Prep person vs lead line cook

Differences between prep person and lead line cook duties and responsibilities

Prep person example responsibilities.

• Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
• Receive and put away all food orders utilizing FIFO.
• Prepare and produce food using large-volume cooking equipment such as grills and deep-fat fryers.
• Help with waste control and FIFO.
• Promote from dishwasher to prep person with the lead over dishwashers
• Cook foods by baking, roasting, frying, sauteing and grilling.
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Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
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