Storage and disposal of food. An Assistant Cook is usually responsible for the storage of food, both incoming stock and leftovers. A Assistant Cook will often assist in unloading delivery trucks and ensuring that food is stored in the appropriate conditions. After food service, the Assistant Cook is responsible for determining if leftovers of either prepared or partially prepared food can be reused or if they must be disposed of.
Testing Recipes. Assistant Cooks are often called upon to help Executive Chefs test new recipes.
Recording Supply Use. Assistant Cooks will be asked to keep track of what supplies they use to aid in re-ordering supplies as necessary.
Clean and prepare cooking station. The Assistant Cooks will be responsible for his or her own station, ensuring that all items are appropriately cleaned and ready for use before and after each shift. During food service, the Assistant Cook is responsible for keeping the station in working order and fully stocked.
Food preparation. The Assistant Cook is responsible for preparing items prior to a meal service, such as chopping vegetables, butchering meat, or cleaning seafood.
Maintain Sanitation Standards. The Assistant Cook is responsible for ensuring that the kitchen meets sanitation standards as set by the Executive Chef and local regulatory bodies.