1. Preparation - Before service begins, pantry cooks prepare any elements needed for service, such as salad dressing, sauces, sandwiches or spreads. Pantry cooks follow the restaurant recipes when preparing these menu items. Pantry cooks also set up the line station for service by bringing items from the walk-in refrigerator to the line station, washing salad greens and gathering plates and bowls.
2. Service - During lunch or dinner service, pantry cooks wait for tickets to come in and then plate the food the diner has ordered. The pantry Cook must work in conjunction with the other line cooks so that all of a table's food comes out at one time and must be able to handle several orders at a time. Pantry cooks may prepare salads, cheese plates and other cold appetizers.
3. Schedule - Pantry cooks may work full-time or part-time and generally work eight-hour shifts, though some positions offer overtime hours. Cooks generally work either a lunch or evening shift, though some large hotels offer overnight pantry cook opportunities. Many cooks work during the weekend and may not have two days off in a row if they work full-time.
4. Physical Condition - Pantry cooks will stand on their feet for the duration of the shift and must be able to bend, turn, twist and move readily. The best cooks have good fine motor skills, attention to detail and can work well under pressure. Pantry cooks should be able to lift at least 50 pounds in the course of their job.
5. Additional Responsibilities - Pantry cooks may need to inventory salad station items on a nightly, weekly or monthly basis and report the inventory to a sous chef or more senior cook. Pantry cooks may prepare or plate additional dishes, like desserts or hot appetizers. Pantry cooks occasionally need to work off-site at a private party or function