The second cook is a key position in the kitchen team, as they are counted upon to produce the bulk of the production necessary for day to day operations of the kitchen. This is a stage where an apprentice starts their profession. Total enthusiasm and passion for cooking food with total teamwork is the key
Shift Duties Include:
To work directly under the sous chef and 1st Cook
Prioritize prep list and ordering list
Process incoming bills – prioritize them, distribute tasks associated with it, ensure and co-ordinate timing of pick-up.
Maintaining prep levels – to know how much prep through busy days and slow days
Ensure the restaurant line is properly stocked for service with appropriate amounts of backups ready
Be able to use raw by-products, leftovers and extras for specials, soups, etc. to save on costs
Have full knowledge of the menu and follow and read recipes