Prep Cook
Emory University
Decatur, GA
Nov2005 - Mar2020
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Assisted with training and development of new talent.
- Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Offered support to other stations in high-volume shifts or as needed.
- Made all meals in accordance with company standards and requirements.
- Maintained quality and freshness of food by rotating stock 3 times per week.
- Identified machine malfunctions, leading to cost-saving repairs.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Cooked food following specific measurements and recipes.
- Sliced meats to prepare for cooking and assembly of menu items such as [Type] and [Type].
- Adhered to all regulatory standards regarding safe and sanitary food prep.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
- Executed proper techniques when preparing menu item ingredients.
- Maintained clean and orderly appearance throughout kitchen and dining area.