Top 12 Prep Cook Skills to Put on Your Resume
Landing a position as a prep cook means showing off a sharp mix of technical chops and steady, reliable soft skills. Your resume should spotlight the prep cook skills that prove you can handle the rush, keep standards tight, and support the line without drama.
Prep Cook Skills
- Knife Skills
- Food Safety
- Time Management
- Sous-vide
- Inventory Management
- Teamwork
- Multitasking
- Portion Control
- Recipe Adherence
- Sanitation Protocols
- Pressure Cooking
- Grilling Techniques
1. Knife Skills
Knife skills are the backbone of prep. Clean, consistent cuts. Safety. Speed. All at once. It’s about controlling the blade for slicing, dicing, mincing, and trimming so food cooks evenly and looks tight on the plate.
Why It's Important
Good knife work boosts efficiency, keeps cooking times predictable, reduces waste, lowers the chance of injury, and elevates presentation. It makes a kitchen hum.
How to Improve Knife Skills
Choose the right tool: A sharp, well-balanced chef’s knife handles most tasks. Keep a paring knife and serrated knife handy for the rest.
Grip the blade: Pinch the blade with thumb and forefinger; wrap the handle with the remaining fingers. Control lives there.
Claw with the guide hand: Tuck fingertips, push knuckles forward, glide the blade against them. Protects fingers, steadies slices.
Chase uniformity: Practice julienne, batonnet, brunoise, dice, chiffonade. Same size means same doneness.
Maintain the edge: Hone daily, sharpen regularly. Work on a stable board with a damp towel underneath. Non-slip matters.
Let speed come last: Accuracy first. Rhythm comes with repetition.
Get reps and feedback: Short, focused drills. Ask a lead cook to watch your form. Small corrections, big payoff.
How to Display Knife Skills on Your Resume
2. Food Safety
Food safety for a prep cook means handling, storing, cooling, reheating, and serving food in ways that block pathogens and keep customers safe. Clean hands, clean tools, clean habits. Temperature control. Separation of raw and ready-to-eat. Always.
Why It's Important
It prevents foodborne illness, protects guests and staff, keeps inspections smooth, and preserves the kitchen’s reputation.
How to Improve Food Safety Skills
Hands and hygiene: Wash often and properly; no shortcuts. Change gloves between tasks. Keep nails trimmed and wounds bandaged with glove coverage.
Stop cross-contamination: Separate boards, knives, and pans for raw proteins vs. ready-to-eat foods. Store raw below cooked; seafood over beef over pork over poultry.
Temperature control: Keep cold foods at or below 41°F (5°C). Hot foods at or above 135°F (57°C). Cook to safe minimums: poultry 165°F (74°C), ground meats 160°F (71°C), whole cuts of pork/beef/lamb 145°F (63°C) with rest, fish 145°F (63°C).
Cooling and reheating: Cool 135°F→70°F within 2 hours, then 70°F→41°F within 4 more. Reheat to 165°F quickly before hot holding.
Clean and sanitize: Wash, rinse, sanitize food-contact surfaces often, especially after raw protein. Use approved sanitizer at proper concentration; air-dry.
Date labels and rotation: Label, date, and apply FIFO. Most ready-to-eat TCS foods hold up to 7 days at 41°F.
Allergen awareness: Prevent contact, use clean tools/areas, and label clearly. Communicate before you prep.
Thermometer discipline: Calibrate regularly. Clean and sanitize probes between uses.
How to Display Food Safety on Your Resume
3. Time Management
Time management for prep means stacking tasks in the smartest order, keeping mise en place full, and hitting service windows without scramble.
Why It's Important
It keeps the board stocked, the cooks moving, and the dining room on time. Less chaos, more consistency.
How to Improve Time Management Skills
Build a prep list: Priorities, yields, par levels, and due times. Reorder it as tickets and deliveries shift.
Batch smart: Group similar tasks—wash all herbs, then chop; roast all veg together if temps match.
Start long-lead items first: Stocks, roasts, marinades, soaking beans—get them going early.
Use timers and cues: Set timers, label pans, and leave yourself notes. Externalize memory, free your head.
Keep the station tight: Everything in its place. Tools within reach. Wipe as you go.
Checkpoints: Mid-shift mini-audits—what’s low, what’s next, what can wait. Adjust on the fly.
