Cook, Chef and Food preparation Worker

Food preparation


There is difference between Chefs, Cooks, and Food Preparation workers, principally because a Chef or Cook must take care of the preparation, seasoning, creating and cooking of soups, snacks, salads, entrees, variety of dishes, desserts, etc; while a Food Preparation worker must peel, cut, etc. vegetables and meat, and controlling also the oven temperature.

Likewise, there are all size restaurants with bigger kitchens, in which offer different menus and types of food; this is the principal reason why they need more Chefs and Cooks, and between them, Food preparation workers; and even a person able to do all their job at the same time.

Mostly, according to the Chef or Cook decision and performance, they are assigned to a specific area, which is equipped with all the necessary for the food preparation.

Many food establishments hire these professionals to prepare recipes and dishes that are to carry through, to store or to be order by a customer, such as entrees, salads, etc.

 Work Activities:

      Measure, season, prepare, mix and cook according to the recipes.
      Use different pots, pans, cutlery, etc. as well as, ovens, broilers, grills, grinders, and blenders.
      Direct other workers inside their kitchen, being responsible for their action.
      Calculate food requirements, and order food needed to the next day.
      Directed by a Chef or Cook, do repetitive tasks cooking complex dishes.
      Chop up and grind all kind of meats, including fish, in order to cook.
      Keep clean and put in order work areas, equipment, utensils, dishes, and silverware.

 Work Conditions:

      Stand up for long periods of time, really close to hot ovens and grills.
      Pay attention to prevent falls, slips, cuts, burns, etc. against your health.
      Work really early in the mornings, late evenings, holidays, and weekends.
      Organized schedules for all the kitchen staff to be sure all is completely developed and in the right way.

 Knowledge and Interests:

      Be trained on-the-job area.
      Know about safety and sanitizing procedures in cooking.
      Have experience in knife techniques, slice and dice methods of meat and/or vegetables, basics in cooking and preparation, proper use and care of equipment, etc.
      Be able to create dishes based on nutrition, portion control, purchasing, and inventory methods.
      Create menu plans and how to storage food with proper procedures, the use of leftover minimizing wastes.


      Have basic knowledge in computers and training through some programs.
      Be social and able to work in teams.
      Good sense of taste and smell.
      Have personal cleanliness, with no communicable diseases.
      Know foreign languages, useful to improve the communication with customers, vendors, etc.


      High school Diploma or GED.
      License of formal training.
      Experience and good performance.