Prep Cook

Responsibilities

• Execute full prep list for assigned kitchen section
• Produce sauces, stocks, and bases daily — mole prep, chile pastes, reduction stocks
• Portion proteins, clean and break down whole fish and poultry
• Maintain clean and organized prep station throughout shift
• Read and execute recipe cards accurately to specification
• Brief incoming line cook on completed prep status

Requirements

• 1–2 years kitchen experience or culinary school completion
• Solid knife skills — protein breakdown, vegetable brunoise, herb chiffonade
• Mexican ingredient knowledge helpful — this is the natural base language of CDMX kitchens

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Hotel or restaurant professional kitchen. Polanco hotel kitchens are well-organized, systematized professional environments — an excellent place to develop prep discipline.

About the role

Discipline before art. The prep cook's discipline — accurate cuts, correct portions, properly labeled containers in correct refrigeration — is what makes the chef's improvisation during service possible. That foundation is the real work.