Close with intent: End-of-day review, update par sheets, set tomorrow’s first moves.
How to Display Time Management on Your Resume
4. Sous-vide
Sous-vide cooks food in sealed bags or jars in a precisely controlled water bath. Low and slow, exact temperatures, tender results, predictable every time.
Why It's Important
It delivers consistency, extends hold times, and simplifies service timing. Flavor stays locked in. Overcooking becomes far less likely.
How to Improve Sous-vide Skills
Nail temperatures and times: Match doneness to protein and cut. Respect thickness—time scales with it.
Package properly: Vacuum or use the water displacement method to remove air. Lay items flat for even cooking.
Season with intent: Salt lightly (it penetrates), add aromatics sparingly. Fat helps carry flavor.
Finish with heat: Sear hard and fast after the bath to build crust without pushing past target temp. Dry the surface first.
Food safety: Chill quickly if holding—ice bath to ≤41°F before refrigeration. Label, date, and use within safe windows.
Consistency through logs: Track temp, time, thickness, and results. Refine your playbook.
How to Display Sous-vide on Your Resume
5. Inventory Management
Inventory management for prep means knowing what’s on hand, what’s next to expire, and how much to prep so freshness stays high and waste stays low.
Why It's Important
It controls cost, prevents outages, and keeps menu execution steady. Less spoilage, more margin.
How to Improve Inventory Management Skills
Regular counts: Quick daily spot checks on high-use items; full counts on a schedule. Trust data, not guesses.
FIFO always: First in, first out. Label clearly with dates and use-by. Set up shelves to make rotation automatic.
Par levels: Establish pars by daypart and season. Adjust after reviewing sales and waste.
Digital tracking: Use a simple sheet or inventory system that ties purchases, yields, and usage together.
Supplier rhythm: Align order cycles to delivery schedules and shelf life. Have substitutes ready for critical items.
Waste logs: Record trim, spoilage, and over-prep. Turn patterns into fixes—smaller batches, recipe tweaks, portion checks.
Yield awareness: Track raw-to-cooked yields. Update recipe costs when yields shift.
How to Display Inventory Management on Your Resume
6. Teamwork
Teamwork in prep is about tight coordination with the line, dish, and expo. Clear calls, shared priorities, help when the wheels wobble.
Why It's Important
It keeps the kitchen flowing, reduces errors, and lifts the quality of every plate. One crew, one clock.
How to Improve Teamwork Skills
Pre-shift sync: Quick huddle—covers, specials, 86s, and any curveballs. Everyone aligned.
Standard calls: Use clear language—“Behind,” “Sharp,” “Corner,” “All day,” “Hot.” No surprises.
Defined roles, shared outcomes: Know your lane, but step in when another station dips. Communicate before you grab.
Listen first: Acknowledge, repeat back, then act. Fast confirmation prevents slow mistakes.
Feedback in the moment: Short, respectful corrections. Praise what works. Keep morale up during the push.
Post-shift debrief: Two minutes—what dragged, what shined, what to fix tomorrow.
How to Display Teamwork on Your Resume
7. Multitasking
Multitasking for prep means juggling cuts, weights, marinades, roasts, and refills without letting quality slide. Many threads, one weave.
Why It's Important
It compresses timelines, keeps stations stocked, and avoids service delays.
How to Improve Multitasking Skills
Mise en place, then more: Set tools, trays, towels, and labels before you start. Prep to prep.
Sequence wisely: Fire long-cook items, then medium tasks, then fast finishes. Use downtime for light tasks.
Work in zones: Keep raw, cooked, and cold areas distinct. Slide between them safely.
Use timers: Multiple timers beat mental math. Name them: stock, roast, blanch, chill.
Reduce motion: Arrange tools to cut steps. Fewer trips, more output.
Quality checkpoints: Taste, temp, and texture checks between task switches.
How to Display Multitasking on Your Resume
8. Portion Control
Portion control is consistent measuring of ingredients and finished items so costs stay tight and plates stay consistent.
Why It's Important
It protects margins, reduces waste, and keeps guests getting exactly what the menu promises.
How to Improve Portion Control Skills
Measure everything: Scales for proteins and batters; color-coded scoops and ladles for sides and sauces.
Standardize recipes: Clear yields, weights, and volumes. Include plating maps with tool sizes.
