Cooking instructor vs line cook, prep cook

Differences between cooking instructor and line cook, prep cook duties and responsibilities

Cooking instructor example responsibilities.

• Manage and mentor the college caf team including training of new employees, students, and interns.
• Plan recipes, shop for groceries, gather materials for cooking.
• Research and develop menus of Thai, Moroccan, Greek and Turkish cuisines.
• Expedite and delegate kitchen tasks to students to ensure dishes are prepared within allot class time while teaching basic culinary skills
• Provide culinary services for special events at the community center
• Examine injure persons and administer first aid or cardiopulmonary resuscitation, if necessary, using training and medical supplies and equipment.
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Line cook, prep cook example responsibilities.

• Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
• Prepare cold foods, operate ovens, stoves, grills, microwaves, and fryers.
• Expedite orders while maintaining food being cook in ovens, griddles, stoves and fryers.
• Observe and test foods to determine quality and safety by regulating temperature of ovens, broilers, grills, and fryers.
• Set up and break down for any catering parties or buffets.
• Cook foods by baking, roasting, broiling, frying, steaming, grilling.
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