Peter Jr Falcone

Prep Cook

Primary Focus: Prepares ingredients and sets up for cooking stations.

Duties and Responsibilities:

Washes, peels, cuts, and prepares vegetables, fruits, and meats.

Measures ingredients and assembles dishes and food items.

Prepares basic sauces, dressings, and other components.

Labels and stores ingredients properly to prevent spoilage.

Keeps prep areas clean, organized, and sanitized.

Assists chefs and line cooks during busy hours.

Follows all food safety and hygiene guidelines.

Line Cook

Primary Focus: Cooks and assembles dishes according to recipes and presentation standards.

Duties and Responsibilities:

Sets up and stocks cooking stations with necessary supplies.

Cooks menu items in cooperation with the rest of the kitchen staff.

Follows recipes, portion sizes, and presentation guidelines.

Monitors food quality and freshness.

Maintains cleanliness and organization of the station during and after shifts.

Communicates with kitchen staff to ensure timely and quality food service.

Helps with prep work when needed and supports team tasks.

Experienced and detail-oriented Prep and Line Cook with a solid background in fast-paced kitchen environments. Skilled in food preparation, station setup, and maintaining high standards of cleanliness and food safety. Proven ability to work efficiently under pressure, follow recipes and instructions accurately, and contribute to a smooth kitchen operation. Strong team player with a passion for delivering quality dishes and maintaining a positive kitchen atmosphere.

Im a graduate of Culinary Arts Management program at New Brunswick Community College