Pre-portion: Bag or tray proteins and high-cost items by weight. Label and stack for speed.
Train and retrain: Quick refreshers during lineup. Correct drift early.
Audit plates: Random checks each shift. Adjust before service swings.
Track variance: Compare theoretical vs. actual usage. Tweak recipes or tools if needed.
How to Display Portion Control on Your Resume
9. Recipe Adherence
Recipe adherence means following procedures and measurements as written. Same inputs, same outputs. No unapproved riffs.
Why It's Important
It ensures consistent flavor, texture, and cost. Guests come back for familiarity as much as novelty.
How to Improve Recipe Adherence Skills
Read before you reach: Scan the entire recipe, note order of operations, clarify any ambiguous steps.
Mise en place: Measure and set all ingredients in advance. Label containers to avoid swaps.
Use tested sources: Work from approved, tested recipes. Keep version control so updates reach everyone.
Measure accurately: Weigh when possible. Level dry measures. Mind teaspoon vs. tablespoon.
Record adjustments: Only with chef approval. Note changes, date them, and circulate the update.
Verify yields: Check that outcomes match expected portion counts and weights. If not, investigate and correct.
How to Display Recipe Adherence on Your Resume
10. Sanitation Protocols
Sanitation protocols cover cleaning, sanitizing, storage, pest control, and personal hygiene. It’s how a kitchen stays safe and inspection-ready.
Why It's Important
Clean kitchens prevent illness and protect the brand. It’s that simple, that serious.
How to Improve Sanitation Practices
3-compartment sink method: Wash with detergent, rinse with clean water, sanitize at proper concentration, then air-dry.
Right sanitizer, right strength: Follow label directions. Typical chlorine target around 50–100 ppm for food-contact; quats per spec. Test strips on hand.
Frequent touchpoint cleaning: Handles, knobs, fridge gaskets, scale buttons—clean and sanitize often.
Proper storage: Raw proteins on the bottom, ready-to-eat up top. Keep lids tight and items labeled and dated.
Cooling and hot-holding discipline: Follow the 2-hour/4-hour cooling rule; hot-hold at 135°F or higher.
Pest prevention: Seal gaps, rotate stock, clean crumbs and spills quickly. Report activity immediately.
Training and logs: Document cleaning schedules, equipment deep-cleans, and temperature checks. Consistency lives on paper.
How to Display Sanitation Protocols on Your Resume
11. Pressure Cooking
Pressure cooking seals steam under pressure to cook food faster while holding onto flavor and nutrients. Great for beans, grains, tough cuts that turn silky.
Why It's Important
It slashes cook times, smooths prep flow, and yields consistent textures—especially helpful on busy production days.
How to Improve Pressure Cooking Skills
Know your cooker: Understand safety valves, max fill lines, and the differences between natural and quick release.
Uniform cuts: Even sizes cook evenly. Soak beans if appropriate to tighten timing.
Mind the liquid: Use enough to build pressure but don’t overfill. Broths add flavor; water keeps things neutral.
Bring up, then stabilize: High heat to pressure, reduce to maintain. Avoid pressure swings.
Time cautiously: Undercook slightly; you can always add a minute or two. Over is over.
Finish and hold: For meats, rest after depressurizing. Skim and season at the end for clarity and control.
Maintain seals: Clean gasket and vent after use. Replace worn parts promptly.
How to Display Pressure Cooking on Your Resume
12. Grilling Techniques
Grilling uses direct or indirect dry heat to cook foods while building char and aroma. Prep supports it with proper seasoning, portioning, and timing—so the line can sear and serve without pause.
Why It's Important
Controlled heat and timing mean even cooking, bold flavor, and safe internal temps. Burnt outside, raw inside—never the goal.
How to Improve Grilling Techniques Skills
Preheat thoroughly: Hot grates reduce sticking and create better sear marks.
Two-zone fire: Direct heat for searing, indirect for finishing. Slide proteins as needed.
Thermometer always: Check internal temps for safety and doneness without guesswork.
Rest meats: Short rest redistributes juices and stabilizes texture.
Clean and oil grates: Brush after preheating; oil just before food hits the grill.
Seasoning strategy: Dry rubs for bark, marinades for penetration, finishing salts for pop. Pat proteins dry before grilling.
How to Display Grilling Techniques on Your Resume
