Prep Cook vs Line Cook: Roles, Responsibilities & Salary Differences in India
Understanding the difference between prep cooks and line cooks is crucial for building an efficient kitchen team. Both roles are essential, but they serve distinct functions in your restaurant's workflow.
Prep Cook vs Line Cook: Key Differences
Prep cooks work before service starts, handling ingredient preparation—chopping vegetables, marinating proteins, making sauces, and portioning ingredients. They typically earn ₹12,000-₹18,000/month in metros like Mumbai and Bangalore. Line cooks work during service, managing specific stations (tandoor, curry, fry), plating dishes, and ensuring consistency. They command ₹18,000-₹28,000/month depending on experience and cuisine expertise.
In kitchen staff hierarchy, prep cooks are entry-level positions, while line cooks need 1-2 years of experience and stronger skills under pressure. Many restaurants promote prep cooks to line cook positions as they develop speed and technique.
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