Prep Chef Goals and Objectives Examples
Maintain a clean and organized work station.
Follow food safety guidelines at all times.
Assist in preparing and cooking ingredients for recipes.
Learn the proper techniques for cutting and chopping vegetables and meat.
Maintain an inventory of ingredients and notify the head chef when supplies are running low.
Assist with dishwashing and cleaning of kitchen equipment.
Learn how to properly measure ingredients for recipes.
Follow recipes accurately and consistently.
Prepare meats, poultry, and fish for cooking.
Help to develop new menu items or variations on existing dishes.
Keep track of expiration dates on ingredients and dispose of any expired items.
Assist with food preparation during busy periods or events.
Attend all training sessions provided by the restaurant or head chef.
Arrive to work on time and ready to work.
Communicate effectively with other team members in the kitchen.
Monitor food temperatures to ensure they are cooked to the correct temperature.
Help to plate dishes during service.
Familiarize yourself with different types of cuisine.
Cut down on prep time by prepping ingredients ahead of time when possible.
Take initiative when something needs to be done without being asked.
Help to create a positive and efficient work environment.
Work efficiently and quickly without sacrificing quality.
Learn how to use different types of knives for various tasks.
Ensure that all dishes are garnished according to the recipe before serving.
Be aware of dietary restrictions or food allergies when preparing dishes.
Properly label all prepped ingredients and store them accordingly.
Help to organize the walk-in cooler and freezer.
Keep track of perishable items that need to be used up quickly.
Assist with inventory management, including ordering supplies as needed.
Peel, slice, and chop fruits and vegetables as necessary.
Learn how to properly season dishes.
Help to create a list of daily specials.
Follow portion control guidelines when preparing dishes.
Support the head chef in any way possible.
Ensure that all dishes are cooked to the correct temperature and consistency.
Use kitchen equipment safely and correctly.
Take responsibility for your mistakes and learn from them.
Continuously develop new skills and techniques in the kitchen.
Help to create and maintain a positive work culture.
Develop relationships with other team members in the restaurant.
Be willing to work extra hours when needed.
Participate in menu development discussions with the head chef.
Assist with ordering supplies and inventory management.
Learn how to properly prepare different types of pasta.
Work efficiently to minimize waste.
Help to train new prep chefs as needed.
Communicate effectively with servers and other front-of-house staff.
Clean and sanitize kitchen equipment after each use.
Learn how to properly marinate meats, poultry, and fish.
Make suggestions for improvements or changes to existing menu items.
Practice good time management skills.
Learn how to cook different types of rice.
Help to ensure that all plates leaving the kitchen are visually appealing.
Assist with catering events as needed.
Stay up-to-date on food trends and industry news.
Learn how to properly make stocks, broths, and sauces.
Keep track of cooking times and temperatures for different dishes.
Work efficiently without sacrificing quality or accuracy.
Learn how to properly handle and store seafood.
Help to develop recipes for seasonal menus or special events.
Be open to constructive criticism and feedback.
Keep all kitchen surfaces clean and sanitized at all times.
Maintain a positive attitude even during busy or stressful times.
Learn how to properly prepare different types of grains.
Support and assist other team members in the kitchen as needed.
Help to create a list of ingredients that need to be ordered regularly.
Learn how to properly cut meat and poultry into portions for cooking.
Take pride in the dishes you help to prepare.
Assist with prep work for off-site events.
Improve your knife skills by practicing regularly.
Continuously look for ways to improve efficiency in the kitchen.
Understand the importance of teamwork in a restaurant kitchen.
Learn how to properly clean and prepare different types of seafood.
Help to minimize food waste by using all parts of ingredients when possible.
Be willing to take on additional responsibilities when necessary.
Keep track of inventory levels and notify the head chef when supplies are running low.
Learn how to properly cook different types of beans and legumes.
Maintain a positive relationship with suppliers and vendors.
Help to develop new recipes based on seasonal ingredients or customer demand.
Take ownership of your role in the kitchen and strive for excellence every day.