Anyone working in restaurant food prep?? PLEASE help!!!?

Question

I've got a work trial in 2 days doing cold prep in a restaurant and I have NO IDEA what I'm doing! I don't even know exactly what 'cold prep' includes. I've done some small catering jobs but never worked in a big commercial kitchen... but I don't think the guy who's given me the trial knows that. Please help!

What are the things I absolutely must do to get the job? Be fast? Do exactly as I'm told? What else?

What are the worst mistakes I could make, and how do I avoid them?

What should I wear?

Any other tips at all??

Thanks so much, everyone.

Specifically, what type of shoes do I need? Can I get by with closed fabric sneakers (like, converse all stars) or will I have to get some leather shoes?

Answer 1

that's a lot of info. Cold prep is basically anything that does not need to be cooked ahead of time for service. like salad, peeling and deveining shrimp, etc.
First rule, WASH YOUR HANDS. Before your shift, after you use the bathroom, after a cigarette, WHEN IN DOUBT, wash your hands.
Second, speed is good. Slower with out cutting yourself or wasting product (by dropping it or bleeding on it) is better. At first do as you are told, then find a system that works best for you.
third, WEAR GLOVES. the general rule of thumb, if it is not going to be heated to 180F then you need to wear gloves.
fourth if you have a doubt as to prepare something so to whoever is going to use it and see how they want it done, then have them show you how to do it. Any hot line cook should be happy to do this since it will make BOTH of your jobs easier.
Fifth, DRESS PROFESSIONALLY. that doesn't mean a clean presses chef's coat. it means clean clothes with the sleeves rolled up and clean pants for every shift.
Sixth, what you can do wrong is get the attitude that "i know how to do everything' and stop listening to other people.
Last, get leather shoes and seal them with a good water proofer. Make are they are slip resistant and grease and I resistant. I prefer steel toe myself. Canvas will let water through and either burn your feet or get them wet.

EDIT

I wear Wolverines Durashock's with the best Dr. Schoals insert I can find. They are water, grease, and oil resistant and non-slip.

Answer 2

Cold prep sounds like it is any foods that are prepared and kept in a walk-in or under refrigeration. Lettuce for salads, tomatoes,cukes,onions,cheeses,deli meats,dressings etc. These things all have to be prepped before the cooks can use them. They have to be sliced,weighed or mixed etc. You won't be fast at first but you will have to get into the routine and know what needs to be done without being told eventually. Be careful with knives, keep your hair back,wear plastic gloves(provided) Ask if what you are doing is how they want it done before you do 100 of something and are doing it wrong. And always say "behind you" when you walk behind someone because often times people are moving around with food or dishes. Never put a sharp knife in the sink!

Answer 3

Try to stop worrying so. Wear comfortable clothes that are neat and tidy nothing way out. Make sure your hair is neat and brushed back if possible. Attend to your hands really clean short nails very short no nail polish could use white pencil to clean under nails just do what you can be confident. You will be told what to do and shown around so there is no need to worry. You are not doing brain surgery or anything complicated. (hopefully not) Just do what you are confident with if unsure ask. As you are new to the place they may be extra helpful. Try to put on a brave face be cheerful. It's a work trial and most places prefer happy people but of course don't over do it. They probably have a lot of applicants and are making a decision on who will fit in so good luck and don't worry although it's OK to be nervous most people would be in this situation. I have my fingers crossed for you. Look at it as a learning experience. You will learn a lot just by trying but be yourself and good luck again !

Answer 4

Cold prep is easy. I did that at a country club. My first job given to me was to wash and spin salad mixes. Then there was making dressings, plating desserts, cutting up tons of fruit for salad, making cheese or sandwich platters, that kind of stuff. I loved it, everyone left me alone for the most part, but were happy to answer questions like "How much cheese should I use for this platter?" or "Has anyone claimed the berries?"

And they provided chef's jackets and checked pants, and it was hot in the kitchen, so I wore biking shorts and a little white t-shirt for under the uniform. (And something different for walking in and out of the club.) My shoes were just a pair of New Balance tennis shoes.

Fun job! Congrats on getting it!

Answer 5

Cold prep means doing the preparation of the cold things, like salads or cutting tomatoes, garnishes, etc.

If it were me, and I've worked in restaurant kitchens, I'd make sure my knife skills are up to par. The link below will give you a bunch of information.

Answer 6

If theres something you don't understand and think you might be doing wrong tell them, don't just go along with it because ultimately they'd rather you ask and get it right than be doing it wrong and maybe not have time to fix it.