Food Preparer Job Description, Duties, and Responsibilities

Updated on: November 18, 2020
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The foodservice industry employs a wide range of people to carry out the diverse functions associated with day by day operations. Every individual has his or her job to do, and each job holds as much importance as the other.

The focus on quality is of the utmost importance owing primarily to the fact that anything related to food needs three basic things – sanitation, taste, and quality.

Food preparers are hired to ensure that food in any foodservice setting is prepared to keep these two things in mind.

These professionals are trained in food safety and personal hygiene. Technically, food preparers work with chefs where they are required to prepare ingredients that are eventually used for cooking purposes.

They work in restaurants of all kinds and in cafeterias. In many instances, food preparers are also called assistant chefs or food service aids.

Regardless of what their designation is they perform the same kind of job.

Following is a list of tasks that a food preparer performs in a typical working day:

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Food Preparer Duties and Responsibilities

  • Clean work areas and clean them for food preparation activities
  • Wash and chop vegetables and meat for cooking purpose
  • Follow set recipes and directions to prepare food properly
  • Ensure that all raw food items are of good quality and are fresh
  • Make sure that cooking equipment is ready before cooking activities
  • Operate kitchen utensils and equipment such as weighing scales and mixing machines
  • Receive food product supplies and make sure that they are stored properly
  • Make sure that frozen food products are rotated appropriately
  • Throw away any food products that may have expired or are near expiry
  • Wrap, label, and date prepared food items
  • Perform straining, slicing, assembling, and kneading tasks
  • Handle food products inventory and handle supply management
  • Retrieve food items from storage areas in order to prepare them for cooking
  • Prepare food stations by ensuring that all specified items are available
  • Ensure that there are minimal spillage and breakage during food preparation procedures
  • Handle kitchen services such as providing chefs with required products
  • Make sure that all kitchen services are handled by following best safety practices
  • Handle quantity records management duties
  • Make sure that food items are placed on warmers or refrigerated properly
  • Mix ingredients for salads and salsas
  • Wash dishes by loading them in dishwashers and dry them
  • Ensure the kitchen area is kept clean by removing trash and cleaning trash containers





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