Sauté Cook Job Description
The taste of crunchy meats and vegetables that you know are healthy because of the way they are prepared is awesome!
But do you know that there are cooks who are dedicated to making your food this way? Sauté cooks, they are called.
Sauté cooks are dedicated personnel within a restaurant kitchen, who are responsible for one main job – and that is to sauté meats and vegetables.
While they do perform other duties as well, if an order comes for sauté food, these are the people who manage everything from cutting up the food to preparing it in very little oil.
Working as a sauté cook requires much in terms of food preparation and cooking knowledge. Since sautéed food requires a minimum amount of oil and spices, it is important to know just how much is needed for each type of dish.
Sauté cooks may also be required to prepare other specialized dishes such as sushi. This is why they are required to be knowledgeable of various food preparation and cooking duties.
When sauté cooks are not preparing specialized dishes, they are usually asked to handle regular food preparation and cooking work.
Related: Sauté Cook Resume
Sauté Cook Duties for Resume
- Look through order logs to determine what customers want by paying special attention to specific instructions
- Choose meats and vegetables that will best suit the type of dish ordered and prepare it by cutting, chopping, and marinating it
- Sauté ingredients by lightly frying them in a little oil and limited spices in pans and woks
- Check cooking timings to ensure that they are properly cooked
- Arrange sautéed food items aesthetically on dishes and platter and garnish them properly
- Ensure that appropriate portions are maintained and that the platter/dish is served hot
- Prepare specialized dishes such as sushi according to specific recipes
- Cut, chop, marinate and cook regular restaurant dishes according to specific cooking instructions
- Handle food rotation duties to minimize food spoilage
- Coordinate efforts with vendors and suppliers to ensure a constant and fresh supply of meats, vegetables, and fruits
- Operate kitchen equipment such as oven, cookers, and broilers according to safety instructions
- Ensure the quality standards by checking the quality of food items received
- Dispose of the kitchen waste properly
- Keep the kitchen area, including counters and equipment, clean and sanitized