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)”

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

Related Technology & Tools

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

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