Will “Prep Cook (Preparation Cook)” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Prep Cook (Preparation Cook)”

• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Bake breads, rolls, cakes, and pastries.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Turn or stir foods to ensure even cooking.
• Coordinate and supervise work of kitchen staff.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Substitute for or assist other cooks during emergencies or rush periods.
• Keep records and accounts.
• Plan and price menu items.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Prepare relishes and hors d'oeuvres.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Related Technology & Tools

• Smoking cabinets
• Food steamers
• Personal computers
• Convection ovens
• Salamander ovens
• Fryers
• Gas grills
• Commercial microwave ovens
• Charbroilers
• Cimeter knives
• Wok ranges
• Paring knives
• Conveyor ovens
• Pizza ovens
• Meat and cheese slicing machines
• Meat saws
• Grinders
• Utility cutlery
• Rotisserie ovens
• Chefs' knives
• Point of sale POS computer terminals
• Food slicing machines
• Rotating rack ovens
• Boning knives
• Pasta cookers
• Blenders
• Griddles
• Filet knives

• Food safety labeling systems
• Point of sale POS restaurant software
• Menu planning software
• Inventory management software
• Microsoft Excel
• Recipe cost control software