently and at pace during pre-service hours
• Understanding of food safety, FIFO, and cold chain management
• Physically fit for heavy lifting and extended standing
• WSQ Basic Food Hygiene Certificate required

Additional Information

Perform large-scale ingredient preparation: butchering, portioning, marinating, cutting, blanching, and pre-cooking Produce stocks, sauces, pastes, dressings, and base preparations according to standardised recipes Ensure all prepped items are correctly labelled with preparation dates and stored at appropriate temperatures Maintain par levels for all stations and communicate stock needs to the Chef de Partie Support kitchen operations by delivering prepped items to stations before service Assist in receiving and organising incoming deliveries alongside the Receiving Clerk Maintain the cleanliness and organisation of the main prep kitchen, including cold rooms and dry stores Follow proper FIFO rotation and waste minimisation practices Operate prep equipment (slicers, mixers, steamers, tilt pans) safely and efficiently Support all kitchen stations during peak demand or short-staffed situations

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Company Intel

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