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1

prep chef

  •  Ensure compliance with all health and safety regulations within the kitchen area.
  • Evaluate the freshness of the food and confirm that ingredients are stocked.
  • Cook food in a timely manner to assure that every guest is pleased.
  • Assure that my station is sanitized and properly closed at the end of the night.
2

prep chef

  • Selects and cuts bread, such as white, whole wheat, or rye and toast or grills bread, according to window prep-list
  • Places meat or filling between bread slices
  • Clean and sanitize kitchen and equipment
  • Cut up fresh lettuce for the salads as well kale
  • Fill dressing containers and make to go dressings as well
  • Date and label every prep food with initials and managers approval
  • Clean behind salad station, sweep and mop every morning and every night 
3

prep chef

  •  Follows recipes, portion controls, and presentation specifications as set by the restaurant. 
  •  Prepare food for special dietary needs.
  •  Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely.
  • Maintain a clean kitchen and use kitchen appliances and equipment safely.
  • Support the Head Chef in the general operation of the kitchen.
  • Restock all items as needed throughout shift and ensure items are as ordered and standards are met.
  • Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station. 
4

prep chef

  • Measure or weigh flour ingredients to prepare different foods
  • Adapt the quantity of ingredients to match the amount of items to be cooked.
  • Ensuring that all health, safety and hygiene regulations are strictly adhered to at all time.
  • Maintain knowledge of all kitchen equipment.
5

prep chef

  • Set-up the kitchen for the day’s operation.
  • Prepared ingredients, such as meat and vegetables, needed to be used for food preparation purposes.
  • Prepared food based on customer’s order.
  • Ensured the cleanliness, orderliness and sanitation of the kitchen.
  • Received and checked incoming goods delivered by suppliers and crosschecked company purchase order.