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
• 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
• Prep Cook (Preparation Cook)
• 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)”

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

Related Technology & Tools

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

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