How to Become a Prep Cook

Prep cooks are the foundation of the kitchen

Whether the kitchen is large or small, the responsibility of a prep cook is very important. In high-end restaurants, the position may require more than one cook, while in a small mom-and-pop café, the grill cook may take on the duty. The prep cook sets the standard for the food that will be coming out of the kitchen.

Difficulty:

Moderate

Instructions

1. Take a wide variety of courses in culinary arts school in advance of applying for a prep cook position. You will need a basic understanding of all the positions in the kitchen. The prep cook creates the foundation for all the food service by assuring that the ingredients are on hand and the preparation of staple dishes is complete.

2. Perfect your multi-tasking skills. As a prep cook, you will prepare the day’s simmering stocks early as well as the raw vegetables and put them on ice. You may semi-cook pastas, then coat in oil for quick preparation at the dinner service.

3. Apply to institutional kitchens as well as restaurants. Often overlooked, a good source of prep cook jobs exist in hospitals and other institutional settings. Positions in upscale retirement communities offer competitive wages and job security.

4. Prepare your resume by listing all your kitchen experience. If this is your first prep cook job, consider taking an assistant position where you will receive hands-on training under a seasoned prep cook.

5. Study the basics of all cooking disciplines before applying for a prep cook position. Luckily, this job often does not require certification from a culinary arts school, although it is helpful. However, high-end restaurants will want you to show previous employment as a prep cook or experience in a related field.

6. Present yourself in a clean and professional manner when applying for a prep cook job. In the food service industry, cleanliness isn’t just appreciated, it’s demanded. As the need for food preparation workers increases, a good prep cook will find work easily.